FDST 4040
FOOD CHEMISTRY
FALL 2004
Dr. Rob Shewfelt, Instructor
Ms. Darlene Samuel, Graduate Teaching Assistant
Food Chemistry may be the most important course you take as an undergraduate. It is designed to provide the groundwork for the chemical basis of foods. Regardless of your specialty in food science (engineering, microbiology, chemistry or processing) chemistry is at the heart of everything we do as food scientists. The course will be taught in an interactive format. Each lecture session will consist of a 20-minute discussion based on the previous lecture and reading assignment, a 5-minute presentation on the molecule of the day and a 25-minute lecture. Lectures will be delivered from 9:30 to 10:45 AM Tuesday and Thursday. Laboratory sessions will be held each Thursday from 12:30- 3:15.
Office and Hours for Dr. Shewfelt:
Room 118, Food Science Building
Designated office hours: 1:30 - 3:00 PM Monday, 3:30-5:00PM Thursday.
Phone: 2-5136
FAX: 2-1050
email: shewfelt@arches.uga.edu
Textbook: Food Chemistry: Principles and Applications by Christen and Smith
Attendance: Attendance at each lecture and laboratory session will be noted. Chances of success in the course will be greatly reduced by nonattendance. The instructor will counsel students with excessive absences. If absences continue a second warning will be given. Further absences will result in a WF for the course. All students will be expected to participate in the classroom discussion during the first 20-minutes of each class period. Occasionally a written response to a discussion question will be requested during the first 5 minutes of the class period.
Laboratory reports will be required for each laboratory and must be turned in within a week of the completion of the experiment. Unless specifically designated, each lab team will turn in one laboratory report. The person preparing the report will receive the grade, but all members of the team are responsible for the material in the report. Each person will also be expected to prepare a report on the proximate composition of a food product they bring into the lab.
Make-up tests: Make-up tests will be given for students who present an acceptable excuse accompanied with written documentation. The make-up test will differ from the regularly scheduled test but will be in the same format. Make-up tests are discouraged.
Academic Honesty: Students at the University of Georgia are responsible for being aware of the policies regarding academic honesty as detailed in the booklet A Culture of Honesty.
Molecule of the Day: You must select a day within the semester to prepare a molecule of the day. A sign-up sheet will be placed on the bulletin board in the classroom in the first day of class. MoD sheets are included in this assignment packet. The selected MoD must be mentioned in the reading assignment for that day. Your performance will count 2 points toward your 10-point class participation score.
Reading Assignments: The course will cover at a survey level the entire Food Chemistry textbook at a survey level. I will emphasize the key principles in a designated section of the book in the 20-minute lecture. You will be expected to find the answers to specific questions in that assignment for discussion in the following class period. It is not essential that you read every word of the assignment. Rather it is important that you understand the general principles that are presented and that you can answer the discussion questions. Your most important goal in studying these assignments is to develop a knowledge base for understanding the chemical basis of foods.
Grades
There will be four-hour tests and a final exam. Test one will cover the material presented in Classes 1-6 and Labs 2-3. Test two will cover material presented in Classes 7-12 and Labs 4-6. Test three will cover material presented in Classes 13-18 and Labs 7-8. Test four will cover material presented in Classes 19-24 and Labs 9-10, while the final exam will cover Classes 25-30 and Labs 11-12 plus a comprehensive test of the entire course. A practice test will be prepared for you for the first test to familiarize you with the test format and the degree of difficulty of the questions. Assignments for laboratory sessions will be graded on a 10-point scale. A point will be deducted each week that it is late. The final grade for the course will be determined using following basis:
Test One - 10%
Test Two - 10%
Test Three - 10%
Test Four - 10%
Final Exam - 25%
Class Participation - 10%
Laboratory Reports - 25%
Total - 100%
Scale: 90-100 A, 80-89 B, 70-79 C, 60-69 D, below 60 F
Course Outline Fall 2004
| Lecture | Date | |
| Fundamentals of Food Chemistry | 8-19 | |
| L1 | Check-in / Team Assignments | 8-19 |
| Eggs & Poultry Products | 8-24 | |
| Fish and Shellfish & Red Meats | 8-26 | |
| L2 | Extraneous Material | 8-26 |
| Vegetables & Fruits | 8-31 | |
| Grains and Legumes | 9-2 | |
| L3 | pH and Titratable Acidity | 9-2 |
| Milk | 9-7 | |
| Contaminants and Indirect Additives & Toxicants | 9-9 | |
| T1/L4 | TEST ONE/Benzoic Acid | 9-9 |
| Food Additives | 9-14 | |
| Colorants | 9-16 | |
| L5 | Pigments | 9-16 |
| Flavors | 9-21 | |
| Minerals | 9-23 | |
| L6 | Ash | 9-23 |
| Vitamins | 9-28 | |
| Enzymes | 9-30 | |
| T2 | TEST TWO | 9-30 |
| Enzymes | 10-5 | |
| Enzymes | 10-7 | |
| L7 | Kjeldahl | 10-7 |
| Proteins | 10-12 | |
| Proteins: Functional Properties | 10-14 | |
| L8 | Sodium chloride | 10-14 |
| Proteins: Basic Concepts | 10-19 | |
| Lipids | 10-21 | |
| T3/L9 | TEST THREE/Crude Fat Analysis | 10-21 |
| Lipids: Functional Properties | 10-26 | |
| FALL BREAKÑNO CLASS | 10-30 | |
| Lipids: Basic Concepts | 11-2 | |
| Carbohydrates | 11-4 | |
| L10 | Carbohydrates | 11-4 |
| Carbohydrates: Functional Properties | 11-9 | |
| Carbohydrates: Basic Concepts | 11-11 | |
| T4 | TEST FOUR | 11-11 |
| Dispersed Systems | 11-16 | |
| Dispersed Systems | 11-18 | |
| L11 | Moisture Determination | 11-18 |
| Water: Water Activity | 11-23 | |
| THANKSGIVING -- NO CLASS | 11-25 | |
| Water: Chemistry and Physics | 11-30 | |
| L12 | Vitamin Analysis | 11-30 |
| Food Chemistry, Biochemistry, and Food Analytical Chemistry | 12-2 | |
| Final Review | 12-9 | |
| L13 | Lab Check out/ Lab Notebooks Due -- No Lab | 12-9 |
| FINAL EXAM (8:00-11:00AM) | 12-16 |