Download syllabus 07 final + - Oregon State University

FOOD CHEMISTRY
FST 422/522
Fall 2007
Lecturers/Instructors:
M. Penner (Wgnd 9)
A. Ross (CrpS 231A)
Teaching Assistants:
Teepakorn Kongraksawech
Stefanie Nguyen
7-6513
7-9149
7-5876
7-4964
[email protected]
[email protected]
[email protected]
[email protected]
Course Description:
- An integrated lecture/lab course in food chemistry. The lecture portion of the course focuses on
the theoretical basis of common food phenomena related to the macrocomponents of foods
(water, proteins, carbohydrates and lipids). The laboratory component provides
opportunities for students to manipulate food/model systems to gain a better understanding
of the reactivity, and related functional properties, of food components.
- Five credit hours: 4 hours lecture per week (MWRF, 0800-0850, WGND 132)
3 hours lab per week (T or W, 1300-1550, WGND 126)
- Prerequisites: enforced, CH 332 or CH 335; other, BB 350 (or equivalent)
Course/Instructors’ Objectives:
1. To provide an optimum environment for students to gain an understanding of the chemical
and physical basis of food component reactivity and functionality.
2. To provide an opportunity for students to develop skills for experimenting with food
systems and to test various approaches for manipulating the chemical and/or functional
properties of foods.
Approach to Meet Objective:
The lecture focuses on the theoretical basis of food component (emphasis on
macrocomponents) reactivity and functionality, and its relation to food processing. The format
will be to consider specific behavioral properties (reactions, viscosity, foams, emulsions,
crystallization, etc.) from the “ground up”. The goal is to provide a theoretical rationale for each of
the food phenomena we study. Topics are presented from several perspectives to facilitate student
comprehension. Traditional lectures, audio/visuals, and small and large group directed
discussions are all used to facilitate learning.
The laboratory provides an opportunity for students to experiment with complex food
matrices and simplified model systems. All laboratory sessions will have mandatory exercises. In
most cases laboratory sessions will also include “open” time for students to satisfy their own
curiosity. Students are encouraged to utilize the entire laboratory period, quitting only after having
taken full advantage of the opportunities in the lab.
Reference materials:
(1) Fennema’s Food Chemistry 4th Edition,  2007 (Marcel Dekker, Inc.)
(2) Why do Chemical Reactions Occur?, J. Arthur Campbell,  1965 by Prentice-Hall, Inc.
(3) Assigned notes and journal readings (available via web or at OSU Valley Library)
Expected Learning Outcomes:
(FST 422 and 522)
 Students will be able to recognize and describe the chemical structure of the major
components of foods
 Students will be able to rationalize the behavior of macrocomponents (water, proteins,
carbohydrates, and lipids) by explaining how these components interact and influence
chemical reactivity and functionality (including rheological properties, foam and emulsion
stability, texture, color and taste) in defined food systems.
 Students will be able to correlate food phenomena (chemical reactivity and functionality)
with composition (macrocomponent and microcomponent) and processing (thermal,
physical, and chemical) history.
 Students will be able to make recommendations on the formulation of foods based on
rational predictions of the chemical behavior of components in traditional industrial
processes.
(additional outcomes for FST 522 students)
 Students will be able to design experiments, and evaluate resulting data, testing theories
correlating food composition and processing history with observed functionality.
 Students will be able to critically evaluate original research papers in food chemistry.
Assessment of Student Performance:
Exam #1
(Oct. 20)
100 points
Exam #2
(Nov. 10)
100 points
Exam #3
(Dec. 5, 1400) 100 points
Laboratory
(total = 9)
90 points
FST 522 Assignments
50 points
TOTAL
....
FST 422
390 points
TOTAL
....
FST 522
440 points
Exams include lecture and laboratory material.
Assessment via examination, FST 422 v. FST 522: A minimum of 20 points for each exam,
equivalent to 20% of each exam’s total, will be based on questions unique to students enrolled in
FST 422 versus FST 522. In general, questions unique to FST 522 students will have a greater
emphasis on experimental design and/or data evaluation.
FST 522 “Critical Review” Assessment: Students enrolled in FST 522 will be assigned two
writing assignments, 25 points each, over the course of the term (one per lecturer). Each
assignment will focus on a current “hot topic” in food chemistry. In all cases students will be
required to critically review the literature pertinent to the topic and formulate a literature supported
“professional opinion”.
Assessment FST 422 v. 522 - summary
Total points for FST 422 and FST 522 students differ (see above). The additional points assigned
to FST 522 students are associated with critical review assignments (see above). In addition,
examinations for FST 422 and FST 522 students differ by a minimum of 20% (see above).
Typical grading scale:
 90%  “A” range (A-, 90-92.99; A, ≥ 93)
90 >,  80  “B” range (B-, 80-82.99; B, 83-86.99; B+, 87-89.99)
80 >,  70  “C” range (C-, 70-72.99; C, 73-76.99; C+, 77-79.99)
70 >,  60  “D” range (D-, 60-62.99; D, 63-66.99; D+, 67-69.99)
< 60  “F”
Accommodations for Students with Disabilities (from OSU Disability Access Services)
"Accommodations are collaborative efforts between students, faculty and Services for Students
with Disabilities (SSD). Students with accommodations approved through SSD are responsible
for contacting the faculty member in charge of the course prior to or during the first week of the
term to discuss accommodations. Students who believe they are eligible for accommodations but
who have not yet obtained approval through SSD should contact SSD immediately at 737-4098."
Expectations for Student Conduct/Academic Honesty
Participants in this class are expected to conduct themselves as dictated by official Oregon State
University policy. Please see the following web page (from OSU Student Conduct &
Community Standards) if you are unfamiliar with University expectations in this area,
http://oregonstate.edu/admin/stucon/achon.htm
Tentative Schedule
Week 1 (M. Penner)
Lecture topics: Why chemical reactions occur; catalysis; properties of water
Lab: none
Week 2 (M. Penner)
Lecture topics: amino acids & proteins - structure, hydrophilicity/hydrophobicity, acid-base
properties, denaturation, reactivity/processing (racemization, -elimination, oxidation),
Lab: Acid/base chemistry, buffer capacity, and equilibria (egg albumen)
Week 3 (M. Penner)
Lecture topics: proteins & enzymes - hydration, solubility, viscosity, gelation, interfacial
properties, enzyme kinetics
Lab: Thermal denaturation & coagulation (curdling) of proteins (egg albumen)
Week 4 (M. Penner)
Lecture topics: Lipids - nomenclature, properties, emulsions
Lab: Physical properties of fats, oils, and chocolate.
Week 5 (M. Penner)
Lecture topics: Lipids - oxidation, hydrogenation, interesterification, fat replacers
Lab: Emulsions, amphiphilic molecules, and mayonnaise.
Week 6 (A. Ross)
Lecture topics: monosaccharides – structure, non-enzymatic browning, functionality
Lab: None
Week 7 (A. Ross)
Lecture topics: oligosaccharides – structure, sweetness, functionality
Lab: Reducing sugar reactivity and polarimetry
Week 8 (A. Ross)
Lecture topics: Polysaccharides – starch & non-starchy structure/function relationships
Lab: Experiments in non-enzymatic browning – virtual baking
Week 9 (A. Ross)
Lecture topics: A primer in plant pigments – or - Case studies in complex food systems
Lab: Carbohydrate gels
Week 10 (A. Ross)
Lecture topics: Case studies in complex food systems – or – post-harvest changes in fruit and
vegetable cell walls
Lab: To be decided