Download Campus Location: Georgetown Effective Date: 201851 Course

Campus Location:
Georgetown
Effective Date: 201851
Course Number and Title:
FSY 220 Food Chemistry
Prerequisite:
CHM 100
Course Credits and Hours:
4 credits
3 lecture hours/week
2 lab hours/week
Course Description:
This course includes chemical aspects of food composition.
Emphasis is placed on the functional properties and chemical
reactions of the major components of foods: carbohydrates, lipids,
proteins, and water.
Required Text(s):
Obtain current information at https://www.dtcc.edu/studentresources/bookstores, or visit the bookstore. (Check your course
schedule for the course number and section.)
Additional Materials:
None
Method of Instruction:
Face-to-Face
Disclaimer:
Core Course Performance Objectives (CCPOs):
1. Describe the major functional groups that occur in food molecules. (CCC 1, 5; PGC 1)
2. Explain the significance of food enzymatic reactions. (CCC 1, 5; PGC 1)
3. Discuss the chemical and functional properties of the major food components. (CCC 1, 2, 5;
PGC 1, 5)
4. Determine major changes in color, flavor, and texture of foods during handling, processing,
and storage. (CCC 1, 2; PGC 1, 2, 5)
5. Identify the importance of food acidity in terms of pH and titratable acidity. (CCC 1, 2, 5;
PGC 1, 2, 5)
6. Use laboratory techniques to apply scientific principles to comprehend chemical properties in
foods. (CCC 1, 2, 3, 4, 5, 6; PGC 1, 2, 5, 6,7)
See Core Curriculum Competencies and Program Graduate Competencies at the end of the
syllabus. CCPOs are linked to every competency they develop.
Measurable Performance Objectives (MPOs):
Upon completion of this course, the student will:
1. Describe the major functional groups that occur in food molecules.
List the major functional groups.
Identify and write the chemical structure of the functional group found in food.
2. Explain the significance of food enzymatic reactions.
Differentiate between enzymatic and non-enzymatic browning reactions.
Define oxidation, reduction oxidizing agent, and reducing agent.
3. Discuss the chemical and functional properties of the major food components.
Classify carbohydrates based on their chemical structure.
Describe the chemical structure and characteristics of carbohydrates.
Identify important food sugars, the chemical reactions they participate in, and their
functional properties.
Examine the difference between classes of lipid molecules and fatty acids.
Identify the structure of food proteins and list their functional properties.
Discuss the significance of water activity (aw) in foods.
Explain how the quality of water can influence foods.
Describe bound water in foods.
Interpret the factors that can determine the freezing and boiling points of water.
4. Determine major changes in color, flavor, and texture of foods during handling, processing,
and storage.
Describe Maillard browning, Strecker degradation, and caramelization.
Identify the four basic tastes: sweet, sour, bitter, and salty.
Match texturizing agents with their functionality.
Classify certified food colorants, and select those that are exempt and from federal
certifications.
Discuss various processing methods that are used in the food industry to prevent quality
changes in food.
5. Identify the importance of food acidity in terms of pH and titratable acidity.
Define pH and titratable acidity.
Determine the values of the pH scale.
Identify techniques to measure pH and titratable acidity.
6. Use laboratory techniques to apply scientific principles to comprehend chemical properties in
foods.
Perform laboratory techniques to measure chemical properties in foods.
Prepare solutions to identify food additives, colors, flavors, determine pH, and titratable
acidity measurements.
Manipulate various food products to improve the food quality characteristics.
Evaluation Criteria/Policies:
Students must demonstrate proficiency on all CCPOs at a minimal 75 percent level to
successfully complete the course. The grade will be determined using the DTCC grading
system:
92 – 100 =
83 – 91 =
75 – 82 =
0 – 74 =
A
B
C
F
Students should refer to the Student Handbook (https://www.dtcc.edu/academics/studenthandbook) for information on the Academic Standing Policy, the Academic Integrity Policy,
Student Rights and Responsibilities, and other policies relevant to their academic progress.
Core Curriculum Competencies (CCCs are the competencies every graduate will develop):
1.
2.
3.
4.
5.
6.
Apply clear and effective communication skills.
Use critical thinking to solve problems.
Collaborate to achieve a common goal.
Demonstrate professional and ethical conduct.
Use information literacy for effective vocational and/or academic research.
Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Program Graduate Competencies (PGCs are the competencies every graduate will develop
specific to his or her major):
1. Apply knowledge of the theories and principles of biology, chemistry, and food microbiology.
2. Analyze food samples by common and quantitative and qualitative techniques.
3. Identify emerging technologies and ingredient innovations that have the potential to transform
product and process development.
4. Analyze market trends associated with the development of foods to maintain and improve
health.
5. Apply knowledge of food processing to improve the quality, efficiency, and sustainability of
processing and packaging efforts.
6. Apply knowledge of best practices, risk analysis, traceability, and analytical tools in the areas
of microbial and chemical food safety and defense.
7. Apply knowledge of public policy, food laws, and regulations that have national and
international implications for the food industry, research, and consumer food safety.
8. Demonstrate professional behavior and communication skills.
Disabilities Support Statement
The College is committed to providing reasonable accommodations for students with disabilities.
You are encouraged to schedule an appointment with your campus Disabilities Support
Counselor if you feel that you may need an accommodation based on the impact of a disability.
A listing of campus Disabilities Support Counselors and contact information can be found at
go.dtcc.edu/DisabilityServices or visit the campus Advising Center.