Have a wonderful and successful academic year
Food Chemistry & Analysis-FST 601
Instructor: Professor David B. Min
Credits:
Class:
5
M, W, R, F - 9:00 am, Room 114 Food Science Building
5.
6.
GRADING
Midterm exam (4) Final Laboratory Report and Examination Homework and Class Participation
50% 20% 20% 10%
LECTURE TOPICS
Introduction
DESCRIPTION
Text book and References
Lecture: Min, D. B. (2001) Food Chemistry 601, Department of Food Science and Technology, The Ohio State University. Food Chemistry 3rd edition by Fennema, O.,1996. Marcel Dekker, N.Y. Food Lipid by Casimir C. Akoh and David B. Min. 1998. Marcel Dekker, N.Y. Food Analysis 2nd Edition by Suzane Nielsen. 1998. An Aspen publication, Gaithersburg, Maryland.
quality
LECTURE TOPICS DESCRIPTION
Carbonhyrdrates
isomers configurations of physical-chemical carbohydrates.
Classification, nomenclature, and structures of carbohydrates, and absolute carbohydrates, properties of Sweetness of carbohydrates, functions, of carbohydrates in foods, chemical reactions of carbohydrates. Analytical methods for carbohydrate determination.
Vitamins
Vitamins Water soluble and fat
soluble vitamins, chemical reactions and losses of vitamins during processing and storage.
Principles and techniques for the vitamin determination.
LECTURE TOPICS
DESCRIPTION
Minerals
Ash determination methods.
Principles and applications of atomic absorption and flame spectrometries, and chemical methods for elemental analyses.
LECTURE TOPICS
Water
DESCRIPTION
Functions of water in food systems, hydrogen bonds, permanent dipole moment, dielectric constant, theories of solvent action.
OBJECTIVES
1. Explain chemical structures and properties of moisture, protein, carbohydrate, lipid, minerals and vitamins.
2. Explain chemical reactions of major food components in foods during processing and storage. 3. Discuss food regulations and ethical issues in food processing in America and foreign countries.
Food Lipids and Health by Richard E. McDonald and David B. Min. 1996. Marcel Dekker, N.Y.
FOODS
1. Water
2. 3.
4. 5.
Proteins: Fats:
Carbohydrates: Minerals
Fat-soluble & Water-soluble Vitamins
WHERE TO GET INFORMATION OF INDIVIDUAL COMPONENTS OF FOODS?
U.S.D.A. Handbooks and FDA Publications
WHY DO WE ANALYZE FOODS?
• Research & development for New Products -- To understaห้องสมุดไป่ตู้d the functional properties of different ingredients. • Nutritional Labeling.
LECTURE TOPICS DESCRIPTION
Protein
protein, functional hydrophobic, and
Classification, nomenclature, and structures of amino acids, basic properties of structure of proteins, protein groups and their chemical, hydrophobic properties. Isoelectric point and solubility as a function of pH, protein denaturation and its effects on food systems, nutritional of protein. Theories & applications of analytical methods for protein and amino acids determination.
LECTURE TOPICS
DESCRIPTION
Physical States of Food Components
True solution, colloidal, emulsions, dispersions, foam and gel.
Factors affecting stable dispersion of food ingredients, functions of emulsifiers and stabilizers.
• Government Standards for Different Foods "Standard of Identity".
• Quality Control -- Uniformity of Products; Safety of Products; Ingredient Specifications. • Economic Reasons -- Be Aware of Waste.
Definition of food, major components of food.
Analytical Chemistry
Principles & applications of liquid, gas and thin layer chromatography. Principles & applications of spectrophotometer and fluorometer, introduction to spectrum, Beer-Lambert's Law, absorbance, and polarimeter.
Also covered will be the principles of chemical and instrumental methods for the qualitative and quantitative analyses of moisture, protein, carbohydrate, lipids, minerals and vitamins. Students will perform experiments to determine major food components using chemical and instrumental methods.
Laboratory: T- 1:00 - 3:48, Room 124 Food Science Building
T.A:
JaeHwan Lee and Jeff Boff
DESCRIPTION
This course covers the basic chemical structures and properties of moisture, protein, carbohydrate, lipids, minerals and vitamins and their roles in food systems.