FS&T 515 - Food Carbohydrates, Proteins and
Lipids
Fall 2000
COURSE
DESCRIPTION: (4) Advanced study of chemical and physical attributes of
carbohydrate,
protein,
and lipid components of foods; effects of components on production of safe and
consistent quality food products; and changes during processing and/or
distribution of food products. Prereq: Food Chemistry or equivalent. 3 hrs and
1 lab.
INSTRUCTOR: Drs. Sharon Melton, John Mount, Riëtte Van Laack
COURSE
OBJECTIVES:
1. Comprehend the
nature and composition of carbohydrates, proteins and lipids in foods and food
products
2.
Apply your knowledge about the chemical and physical attributes of the
carbohydrate, protein and lipid components in food to understand and explain
changes that take place in food during processing and distribution
3. Apply
your knowledge about the chemical and physical attributes of the carbohydrate,
protein and lipid components in food to the production of safe foods
4. Apply
your knowledge about the chemical and physical attributes of the carbohydrate,
protein and lipid components in food to the production of foods with
consistent quality
CLASS
TIMES: Lecture: 3:35-4:25 Mon, Wed, Fri. in ASB 103
| Aug 23 | Introduction to food chemistry | |
| 25 | Introduction: Amino acids, peptides, proteins, etc. | |
| 28 | Protein analysis, purification, characterization | |
| 29 | Lab period - Protein analysis, purification, characterization | |
| 30 | Protein analysis, purification, characterization | |
| Sept 1 | Protein analysis | |
| 4 | NO CLASS – Holiday | |
| 5 | Lab period - Foaming lab | |
| 6 | Reactions of proteins during storage and processing: denaturation, oxidation, etc. | |
| 8 | Surface properties | |
| 11 | Foaming | |
| 12 | Lab period -. Functionality of proteins: emulsification / gelation | |
| 13 | Functionality of proteins: emulsification, foaming, etc. | |
| 15 | Functionality of proteins: emulsification, foaming, etc. | |
| 18 | Functionality of proteins: emulsification, foaming, etc. | |
| 19 | Lab period - EXAM 1 (Proteins part one) | |
| 20 | Functionality of proteins: emulsification, foaming, etc. | |
| 22 | Functionality of proteins: emulsification, foaming, etc. | |
| 25 | Functionality of proteins: emulsification, foaming, etc. | |
| 26 | Lab period - Novel uses of proteins | |
| 27 | Candidate lecture on Carbohydrate | |
| 29 | Modification of functional properties | |
| Oct 2 | Review of lipid chemical structure and nomenclature | |
| 3 | Lab period - EXAM 2 - (Proteins part two) | |
| 4 | Fat content of foods and oxidation mechanism of food lipids | |
| 6 | Lipid oxidation and off-flavor in foods | |
| 9 | Lipid oxidation and off-flavor in foods | |
| 10 | Lab period - Fat content of foods and oxidation mechanism of food lipids | |
| 11 | Reactions of oils/fats during frying | |
|
THREE LABELS FROM POSSIBLE PRODUCTS FOR STUDENT PRESENTATION DUE |
||
| 13 | NO CLASS - Holiday | |
| 16 | Physical functions of lipids in foods | |
| 17 | Lab period - Measurement of lipid oxidation in foods | |
| 18 | Hydrolysis of lipids in food | |
| 20 | Emulsifiers and types of food emulsions | |
| 23 | Review of lipids | |
| 24 | Lab period - Measurement of degradation in used frying oils/fats | |
| 25 | Introduction to Carbohydrates | |
| 27 | Use of sweeteners in food products, effects on flavor and color and how modifications of the sweeteners change the finished product. | |
| 30 | Use of sweeteners, effects on texture and how modifications of the sweeteners change the finished product. | |
| 31 | Lab period - EXAM 3 (Lipids) | |
| Nov 1 | Introduction and review of carbohydrate structure and food composition | |
| 3 | Use of starch or hydrocolloids, effects on flavor and color and how modifications change the finished product. | |
| 6 | Use of starch in food products and effects on texture of food products | |
| 7 | Lab period - Demo of various sweeteners and effects on flavor, color and texture of products | |
| 8 | Use of starch in food products and effects on texture of food products | |
| 10 | Modifications of starches and how they change the finished product | |
| 13 | Demonstration of starches in food products and effects on flavor, color and texture and how modifications change the finished product | |
| 14 | Lab period - Demonstration of hydrocolloids, effects on texture and how modifications change the finished product. | |
| 15 | Use of microbial gums, effects on texture and how modifications change the finished product | |
| 17 | Use of cellulose gums, effects on texture and how modifications change the finished product | |
| 20 | Use of plant gums | |
| 21 | Lab period - Review of basic hydrocolloids and effects on texture | |
| 22 | Faculty presentation on Interactions of carbohydrates, proteins and lipids in foods | |
|
HANDOUT FOR STUDENT PRESENTATION DUE |
||
| 24 | HOLIDAY | |
| 27 | Review | |
| 28 | Lab period- EXAM 4 (Carbohydrates) | |
| 29 | Faculty presentation on Interactions of carbohydrates, proteins and lipids in foods | |
| Dec 1 | Faculty presentation on Interactions of carbohydrates, proteins and lipids in foods | |
| 4 | Student presentations on role of CHO, proteins and lipids in specific food products | |
| 5 | Lab period – Student presentations | |
| 6 | Student presentations | |
| 8 | Study Day | |
| 11 |
Final 2:45-4:45 |
|
| GRADING: | GRADING SCALE: | ||
| Protein section | 300 | A 838 pts or higher | |
| Lipid section | 200 | B+ 786 | |
| CHO section | 200 | B 734 | |
| Presentations | 50 | C+ 682 | |
| Final | 50 | C 630 | |
| TOTAL | 900 pts |