Have a wonderful and successful academic year

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Have a wonderful and successful academic year
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Food Chemistry Analysis-FST 601
Instructor Professor David B.
Min Credits 5 Class M, W, R, F - 900 am, Room
114 Food Science Building Laboratory T- 100
- 348, Room 124 Food Science Building T.A
JaeHwan Lee and Jeff Boff
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DESCRIPTION
This course covers the basic chemical structures
and properties of moisture, protein,
carbohydrate, lipids, minerals and vitamins and
their roles in food systems. 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.
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OBJECTIVES

• Explain chemical structures and properties of
  moisture, protein, carbohydrate, lipid, minerals
  and vitamins.
• Explain chemical reactions of major food
  components in foods during processing and
  storage.
• Discuss food regulations and ethical issues in
  food processing in America and foreign countries.

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4. Explain the principles and applications of
analytical methods for food components. 5.
Analyze and evaluate the compositions of food
products. 6. Command basic food analysis for
the advanced food science courses.
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GRADING
Midterm exam (4) 50 Final 20 Laborator
y Report and Examination 20 Homework and Class
Participation 10
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LECTURE TOPICS DESCRIPTION
Introduction 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.
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LECTURE TOPICS DESCRIPTION
Physical States of True solution, colloidal,
emulsions, Food Components dispersions, foam
and gel. Factors affecting stable
dispersion of food ingredients, functions of
emulsifiers and stabilizers.
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LECTURE TOPICS DESCRIPTION
Water Functions of water in food systems,
hydrogen bonds, permanent dipole
moment, dielectric constant, theories
of solvent action. Water activity and food
stability, sorption isotherm curve, roles of
water in physical properties and chemical
reactions in food. Theories and
applications of different moisture
determination methods.
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LECTURE TOPICS DESCRIPTION
Protein Classification, nomenclature, and
structures of amino acids, basic properties
of protein, structure of proteins, protein
functional groups and their chemical,
hydrophobic, and hydrophobic properties.
Isoelectric point and solubility as a
function of pH, protein denaturation and its
effects on food systems, nutritional quality
of protein. Theories applications of
analytical methods for protein and amino
acids determination.
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LECTURE TOPICS DESCRIPTION
Carbonhyrdrates Classification, nomenclature,
and structures of carbohydrates, isomers
and absolute configurations of
carbohydrates, physical-chemical
properties of carbohydrates. Sweetness
of carbohydrates, functions, of
carbohydrates in foods, chemical reactions of
carbohydrates. Analytical methods for
carbohydrate determination.
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LECTURE TOPICS DESCRIPTION
Lipids Nomenclature and structures of fatty
acids, classifications of lipids, physical
and chemical characteristics of different
fats. Relationship between chemical structure
and fat melting properties. Lipid
oxidation mechanisms. Analytical methods for
determining different physical and chemical
characteristics of fat. Principles and
applications of analytical methods for the
determination of fat content and fatty acid
compositions of foods.
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LECTURE TOPICS DESCRIPTION
Minerals Ash determination methods.
Principles and applications of atomic
absorption and flame spectrometries, and
chemical methods for elemental analyses.
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.
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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.   Food
Lipids and Health by Richard E. McDonald and
David B. Min. 1996. Marcel Dekker, N.Y.