FST 621 Food Additives

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FST 621 - Food Additives

• Instructor Jim Harper
• Office 329 Parker Hall
• Mailbox Room 110
• Phone Ofc. 292-7798 Home 740-9650 1921
• Email harper.9 _at_osu.edu

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Office Hours

• If you want to talk with me, I want to talk with
  you. You dont need an appointment. I am here
  early and usually leave late.

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Web http//class.fst.ohio-state.edu/fst621/

• The class web will likely change daily during the
  quarter.

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Text

• FST 621 Course Notes available from Grade A
  Notes
• Key library reference on reserve in Agr. Lib.
• Brannen, Davidson, Salminen, Thorngate. 2002.
  Food Additives, 2nd edition, Marcel Dekker, NY.

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Course Objectives

• Students completing the course should be able to
  
• 1. Look at the ingredient label of a food product
  and be able to assign functions to most, if not
  all, of the ingredients.
• 2. Discuss alternative ingredient choices for
  food products.
• 3. Determine the regulatory status of any food
  ingredient.
• 4. Discuss the likely changes in ingredients if a
  product were processed in a different manner.
• 5. Discuss the contributions and the limitations
  of food additives in our food supply.
• 6. Discuss the methods used for evaluating the
  safety of food additives.

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Grading Criteria

• Mid Terms and Quizzes - 65
• FINAL - 25
• Participation - 10

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Exams

• 2 in-class exams _at_ 25 each
• Quizes _at_15
• Oral Final _at_ 25
• See web for copies of old exams

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Oral Final

• Will use products
• Whats there and why?
• What is the principle for using a certain
  ingredient?
• What ingredients would you change if
• The product were processed differently
• The product was to be a no calorie or low calorie
  product
• The product was to be marketed as an instant mix

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Participation

• Participation in this course will be based on
  the following Comes to class prepared,
  participates in class discussion both by asking
  and answering questions, brings labels/products
  to class, completes out of class assignments,
  provides correct answers on quizzes.

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Reserve

• Whistler Industrial Gums, Polysaccharides and
  Their Derivatives
• Whistler, Bemiller Starch Chemistry and
  Technology
• Whistler,BeMiller Carbohydrate chemistry for food
  scientist
• Branen Food Additives 2nd Ed.
• Branen Antimicrobials in Foods
• Pomeranz Functional Properties of Food
  Components
• Imeson Thickening and Gelling Agents for Food,
  2nd Ed
• Smith Food additive user's handbook
• Alexander, R.J Sweeteners Nutritive
• Kearsley-MW Dziedzic Handbook of starch
  hydrolysis products
• O'Brien-Nabors Gelardi . Alternative
  sweeteners.

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• Roler Jones Handbook of Fat Replacers
• Stauffer, Clyde E. Functional additives for
  bakery foods
• Smith Technology of reduced-additive foods
• Frazier et al. Starch structure and
  functionality.
• Wurzburg Modified starches properties and uses
• Hasenhuettl, Hartel. Food emulsifiers and their
  applications.
• Stauffer, Clyde E. Emulsifiers
• Stauffer Fats and Oils
• Gardner Food Acidulants
• Molins Phosphates in Food
• Jackson-EB Sugar confectionery manufacture
• Kent-NL Evers-AD Technology of cereals
• Chandan Dairy-Based Ingredients
• Hamer , Hoseney Interactions the keys to cereal
  quality

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E magazines

• Prepared Foods http//www.preparedfoods.com/newsl
  etter/index.asp
• Food Processing http//www.foodprocessing.com/fp/
  index.html
• Dairy Foods http//www.dairyfoods.com/
• Food Engineering http//foodengineeringmag.com/
• New Products http//www.newproductsmag.com/
• Food Product Design http//www.foodproductdesign.c
  om/

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E Journals

• http//journals.ohiolink.edu/cgi-bin/sciserv.pl?co
  llectionjournals
• J. Colloid and Interfacial Science
• Food and Chemical Toxicology
• Food Hydrocolloids
• Food Chemistry
• Journal of Agricultural and Food Chemistry

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Regulatory Links

• FDA Office of Pre-market Approval
  http//vm.cfsan.fda.gov/lrd/foodadd.html
• CFR http//www.access.gpo.gov/cgi-bin/cfrassemble.
  cgi?title200221
• FR http//www.access.gpo.gov/su_docs/aces/aces140
  .html
• JECFA http//apps3.fao.org/jecfa/additive_specs/fo
  odad-q.jsp

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For The Next Class

• Visit the Web Site (http//class.fst.ohio-state.ed
  u/fst621)
• Read the 1st web section
• Read the section on Regulation of Food Additives
  in the United States in the Study Guide
• Go to the Grocery Store and start to become
  familiar with labels What do the tell you?

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Calorie Free Ginger Ale
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Yoplait Yogurt