Welcome to the Food Chemistry (FDSC400) web site for fall 2004. The content may be subject to alteration as the semester proceeds.
Please report errors here. Follow links to find what you need:
Course material is posted as hyperlinks to the lecture titles in the timetable section. Class announcements will be posted below:
|Dec 14||Exam 3 and final from last year.|
|Dec 6||Some aromas material posted (12/10 - Modified version posted)|
|Dec 1||Lipid crystallization presentation posted|
|Nov 29||Lipid oxidation examples presentation posted - what do the ingredients in beef jerky do?|
|Nov 29||Last assignment! Arachidonic acid is an important w3 fatty acid present in fish. Consumption of arachidonic acid has been linked to decreased incidence of heart disease and cancer, but unfortunately it oxidizes very rapidly to produce very potent off-flavors and aromas (often metallic or fishy). Draw out the mechanism showing the formation of the shortest possible aldehyde that can form from the autoxidation of arachidonic acid. Show the initiation step (not including double bond migration), hydroperoxide formation and breakdown to a product including an aldehyde. The assignment is due Friday Dec 10th.|
|Nov 22||Some lipids material posted|
|Nov 19||The questions on applications of the Maillard reaction are due Wednesday Dec 1. Work in groups of up to 6 people and answer each question briefly (couple of sentences per question, only one set of answers per group please).|
|Nov 15||Maillard chemistry presentation posted|
|Nov 10||Polysaccharides presentation posted|
|Nov 7||Exam 2 from last year. Again - bear in mind that the exact topics covered may have changed. A guide to preparing for the exam along with detail of review sessions available. (Nov 10 - solutions added)|
|Nov 3||The class on Friday (Nov 5) will be in 6 Sparks building. You will work in groups to research the food ingredient companies behind some of the major polysaccharide ingredients. Your research will form the basis of a brief presentation to class next week. Please bear in mind to get credit for this exercise you must be in class on Friday.|
|Nov 2||So how do you visualize the effects of protein, salt and pH on the properties of a WPI -stabilized emulsion? 1 2 3 4 5 6|
|Nov 1||More material added to the carbohydrates section|
|Oct 25||Question 2 is the only question required in the proteins/dispersions section (don't do the DVLO question in the course packet) and it is due on Nov 3. In class on Wednesday we will discuss the paper (please read carefully before Wednesday) and work in groups on part 4. For this exercise you will work in groups of 4-6.|
|Oct 25||New presentation added for the dispersions section. Note - we did not cover the properties of curved surfaces, DVLO theory|
|Oct 9||Minor timetable changes|
|Oct 9||Lecture notes for the "carbohydrates" section posted.|
|Oct 9||PowerPoint presentations for the "dispersed systems" and "proteins" sections posted. Note we will be doing these topics in reverse order this year - first proteins then dispersions.|
|Oct 3||Lecture notes for the "dispersed systems" and "proteins" sections posted.|
|Oct 3||Minor revisions to the timetable|
|Oct 1||The water questions are due Monday Oct 11. Again work in groups of up to 4 people or by yourself as you see fit.|
The first exam from last year is HERE. Please bear in mind that the exact material covered in the class varies slightly from year to year and some material in last years paper will show up later in the course this year. The exam on Monday will be a similar format and will cover material taught in class up to the end of Friday's lecture. The readings (including those parts of the water course packet covered so far), homework examples, and lecture material will be tested in the exam. The exam is closed book and you may need a calculator to help out with some simple calculations. I will be offering a review session at 5 PM Thursday (108 Borland) for any students interested as well as my regular office hours (3:30-5 PM Wednesdays in 103 Borland).
Wednesday 15th (69 Willard): Work on the problem set. Second half of the class talk about ASLT methodologies in the context of the paper that Dr. Zoumas presented on the development of a nutrition bar. The question we will be discussing is how would we determine the vitamin supplementation level appropriate to make sure a bar contains an adequate level after 2 years storage based on only a few months available product development time.
Friday 17th (Room 6 Sparks Bl): Work on ASLT problem again in a computer lab format.
Monday 20th (back in Ag Engineering): Hand in your Kinetics problems (one
report per group) and start lecture work on the properties of Water
The questions in the kinetics materials section will be due Sept 18th. You may work in groups of up to 4. There are 6 questions total given in the class notes. Note that Question 4 requires reading and comprehension of a paper (Ryan-Stoneham T, Tong CH, Degradation kinetics of chlorophyll in peas as a function of pH, JOURNAL OF FOOD SCIENCE 65 (8): 1296-1302, 2000) and answering a series of questions. Note the list of questions required (HERE) is longer than those in the PDF lecture notes. Please read the Ryan-Stoneham paper for Friday and be ready to take part in a discussion. You will not be asked to hand in any written work on Friday.
There are a total of 50 points available for the kinetics questions, a large contribution to your total grade, and they represent a fair amount of work. Time will be available in the computer lab to work on the numeric problems (raw data HERE) and in other classes to work on the problem solving questions. However I suggest you form groups and get started soon.
|Aug 27||2004 Syllabus and provisional timetable posted. Initial material for the "kinetics" and "water" sections posted|
The 2004 Syllabus will be posted mid-August. All links are disabled until then