Class Schedule

Lecture: Monday, Wednesday, Friday, 9:00 - 9:50 am; 108 Garrigus
Laboratory: Tuesday, 2:00 - 4:50 pm; 105 Garrigus


Luke Boatright, Ph.D.
Office: 412 Garrigus
Phone: 257-5988
Office Hours: Open

Required Textbook

"Fennema's Food Chemistry, 4th edition", 2008. Taylor & Francis, Boca Raton, FL.

Grading System

Evaluation Cumulative Numerical GradeLetter Grade
Quizzes10% 90-100A
Exams60% 80-89B
Lab Reports15% 70-79C
Individual Projects10% 60-69D
Class Participation5% Below 60E

The numerical scale given here will be the guideline for assigning final grades in this course. The numerical scale may or may not be lowered in assigning the final grades, but will not be any higher than that indicated. 

A quiz will be given about every week. The lowest quiz score will be discarded. The four exams will cover both lecture and lab material. The final exam, which is not comprehensive, is optional for undergraduates.

Retainment of lecture materials is optimized when students participate in classroom discussions and ask questions. In order to effectively participate in these discussions each reading assignment should be completed prior to the corresponding class period.   Five percent of a students final grade will reflect their involvement in classroom  discussions.  Exam and quiz questions will be drawn from the material in the assigned chapters of the text and the lectures.

Missed quizzes and exams can be made up only if: a) Notification is given in advance of a justifiable absence, or b) An unanticipated, justifiable absence is verified.  In accordance with the University rules governing absences, as provided by the University Senate Rules Sections and, an excess of each three (3) unexcused absences for lectures will result in a drop in the final letter grade for the class. Students must submit any written documentation supporting their excused absence within one week after the absence. Unexcused laboratory absences can not be made-up and will count as a zero (0) for that laboratory write-up.  If a student has excussed absences in excess of one-fifth of the class contact hours, the student will be required to withdraw from the course (University Senate Rules Section V-

Instructions for the individual project are given on a separate sheet. (note: graduate students cannot use any topic relating to their thesis for their class project). All assignmentssubmitted by students should represent their own work and ideas unless appropriate recognition is given to the original author. University policies related to plagiarism can be found in your copy of Student Rights and Responsibilities or at section 6.3.1.  Any student found to have cheated or plagiarized in the course will receive an automatic "E" (failure) in the entire course.

General Information

Chapters in the required textbook will be assigned for each lecture. Students are expected to read the assignment and be prepared to ask questions and discuss the material in lecture.  Important course information is often discussed at the beginning of lecture, so please do not be late. There will be discussion in lecture and lab concerning the laboratory experiments.  The laboratory procedures should be brought to lecture so they can be discussed during class before each lab. Students are to arrive at the lab well prepared to do the experiment. Some aspects of the experiment done in lab (e.g. Questions for Class Discussion from laboratory handout) will be discussed in the following lecture.

“If an emergency arises in this classroom, building or vicinity, your instructor will advise you of actions to follow to enhance your safety. If a situation requires emergency shelter (i.e., during a severe weather event), the nearest shelter location is in the lobby of the Garrigus Building basement. If building evacuation occurs (i.e., fire alarm), follow posted evacuation routes and assemble at the tables located in the plaza outside the Garrigus Building so the instructor can help ensure their students have evacuated the building safely and they are not hindering emergency personnel access to the building. If you may require assistance during an emergency, notify the instructor at the beginning of the semester. In order to prepare for emergencies while on campus please continue to the below links for detailed emergency response guidelines: the UK Division of Crisis Management & Preparedness website ( and the College of Agriculture, Food and Environment (  To receive emergency messages, sign up for UK Alert (  Always turn cellular phones to silent mode when entering the classroom. If you observe or receive an emergency alert, immediately and calmly inform your instructor.”

Course Description

Study of the chemical and physical properties of proteins, lipids, carbohydrates, pigments, vitamins and food additives.  The relationship of food components to the processing, quality and stability of foods will be emphasized. 

Course Objective

  • Develop and understanding of how individual food components contribute to the overall quality of foods.
  • Achieve an understanding of the chemical changes that take place in foods during processing and storage.

Food Chemistry (FSC 434)

Monday, Wednesday, Friday; Lecture, 9:00 - 9:50 am
Laboratory, Tuesday, 2:00 - 4:50 pm

Lecture Topics

January 10Introduction (Literature Review assignment counts as 1st lab grade)
January 12Literature ReviewCh. 1
January 15Academic Holiday
January 17 & 19
Water in FoodsCh. 2
January 22-29
Food Carbohydrates & Browning ReactionsCh. 3
January 31
February 2
Exam I
February 5-14Food LipidsCh. 4
February 16- 21Food ProteinsCh. 5
February 23Review
February 26
Exam II
February 28 & March 2
Enzymes  Ch. 6
March 5
Vitamins & Minerals (March 5th is mid-term)Ch. 7 & 8
March 7 & 9
PigmentsCh. 9
March 12-16Spring Break
March 19 & 21FlavorsCh. 10
March 23Review
March 26
Exam III
March 28 & 30
Food AdditivesCh. 11
April 2 & 4
Animal Derived FoodsCh. 15 & 16
April 6 & 9
Plant Derived FoodsCh. 17
April 11 - 25Current Topics in Food Chemistry
April 27Review for Final Exam
Final Exam, (IV) - Wednesday, May 2nd, 8 am - 10 pm

Laboratory Schedule

January 16Introduction and Basic Lab Procedures (lab report from everyone)
January 23Physical Properties of Foods
January 30
Food Carbohydrates
February 6
Non-enzymatic Browning
February 13Food Lipids
February 20
Food Proteins
February 27
Food Proteins and Food Lipids II
March 6
March 13Spring Break
March 20Food Pigments
March 27Food Flavors
April 3
April 10Meat Chemistry
April 17Individual Projects
April 24Presentation of Individual Projects
* Written lab reports are due one week after they are conducted. No lab reports by e-mail.