Class Schedule

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

Instructor

Luke Boatright, Ph.D.
Office: 412 Garrigus
Phone: 257-5988
E-mail: luke.boatright@uky.edu
Office Hours: Open

Required Textbook

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

Grading System

Evaluation   Cumulative Numerical Grade Letter Grade
Quizzes 10%   90-100 A
Exams 60%   80-89 B
Lab Reports 15%   70-79 C
Individual Projects 10%   60-69 D
Class Participation 5%   Below 60 E
  100%      

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 5.2.4.1 and 5.2.4.2(http://www.uky.edu/StudentAffairs/Code/part2.html), 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-5.2.4.2).

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 http://www.uky.edu/StudentAffairs/Code/part2.html 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.

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


Date Description Reading
January 13 Introduction
January 15 Literature Review Ch. 1
January 18 Academic Holiday
January 20 & 22 Water in Foods Ch. 2
January 25-Feb 1 Food Carbohydrates & Browning Reactions Ch. 3
February 3 Review
February 5 Exam I
February 8-17 Food Lipids Ch. 4
February 19- 26 Food Proteins Ch. 5
February 29 Review
March 2 Exam II
March 4 & 7 Enzymes  (March 7th is mid-term) Ch. 6
March 9 Vitamins & Minerals  Ch. 7 & 8
March 11 & 21 Pigments Ch. 9
March 14-19 Spring Break
March 23 & 25 Flavors Ch. 10
March 28 Review
March 30 Exam III
April 1 & 4 Food Additives Ch. 11
April 6 & 8 Animal Derived Foods Ch. 15 & 16
April 11 & 15 Plant Derived Foods Ch. 17
April 18 - 27 Current Topics in Food Chemistry
April 29 Review for Final Exam
Final Exam, (IV) - Wednesday, May 4th, 8:00 am - 10:30 pm

Laboratory Schedule


Date Description
January 19 Introduction and Basic Lab Procedures (lab report from everyone)
January 26 Physical Properties of Foods
February 2 Food Carbohydrates
February 9 Non-enzymatic Browning
February 16 Food Lipids
February 23 Food Proteins
March 1 Food Proteins and Food Lipids II
March 8 Enzymes
March 15 Spring Break
March 22 Food Pigments
March 29 Food Flavors
April 5 Emulsifiers
April 12 Meat Chemistry
April 19 Individual Projects
April 26 Presentation of Individual Projects
* Written lab reports are due one week after they are conducted. No lab reports by e-mail.