Course Syllabus for Fall 2017

Class Schedule

Lecture: Tuesday and Thursday, 8:00 - 8:50 am; 108 Garrigus
Laboratory: Tuesday and Thursday, 9:00 - 10:50 am; 105 Garrigus


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

Required Textbook

"Food Analysis, 4th or 5th edition," S.S. Nielsen, Ed., Springer, New York, NY.

Grading System

EvaluationCumulative Numerical GradeLetter GradeQuizzes10%UndergraduatesGraduatesExams50%90-10092-100ALab Reports25%80-8982-91BIndividual Projects10%70-7972-81CClass Participation5%60-6962-71D100%Below 60

Below 62


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 undergraduate students.

Subject matter is best retained 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. 

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 V - 2.4.1 and 2.4.2 (, 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 assignments submitted 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 whom the instructor has sufficient evidence to believe has cheated or plagiarized in the course will receive an automatic "E" (failure) in the entire course. There will be no exceptions.

Students will be informed of their current progress based on the criteria in the syllabus before the midterm date of the semester, term or session. (SR 6.1.3.A)

Students should provide one week notice to the instructor in order to arrange for accommodations due to a religious observance.

General Information

Chapters in the required textbook will be assigned for each lecture. Students are expected to read the assignment and be prepared to participate in class discussions.  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.”


  • Official Methods of Analysis. Association of Official Analytical Chemists, 15th ed. (1990). 
    (Young Library Periodicals - 3rd floor (S587.O38 ).
  • Official Methods and Recommended Practices, American Oil Chemists' Society, 4th ed.(1987).
  • Food Analysis: Theory and Practice. Pomeranz and Meloan, 3rd. ed., (1994).
  • Food Chemistry. Fennema, (1985).
  • Food Analysis: Principles and Techniques. Gruenwedel and Whitaker, Vol. 1 (1984), Vol 2, (1984).
  • Food Composition and Analysis. Aurand, Woods and Wells, (1987).
  • The Merck Index. (in reference section of Agriculture Library)
  • Code of Federal Regulations (CFR) 21:Parts 100-169; 9: Parts 200-319.(
  • Nutritive Value of American Foods. USDA Agriculture Handbook, (1984).
  • Food composition and nutritional tables, CRC Press, (1994).

Course Description

Application of quantitative and qualitative analysis used in the physical, chemical and instrumental examination of food products. A special emphasis is placed on the evaluation of methods and interpretation of results.

Course Objectives

  • To identify the principles, purposes, and applications of techniques to the chemical and instrumental analysis of foods.
  • To identify appropriate methods for proximate analysis of food products. 
  • To provide chemical and instrumental laboratory experience for students in the Food Science curriculum.

Food Analysis (FSC 535)
Tuesday and Thursday; Class, 8:00 - 8:50 
Laboratory, 9:00 - 10:50

Lecture Topics (Tentative)

DateDescriptionReading (4th edition)
August 24IntroductionLibrary ExerciseAugust 29
Titratable AcidityCh. 13August 31
Principles of Ultraviolet, Visible and Fluorescence SpectroscopyCh. 22, 23September 5
Principles of ChromatographyCh. 27September 7
Principles of ChromatographyCh. 27September 12Liquid ChromatographyCh. 28September 14Gas-Liquid ChromatographyCh. 28, 29September 19
Gas-Liquid ChromatographyCh. 29September 21Moisture, Ash & Mineral AnalysisCh. 6, 7, 12, 25September 26Exam I (9AM in Garr 105)September 28
Carbohydrate AnalysisCh. 10October 3
Carbohydrate Analysis (Con't)October 5
Carbohydrate Analysis (Con't)October 10Lipid AnalysisCh. 8, 14October 12Lipid Analysis (Con't)October 17
Lipid Analysis (Con't)October 19
Open ReviewOctober 24
Exam II (9AM in Garr 105)
October 26Protein AnalysisCh. 9, 15October 31
Protein Separation & CharacterizationNovember 2
Protein Separation & CharacterizationNovember 7
Protein Analysis Continued / Reading AssisgnmentNovember 9
VitaminsNovember 14PigmentsCh. 11 & 32November 16Open ReviewNovember 21Exam III (9AM in Garr 105)
November 23HolidayCh. 26November 28
Mass SpectrometryNovember 30
Electron Spin Resonance Spectrosopy & NMRDecember 5
Immunoassays & Thermal AnalysisCh. 17, 31December 7
Open ReviewDecember 11Final Exam at 8 a.m.
Laboratory Schedule (Tentative)
DateDescriptionReport Due Date (lab partner #)
August 24Introduction and Searching the LiteratureAugust 29
Standard Solutions and Titratable AciditySept. 5 (#1)August 31
Principles of Spectroscopy, Dilutions and Standard Curves (Section 1)Sept. 12 (#2)September 5
Principles of Spectroscopy, Dilutions and Standard Curves (Section 2)Sept. 12 (#2)September 7
Thin-Layer ChromatographySeptember 21 (#1)September 12Liquid Chromatography (Section 1)September 21 (#1)September 14Liquid Chromatography (Section 2)September 21 (#1)September 19
Gas-Liquid Chromatography (Section 1)September 28 (#2)September 21Gas-Liquid Chromatography (Section 2)September 28 (#2)September 26Exam ISeptember 28
Carbohydrates AnalysisOct. 10 (#1)October 3
Carbohydrate Analysis ContinuedOct. 10 (#1)October 5
Vitamin Analysis - Library SearchOct. 12 (Everyone)October 10Lipid Analysis (Extract &FFA)Oct. 24 (#2)October 12Lipid Analysis (Extract & Phos)Oct. 24 (#2)October 17
Lipid OxidationOct. 24 (#2)October 19
Individual ProjectsOctober 24Exam IIOctober 26Protein AnalysisNov. 9 (#1)October 31
Protein Separation & CharacterizationNov 9 (#1)November 2
Protein Separation & CharacterizationNov. 9 (#1)November 7
Vitamin Analysis INovember 9
Vitamin Analysis IINov. 16 (#2)November 14Pigment AnalysisNov. 21November 16Individual ProjectsNovember 21Exam IIINovember 23HolidayNovember 28
Mass SpectrometryDec. 7 (Everyone)November 30
Electron Spin Resonance Spectroscopy Dec. 7December 5
Presentation of Individual ProjectsDecember 7
Presentation of Individual Projects*Reports with same due date can be combined into one report