Course Syllabus for Spring 2017

Class Schedule

Lecture:  Monday, Wednesday & Friday, 1:00 - 1:50 pm; 108 Garrigus Building


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

Reference Text Books

"Food Chemistry," O.R. Fennema, Ed., 2008. Marcel and Dekker, Inc., New York, NY.

"Bailey's Industrial Oil & Fats Products", Ed. by Y.H. Hui, John Wiley & Sons, Inc.

Grading System

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

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 or reading assignment grade will be given about every week. They may, or may not, be announced. The lowest quiz score will be discarded. The three exams will cover both lecture and reading assignments. A comprehensive final exam is optional for this course.

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. 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: 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 whom the instructor has sufficient evidence of cheating or plagiarism in the course will receive an automatic "E" (failure) in the entire course. There will be no exceptions.

General Information

Chapters in the textbooks or journal articles will be assigned for some lecture periods. Students are expected to read the assignment and be prepared to ask questions and discuss the material during lecture. Important course information is often discussed at the beginning of lecture, so please do not be late.

Your involvement in the discussions and preparation for lecture will be evaluated as a percentage of your final grade. Also, quality involvement in class discussions and preparation for lecture will be considered in assigning the final grade if you are on the borderline. It should go without saying that you must attend class to take part in discussions.

Course Description

Advanced study of the physical, chemical, and biochemical significance of lipids in foods. Topics include the structure and function of lipids in post-harvest physiology, interactions with other food components, and the effects of lipids on the physical properties of foods during processing and storage.

Course Objective

  • To provide the students with an advanced understanding of the sources and industrial processing of edible fats and oils.
  • To examine the chemistry of fats and oils with an emphasis on post-harvest triglyceride metabolism, autoxidation of unsaturated fatty acids, and how the physical chemistry of fats and oils contribute to the form and function of food systems.
  • Examine non-triglyceride lipids, their pre-harvest and post-harvest chemistry, and their contribution to food systems. Individual lipid classes to examine include:

  1. phospholipids
  2. sterols
  3. glycolipids
  4. sphingolipids and sphingomyelin
  5. prostoglandins
  6. hydrocarbons
  7. fat soluble pigments
  8. fat soluble vitamins
  9. wax esters and related compounds
  10. acylproteins
  11. lipids that contribute flavors and odors

  • Study the interaction of lipids with other lipids, proteins, carbohydrates and minor components. 
  • Examine lipid specific enzymes. 
  • Provide the student with an advanced understanding of the methods of lipid analysis.

Food Lipids (FSC 640)
Lecture: Monday, Wednesday & Friday; 1:00 - 1:50 pm

Lecture Topics (Tentative)


Date Description
January 11
Preliminary Class Assignment
January 13 Reading Assignment
January 16 Holiday
January 18 Definition of lipids and terminology
January 20-27
Sources of Edible Fats & Oils, and Industrial Extraction and Processing
February 30-Feb. 3
Chemistry of Triglycerides: Lipid Degradation, Auto-oxidation, Physical Chemistry, etc.
February 6 Review
February 8 Exam I
February 10 - 17 Lipid-Derived Flavors & Odors
February 20 - 24 Non-triglyceride lipids
Feb 27 - Mar. 1 Frying Fats
March 3 Review
March   6 Exam II
March 8 & 10 Emulsions
March 13-17 Spring Break
March 20 & 22 Bakery Shortenings
March 24 & 27 Dairy Lipids
March 29 & 31
Lipids Specific Enzymes
April 3
April 5
Exam III
April 7 & 10
Lipids in Muscle Foods
April 12
Instrumentation for Lipid Analysis
April 14 Individual Projects Due & Review
April 17-24 TBD
April 24 & 28 Presentations of Student Projects
Final Exam May 1, 2017 at 8 a.m.