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

Instructor

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

Required Textbook

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

Grading System

Evaluation Cumulative Numerical Grade Letter Grade
Quizzes 10% Undergraduates Graduates
Exams 50% 90-100 92-100 A
Lab Reports 25% 80-89 82-91 B
Individual Projects 10% 70-79 72-81 C
Class Participation 5% 60-69 62-71 D
100% Below 60

Below 62

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 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 (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 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 http://www.uky.edu/StudentAffairs/Code/part2.html 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 (http://www.uky.edu/EM/emergency-response-guide.html) and the College of Agriculture, Food and Environment (http://www.ca.uky.edu/).  To receive emergency messages, sign up for UK Alert (http://www.uky.edu/EM/UKAlert).  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.”

References

  • 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.(http://www.access.gpo.gov/nara/cfr/cfr-table-search.html)
  • 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)


Date Description Reading (4th edition)
August 24 Introduction Library Exercise
August 29
Titratable Acidity Ch. 13
August 31
Principles of Ultraviolet, Visible and Fluorescence Spectroscopy Ch. 22, 23
September 5
Principles of Chromatography Ch. 27
September 7
Principles of Chromatography Ch. 27
September 12 Liquid Chromatography Ch. 28
September 14 Gas-Liquid Chromatography Ch. 28, 29
September 19
Gas-Liquid Chromatography Ch. 29
September 21 Moisture, Ash & Mineral Analysis Ch. 6, 7, 12, 25
September 26 Exam I (9AM in Garr 105)
September 28
Carbohydrate Analysis Ch. 10
October 3
Carbohydrate Analysis (Con't)
October 5
Carbohydrate Analysis (Con't)
October 10 Lipid Analysis Ch. 8, 14
October 12 Lipid Analysis (Con't)
October 17
Lipid Analysis (Con't)
October 19
Open Review
October 24
Exam II (9AM in Garr 105)
October 26 Protein Analysis Ch. 9, 15
October 31
Protein Separation & Characterization
November 2
Protein Separation & Characterization
November 7
Protein Analysis Continued / Reading Assisgnment
November 9
Vitamins
November 14 Pigments Ch. 11 & 32
November 16 Open Review
November 21 Exam III (9AM in Garr 105)
November 23 Holiday Ch. 26
November 28
Mass Spectrometry
November 30
Electron Spin Resonance Spectrosopy & NMR
December 5
Immunoassays & Thermal Analysis Ch. 17, 31
December 7
Open Review
December 11 Final Exam at 8 a.m.
Laboratory Schedule (Tentative)

Date Description Report Due Date (lab partner #)
August 24 Introduction and Searching the Literature
August 29
Standard Solutions and Titratable Acidity Sept. 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 Chromatography September 21 (#1)
September 12 Liquid Chromatography (Section 1) September 21 (#1)
September 14 Liquid Chromatography (Section 2) September 21 (#1)
September 19
Gas-Liquid Chromatography (Section 1) September 28 (#2)
September 21 Gas-Liquid Chromatography (Section 2) September 28 (#2)
September 26 Exam I
September 28
Carbohydrates Analysis Oct. 10 (#1)
October 3
Carbohydrate Analysis Continued Oct. 10 (#1)
October 5
Vitamin Analysis - Library Search Oct. 12 (Everyone)
October 10 Lipid Analysis (Extract &FFA) Oct. 24 (#2)
October 12 Lipid Analysis (Extract & Phos) Oct. 24 (#2)
October 17
Lipid Oxidation Oct. 24 (#2)
October 19
Individual Projects
October 24 Exam II
October 26 Protein Analysis Nov. 9 (#1)
October 31
Protein Separation & Characterization Nov 9 (#1)
November 2
Protein Separation & Characterization Nov. 9 (#1)
November 7
Vitamin Analysis I
November 9
Vitamin Analysis II Nov. 16 (#2)
November 14 Pigment Analysis Nov. 21
November 16 Individual Projects
November 21 Exam III
November 23 Holiday
November 28
Mass Spectrometry Dec. 7 (Everyone)
November 30
Electron Spin Resonance Spectroscopy  Dec. 7
December 5
Presentation of Individual Projects
December 7
Presentation of Individual Projects
*Reports with same due date can be combined into one report