FSTC 605 Chemistry of Foods, 2014
(3 Credits)
Instructor: Dr. Steve Talcott
stalcott@tamu.edu
Phone: 979-862-4056, Centeq A #220F
Office Hours: I have an open door policy. You are welcome to call, email, or stop by.
Class Times: Tuesday and Thursday 12:45-2:00 (Kleberg 007)
Course Description
The principles of food chemistry will be presented including fundamental and relevant chemistry and
functionality of major and minor food constituents including water, antioxidants, carbohydrates,
proteins, lipids, pigments, and preservatives.
Course Goals: By semesters end, with class participation, students will be able to:
Upon completion of this course, the student will:
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Understand food chemistry in terms, issues, research and relevance to the food industry.
Identify the functional properties of foods and food molecules
Relate specific chemical interactions to specific food systems
Describe how food processing, handling, and storage alter food quality
Differentiate among factors influencing food chemistry and food quality
Read and apply current literature on food chemistry topics
Be able to synthesis and convey (written and/or oral) food chemistry topics.
Americans with Disabilities Act (ADA) Policy Statement
The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides
comprehensive civil rights protection for persons with disabilities. Among other things, this legislation
requires that all students with disabilities be guaranteed a learning environment that provides for
reasonable accommodation of their disabilities. If you believe you have a disability requiring an
accommodation, please contact the Department of Student Life, Services for Students with Disabilities,
in Cain Hall or call 845-1637.
Academic Integrity Statements
AGGIE HONOR CODE: “An Aggie does not lie, cheat, or steal or tolerate those who do.”
Upon accepting admission to Texas A&M University, a student immediately assumes a commitment to
uphold the Honor Code, to accept responsibility for learning, and to follow the philosophy and rules of
the Honor System. Students will be required to state their commitment on examinations, research
papers, and other academic work. Ignorance of the rules does not exclude any member of the TAMU
community from the requirements or the processes of the Honor System. For additional information
please visit: http://www.tamu.edu/aggiehonor/
Pledge
On all course work, assignments, or examinations at Texas A&M University, the following Honor
Pledge shall be pre-printed and signed by the student:
“On my honor, as an Aggie, I have neither given nor received unauthorized aid on this academic
work."
Strongly Suggested Text Book
Owen R. Fennema. Food Chemistry, Fourth Edition. (CRC Press). Emphasis will be on supplemental
readings from the food science/ food chemistry literature, specific websites, and handouts as assigned
by the instructor.
Class Format
Lectures will deal with the principals of food chemistry and how these relate to the food industry.
Class format will be a series of lectures, class discussions, and oral presentations where participation is
required. There will be 2 lectures per week and much of this time will be spent on roundtable
discussions of current literature and current topics where your individual participation and
preparedness required.
Literature for Class Discussions
We will discuss various journal or scholarly articles throughout the semester. This material will be
primary and/or supplemental information for exams and oral presentations. For select articles, I will
assign primary presenters for the work. These presenters will formally introduce the paper to the class
(5-10 minutes) highlighting the key principles and key aspects of food chemistry. These primary
presenters will also turn in a 1 page formal written summary (see below). As a primary presenter, your
written summary will be a formal document using a format of your choice, but includes the following
elements:
1. Main purpose of the paper, from a food chemistry perspective.
2. Major findings of the work. (ie. a summarized list)
3. Describe the key food chemistry concept, reactions, or perspectives in your own words.
4. Provide supporting literature from at least 2 additional references that describe how this work
supports or refutes the paper.
Primary reviewers will email a copy of your summary 24 hrs prior to your oral class presentation
(stalcott@tamu.edu). If you are not a primary presenter, you will be prepared for class by bringing a
written list of at least 3 discussion points for class. This list will be turned in and will serve as your
guide in class discussions. You can and will be called upon to present a discussion point, if you have
not participated in the discussion. Your participation in class is a required element.
Other Oral Presentations
1. The “Story Behind the Story”. You will be assigned a food chemistry topic for further
discussion. It will be orally presented from a practical, and highly applied food chemistry
perspective. You may use internet references, trade publications, press releases, and the
scientific literature to advance your ideas. You will provide a 1 page written summary to Dr.
Talcott about your topic (any format you would like), and present the story orally in class as an
informal presentation. This “story” will provide highly practical and useful information to the
class, and will last no more than 5 minutes.
2. Towards the semester’s end, you will be assigned a research paper for formal presentation to
the class (10 min) in a formal class lecture, primarily discussing its chemistry and any
reactions/mechanisms as the basis of the presentation. As a technical presentation, I am less
concerned about what the paper reports verses the principles behind the work. Relevant
background information on the topic and references for clarity are expected.
Grade Determination
Exams (2 @ 100 pts each); Primary Article Reviewer (1 @ 25 pts); Story behind the Story (1 @ 25
pts), Class Discussion (50 pts, written and oral), Final Lecture Presentation (1 @50 pts, presentation
quality and food chemistry technical content): Total = 350 pts
Grades
Final grades will be assigned according to cumulative averages. Grades will be assigned according to
standard grading practices: >90% = A, 80-89% = B, 70-79% = C, 60-69% = D, below 60% is failing.
All exams, presentations, and assignments will count towards your final grade.
Tentative Lecture Schedule
Day
Date
Lecture Topic
Tues
Jan 14
Introductions in Food Chemistry
Thurs Jan 16
Basics of Food Chemistry
Tues
Jan 21
Water
Thurs Jan 23
Water
Tues
Jan 28
Carbohydrates
Thurs Jan 30
Carbohydrates
Tues
Feb 4
Carbohydrates/ Proteins
Thurs Feb 6
Proteins
Tues
Feb 11
Proteins
Thurs Feb 13
Proteins/Enzymes
Tues
Feb 18
Enzymes
Thurs Feb 20
Food Quality
Tues
Feb 25
Food Quality
Thurs Feb 27
Food Flavor
Mar 3-7 Mid-Term Exam Week
Day
Tues
Thurs
Tues
Thurs
Tues
Thurs
Tues
Thurs
Tues
Thurs
Tues
Thurs
Tues
Date
Lecure Topic
Mar 11 Spring Break
Mar 13
Spring Break
Mar 18
Lipids
Mar 20
Lipids
Mar 25
Lipid Reactions
Mar 27
Free Radicals
Apr 1
Radicals and Antioxidants
Apr 4
Class Presentations 1-3
Apr 9
Class Presentations 4-6
Apr 11
Class Presentations 7-9
Apr 16
Class Presentations 10-12
Apr 18
Class Presentations 13-15
Apr 23
Class Presentations 15-18
Apr 23-25 Final Exam Week