FSHN 311 – 3 credits
Section XW (on-line)
Summer 2013
Food Chemistry
Prerequisites:
Chem 231 and 231L or 331 and 331L (Organic Chemistry); credit or
enrollment in BBMB 301 (Biochemistry)
Course Description: The structure, properties, and reactions of food constituents and
commodities.
Instructor:
Terri Boylston, Ph.D.
2547 Food Sciences Bldg.
515-294-0077
tboylsto@iastate.edu
I am an associate professor in the Department of Food Science and Human Nutrition at Iowa
State University. My major research interests are the flavor chemistry of foods and the effects
of processing treatments on food quality. I have conducted research on a number of
commodities, including dairy products, meats, fruits and fruit juices, and vegetables. I have
taught the in-class Food Chemistry course since 2000. I received my B.S. in Food & Nutrition –
Nutritional Sciences and my M.S. in Food Science from Iowa State University. I received my
Ph.D. in Food Science from Michigan State University. Following my Ph.D., I conducted
research on meat and peanut flavor chemistry as a Post-Doc at the USDA-ARS Southern
Regional Research Center in New Orleans. I was then a faculty member in the Department of
Food Science and Human Nutrition at Washington State University prior to joining the faculty at
Iowa State in 1999.
Text Book:
Hui, Y.H. (editor). 2012. Food Chemistry: Principles and Applications,
3rd Ed. Science Technology System, West Sacramento, CA. (ISBN NO.
1-891796-08-0)
Course Delivery:
WWW
Computer Requirement:
http://www.agde.iastate.edu/support/comp.reqs.php
The course will include recorded lectures and lecture notes posted on Blackboard. Discussions
and assignments based on the lecture materials will be posted throughout the course.
Participation in the discussions is important so that all students can share their experiences
related to Food Chemistry and improve their understanding of the food chemistry concepts.
Most of these discussions will be application based. It is important to follow the syllabus with the
dates for the topics closely so that all students will be able to participate in the discussions
throughout the course.
Blackboard Learn Log-in: https://bb.its.iastate.edu/webapps/portal/frameset.jsp
All information related to the course will be communicated through Blackboard.
Announcements will be posted on the Home Page. The Course Content section within
the Course Menu, will include Lectures, Lecture Notes (pdf files of the PowerPoint
slides), Assignments and Discussion, and Supplementary Readings. The Discussions
FSHN 311XW, Summer 2013, p. 1
section within the Course Menu links to the Discussion Board, in which Forums for each
lecture topic will be created as a site to ask questions and participate in further
discussion regarding the lecture material.
Course Dates:
May 20 – August 9, 2013
Office Hours:
I can be reached through my e-mail or office phone. I will check and
reply to e-mail each afternoon at 2 PM.
FSHN 311 Learning Outcomes:
Upon completion of the course, the student will be able to
1. Discuss the relationship between chemical composition and structure of macro- and microconstituents and their functions in foods.
2. Describe the major chemical reactions that occur in foods during processing and storage.
Bloom’s Cognitive Taxonomy
Learning takes place at several different levels – from the basic memorization and recall of facts
to the more complex synthesis and evaluation involved in problem-solving and critical thinking.
These various levels, organized into 6 categories, were developed by Benjamin Bloom in 1956,
and are identified as ‘Bloom’s Taxonomy’. The levels and a brief definition are as follows:
1.
2.
3.
4.
5.
6.
Knowledge – recalling factual information
Comprehension – using information
Application – applying principles
Analysis – explaining relationships/making inferences
Synthesis – making predictions/creating
Evaluation – making judgments or stating opinions
As a student in an upper level food science course, we expect your learning to be at the higher
levels (4-6) of Bloom’s Taxonomy. Therefore, discussions during lecture and exam questions
will include analysis, synthesis, and evaluation to promote deeper learning.
Grading:
3 Examinations (100 points each)
Final Exam
WebCT Assignments (assignments and discussion)
Total
300
200
100
600
Grading Scale:
Final grades will be assigned based on percentage of points earned at the end of the semester,
as follows.
A
AB+
B
BC+
>93.0%
90.0-92.9%
87.0-89.9%
83.0-86.9%
80.0-82.9%
77.0-79.9%
FSHN 311XW, Summer 2013, p. 2
C
CD+
D
F
73.0-76.9%
70.0-72.9%
67.0-69.9%
63.0-66.9%
< 63.0%
Exams and Discussions:
To keep on schedule throughout the semester, tentative dates for the 3 hour exams have been
posted on the syllabus. A 1-week window has been set up for each exam. The exams will be
essay/application, open-book. Please plan so you are prepared to take the exams during those
designated times. Please let me know if you have a conflict.
For the discussions, it is important to not only post your discussions, but also to review the posts
from the other students enrolled in class. Therefore, as for the exams, deadlines will be posted
for each discussion for you to post your comments.
FSHN 311 – LECTURE TOPICS
Week of
Topic
Reading Assignment, Chapter
May 20
Introduction
Ch. 1
May 20
Water
Ch. 2-3
May 27
Acid, Base, pH
Ch. 2 (p. 2- 8, 2-12)
May 27
Carbohydrates
Ch. 4-5
EXAM 1 – June 10-17 (tent.)
(Introduction; Water; Acid,Base, pH; Carbohydrates)
June 10
Lipids
Ch. 6-7
June 17
Proteins
Ch. 8
EXAM 2 – July 1-8 (tent.)
(Lipids; Proteins)
July 1
Protein Functionality
Ch. 9
July 8
Enzymes
Ch. 13
July 15
Vitamins & Minerals
Ch. 10-11
EXAM 3 – July 22-29 (tent.)
(Protein Functionality; Enzymes; Vitamins & Minerals)
July 22
Colorants
Ch. 15
July 29
Flavors
Ch. 14
July 29
Additives & Contaminants
Ch. 16-17
FINAL COMPREHENSIVE EXAM – August 2-August 9
FSHN 311XW, Summer 2013, p. 3