FSHN 311 – 3 credits Section XW (on-line) Summer 2015 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 be organized into 3 parts corresponding to each exam. Within each part, there will be Lectures, Lecture Notes (pdf files of the PowerPoint slides), FSHN 311XW, Summer 2015, p. 1 Assignments and Discussion, and Supplementary Readings for each chapter. The Discussions 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 18 – August 7, 201 Office Hours: I can be reached through my e-mail or office phone. I will check and reply to e-mail each afternoon at 4 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 2015, 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 and I will work with you to arrange an alternate time. 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 18 Introduction Ch. 1 May 18 Water Ch. 2-3 May 25 Acid, Base, pH Ch. 2 (p. 2- 8, 2-12) May 25 June 1 Carbohydrates Ch. 4-5 EXAM 1 – June 8-15 (tent.) (Introduction; Water; Acid,Base, pH; Carbohydrates) June 8 June 15 Proteins Ch. 8-9 June 22 Enzymes Ch. 13 EXAM 2 – June 29-July 6 (tent.) (Proteins; Enzymes) June 29 July 6 Lipids Ch. 6-7 July 13 Vitamins & Minerals Ch. 10-11 EXAM 3 – July 20-27 (tent.) (Lipids; Vitamins & Minerals) July 20 Colorants Ch. 15 July 27 Flavors Ch. 14 July 27 Additives & Contaminants Ch. 16-17 FINAL COMPREHENSIVE EXAM –July 31-August 7 FSHN 311XW, Summer 2015, p. 3