Fundamentals
of Food Science
– FDSC 1133
FOOD CHEMISTRY I
– FDSC 3733
Spring 2013
FALL 2014
Instructor
Ranjith Ramanathan (Ram)
104B Animal Science
Tel: 744 9260
Email: ranjith.ramanathan@okstate.edu
Office hours: Open or by appointment
Lecture
MW 9:30 – 10:20 (Life Sciences West 201)
Teaching Assistant
Andrea English
108 Animal Science
Email: andrea.english@okstate.edu
Office hours: Open or by appointment
Course objective
~ To develop a basic understanding of the physical and chemical properties
of major constituents of foods, viz., water, proteins, carbohydrates, and
lipids.
~ To understand how interactions among food components affect the
structure and stability of food during processing and preservation.
Text book
Fennema’s Food Chemistry, Fourth Edition, CRC press (Recommended,
but not mandatory)
Grading policy
Exam 1:
Exam 2:
Exam 3:
Final Exam*:
50 points (9/17/2014; Wednesday)
50 points (10/15/2014; Wednesday)
50 points (11/19/2014; Wednesday)
100 points (12/8/14; Monday)
Quizzes**
Real time quizzes§
50 points
50 points
Laboratory reports
120 points
Laboratory participation
30 points
-------------------------------------------------------------------------------------Total points
500
Letter grades
A = > 450; B = 400 – 449; C = 350 – 399; D = 240 – 349; F = < 239
A = 90-100%; B = 80-89%; C = 70-79%; D = 60-69%; F = <59%
1 Final Examination*
12-08-2014 (Monday, 8:00 to 10:50 am); Cumulative
Quizzes**
All quizzes are announced. Each quiz is worth 10 points. The maximum
points one can get from quizzes is 50. In case a student took all the
quizzes, additional points will be consider as extra credit points. For
example, if one student gets 60 points from 6 quizzes, 10 points will be
considered as extra-credit points. There will be no make-up for missed
quizzes
Real time quizzes§
All real time quizzes are unannounced quizzes in class. There will be no
make-up for real time quizzes.
Review
TBD (Optional review sessions prior to exam)
Virtual classroom
TBD (Optional online review/discussion session in D2L prior to exam)
Missed exam
Student must provide written excuse for the missed exam and the instructor
will make arrangements for make-up exam for valid reasons. No make-up
assignment/quizzes will be scheduled for extra-credit points.
Attendance
Attendance is expected in all classes
Dropping exam scores
No exam scores will be dropped
Academic integrity/dishonesty cases are handled according to the current Oklahoma State
University Academic Integrity Policy and Procedures. (http://academicintegrity.okstate.edu/doc/20822-ai.pdf)
If you think you have a qualified disability and need special accommodations, you should notify the
instructor and request verification of eligibility for accommodations from the Office of Student Disability
Services.
2 TENTATIVE COURSE SCHEDULE
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
18-Aug
20-Aug
25-Aug
27-Aug
1-Sep
3-Sep
8-Sep
10-Sep
15-Sep
17-Sep
22-Sep
24-Sep
29-Sep
1-Oct
6-Oct
8-Oct
13-Oct
15-Oct
20-Oct
22-Oct
27-Oct
29-Oct
3-Nov
5-Nov
10-Nov
12-Nov
17-Nov
19-Nov
24-Nov
26-Nov
1-Dec
3-Dec
Introduction
Types of water in food
Types of water in food
Food proteins/Quiz 1
University Holiday
Food proteins
Food proteins
Food proteins/Quiz 2
Food carbohydrates
Examination 1
Food carbohydrates
Food carbohydrates
Food carbohydrates/Quiz 3
Food lipids
Food lipids
Antioxidants/Quiz 4
Food lipids
Examination 2
Food lipids
Chemistry of food preservation
Flavor chemistry
Flavor chemistry/Quiz 5
Role of enzymes in food
Guest lecture
Chocolate making/Quiz 6
Chemistry of Beer making
Techniques in Food Science
Examination 3
Techniques in Food Science
Thanksgiving break
Pre-final week
Pre-final week
Final examination review will be on 12/5/2014 @ 4 pm and D2L review will be on 12/7/2014 at 8
pm
There will be optional review on the day before exams: 9/16, 10/14, 11/18 @5 pm, FAPC Rm 120
Optional D2L exam review will be on the day before exams: 9/16, 10/14, 11/18 @8 pm
3 FOOD CHEMISTRY I – FDSC 3733 LABORATORY SECTION FALL 2014 Instructor
Ranjith Ramanathan (Ram)
104B Animal Science
Tel: 744 9260
Email: ranjith.ramanathan@okstate.edu
Office hours: Open or by appointment
Teaching Assistant
Andrea English
108 Animal Science
Email: andrea.english@okstate.edu
Office hours: Open or by appointment
Lab timing
Tuesday: Section 3: 8:30 – 10:20; section 1: 10:30-12:20
(4HYD 102)
No make-up laboratories will be scheduled
Grading policy
Laboratory reports*
120 points (12 x 10 points)
Laboratory participation** 30 points (12 x 2.5 points)
* Each lab report is worth 10 points. The maximum points one can get from lab reports is 120.
In case a student submit all the lab reports, additional points will be considered as extra credit
points. For example, if one student gets 130 points from 13 lab sections, 10 points will be
considered as extra-credit points.
All reports are due at the beginning of your next scheduled lab session. Late submission will
result in 50% deduction in points.
Lab report can be uploaded in the D2L drop box folder.
**Laboratory participation includes attendance and your overall participation/interest in each lab.
The maximum points one can get from lab participation is 30. In case a student participate in
all lab sections, additional points will be considered as extra credit points. For example, if one
student gets 32.5 points from 13 lab sections, 2.5 points will be considered as extra-credit
points.
TENTATIVE TOPICS
1
19-Aug Introduction
4-H Youth Development 102
2
26-Aug Aw and WHC
FAPC
3
2-Sep Cottage cheese preparation
4-H Youth Development 102
4
9-Sep Non-enzymatic browning
4-H Youth Development 102
5
16-Sep Cooked color
FAPC
6
23-Sep Baking
FAPC
7
30-Sep Sensory analysis
FAPC
8
7-Oct Jelly making
4-H Youth Development 102
9
14-Oct Lipid oxidation
4-H Youth Development 102
10
21-Oct Emulsion: mayonnaise
4-H Youth Development 102
11
28-Oct Chemistry of wine making
FAPC
12
4-Nov Ice cream
FAPC
13
11-Nov Guest lecture
FAPC
14
18-Nov Mass spectrometry
Henry Bellmon Research Center
15
25-Nov Review
16
2-Dec Review