FSN 483 Food Chemistry Laboratory Fall 2011 Wednesday 1:10 – 4:00 pm 206 Hitchner Instructor: Dr. Denise Skonberg Food Science & Human Nutrition 104 Hitchner 581-1639 Office hours: Thursday 1:00 – 2:00 and by appointment Course Objectives: Students completing this course should be able to: 1. Work competently in the laboratory, utilizing a wide array of common scientific techniques and instruments in a safe and efficient manner. 2. Collect scientific data and make valid conclusions from that data. 3. Write cohesive and substantiated papers and reports, using laboratory and library resources. 4. Explain the chemistry underlying the reactions of food components and how to control those reactions. 5. Work effectively with team members. Primary text: Food Chemistry: A Laboratory Manual Miller, Dennis Evaluation: Research reports …………. Research papers ………….. Demonstration video Quizzes ……………...…… Lab notebook/participation Total ……………………… 140 points 140 points 70 points 90 points 60 points 500 points Grading: Grade A AB+ B BC+ C C- Total points 465 450-464 435-449 420-434 400-419 385-399 370-384 350-369 % > 93 90-92 87-89 83-86 80-82 77-79 73-76 70-72 Laboratory Schedule: Week 1 Date 8/31 2 9/7 3 9/14 4 5 6 9/21 9/28 10/5 7 8 9 10 10/12 10/19 10/26 11/2 11 12 11/9 11/16 13 14 11/23 11/30 12/7 Topic Course introduction Safety training Chemical leavening agents: CO2 production in a model system Chemical leavening agents: CO2 production in muffins Oxidation in ground chicken Oxidation in ground chicken (continued) Degradation of gelatin gels Quiz #1 Functional properties of proteins Functional properties of proteins(continued) Properties of sugars Nonenzymatic browning Quiz #2 Hydrocolloids Enzymatic browning/blanching Thanksgiving Break Enzyme immobilization Quiz #3 Student videos Student Evaluations Reading Ch. 2 Ch. 2 Handout Ch. 10 Handout Ch. 6 Handout Ch. 3 Ch. 4 Ch. 5 Ch. 8, Ch. 9 Handout Laboratory Reports: Due Date 9/28 10/12 11/2 11/16 Assignment Laboratory Topic Research report Research paper Research paper Research report 11/30 12/12 Research report Research report Chemical leavening agents Oxidation in ground chicken Functional properties of proteins Properties of sugars and nonenzymatic browning Enzymatic browning/blanching Enzyme immobilization 2 Points 35 70 70 35 35 35 Laboratory reports: Although students will collect data and conduct experiments in groups, written laboratory reports should be each student’s own work. All reports are due on the dates listed on the previous page. Late reports will have 5 points deducted for each day overdue. Reports will follow two formats: 1) research reports, and 2) research papers. Research Reports: Research reports are a two to three page summary of the experiment. They should succinctly describe the objectives, methods, results/discussion, and conclusions of the experiment, and may include a table. Although the methods section may refer to the lab manual, all treatments must be clearly described. In addition, specific experiment-related questions will be handed out with the lab materials, which you will answer and include as an addendum to the research report. Research Papers: All papers should include: 1) an introduction or background section which will include at least two references from the current scientific literature; 2) materials and methods; 3) results (including tables and/or figures); 4) discussion; 5) conclusions; and 6) references. Research papers will be graded for spelling and grammar as well as content. All papers and reports should have titles, page numbers, and each table and figure must be labeled with a number and caption. Each table and figure should be in numerical order, and referenced in the body of your report. Reports should be written in past tense, since they are describing something that already occurred. The Journal of Food Science format should be used for citations in the text, and for your reference lists. Make the purpose of the experiments clear, and precisely describe the different experimental treatments. Do not include lists of materials used in the experiments, and use spell-check and grammar-check. Reports and papers should be double spaced. Video Project: Students will work in one of three teams to produce food chemistry demonstration videos. The digital videos should be about some aspect of browning reactions in foods. It’s up to each team to decide what specific browning reaction will be explained and demonstrated, but the video should be targeted toward a middle school audience. The video should be easy to understand, factually correct, and demonstrate the principle using readily available materials. It should be 3-4 minutes in length, and interesting and relevant to your audience. Videos will be posted on YouTube and team members will receive a group grade for this assignment. Quizzes: Each of the three quizzes will be worth 30 points, and usually will be held at the beginning of the laboratory period. The quizzes are fairly detailed and specific, and will include material from your lab manual and handouts, as well as questions related to your experimental results. Laboratory Participation Students will be organized into two person lab-groups. Group members will be responsible for carrying out experiments together, however grading will be based on individual effort. Participation means attending each lab and being on time; being an equal partner in the activities 3 of the group; and knowing what is going on each lab period! Missing a lab period will result in a loss of 15 points. Laboratory Notebooks (modified from lab manual): Each student is required to purchase a notebook and label it with the name of the course. All entries should be made in ink. When mistakes are made, draw a single line through the mistake, and explain why the entry is wrong. I will evaluate your lab notebooks several times during the semester. Lab Notebooks (Continued) Prior to the lab: -include the title and number of the experiment -perform any calculations that can be done in advance -sketch a brief flow diagram that you can follow during the lab -set up tables for recording data During the lab: -Carefully record all observations and data you collect -Date the top of each page -Clearly label all data Laboratory Rules: 1) Each student is responsible for reading the experiment BEFORE CLASS. There is not enough time during the class period to read, understand, and conduct the experiments. 2) Each student shall participate fully in the experimental activities. 3) Lab coats, protective eyewear, and gloves are mandatory! 4) Each student should record data in their own, bound, laboratory notebook. 5) Students are responsible for cleaning up the lab (including glassware, equipment, surfaces) area at the end of each laboratory period. Disabilities (ADA) Statement: If you have a disability for which you may be requesting an accommodation, please contact Ann Smith, Director of Disabilities Services, 121 East Annex, 581-2319, as early as possible in the term. Academic Integrity: Academic dishonesty includes cheating, plagiarism and all forms of misrepresentation in academic work, and is unacceptable at The University of Maine. As indicated in the University of Maine’s undergraduate on-line “Student Handbook,” plagiarism (the submission of another’s work without appropriate attribution) and cheating are violations of The University of Maine Student Conduct Code. An instructor who has probable cause or reason to believe a student has cheated may act upon such evidence. Contingency Plan: In the event of disruption of normal classroom activities due to an emergency situation, the format for this course may be modified to enable completion of the course. In that event, you will be provided an addendum to this syllabus that will supersede this version. 4