QATAR UNIVERSITY
DEPARTMENT OF HEALTH SCIENCES
Food Chemistry (NUTR321) Course Syllabus
Spring Semester 2010
Course Information
Course Name:
Food Chemistry
Course Number:
NUTR321
Credit Hours:
3
Pre-requisites:
BIOC350
Required Textbook:
Food Chemistry, Fennema RO (edit), Marcel Dekker, Inc, NY< Ny, (latest
edition)
Start Date:
Course Credit Hours:
Total Weeks:
Hours per week:
Lecture Days:
21 Feb 2010
3 hrs
14weeks
Lecture: 2 hrs - Lab: 3hrs
Sunday and Tuesday, 10:00 – 10:50 am
Faculty Information
Name:
Contact Tel.:
E-mail:
Office Location:
Office Hours:
Dr. Abdelmonem Hassan
485-1953
ahassan@qu.edu.qa
E 227, NSB
Monday, Tuesday (9-10 am)
Course Description
This course covers the basic properties of water, protein, carbohydrate, lipids,
minerals and vitamins and their roles in food systems. Additionally the course covers
enzymes in foods, food additives and flavoring agents
The lab component will cover the principles of chemical and instrumental methods for
the qualitative and quantitative analyses of moisture, protein, carbohydrate, lipids,
minerals and vitamins. Students will perform experiments to determine major food
components using chemical and instrumental methods
Principles of Food Chemistry Syllabus
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Course Objectives
1. Develop and understanding of how individual food components contributes to
the overall quality of foods.
2. Achieve an understanding of the chemical changes that take place with food
components during processing and storage.
3. Recognize reactions and mechanisms important in food chemistry.
4. Be capable of designing and conducting experiments and interpreting data to
understand important food chemistry principles.
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 micro-constituents and their functions in foods.
2. Describe the major chemical reactions that occur in foods during processing
and storage.
3. Identify the uses of additives and flavoring agents in foods
4. Identify the role that enzymes play in chemical natural and industrial
transformation of foods.
Content Distribution
Title
Water in foods
Carbohydrates in foods
Lipids in foods
Week of
Feb 21
Feb 28
Mar 07
TEST 1 (Tue Mar 09)
Mar 14
Mar 21
Mar 28
April 04
April 11
April 18
Lipids in foods
Food amino acids and proteins
Food modification by enzymes
Addition of Nutrients to foods
Mid Spring Vacation
Mineral composition of foods
Midterm Exam (Tue April 20)
April 25
May 02
May 09
May 16
May 23
May 30
Mineral composition of foods
Food additives
Food additives
Natural occurring toxicants in foods
Natural occurring toxicants in foods
Seminar discussion
FINAL EXAM (TBA)
Principles of Food Chemistry Syllabus
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Method of teaching
The methods of teaching will include:
1.
2.
3.
4.
5.
Course documents, lectures
Interactive teaching
Lab practical work
Take-home assignments
Presentations/seminars
Teaching Aids
1. Lecture provided as power point presentations
2. Food chemistry ppt animations
Students evaluation - Grading System
This course will be assessed by the active participation of the students during lectures,
tests, quizzes, assignments and exams:
Assessment
Presentations
Exams
1.
2.
Points
10
1 Tests: 15 points
Midterm = 20 points
3.
4.
Quizzes
Lab attendance and Report
Final = 35 points
No points
20
Assessment Format
Assessment Methods
Theory: written (closed book) examination (exams take place independently)
Exercises: written (open book); oral presentation of the individual literature review;
lab reports and questions in the lab
All these examinations will allow evaluating the students, thorough and fundamental
knowledge and the students analytical and critical skills developed in this particular
discipline. Considering the exercises, especially the ability to handle and interpret
analysis results will be evaluated in addition to the critical understanding of the
underlying food chemical principles of an analytical method. During the oral
presentations, the communicative skills of the student can be assessed.
1. Presentations/Seminars

A brief written outline of the report that includes topic, possible information
source(s), and report format can be discussed with the instructor prior to
submitting the report.
Principles of Food Chemistry Syllabus
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
The presentations are to be given orally during class time. Typically, reports
on at least five media events/articles (internet, newspaper, magazines, radio,
television) that relate to the course will be required. Presentations will be
given at a lecture time.
2. Exams and tests

Each exam (Tests, midterm and final) will consist of multiple choice and
comprehensive short questions.
3. Quizzes


Quizzes will be given unannounced.
Each quiz will normally consist of two questions.
4. Lab Reports
The practical segment is a fundamental part of the course; attendance of the practical
is a requirement in the course and is obligatory for the presentation of the lab report.
The attendance and report will be scored out of 20 points.
Course Content-Related Study Coaching
Study coaching is accomplished during
1.
2.
3.
4.
5.
theoretical lectures
practical lab exercises
at the end of each lectures, student will have the opportunity to ask for 15 min
questions to the instructor
the possibility to consult me after the theoretical lectures or exercises, on
appointment
6. availability in the library of reference books and specialized
journals availability in the library of other specialized literature, databases and
other relevant materials
Exams and/or quizzes may not be taken early or late, reports will not be accepted after
the due date, with two exceptions:


Illness (certified )
Or any other unfortunate consequence (which must also be certified)
No other reasons are acceptable, so please plan on taking the tests as scheduled. The
dates for the mid-term exams are during regularly scheduled class times.
Final Thoughts: Education is not a passive process. Some things you can do to
improve your experience (and performance) in this class are:
Principles of Food Chemistry Syllabus
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• Get involved. Ask and answer questions in class. Take five minutes after each
session and try to answer separately the questions "What were the key points?"
and "Do I understand them?"
• Communicate. Talk to your classmates; if you can jointly identify an area that is
unclear it may be possible to allocate more class time to review it. Talk to your
instructor; let me know how the class is progressing for you.
• Keep up. There is a certain amount of work in your own time required to
succeed in this class (how much depends on you). Many people find putting in
a little time before and after each class is much more efficient than all-night
sessions before exams.
• Cultivate your interest. Science can be difficult but is the best way we have to
understand the physical world about us. Try to see your time in this course as
an opportunity to learn more about the fantastic complexity and elegance of
nature.
Policy on Plagiarism and Cheating
To plagiarize is to exploit the words of another individual and make use of thme as
ones own. It is an act of stealing. Plagiarism applies to any written work, in traditional
or electronic format, as well as orally or verbally presented work. Obviously it is not
necessary to state the source of well known or easily verifiable facts, but students are
expected to appropriately acknowledge the sources of ideas and expressions they use
in their written work, whether quoted directly or paraphrased. This applies to
diagrams, statistical tables and the like, as well as to written material, and materials or
information from Internet sources.
Plagiarism or any other form of cheating in examinations, term tests or academic
work is subject to serious academic penalty.
Cheating in examinations or tests may take the form of copying from another student
or bringing unauthorized materials into the exam room (e.g., crib notes, pagers or cell
phones). Exam cheating can also include exam impersonation. A student found guilty
of contributing to cheating in examinations or term assignments is also subject to
serious academic penalty.
To provide adequate and correct documentation is not only an indication of academic
honesty but is also a courtesy which enables the reader to consult these sources with
ease. Failure to provide appropriate citations constitutes plagiarism. It will also be
considered plagiarism and/or cheating if a student submits a term paper written in
whole or in part by someone other than him/herself, or copies the answer or answers
of another student in any test, examination, or take-home assignment.
An assignment which is prepared and submitted for one course should not be used for
a different course. This is called “duplicate submission” and represents a form of
cheating because course requirements are expected to be fulfilled through original
work for each course.
Principles of Food Chemistry Syllabus
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When in doubt about any practice, ask your professor or instructor.
References
- Food Chemistry, 3rd edition", O.R. Fennema, Ed. Marcel and Dekker, Inc., New
York, NY. 1996
- Introduction to the Chemical Analysis of Foods, S. Suzanne Nieleson, ed., Jones and
Bartlett, London, UK. 1994
- Food Chemistry , Translation from the second German edition, H.-D. Belitz and W.
Grosch, Springer-Verlag, Berlin, 1987.
- Principles of Food Chemistry, Second Edition (J.M. deMan), Van Nostrand
Reinhold, NY. 1990
http://www.cfs.purdue.edu/fn/fn453/ppt_animation.htm
Principles of Food Chemistry Syllabus
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Food Chemistry Lab
EQUIPMENT NEEDED: For laboratory session, each student will be required to
wear a hairnet on top of your scarf, latex gloves. If you choose to wear a baseball
style cap it must be clean and you must write your name in it and leave it in the lab
during the semester.
EXPECTATIONS FOR LABORATORY SESSION: Lab attendance will be graded
and count towards assignment of final grades. Students are expected to follow all
rules and regulations regarding the meat lab procedures. These include personal
safety, personal hygiene, sanitation, SSOP, HACCP, and other procedures, which will
be outlined for you.
GRADE: 20 Points
Week
1
2
3
4
6
7
8
9
10
11
12
Title
Introduction
Assessment of Accuracy and Precision
Moisture
Fat
Protein Nitrogen
Vitamin C
Calcium
Sodium
Standard Solution and Titratable acidity
Gas Chromatography
Field Visit Food Control Lab
Principles of Food Chemistry Syllabus
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