FDSC 6133 Food Lipid Chemistry
Instructor: Dr. A. Proctor
Room N204. Department of Food Science
Phone: 575-2980
E mail: aproctor@uark.edu
Time/Place: Mon/Wed/Fri 8.15-9.05am FDSC N221
Texts:
Food Lipids, C.C. Akoh and D.B. Min. Marcel Dekker
Baileys Industrial Fats and Oils Products. Vol.1-5. Ed. Y. Hui. Wiley
Soybeans, Chemistry, Technology and Utilization. Ed. K. Lui
Food Analysis, S.S. Nelson. Aspen Publication
Food Chemistry. O. R. Fennema. Dekker
Lipid Oxidation: E.N. Frankel. The Oily Press
Oil Crops, Situation and Outlook. USDA Economic Research Service
Journals: Journal of the American Oil Chemists Society
INFORM
Lipids
Journal of Food Science
Food Chemistry
Journal of Agricultural and Food Chemistry
Course description:
The course is a study of the chemistry, analysis and physical properties of edible
oils and fats including their behavior and function as foods and in foods systems.
Course objectives:
1. Learn the basic principles of the major areas of lipid chemistry
2. Be able to understand the current lipid literature relating to food science
3. Apply the principles of lipid chemistry to solve food related problems
Course format:
1. twice a week.
2. For each topic a handout of lecture notes will be provided
3. Class discussion/lecture will focus on the material
4. Questions, issues and papers relating to the material will then be explored
Exams:
2 Mid-Term Exams 2 x 30%
Final Take Home Exam
Discussion/Questions
60%
30%
10%
Food Lipid Chemistry Syllabus
_____________________________
1. General Lipid Characteristics
Classification
Sources, composition and economics
_______________
2. Lipid analysis
Extraction
Indirect lipid determination
Simple lipid characterization
Chromatography
Spectroscopy
Enzymatic
Immunochemistry
___________________
3. Physical Chemistry
Crystallization and Polymorphism
Emulsions and emulsifiers
________________
4. Lipid Oxidation
Free radicals and oxidation
Hydroperoxide development
Photosensitized oxidation
Hydroperoxide decomposition
Oxidation in food systems
Methods to determine degree of lipid oxidation
Methods to determine lipid stability
Control of oxidation
Antioxidants
Oxidation in food systems
Oxidation in biological systems
_________________________
5. Processing and Technology
Vegetable oil extraction and refining
Production of lipid-based-foods
Deep Fat Frying
Learning Outcomes
General Lipid Characteristics
1. Define the term lipid
2. Write the structure of the major fatty acids and lipid groups
3. Differentiate the structures of various lipids
4. Determine the IUPAC systematic name of a fatty acid from its trivial name
5. Determine the structure of a fatty acid in terms of IUAPC and omega (n)
nomenclature
Assessment: Mid-term Exam I
Source, composition and economics of commercial oils and fats
1. Discriminate between commercial oils and fats on the basis of the composition and
use
2. Appraise the commercial uses and oxidative stability of an oil or fat based on its fatty
acid composition
3. Evaluate the commercial importance of lipids and lipid sources based on economic
data
Assessment: Mid-term Exam I
Lipid Analysis
1. Select the optimum way to determine total oil from any specific lipid source
2. Evaluate the chemical structure of a lipid based in conventional analytical and
spectroscopic data
3. Select the correct method for measuring specific lipid characteristics
Assessment: Mid-term Exam I
Physical Chemistry
1. Distinguish the main lipid polymorphs and their role in determining lipid characteristics
2. Describe the role of lipid polymorphs, crystallography and crystal transitions and
melting
3. Properties in determining the quality of specific foods
4. Describe various forms of emulsions
5. Distinguish the factors responsible for emulsion separation
6. Evaluate the stability of emulsion systems
7. Select emulsifiers for stabilization of specific emulsion systems
8. Explain the use of non-emulsifiers as emulsion stabilizing agents
Assessment: Mid-term Exam I (1-3) & II (4-8)
Lipid oxidation mechanisms
1. Distinguish between triplet oxygen, singlet oxygen and superoxide in terms of
molecular orbital theory
2. Determine the relative rate of fatty acid free radical formation based on fatty acid
chemical structure
3. Describe the process of lipid auto-oxidation
4. Determine the most likely hydroperoxide species formed for any specific fatty acid
5. Demonstrate how polymerization occurs during lipid auto-oxidation
6. Distinguish between auto-oxidation and photo-oxidation
7. Determine the chemical structures of the volatile oxidation products from given lipid
hydroperoxides
8. Explain how lipid oxidation chemistry and sensory analysis are integrated as dual
means of measuring lipid food quality
9. Apply lipid oxidation principles to the chemistry of various food systems
Assessment: Mid-term Exam II
Lipid oxidation measurement
1. Explain the chemical basis of lipid oxidation methods.
2. Select analytical techniques to measure the products of each stage of oxidation
3. Design studies using appropriate techniques to measure various aspects of
lipid oxidation for both basic and industrial research
Assessment: Mid-term Exam II
Lipid oxidation control
1. Describe the mode of operation of common radical scavenging antioxidants in food
and biological systems relating to human health
2. Describe the mode of operation of non-radical scavenging means of preserving lipids
in food and biological systems relating to human health
3. Design strategies to maintain lipid quality in specific food systems
Assessment: Mid-term Exam II
At the end of the course the student should be able to:
1. Critique thoroughly a lipid chemistry paper
2. Design experiments to address lipid food quality and product development problems
3. Evaluate the relative importance of various lipid chemistry concepts as they apply to
food quality and product development
Assessment: Take Home Final Exam