FSHN 311 – 3 credits
Fall 2013
Food Chemistry
Prerequisites:
Chem 231 and 231L or 331 and 331L; credit or enrollment in BBMB 301
Course Description: The structure, properties, and reactions of food constituents and
commodities.
Instructor:
Terri Boylston
2547 Food Sciences Bldg.
4-0077
tboylsto@iastate.edu
Office Hours:
Monday 2-3
Tuesday 10-11
Thursday 10-11
or by appointment
Lecture:
FSHN 311 – Section 1
Tuesday and Thursday, 12:40-2:00 p.m.
Carver 0268
Note:
FSHN 311 and 311L is required for all Food Science and Culinary Science
majors.
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)
References Available from the instructor:
Christen, G.L. and Smith, J.S. 2000. Food Chemistry: Principles and Applications. Science
Technology System, West Sacramento, CA.
Belitz, H.D. and Grosch, W. 1999. Food Chemistry, 2nd edition, Springer, New York.
Fennema, O.R. 1996. Food Chemistry, 3rd edition, Marcel Dekker, Inc., New York.
Class Materials:
Lecture notes, assignments, and other class materials will be posted on Blackboard. Blackboard
can be accessed from the ISU Homepage. The log-in is the university ID and password you use
for your e-mail account. Students will be responsible for obtaining this information prior to
lectures.
Policies:
1. Students are expected to attend all lecture sessions.
2. Out of class assignments will include assignments on Blackboard. These assignments will be
made every week, with due dates identified when the assignment is announced. No makeups or late assignments will be allowed. In-class assignments will include small group
discussions and responses to lecture questions using TurningPoint. Students will not receive
FSHN 311, Fall 2013, p. 1
credit for these assignments if they are not present in class. The points for the assignments
will be structured so that 10 points will be dropped in the final summary of grades.
3. Make-up exams will only be given by the consent of the instructors and when appropriate
notification is given. Students must notify instructors at least one (1) week in advance for a
non-medical absence. In case of illness, students must notify the instructor (by phone
message or e-mail) prior to class time on the exam day.
4. Academic dishonesty will not be tolerated. Students will receive a 0 for the exam or
assignment in which cheating occurs. The incident will be reported to the dean of students as
dictated by university policy. More information on academic dishonesty is available in the
ISU Bulletin (p. 40-41).
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 juniors and seniors in Food Science, 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 and prepare you for your careers.
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.
Registering for TurningPoint Responseware
The TurningPoint Responseware allows you to use your smart devices (smart phones, phones
with key pads, iPads, laptops) to respond to questions asked during lecture. This will also allow
short answer and questions other than multiple choice to be used throughout the lecture. You
can register your smart devices through Blackboard, following these directions:
1. In Blackboard for FSHN 311, click the Clicker Registration link.
2. If you have a smart device to use as your virtual clicker, select Register ResponseWare.
3. For your smart device, create an account and follow the prompts to register. You will
receive a message that your device has been registered.
FSHN 311, Fall 2013, p. 2
FSHN Department and Program Outcomes Assessment
All graduates from the FSHN Department should be able to demonstrate the General Department
Outcomes (Communication (C), Critical Thinking and Problem Solving (P), Social Concerns and
Ethics (S), and Technical Skills (T)) and the FSHN Program-Specific Outcomes (grouped by
curricula: Dietetics (D), Nutritional Science (NS), Food Science & Technology (FST), Food
Science & Industry (FSI), and Consumer Food Science (CFS)). Details about these outcomes
can be found at: http://www.fshn.hs.iastate.edu/undergraduate-programs/outcomes/
The following Major Learning Goals will be emphasized in FSHN 311:
Critical Thinking and Problem Solving
P2. Successfully solve complex problems on your own
P4. Locate and accurately interpret current research literature
Technical Skills for Food Science Programs (FST, FSI, CFS, and CS)
Technical Skill
FST & FSI
Explain the chemistry underlying the properties of
1
various food components.
Discuss the major chemical reactions that occur during
2
food processing and storage.
Apply food science knowledge to describe functions of
ingredients in food
Apply principles from the various facets of food science
24
and related disciplines to solve practical, real-world
problems.
CFS
1
CS
1
2
2
3
3
21
Electronic Portfolio Artifacts:
The following FSHN 311 assignment will be added to each student’s FSHN electronic portfolio:
P2 & P4: Critical review of journal article
The electronic portfolio artifact must be accompanied by a student reflection
Privacy Waiver: A written consent form for the use of artifacts for outcomes assessment
purposes must be obtained from each student each semester and be retained by the course
instructor. http://www.fshn.hs.iastate.edu/outcomes/eportfolio.php.
Grading:
3 Examinations (100 points each)
Final Exam
Assignments (in-class & out of class)
Critical Review of Journal Article
Total
FSHN 311, Fall 2013, p. 3
300
200
100-150
50
650-700
Grading Scale:
Final grades will be assigned based on percentage of points earned at the end of the semester, as
follows. At the end of the semester, the grading scale may be adjusted so that the average grade
for the class is a B-.
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%
C
CD+
D
F
73.0-76.9%
70.0-72.9%
67.0-69.9%
63.0-66.9%
< 63.0%
Disability Accommodations Statement
Iowa State University complies with the Americans with Disabilities Act and Section 504 of the
Rehabilitation Act. Any student who may require an accommodation under such provisions
should contact the Disability Resources (DR) office for information on appropriate policies and
procedures. DR is located on the main floor of the Student Services Building, Room 1076; their
phone is 515-294-6624. The student should provide me with information on needed
accommodations as soon as possible and no later than the end of the first week of class or as
soon as you become aware. No retroactive accommodations will be provided in this class.
FSHN 311, Fall 2013, p. 4
FSHN 311 – LECTURE TOPICS – 2013
Date
Aug. 27
Aug. 29
Sept. 3
Sept. 5
Sept. 10
Sept. 12
Sept. 17
Sept. 19
Sept. 24
Sept. 26
Oct. 1
Oct. 3
Oct. 8
Oct. 10
Oct. 15
Oct. 17
Oct. 22
Oct. 24
Oct. 29
Oct. 31
Nov. 5
Nov. 7
Nov. 12
Nov. 14
Nov. 19
Nov. 21
Nov. 25-29
Dec. 3
Dec. 5
Dec. 10
Dec. 12
Thurs. Dec. 19
12:00-2:00 PM
Lecture
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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
FSHN 311, Fall 2013, p. 5
27
28
29
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Topic
Reading Assignment, Chapter
Introduction, Water
Ch. 1-2
Water Activity
Ch. 3
Acid, Base, pH
Ch. 2 (p. 2- 8, 2-12)
Carbohydrates
Ch. 4-5
Carbohydrates
Ch. 4-5
Carbohydrates
Ch. 4-5
Carbohydrates
Ch. 4-5
Proteins
Ch. 8
EXAM 1 (Lectures 1-7)
Proteins
Ch. 8
Proteins
Ch. 9
Proteins
Ch. 9
Enzymes
Ch. 13
Enzymes
Ch. 13
Lipids
Ch. 6
EXAM 2 (Lectures 8, 10-14)
Lipids
Ch. 6
Lipids
Ch. 7
Lipids
Ch. 7
Lipids
Ch. 7
Vitamins & Minerals
Ch. 10-11
Vitamins & Minerals
Ch. 10-11
Colorants
Ch. 15
EXAM 3 (Lectures 15, 17-22)
Colorants
Ch. 15
Flavors
Ch. 14
Thanksgiving Holiday
Flavors
Ch. 14
Additives
Ch. 17
Toxicants
Ch. 16
Review
FINAL COMPREHENSIVE EXAM