FOOD CHEMISTRY
SCI 1XX00--Fall 2011
Instructor
Kathryn Rowberg, Ph.D.
Office: Gyte-267
Phone: 989-2620
E-mail: rowberg@purduecal.edu
Office Hours
Tuesdays and Thursdays: 11-12
I’m also available by appointment or
drop by.
Please send me email from your personal account and not from Blackboard. I have my
mail forwarded out of Blackboard, so I have to look up your school email address to
reply to your mail from Blackboard and this may delay my response to you.
Lecture:
Gyte-240, T,Th 9:30-10:50am, Dr. Kathryn Rowberg
Materials:
Foods. Experimental Perspectives, 7th Ed., Margaret McWilliams,
Pearson, 2011.
Laboratory Text: Laboratory Manual for Foods. Experimental Perspectives, 8th Ed.,
Margaret McWilliams, Pearson, 2011.
Lab Supplies: 1 permanent marker, 1 partial roll of paper towels, a lock, and goggles
(optional rental for $1/session).
Laboratory: Concurrent registration required; G-202
Prerequisites: none
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
Principles of Food Chemistry Syllabus
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.
LECTURE ATTENDANCE: Attendance at all classes is expected. The best way to
participate in the lecture is to take notes on the material covered and participate in class
discussion. Each student is responsible for all the material presented in the lecture and
the lecture will augment the material in the book, therefore your notes should be
helpful when studying for an exam. If you miss a class, please get the class notes from a
classmate and see me during office hours to clarify any questions regarding the
material. Keep in mind that Food Chemistry principles build on previous knowledge and
requires mastery of preceding material to fully understand future material. You will
profit greatly by reading in the text to prepare for class.
CLASSROOM POLICY: Students are expected to behave respectfully in the classroom.
Cell phones and beepers must be turned off or to vibrate during class. Texting during
class disturbs those around you, so be courteous and text after class. Arrival and
departure to class should be timely, with minimal interruption in extenuating
circumstances where one must leave early (please sit by the door).
ECOURSE SITE: Food Chemistry is available on Purdue University Calumet ecourses. To
access the site, go to the Purdue University Calumet homepage and go to your ecourses. Enter into Food Chemistry and choose from the available menu the
information you want. There will be copies of the syllabus, handouts from class,
announcements from class, etc. In addition, you can email me from the site with any
questions or comments you might have, although I prefer email from the address you
check regularly. I usually check my email daily except on weekends and during breaks.
GRADING AND EXAMINATIONS:
Scores from the top four of five quizzes (20 points each), scores from 11 of 12 lab
periods (20 pts each), three exams (100 pts each), project (50 pts) and the final exam
(100 pts) will be used to calculate your grade. Lecture quizzes will be given at the
beginning of class and usually announced one week in advance. No makeup quizzes are
given, but the lowest lecture quiz score will be dropped.
The lowest lab report score will be dropped. This allows for an unforeseen
absence that will not count against you. More than two unexcused absences from the
lab is reason to initiate administrative withdrawal of the student.
Each student will have the opportunity to research a topic of their choice
(subject to instructor approval) and present a 10- to 15-minute presentation to the
class. Powerpoint slides are recommended and food demonstrations are possible.
Exams are graded carefully. If you wish to have your exam regraded, write the
problem number at the top front of the exam and the reason for regrading. Only
students given permission in advance by the instructor and those with excused absences
will be permitted to take a make-up exam.
All students are held accountable to the Honor Pledge. Any academic dishonesty
will be dealt with according to University Policy (see handbook). Any act of dishonesty
during a quiz, exam, or in the lab will be penalized at the discretion of the instructor.
The exam dates have been set and are in this syllabus. Please note them and
transfer them to your date book.
LABORATORY:
The kitchen laboratory is a safe place to gain first-hand experience of the
physical and chemical properties and changes we will be discussing in lecture. The
laboratory exercises are selected to allow students to change variables in the processes
and then critically analyze the results.
COURSE POINT DISTRIBUTION:
Quizzes
Project
Labs
Exams I, II and III
Final
Total
80
50
220
300
100
750 pts
The assignment of grades will be based on total percentage of points earned.
The scale representing the minimum percentage of points needed for the letter grades
is below.
A
85%
B
75%
C
65%
D
50%
COURSE OUTLINE:
Ch 1 Dimensions of Food Studies
Ch 2 The Research Process
Ch 3 Sensory evaluation
Ch 4 Objective Evaluation
Ch 5 Water
Ch 6 Physical Aspects of Food Preparation
Ch 7 Overview of Carbohydrates
Ch 8 Monosaccharides, Disaccharides, and Sweeteners
Ch 9 Starch
Ch 10 Vegetables and Fruits
Ch 11 Overview of Fats and oils
Ch 12 Fats and Oils in Food Products
Ch 13 Overview of Proteins
Ch 14 Milk and Milk Products
Ch 15 Meat, Fish and Poultry
CONTACT WITH PROFESSOR: Please feel free to drop by my office and talk about the
course, food chemistry questions and ideas you have. I would like to foster student
participation in science-based analysis of food chemistry and I want to be a resource to
you in achieving your goals.
EMERGENCY PROCEDURES: In case of emergency, please notify campus police as soon
as possible (989-2911). Be aware of emergency exits in the classrooms and familiarize
yourself with the evacuation plan posted in each room. Please discuss safety concerns
with the instructors. An Emergency Printout is available from the instructor.
SPECIAL ASSISTANCE: If you are a student with a documented disability who will
require academic/classroom accommodations in this course, please register with the
Coordinator of Services for Students with Disabilities in the Student Support Services
Office located in the Student Union and Library Building (SUL), Room 343, phone
numbers: 219-989-2455.