FSTC 313-Food Chemistry
1 Credit: This course is a Writing Intensive Course
Course Instructor: Dr. Steve Talcott stalcott@tamu.edu
Lab Instructor: Paula Cipriano
Lab Phone: 979-862-4062, Centeq A #234
Phone: 979-862-4056, Centeq A #220F
Office Hours: “Open Door”; but please make an appointment to insure we are around.
Course Description
The principles of food chemistry are presented in a laboratory setting to include fundamental and industry-applicable food chemistry principles of major and minor food constituents including carbohydrates, proteins, lipids, phytochemicals, preservatives, and water. You will be given formal instruction on writing techniques, tips and suggestions, and formal critique of your technical writing from your peers, the TA, and the course instructor.
Laboratory Goals : By semesters end, with active class participation, students will be able to:
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Identify the functional properties of specific food ingredients and food molecules in the major food commodities
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Relate specific chemical interactions to specific food systems that contribute to food product stability/ instability
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Consider the impact of specific food molecules that contribute to key food quality attributes
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Differentiate among factors influencing quality
Learning Outcomes : Upon completion of this course, the student will gain expertise in thinking critically through active laboratory exercises that strengthen knowledge of the functional properties and chemical reactions of food constituents. These outcomes include:
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Practically understand the structural/ compositional features of food macro-molecules
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Evaluate the functional properties of food molecules based on chemical properties
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Recognize and evaluate the key chemical features of food systems
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Evaluate browning, enzymatic, and chemical reactions that affect foods
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Effectively communicate laboratory results in a written format
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Effectively summarize and demonstrate comprehension of food chemistry knowledge in a written format
Americans with Disabilities Act Policy Statement:
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The Americans with Disabilities Act (ADA) is a federal anti-discrimination statue that provides comprehensive civil rights protection for persons with disabilities. This legislation requires that all students with disabilities be guaranteed a learning environment that provides a reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the Department of Student Life, Services for Students with
Disabilities, in Cain Hall, or call 845-1637.
Academic Integrity Statements
AGGIE HONOR CODE
“An Aggie does not lie, cheat, or steal or tolerate those who do.”
Upon accepting admission to Texas A&M University, a student immediately assumes a commitment to uphold the Honor Code, to accept responsibility for learning, and to follow the philosophy and rules of the Honor System. Students will be required to state their commitment on examinations, research

papers, and other academic work. Ignorance of the rules does not exclude any member of the TAMU community from the requirements or the processes of the Honor System. For additional information please visit: http://www.tamu.edu/aggiehonor/ or http://student-rules.tamu.edu
.
Pledge
“On my honor, as an Aggie, I have neither given nor received unauthorized aid on this academic work."
Evaluation method:
Application Notes (2 @ 50 pts each) = 100 pts
Formal Lab Reports (3 @ 100 pts each) = 300 pts
Laboratory notebook = 50 pts
Lab Exam
Total
= 50 pts
= 500 pts
Laboratory Policies: Students are expected to be on time and attend all laboratory exercises.
Anticipated and emergency absences should be notified to the instructor as early as possible. Students are also expected to be familiar with the topic to be covered and to participate in class discussion.
Make-up quizzes and exams will only be allowed under strict University guidelines.
Late Policy and Missed Lab Policy

Labs are due one week after completion of the exercise, or will be given verbally in class. Handwritten pages or data (tables, figures, and graphs) will not be accepted.

Late reports will be penalized 20% per day (weekends included).
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Unexcused absences, per University policy, will receive a zero (0) for the lab.
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Excused absences per University guidelines will be required to write a 2 page (1” margin, single spaced, 12-pt font) topic paper, per the instructions of the TA.
Notebook and Laboratory Exam:
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You will keep a formal lab notebook for this lab. Your TA will provide details on its upkeep throughout the semester. Lab books will be periodically checked throughout the semester, and the entire notebook turned in along with your last lab report of the semester.

A mid-term lab exam will be given covering material up to and including that day’s lab. The exam is “open lab book”, so take good notes and be organized throughout the semester.
Formal Laboratory Reports with Industry Application Note (Labs 3, 5, and 7)
Experiments will be conducted in groups. Lab reports will contain both group (30%) and individual
(70%) sections. The “Discussion and Conclusion”, “Application”, and “References” sections are to be written individually.

Title: include the name of the course, the number and title of the experiment, date of the experiments, names of lab partners, and original signatures of each lab partner signifying group approval. An individual that does not sign the report will not receive group credit.
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Introduction: state the theory behind the experiment and the food chemistry principles involved in one short paragraph (i.e. 100 words ) .
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Objectives: state the purpose of the experiment in 1-2 sentences.
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Experimental procedure: describe the materials used and the experimental procedure in your own words. Please be brief ( one paragraph i.e. 100-200 words) and do not copy the procedures from the lab handout.

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Results: tabulate the data collected in such forms as tables, figures, charts, etc. All charted data should be formally titled and numbered using appropriate units, headings, and labeled axes.
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Discussion and Conclusion: A formal discussion of data and results by comparing with current scientific literature and tables/figures/charts all referenced. Practical data implications and/or theoretical explanations of results are expected. This section will be limited to one full page (no more, no less ), using 1” margins, single spaced, 12-pt font. This section will be graded for technical content and also for technical writing in partial fulfillment of your “W” course requirement. This section should highlight technical writing skills learned in this and other courses. a.
General and specific conclusions about the data will be presented b.
Question-guided discussions from the lab. c.
Description of why your references support your discussion d.
Final conclusions, summarized key points

Application Note: Your TA will give you additional topics to write an “Industry Application
Note” (see below). This should follow your Discussion and Conclusions section and will be from 300-500 words in length, also graded for technical writing skills.
 References: Cite all the references used. A minimum of 3 references for the discussion and a minimum of 3 for the application note. Each must be relevant to the experiments. Select appropriate books, research articles, or reviews. “Dot.com” references are not acceptable.
References should be listed and numbered in the order in which they are cited in the text. Use the Style Guide presented in class (Journal of Agricultural and Food Chemistry).
“Industry Application Note” (Labs 1 and 8)
A food industry (technical) application note is a short summary at 1 page (1” margins, single spaced,
12-pt font) that describes the function, use, and/or applicability of a device, method, technique, or experimental finding. Essentially, how do you “apply” the knowledge you have gained to help someone else in the food industry understand it. For example, if you are testing different honey samples for moisture content or water activity, then you would write a technical application note to the honey industry that describes the function, use, or applicability of moisture/Aw by describing a device, method, technique, or application of the technology. These are written together with your lab partner, and each should sign the document along with your names and a formal title.
Lab Safety and General Procedures:
General laboratory safety will be covered prior to the first laboratory exercise.
Tentative Laboratories (see course website for more details):
Date
Jan 28
Procedure
1 Water and water activity
Reporting Method
Group Application Note
Feb 4
Feb 11
Feb 18
Feb 25
2 Carbohydrates: polysaccharides and sugars
3 Carbohydrates: starch gelatinization
4 Proteins: applications
5 Proteins: enzymes
Lab Report
Lab Report
on all carb studies
on all protein studies
March 3 6 Lipids: physical and oxidation (setup)
March 31 7 Lipids: Oxidation products
April 14 8 Browning reactions in foods
April 21 9 Food flavor/additives/ingredients
Notebook Check, Mid-Term Exam
Lab Report on all lipid studies
Group Application Note