Integrated Food Functionality FS514 Schedule for Spring 2011 (Draft)
Instructors: John Lucey (JL), Srinivasan Damodaran (SD), Scott Rankin (SR), Beth Button (BB), Rich Hartel (RWH), Lee Jensen (LJ) Post-doc to help with labs, TA
Bene Coude
Date
1/18
Instructor
JL
Lecture
Class introductions, logistics, Food Scientist Toolbox, Intro to main
types of food systems (gels, foams, etc)
Reactions that can cause a loss of food quality (oxidative rancidity,
protein oxidation, Maillard browning, flavor deterioration, lightinduced changes, moisture loss/gain/migration, crystallization,
retrogradation, etc)
Reactions that can cause a loss of food quality (oxidative rancidity,
protein oxidation, Maillard browning, flavor deterioration, lightinduced changes, moisture loss/gain/migration, crystallization,
retrogradation, etc)
Reactions that can cause a loss of food quality (oxidative rancidity,
protein oxidation, Maillard browning, flavor deterioration, lightinduced changes, moisture loss/gain/migration, crystallization,
retrogradation, etc)
Polymer concepts of stability/instability of foods (e.g. incompatibility,
phase separation, complex coacervation, electrostatic interactions
between proteins and polymers, depletion flocculation, etc)
Polymer concepts of stability/instability of foods (e.g. incompatibility,
phase separation, complex coacervation, electrostatic interactions
between proteins and polymers, depletion flocculation, etc)
Experimental design and Stats applied to food functionality problems
1/20
JL
1/25
JL
1/27
JL
2/1
RWH
2/3
RWH
2/8
SR
2/10
SD
2/15
SD
2/17
SD
The creation and physical properties of Gels (protein and
polysaccharides)
The creation and physical properties of Gels (protein and
polysaccharides)
The creation and physical properties of Foams
2/22
SD
The creation and physical properties of Foams
Lab
Assign groups and projects
Watch Food Design movie
Analysis of food quality (store products)
Assign
TP1
QZ1
QZ1
Analysis of food quality (store products)
Analysis of food quality (store products)
Due
TP1
TP2
Examples of stable and unstable biopolymer
systems
Examples of stable and unstable biopolymer
systems
Experimental design, working though examples
with class, performing a design, using existing
data and analyzing results
Preparing food gels and evaluating their
properties
Preparing food gels and evaluating their
properties
Preparing foams/aerated foods and evaluating
their properties
Preparing foams/aerated foods and evaluating
their properties
TP2
QZ2
TP3
QZ2
TP3
TP4
2/24
SD
The creation and physical properties of Emulsions
Preparing emulsions and evaluating their
properties
Preparing emulsions and evaluating their
properties
3/1
SD
The creation and physical properties of Emulsions
3/3
JL
The creation and physical properties of Beverages and Suspensions
Preparing suspensions and evaluating their
properties
3/8
JL
Food Structure and Functionality
3/10
JL
3/22
3/24
JL
JL
Intro to Food Texture and Rheology (stress, strain/deformation, elastic,
viscous, viscoelastic)
Small deformation rheological properties of foods
Large deformation rheological properties of foods
Compare products where changing the structure
alters the functionality (e.g. set and stirred yogurt,
aerated products with low and high overrun, etc)
Viscosity tests of water, non-Newtonian foods
3/29
SR
Sensory Texture; Intro
3/31
4/5
4/7
4/12
SR
SR
SR
BB
Sensory Texture; Food Examples
Sensory Flavor; Intro
Sensory Flavor; Food Examples
The product development process; Intro and Overview
4/14
BB
The product development process; Case Studies
4/19
LJ
Food Ingredients; gums and stabilizers
4/21
LJ
Food Ingredients; colors, flavors, acids, etc
4/26
Guest
4/28
Guest
5/3
5/5
all
all
Industry Perspective on Food Functionality and Design of New Food
Products
Industry Perspective on Food Functionality and Design of New Food
Products
Group presentations summarizing term projects
Group presentations summarizing term projects
Use of these tests to monitor gelation, melting
TPA tests, foods that are brittle (fracture) and
elastic
Types of sensory tests and how to select the
appropriate test
Sensory evaluation of some foods
Sensory evaluation of some foods
Sensory evaluation of some foods
Break into groups and give “marketing targets” for
several new products, go through the process
Break into groups and give “marketing targets” for
several new products, go through the process
For a few food examples (e.g. smoothie, soups,
etc) compare impact of adding different types of
gums
For a few food examples (e.g. smoothie, soups,
etc) compare impact of adding different types of
gums
Discussion with guest speaker and instructors
QZ3
TP4
QZ3
TP5
QZ4
QZ4
TP5
QZ5
QZ5
Discussion with guest speaker and instructors
Group presentations summarizing term projects
Group presentations summarizing term projects
TP6
TP6
Quizzes (10%) (QZ)
1.
2.
3.
4.
5.
Food Design movie review
Quality Reactions, Polymer concepts, Experimental design
Gels, Foams, Emulsions
Suspensions, Food Structure, Texture/Rheology
Sensory, Product Development and Food Ingredients
Term Project (40%) (TP)
(select a particular food product from the following different types of food structures/systems;
gels, foams, emulsions, suspensions, baked, frozen, etc)
1. Ingredients and Formulation (recipe) needed for your product
2. Processing conditions and equipment needed
3. Identify (describe) specific factors responsible for functionality/quality and the main
reactions that could cause a loss in quality (or reduce shelf-life)
4. Design and perform experiments to change a processing condition or ingredient level
5. Determine the impact of that experiment on sensory attributes and another
physical/chemical indicator of quality
6. Final presentation and report
Exams (30%)
1. Mid-term
2. Final
Labs (20%) (LB)
1.
2.
3.
4.
5.
6.
7.
8.
Analysis of Food Quality
Biopolymer systems
Gels
Foams
Emulsions
Structure and texture
Sensory
Food Ingredients