FSTC (DASC) 312 - Food Chemistry

FSTC 605 Chemistry of Foods, 2014 (3 Credits) Instructor: Dr. Steve Talcott [email protected] Phone: 979-862-4056, Centeq A #220F

Office Hours: I have an open door policy. You are welcome to call, email, or stop by. Class Times: Tuesday and Thursday 12:45-2:00 (Kleberg 007) Course Description The principles of food chemistry will be presented including fundamental and relevant chemistry and functionality of major and minor food constituents including water, antioxidants, carbohydrates, proteins, lipids, pigments, and preservatives. Course Goals: By semesters end, with class participation, students will be able to: Upon completion of this course, the student will:

 Understand food chemistry in terms, issues, research and relevance to the food industry.  Identify the functional properties of foods and food molecules  Relate specific chemical interactions to specific food systems  Describe how food processing, handling, and storage alter food quality  Differentiate among factors influencing food chemistry and food quality  Read and apply current literature on food chemistry topics  Be able to synthesis and convey (written and/or oral) food chemistry topics.

Americans with Disabilities Act (ADA) Policy Statement The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights protection for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for 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/

Pledge On all course work, assignments, or examinations at Texas A&M University, the following Honor Pledge shall be pre-printed and signed by the student: “On my honor, as an Aggie, I have neither given nor received unauthorized aid on this academic work." Strongly Suggested Text Book Owen R. Fennema. Food Chemistry, Fourth Edition. (CRC Press). Emphasis will be on supplemental readings from the food science/ food chemistry literature, specific websites, and handouts as assigned by the instructor.

Class Format Lectures will deal with the principals of food chemistry and how these relate to the food industry. Class format will be a series of lectures, class discussions, and oral presentations where participation is required. There will be 2 lectures per week and much of this time will be spent on roundtable discussions of current literature and current topics where your individual participation and preparedness required.

Literature for Class Discussions We will discuss various journal or scholarly articles throughout the semester. This material will be primary and/or supplemental information for exams and oral presentations. For select articles, I will assign primary presenters for the work. These presenters will formally introduce the paper to the class (5-10 minutes) highlighting the key principles and key aspects of food chemistry. These primary presenters will also turn in a 1 page formal written summary (see below). As a primary presenter, your written summary will be a formal document using a format of your choice, but includes the following elements: 1. Main purpose of the paper, from a food chemistry perspective. 2. Major findings of the work. (ie. a summarized list) 3. Describe the key food chemistry concept, reactions, or perspectives in your own words. 4. Provide supporting literature from at least 2 additional references that describe how this work supports or refutes the paper.

Primary reviewers will email a copy of your summary 24 hrs prior to your oral class presentation ([email protected]). If you are not a primary presenter, you will be prepared for class by bringing a written list of at least 3 discussion points for class. This list will be turned in and will serve as your guide in class discussions. You can and will be called upon to present a discussion point, if you have not participated in the discussion. Your participation in class is a required element.

Other Oral Presentations 1. The “Story Behind the Story”. You will be assigned a food chemistry topic for further discussion. It will be orally presented from a practical, and highly applied food chemistry perspective. You may use internet references, trade publications, press releases, and the scientific literature to advance your ideas. You will provide a 1 page written summary to Dr. Talcott about your topic (any format you would like), and present the story orally in class as an informal presentation. This “story” will provide highly practical and useful information to the class, and will last no more than 5 minutes. 2. Towards the semester’s end, you will be assigned a research paper for formal presentation to the class (10 min) in a formal class lecture, primarily discussing its chemistry and any reactions/mechanisms as the basis of the presentation. As a technical presentation, I am less concerned about what the paper reports verses the principles behind the work. Relevant background information on the topic and references for clarity are expected. Grade Determination Exams (2 @ 100 pts each); Primary Article Reviewer (1 @ 25 pts); Story behind the Story (1 @ 25 pts), Class Discussion (50 pts, written and oral), Final Lecture Presentation (1 @50 pts, presentation quality and food chemistry technical content): Total = 350 pts

Grades Final grades will be assigned according to cumulative averages. Grades will be assigned according to standard grading practices: >90% = A, 80-89% = B, 70-79% = C, 60-69% = D, below 60% is failing.

All exams, presentations, and assignments will count towards your final grade.

Tentative Lecture Schedule Day Date Lecture Topic Day Date Lecure Topic Tues Jan 14 Introductions in Food Chemistry Tues Mar 11 Spring Break Thurs Jan 16 Basics of Food Chemistry Thurs Mar 13 Spring Break Tues Jan 21 Water Tues Mar 18 Lipids Thurs Jan 23 Water Thurs Mar 20 Lipids Tues Jan 28 Carbohydrates Tues Mar 25 Lipid Reactions Thurs Jan 30 Carbohydrates Thurs Mar 27 Free Radicals Tues Feb 4 Carbohydrates/ Proteins Tues Apr 1 Radicals and Antioxidants Thurs Feb 6 Proteins Thurs Apr 4 Class Presentations 1-3 Tues Feb 11 Proteins Tues Apr 9 Class Presentations 4-6 Thurs Feb 13 Proteins/Enzymes Thurs Apr 11 Class Presentations 7-9 Tues Feb 18 Enzymes Tues Apr 16 Class Presentations 10-12 Thurs Feb 20 Food Quality Thurs Apr 18 Class Presentations 13-15 Tues Feb 25 Food Quality Tues Apr 23 Class Presentations 15-18 Thurs Feb 27 Food Flavor Apr 23-25 Final Exam Week Mar 3-7 Mid-Term Exam Week