Course Syllabus for Spring 2014
Lecture: Monday, Wednesday, Friday, 9:00 - 9:50 am; 108 Garrigus
Laboratory: Tuesday, 2:00 - 4:50 pm; 105 Garrigus
Luke Boatright, Ph.D.
Office: 412 Garrigus
Phone: 257-5988 E-mail: email@example.com Office Hours: Open
"Fennema's Food Chemistry, 4th edition", 2008. Taylor & Francis, Boca Raton, FL.
|Evaluation||Cumulative Numerical Grade||Letter Grade|
|Class Participation||5%||Below 60||E|
The numerical scale given here will be the guideline for assigning final grades in this course. The numerical scale may or may not be lowered in assigning the final grades, but will not be any higher than that indicated.
A quiz will be given about every week. The lowest quiz score will be discarded. The four exams will cover both lecture and lab material. The final exam, which is not comprehensive, is optional for undergraduates.
Retainment of lecture materials is optimized when students participate in classroom discussions and ask questions. In order to effectively participate in these discussions each reading assignment should be completed prior to the corresponding class period. Five percent of a students final grade will reflect their involvement in classroom discussions. Exam and quiz questions will be drawn from the material in the assigned chapters of the text and the lectures.
Missed quizzes and exams can be made up only if: a) Notification is given in advance of a justifiable absence, or b) An unanticipated, justifiable absence is verified. In accordance with the University rules governing absences, as provided by the University Senate Rules Sections 188.8.131.52 and 184.108.40.206 (http://www.uky.edu/StudentAffairs/Code/part2.html), an excess of each three (3) unexcused absences for lectures will result in a drop in the final letter grade for the class. Unexcused laboratory absences can not be made-up and will count as a zero (0) for that laboratory write-up. If a student has excussed absences in excess of one-fifth of the class contact hours, the student will be required to withdraw from the course (University Senate Rules Section V-220.127.116.11).
Instructions for the individual project are given on a separate sheet. (note: graduate students cannot use any topic relating to their thesis for their class project). All assignments submitted by students should represent their own work and ideas unless appropriate recognition is given to the original author. University policies related to plagiarism can be found in your copy of Student Rights and Responsibilities or at http://www.uky.edu/StudentAffairs/Code/part2.html section 6.3.1. Any student found to have cheated or plagiarized in the course will receive an automatic "E" (failure) in the entire course.
Chapters in the required
textbook will be
assigned for each lecture. Students are expected to read the assignment
and be prepared to
ask questions and discuss the material in lecture. Important
course information is
often discussed at the beginning of lecture, so please do not be late.
There will be
discussion in lecture and lab concerning the laboratory
experiments. The laboratory
procedures should be brought to lecture so they can be discussed during
class before each
lab. Students are to arrive at the lab well prepared to do the
experiment. Some aspects of
the experiment done in lab (e.g. Questions for Class Discussion from
will be discussed in the following lecture.
Study of the chemical and physical properties of proteins, lipids, carbohydrates, pigments, vitamins and food additives. The relationship of food components to the processing, quality and stability of foods will be emphasized.
Develop and understanding of how individual food components contribute to the overall quality of foods.
Achieve an understanding of the
chemical changes that take place in foods during processing and
Monday, Wednesday, Friday; Lecture, 9:00 - 9:50 am
Laboratory, Tuesday, 2:00 - 4:50 pm
|January 17||Literature Review||Ch. 1|
|January 20||Academic Holiday|
|January 22 & 24||Water in Foods||Ch. 2|
|January 27-Feb 3||Food Carbohydrates & Browning Reactions||Ch. 3|
|February 7||Exam I|
|February 10-19||Food Lipids||Ch. 4|
|February 21- 28||Food Proteins||Ch. 5|
|March 5||Exam II|
|March 7 & 10||Enzymes||Ch. 6|
|March 12||Vitamins & Minerals (March 10th is mid-term)||Ch. 7 & 8|
|March 14 & 24||Pigments||Ch. 9|
|March 17-22||Spring Break|
|March 26 & 28||Flavors||Ch. 10|
|April 2||Exam III|
|April 4-7||Food Additives||Ch. 11|
|April 9-11||Animal Derived Foods||Ch. 15 & 16|
|April 14 - 18||Plant Derived Foods||Ch. 17|
|April 21 - 30||Current Topics in Food Chemistry|
|May 2||Review for Final Exam|
|Final Exam, (IV) - Wednesday, May 7th, 8:00 am - 10:30 pm|
|January 21||Introduction and Basic Lab Procedures (lab report from everyone)|
|January 28||Physical Properties of Foods|
|February 4||Food Carbohydrates|
|February 11||Non-enzymatic Browning|
|February 18||Food Lipids|
|February 25||Food Proteins|
|March 4||Food Proteins and Food Lipids II|
|March 18||Spring Break|
|March 25||Food Pigments|
|April 1||Food Flavors|
|April 15||Meat Chemistry|
|April 22||Individual Projects|
|April 29||Presentation of Individual Projects|
|* Written lab reports are due one week after they are conducted. No lab reports by e-mail.|