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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: luke.boatright@uky.edu Office Hours: Open


"Fennema's Food Chemistry, 4th edition", 2008. Taylor & Francis, Boca Raton, FL.



Evaluation   Cumulative Numerical Grade Letter Grade
Quizzes 10%   90-100 A
Exams 60%   80-89 B
Lab Reports 15%   70-79 C
Individual Projects 10%   60-69 D
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 and (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-

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 laboratory handout) 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 storage.


Food Chemistry (FSC 434)
Monday, Wednesday, Friday; Lecture, 9:00 - 9:50 am
Laboratory, Tuesday, 2:00 - 4:50 pm

Lecture Topics

Date Description Reading
January 15 Introduction
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 5 Review
February 7 Exam I
February 10-19 Food Lipids Ch. 4
February 21- 28 Food Proteins Ch. 5
March 3 Review
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
March 31 Review
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


 Laboratory Schedule
Date Description
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 11 Enzymes
March 18 Spring Break
March 25 Food Pigments
April 1 Food Flavors
April 8 Emulsifiers
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.