Course Syllabus for Spring 2014

CLASS SCHEDULE
	Lecture:  Monday, Wednesday, Friday, 9:00 - 9:50 am; 108 Garrigus
	Laboratory: Tuesday, 2:00 - 4:50 pm; 105 Garrigus 

INSTRUCTOR
	Luke Boatright, Ph.D.
	Office: 412 Garrigus
	Phone: 257-5988
	E-mail: luke.boatright@uky.edu
	Office Hours:  Open

REQUIRED TEXTBOOK

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

GRADING SYSTEM

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 5.2.4.1 and 5.2.4.2 (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-5.2.4.2).

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.

GENERAL INFORMATION

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.

COURSE DESCRIPTION

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. 

COURSE OBJECTIVE

	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

 Laboratory Schedule