Course Syllabus for Fall 2013

CLASS SCHEDULE
	Lecture:  Tuesday and Thursday, 8:00 - 8:50 am; 109 Garrigus
	Laboratory: Tuesday and Thursday, 9:00 - 10:50 am; 105 Garrigus 

INSTRUCTOR
	Luke Boatright, Ph.D.
	Office: 412 Garrigus
	Phone: 257-5988
	E-mail: wlboat1@uky.edu
	Office Hours:  Open

REQUIRED TEXTBOOK

"Food Analysis, 4th edition," S.S. Nielsen, Ed., 2010. Springer, New York, NY.

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 undergraduate students.

Subject mater is best retained 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. 

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 V - 2.4.1 and 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 whom the instructor has sufficient evidence to believe has cheated or plagiarized in the course will receive an automatic "E" (failure) in the entire course. There will be no exceptions.

Students will be informed of their current progress based on the criteria in the syllabus before the midterm date of the semester, term or session. (SR 6.1.3.A)

Students should provide one week notice to the instructor in order to arrange for accommodations due to a religious observance.

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.

REFERENCES

	Official Methods of Analysis. Association of Official Analytical Chemists, 15th ed. (1990). (on reserve or in reference section of the Agriculture Library).
	Official Methods and Recommended Practices, American Oil Chemists' Society, 4th ed.(1987).
	Food Analysis: Theory and Practice. Pomeranz and Meloan, 3rd. ed., (1994).
	Food Chemistry. Fennema, (1985).
	Food Analysis: Principles and Techniques. Gruenwedel and Whitaker, Vol. 1 (1984), Vol 2, (1984).
	Food Composition and Analysis. Aurand, Woods and Wells, (1987).
	The Merck Index. (in reference section of Agriculture Library)
	Code of Federal Regulations (CFR) 21:Parts 100-169; 9: Parts 200-319.(http://www.access.gpo.gov/nara/cfr/cfr-table-search.html)
	Nutritive Value of American Foods. USDA Agriculture Handbook, (1984).
	Food composition and nutritional tables, CRC Press, (1994).

COURSE DESCRIPTION

Application of quantitative and qualitative analysis used in the physical, chemical and instrumental examination of food products. A special emphasis is placed on the evaluation of methods and interpretation of results.

COURSE OBJECTIVES

	To identify the principles, purposes, and applications of techniques to the chemical and instrumental analysis of  foods.
	To identify appropriate methods for proximate analysis of food products.
	To provide chemical and instrumental laboratory experience for students in the Food Science curriculum.

Food Analysis (FSC 535)
Tuesday and Thursday; Class, 8:00 - 8:50
Laboratory, 9:00 - 10:50

Lecture Topics

 Laboratory Schedule

*Reports with same due date can be combined into one report