Course Syllabus for Spring 2005

CLASS SCHEDULE
	Lecture:  Monday, Wednesday & Friday, 1:00 - 1:50 pm; 108 Garrigus Building
INSTRUCTOR
Luke Boatright, Ph.D.
Office: 412 Garrigus Building
Phone: 257-5988
E-mail: wlboat1@uky.edu
Office Hours:  Open

Reference Text Books

"Food Chemistry," O.R. Fennema, Ed., 1985. Marcel and Dekker, Inc., New York, NY.

"Bailey's Industrial Oil & Fats Products", Ed. by Y.H. Hui, John Wiley & Sons, Inc.

GRADING SYSTEM

Evaluation Cumulative Numerical Grade Letter Grade
Quizzes 10% 90-100 A
Exams 60% 80-89 B
Assignments 10% 70-79 C
Individual Projects 15% 60-69 D
Class Participation 5% Below 60 E
  100%    

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. They may, or may not, be announced. The lowest quiz score will be discarded. The three exams will cover both lecture and reading assignments. A comprehensive final exam is optional for this course.

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://ukcc.uky.edu/~senate), an excess of each three (3) unexcused absences for lectures will result in a drop in the final letter grade for the class. 

Instructions for the individual project are given on a separate sheet. 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 who plagiarizes or otherwise cheats in the course will receive an automatic "E" (failure) for the entire course. There will be no exceptions.

GENERAL INFORMATION

Chapters in the textbooks or journal articles will be assigned for some lecture periods. Students are expected to read the assignment and be prepared to ask questions and discuss the material during lecture.  Important course information is often discussed at the beginning of lecture, so please do not be late.

Your involvement in the discussions and preparation for lecture will be evaluated as a percentage of your final grade. Also, quality involvement in class discussions and preparation for lecture will be considered in assigning the final grade if you are on the borderline. It should go without saying that you must attend class to take part in discussions.

COURSE DESCRIPTION

Advanced study of the physical, chemical, and biochemical significance of lipids in foods. Topics include the structure and function of lipids in post-harvest physiology, interactions with other food components, and the effects of lipids on the physical properties of foods during processing and storage.

COURSE OBJECTIVE
To provide the students with an advanced understanding of the sources and industrial processing of edible fats and oils.
To examine the chemistry of fats and oils with an emphasis on post-harvest triglyceride metabolism, autoxidation of unsaturated fatty acids, and how the physical chemistry of fats and oils contribute to the form and function of food systems.
Examine non-triglyceride lipids, their pre-harvest and post-harvest chemistry, and their contribution to food systems. Individual lipid classes to examine include:
  • phospholipids
  • sterols
  • glycolipids
  • sphingolipids and sphingomyelin
  • prostoglandins
  • hydrocarbons
  • fat soluble pigments
  • fat soluble vitamins
  • wax esters and related compounds
  • acylproteins
  • lipids that contribute flavors and odors
Study the interaction of lipids with other lipids, proteins, carbohydrates and minor components.
Examine lipid specific enzymes.
Provide the student with an advanced understanding of the methods of lipid analysis.

Food Lipids (FSC 640)
Lecture: Monday, Wednesday & Friday; 1:00 - 1:50 pm

Lecture Topics

Date Description
January 12 Preliminary Class Assignment
January 14 Introduction
January 17 Holiday
January 19 Definition of lipids and terminology
January 21 - 26 Sources of Edible Fats & Oils, and Industrial Extraction and Processing
Jan. 28 - Feb. 4 Chemistry of Triglycerides: Lipid Degradation, Auto-oxidation, Physical Chemistry, etc.
February 7 Review
February 9 Exam I
February 11 - 18 Lipid-Derived Flavors & Odors
February 21 - 25 Non-triglyceride lipids
February 28 & March 2 Frying Fats
March 4 Review
March   7 Exam II
March 9 & 11 Emulsions
March 14 - 18 Spring Break
March 21 & 23 Bakery Shortenings
March 25 & 28 Dairy Lipids
March 30 & April 1 Lipids Specific Enzymes
April 4 & 6 Lipids in Muscle Foods
April 8 - 11 Instrumentation for Lipid Analysis
April 13 Individual Projects Due & Review
April 15 Exam III
April 18 TBD
April 20 & 22 Presentations of Student Projects
Final Exam May 4, 2005 at 1 p.m.