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Course Syllabus for Fall 2005

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, 3rd edition," S.S. Nielsen, Ed., 2003. Kluwer Academic/Plenum Publishers., New York, NY.

GRADING SYSTEM

Evaluation Cumulative Numerical Grade Letter Grade
Quizzes 10% 90-100 A
Exams 50% 80-89 B
Lab Reports 25% 70-79 C
Individual Projects 10% 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. 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.

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. 

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/%7Esenate), 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.

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.

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

Date Description Reading
August 25 Introduction
August 30 Titratable Acidity Ch. 13
September 1 Principles of Ultraviolet, Visible and Fluorescence Spectroscopy Ch. 22, 23
September 6 Moisture and Ash Ch. 6, 7
September 8 Mineral Analysis Ch. 12, 25
September 13 Principles of Chromatography Ch. 27
September 15 Liquid Chromatography Ch. 28
September 20 Gas-Liquid Chromatography Ch. 29
September 22 Oven Review
September 27 Exam I
September 28 Carbohydrate Analysis Ch. 10
October 4 Carbohydrate Analysis (Con't)
October 6 Carbohydrate Analysis (Con't)
October 11 Lipid Analysis Ch. 8, 14
October 13 Lipid Analysis (Con't)
October 18 Lipid Analysis (Con't)
October 20 Open Review
October 25 Exam II
October 27 Protein Analysis Ch. 9, 15
November 1 Protein Separation & Characterization
November 3 Protein Separation & Characterization
November 8 Vitamins Ch. 11
November 10 Pigments Ch. 32
November 15 Open Review
November 17 Exam III
November 22 Mass Spectrometry Ch. 26
November 24 Holiday
November 29 Sensory Analysis
December 1 Immunoassays & Thermal Analysis Ch. 17, 31
December 6 Infrared Spectroscopy & Magnetic Resonance Ch. 24
December 8 Open Review
Final Exam, (IV) - Thrusday, December 15, 10:30 A.M. 

 

 Laboratory Schedule
Date Description Report Due Date
August 25 Introduction and Searching the Literature  
August 30 Standard Solutions and Titratable Acidity Sept. 15
September 1 Principles of Spectroscopy, Dilutions and Standard Curves Sept. 15
September 6 Moisture and Total Ash Sept. 20
September 8 Traditional Mineral Analysis Sept. 20
September 13 Thin-Layer Chromatography Sept. 29
September 15 Liquid Chromatography Sept. 29
September 20 Gas-Liquid Chromatography Sept. 29
September 22 Individual Projects  
September 27 Exam I  
September 29 Carbohydrates Analysis Oct. 11
October 4 Carbohydrate Analysis Continued Oct. 11
October 6 Vitamin Analysis - Library Search Oct. 20
October 11 Lipid Analysis (Extract &FFA) Oct. 25
October 13 Lipid Analysis (Extract & Phos) Oct. 25
October 18 Lipid Oxidation Oct. 25
October 20 Individual Projects  
October 25 Exam II  
October 27 Protein Analysis Nov. 10
November 1 Protein Separation & Characterization Nov. 10
November 3 Protein Separation & Characterization Nov. 10
November 8 Vitamin Analysis Nov. 15
November 10 Pigment Analysis Nov 15
November 15 Individual Projects  
November 17 Exam III  
November 22 Mass Spectrometry Dec. 8
November 24 Holiday  
November 19 Sensory Analysis Dec. 8
December 1 Thermal Analysis Dec. 8
December 6 Individual Projects  
December 8 Presentation of Individual Projects  
*Reports with same due date are combined into one report.