Course Syllabus for Fall 2005
CLASS SCHEDULELecture: Tuesday and Thursday, 8:00 - 8:50 am; 109 Garrigus Laboratory: Tuesday and Thursday, 9:00 - 10:50 am; 105 Garrigus
INSTRUCTORLuke 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 INFORMATIONChapters 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.
![]() |
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
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. |