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FST 100A
FOOD CHEMISTRY
FST 100A
(4 units) FALL QUARTER
COURSE GOALS: Food Science and Technology 100A is designed to give students an understanding of the chemical aspects of food composition. Emphasis is given to the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins and water. Discussions will focus on specific food examples.
TEXT USED: Food Chemistry, O. Fennema, 3rd Edition and Principles of Food Chemistry, J.M. deMan, 3rd Edition
ENTRY LEVEL: Chemistry 8B; Biological Sciences 1A recommended.
COURSE FORMAT: Lecture, 3 hours/week; Discussion, 1 hour/week
GRADING PERCENTAGES AND COURSE REQUIREMENTS: Two midterms and a final exam will be given, and one of two methods will be used to determine the grade, whichever gives the higher score: (1) Drop lower of the two midterms; final counts 60%, other midterm counts 40%. (2) Two midterms each count 25%, final counts 50%.
EXPLANATION OF POTENTIAL COURSE OVERLAP: This course does not overlap with other existing courses.
TOPICAL OUTLINE:
I. Carbohydrates
- Mono- and disaccharides
- Attributes in Foods
- Reactions
II. Lipids
- Food lipids
- Reactions
- Crystallization
III. Water
- Water interactions
- Water activity
IV. Macromolecules
- Polysaccharides and proteins
- Viscous solutions: Solubility and rheology
- Gels
V. Emulsions
- Formation and stability
- Emulsifiers and stabilizers
DATE PREPARED: December 6, 1999
Instructor: S. R. Dungan