FST 303 Food Chemistry I COURSE PARTICULARS COURSE INSTRUCTORS COURSE DESCRIPTION

Transcription

1 FST 303 Food Chemistry I COURSE PARTICULARS Course Code: FST 303 Course Title: Food Chemistry I No. of Units: 2 Course Duration: Two hours of lecture per week for 15 weeks. Status: Compulsory Course Address: Course Webpage: Prerequisite: NIL COURSE INSTRUCTORS Professor T. N. Fagbemi Room 203, 2 nd Floor, SAAT Building, Phone: tnfagbemi@futa.edu.ng Professor (Mrs.) O. F. Osundahunsi Room 131, 1 st Floor, SAAT Building, Phone: ofosundahunsi@futa.edu.ng Mrs. A. I. Olagunju Room 29, 2 nd Floor, SAAT Building, Phone: aolagunju@futa.edu.ng COURSE DESCRIPTION This course is designed to equip students of Food Science and Technology department on the details of the chemistry and biochemical reactions of foods. It entails naturally occurring constituents of foods such as water, proteins, lipids, carbohydrates, vitamins and mineral elements. Their structures, chemical and physical properties and significance. Chemical, physical 1

2 and biochemical changes that occur in food during handling, processing and storage. Browning reaction in foods, enzymic and non enzymic browning, significance uses in food industry. Natural food colour, biochemical changes during processing climacteric fruits. Synthetic vitamins and minerals used in food fortification, food toxicants and significance. COURSE OBJECTIVES The objectives of this course are to: introduce students to the chemistry of foods, their structures and properties; inform students on the biochemical changes occurring in foods during storage and processing; inform students on the browning reactions in foods and their applications in food industry; introduce students to food colour, synthetic vitamins and minerals, food toxicants and their significance. COURSE LEARNING OUTCOMES / COMPETENCIES Upon successful completion of this course, the student will be able to: (Knowledge based) understand the naturally occurring constituents of foods; understand the physical and chemical properties of foods; understand browning in foods and their application in food industry. (Skills) develop food products with knowledge of browning reactions; develop food products using the knowledge of their compositions and reactions. GRADING SYSTEM FOR THE COURSE This course will be graded as follows: Continuous assessment 30% Final Examination 70% TOTAL 100% 2

3 GENERAL INSTRUCTIONS Attendance: It is expected that every student will be in class for lectures and also participate in all practical exercises. Attendance records will be kept and used to determine each person s qualification to sit for the final examination. In case of illness or other unavoidable cause of absence, the student must communicate as soon as possible with any of the instructors, indicating the reason for the absence. Academic Integrity: Violations of academic integrity, including dishonesty in assignments, examinations, or other academic performances are prohibited. You are not allowed to make copies of another person s work and submit it as your own; that is plagiarism. All cases of academic dishonesty will be reported to the University Management for appropriate sanctions in accordance with the guidelines for handling students misconduct as spelt out in the Students Handbook. Assignments and Group Work: Students are expected to submit assignments as scheduled. Failure to submit an assignment as at when due will attract zero score for that assignment. Only under extenuating circumstances, for which a student has notified any of the instructors in advance, will late submission of assignments be permitted. Code of Conduct in Lecture Rooms and Laboratories: Students should turn off their cell phones during lectures. Students are prohibited from engaging in other activities (such as texting, phone calls,watching videos, etc.) during lectures. Food and drinks are not permitted in the laboratories. READING LIST Berk, Z. (1976). The Biochemistry of Foods. Elsevier Scientific Publishing Company, Amsterdam, New York. 315p. Coultate, T.P. (2002). Food: The Chemistry of its Components. th Edition. RSC Publishing, Cambridge, UK. 32p. 2 Fennema, O., Tannenbaum, S.R. (1996). Food Chemistry. 3 rd Edition. Marcel Dekker Inc., New York. 1263p. 1 Ihekoronye, A.I., Ngoddy, P.O. (1985). Integrated Food Science and Technology for the Tropics. Macmillian Publishers Ltd, London.386p. Newton, D.E. (2007). The New Chemistry: Food Chemistry. Infobase Publishing, New York. 225p. Legend 1- Available in the University Library 2- Available in Departmental/School Libraries 3- Available on the Internet. - Available as Personal Collection 5- Available in local bookshops. 3

4 COURSE OUTLINE Week Topic Remarks 1 Introduction and Course Overview This is intended to give an overview of the content of the course and its 2 & 3, 5 & 6 Food constituents (protein, fat, carbohydrates, lipids, vitamins, mineral elements and water) structures physical & chemical properties significance in foods Handling, processing and storage Physical changes in foods Chemical changes in foods Biochemical changes application Lecture on basic constituents of food, their structures and roles in foods Students will be taught the physical, chemical and biochemical reactions/changes that occurs in foods during handling, processing and storage 7 & 8 Browning reactions in foods Enzymic browning Non enzymic browning Significance of browning Uses in food industry 9 & 10 Food colours Natural food colours Climateric foods Definition and examples Biochemical changes during processing 11 & 12 Food fortification Definition, types and examples of fortification Synthetic vitamins in food fortification Synthetic minerals in food fortification Effect on product Students will be taught the types of browning in foods, reactions that occur and lead to browning, the significance of these browning and their use for food production Natural colours used in food processing will be discussed, the structures and significance of these colours to food will also be taught Students will be taught about fruit ripening, respiration climacteric, processing of climacteric fruits and the biochemical changes occurring during these processes. MID-SEMESTER TEST Students will learn the structures and uses of synthetic vitamins and minerals in food fortification also the role these synthetic materials play in food quality

5 13 & 1 Food toxicants Structures and examples of food toxicants Significance of toxicants in foods The relevance of sugar in food will be taught and the processes starch undergoes during processing. 15 REVISION All aspects taught will be revised, questions will be allowed and addressed. 5