Course Number and Title:
FSY 220 Food Chemistry
Prerequisites
Prerequisite: CHM 110 "or" CHM 150
Course Credits and Hours
4 credit(s)
3 lecture hours/week
2 lab hours/week
Course Description
This course applies the basic scientific principles of food systems and chemical reactions for major food ingredients: carbohydrates, lipids, proteins, and other components found in fresh and processed food products with respect to food quality. Reactions that affect color, flavor, texture, nutrition, and safety of food are emphasized.
Core Course Performance Objectives (CCPOs)
- Describe the major functional groups that occur in food molecules. (CCC 1, 2, 5, 6; PGC 1)
- Explain the significance of food enzymatic reactions. (CCC 1, 2, 5; PGC 1)
- Discuss the chemical and functional properties of the major food components. (CCC 1, 2, 5; PGC 1, 5)
- Determine major changes in color, flavor, and texture of foods during handling, processing, and storage. (CCC 1, 2, 5; PGC 1, 2, 5)
- Identify the importance of food acidity in terms of pH and titratable acidity. (CCC 1, 2, 5, 6; PGC 1, 2, 5)
- Use laboratory techniques to apply scientific principles to comprehend chemical properties in foods. (CCC 1, 2, 3, 4, 5, 6; PGC 1, 2, 4, 5, 6, 7)
See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.
Measurable Performance Objectives (MPOs)
Upon completion of this course, the student will:
- Describe the major functional groups that occur in food molecules.
- List the major functional groups that occur in food molecules.
- Identify and write the chemical structure of the functional group found in food.
- Explain the significance of food enzymatic reactions.
- Differentiate between enzymatic and non-enzymatic browning reactions.
- Define oxidation, reduction oxidizing agent, and reducing agent.
- Discuss the chemical and functional properties of the major food components.
- Classify carbohydrates based on their chemical structure.
- Describe the chemical structure and characteristics of carbohydrates.
- Identify important food sugars, the chemical reactions they participate in, and their functional properties.
- Examine the difference between classes of lipid molecules and fatty acids.
- Identify the structure of food proteins, and list their functional properties.
- Discuss the significance of water activity (Aw) in foods.
- Explain how the quality of water can influence foods.
- Describe bound and free water in foods.
- Interpret the factors that can determine the freezing and boiling points of water.
- Determine major changes in color, flavor, and texture of foods during handling, processing, and storage.
- Describe Maillard browning, Strecker degradation, and caramelization.
- Identify the four basic tastes: sweet, sour, bitter, and salty.
- Match texturizing agents with their functionality.
- Classify certified food colorants, and select those that are exempt and from federal certifications.
- Discuss various processing methods that are used in the food industry to prevent quality changes in food.
- Identify the importance of food acidity in terms of pH and titratable acidity.
- Define pH and titratable acidity.
- Determine the values of the pH scale.
- Identify techniques to measure pH and titratable acidity.
- Use laboratory techniques to apply scientific principles to comprehend chemical properties in foods.
- Perform laboratory techniques to measure chemical properties in foods.
- Prepare solutions to identify food additives, colors, flavors, determine pH, and titratable acidity measurements.
- Calculate titrations measurements in unknown solutions.
- Manipulate various food products to improve the food quality characteristics.
- Create food emulsions, and determine emulsifying agents.
- Measure viscosity and consistency in various food products.
Evaluation Criteria/Policies
The grade will be determined using the Delaware Tech grading system:
| 90-100 |
= |
A |
| 80-89 |
= |
B |
| 70-79 |
= |
C |
| 0-69 |
= |
F |
Students should refer to the
Catalog/Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.
Final Course Grade
Calculated using the following weighted average
|
Evaluation Measure
|
Percentage of final grade
|
|
Unit exams (average of 5 exams each exam has a different point value) (Summative)
|
75%
|
|
Lab activities and lab reports (Formative)
|
25%
|
|
Total
|
100%
|
Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major)
- Apply knowledge of the theories and principles of biology, chemistry and food microbiology.
- Analyze food samples by common and quantitative and qualitative techniques.
- Identify emerging technologies and ingredient innovations that have the potential to transform product and process development.
- Analyze market trends associated with the development of foods to maintain and improve health.
- Apply knowledge of food processing to improve the quality, efficiency, and sustainability of processing and packaging efforts.
- Apply knowledge of best practices, risk analysis, traceability, and analytical tools in the areas of microbial and chemical food safety and defense.
- Apply knowledge of public policy, food laws, and regulations that have national and international implications for the food industry, research, and consumer food safety.
Core Curriculum Competencies (CCCs are the competencies every graduate will develop)
- Apply clear and effective communication skills.
- Use critical thinking to solve problems.
- Collaborate to achieve a common goal.
- Demonstrate professional and ethical conduct.
- Use information literacy for effective vocational and/or academic research.
- Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Students in Need of Accommodations Due to a Disability
We value all individuals and provide an inclusive environment that fosters equity and student success. The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. The College's policy on accommodations for persons with disabilities can be found in the College's Guide to Requesting Academic Accommodations and/or Auxiliary Aids Students may also access the Guide and contact information for Disabilities Support Counselors through the Student Resources web page under Disabilities Support Services, or visit the campus Advising Center.