食品化学与分析(英文版)1
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Have a wonderful and successful academic year
Food Chemistry & Analysis-FST 601
Instructor: Professor David B. Min
Credits:
Class:
5
M, W, R, F - 9:00 am, Room 114 Food Science Building
LECTURE TOPICS
DESCRIPTION
Minerals
Ash determination methods.
Principles and applications of atomic absorption and flame spectrometries, and chemical methods for elemental analyses.
Essential & Non-essential Amino Acids. Essential & Non-essential Fatty Acids; Other Lipid Components
Monosaccharides, Disaccharides, Polysaccharides
6.
Vitamins:
Definition of food, major components of food.
Analytical Chemistry
Principles & applications of liquid, gas and thin layer chromatography. Principles & applications of spectrophotometer and fluorometer, introduction to spectrum, Beer-Lambert's Law, absorbance, and polarimeter.
LECTURE TOPICS
Lipids
DESCRIPTION
Nomenclature and structures of fatty acids, classifications of lipids, physical and chemical characteristics of different fats. Relationship between chemical structure and fat melting properties. Lipid oxidation mechanisms. Analytical methods for determining different physical and chemical characteristics of fat. Principles and applications of analytical methods for the determination of fat content and fatty acid compositions of foods.
Food Lipids and Health by Richard E. McDonald and David B. Min. 1996. Marcel Dekker, N.Y.
FOODS
1. Water
2. 3.
4. 5.
Proteins: Fats:
CarboLeabharlann Baiduydrates: Minerals
Also covered will be the principles of chemical and instrumental methods for the qualitative and quantitative analyses of moisture, protein, carbohydrate, lipids, minerals and vitamins. Students will perform experiments to determine major food components using chemical and instrumental methods.
Water activity and food stability, sorption isotherm curve, roles of water in physical properties and chemical reactions in food.
Theories and applications of different moisture determination methods.
LECTURE TOPICS DESCRIPTION
Protein
protein, functional hydrophobic, and
Classification, nomenclature, and structures of amino acids, basic properties of structure of proteins, protein groups and their chemical, hydrophobic properties. Isoelectric point and solubility as a function of pH, protein denaturation and its effects on food systems, nutritional of protein. Theories & applications of analytical methods for protein and amino acids determination.
Laboratory: T- 1:00 - 3:48, Room 124 Food Science Building
T.A:
JaeHwan Lee and Jeff Boff
DESCRIPTION
This course covers the basic chemical structures and properties of moisture, protein, carbohydrate, lipids, minerals and vitamins and their roles in food systems.
Text book and References
Lecture: Min, D. B. (2001) Food Chemistry 601, Department of Food Science and Technology, The Ohio State University. Food Chemistry 3rd edition by Fennema, O.,1996. Marcel Dekker, N.Y. Food Lipid by Casimir C. Akoh and David B. Min. 1998. Marcel Dekker, N.Y. Food Analysis 2nd Edition by Suzane Nielsen. 1998. An Aspen publication, Gaithersburg, Maryland.
Fat-soluble & Water-soluble Vitamins
WHERE TO GET INFORMATION OF INDIVIDUAL COMPONENTS OF FOODS?
U.S.D.A. Handbooks and FDA Publications
WHY DO WE ANALYZE FOODS?
• Research & development for New Products -- To understand the functional properties of different ingredients. • Nutritional Labeling.
5.
6.
GRADING
Midterm exam (4) Final Laboratory Report and Examination Homework and Class Participation
50% 20% 20% 10%
LECTURE TOPICS
Introduction
DESCRIPTION
LECTURE TOPICS
DESCRIPTION
Physical States of Food Components
True solution, colloidal, emulsions, dispersions, foam and gel.
Factors affecting stable dispersion of food ingredients, functions of emulsifiers and stabilizers.
quality
LECTURE TOPICS DESCRIPTION
Carbonhyrdrates
isomers configurations of physical-chemical carbohydrates.
Classification, nomenclature, and structures of carbohydrates, and absolute carbohydrates, properties of Sweetness of carbohydrates, functions, of carbohydrates in foods, chemical reactions of carbohydrates. Analytical methods for carbohydrate determination.
Vitamins
Vitamins Water soluble and fat
soluble vitamins, chemical reactions and losses of vitamins during processing and storage.
Principles and techniques for the vitamin determination.
4.
Explain the principles and applications of analytical methods for food components. Analyze and evaluate the compositions of food products. Command basic food analysis for the advanced food science courses.
• Government Standards for Different Foods "Standard of Identity".
• Quality Control -- Uniformity of Products; Safety of Products; Ingredient Specifications. • Economic Reasons -- Be Aware of Waste.
LECTURE TOPICS
Water
DESCRIPTION
Functions of water in food systems, hydrogen bonds, permanent dipole moment, dielectric constant, theories of solvent action.
OBJECTIVES
1. Explain chemical structures and properties of moisture, protein, carbohydrate, lipid, minerals and vitamins.
2. Explain chemical reactions of major food components in foods during processing and storage. 3. Discuss food regulations and ethical issues in food processing in America and foreign countries.
Food Chemistry & Analysis-FST 601
Instructor: Professor David B. Min
Credits:
Class:
5
M, W, R, F - 9:00 am, Room 114 Food Science Building
LECTURE TOPICS
DESCRIPTION
Minerals
Ash determination methods.
Principles and applications of atomic absorption and flame spectrometries, and chemical methods for elemental analyses.
Essential & Non-essential Amino Acids. Essential & Non-essential Fatty Acids; Other Lipid Components
Monosaccharides, Disaccharides, Polysaccharides
6.
Vitamins:
Definition of food, major components of food.
Analytical Chemistry
Principles & applications of liquid, gas and thin layer chromatography. Principles & applications of spectrophotometer and fluorometer, introduction to spectrum, Beer-Lambert's Law, absorbance, and polarimeter.
LECTURE TOPICS
Lipids
DESCRIPTION
Nomenclature and structures of fatty acids, classifications of lipids, physical and chemical characteristics of different fats. Relationship between chemical structure and fat melting properties. Lipid oxidation mechanisms. Analytical methods for determining different physical and chemical characteristics of fat. Principles and applications of analytical methods for the determination of fat content and fatty acid compositions of foods.
Food Lipids and Health by Richard E. McDonald and David B. Min. 1996. Marcel Dekker, N.Y.
FOODS
1. Water
2. 3.
4. 5.
Proteins: Fats:
CarboLeabharlann Baiduydrates: Minerals
Also covered will be the principles of chemical and instrumental methods for the qualitative and quantitative analyses of moisture, protein, carbohydrate, lipids, minerals and vitamins. Students will perform experiments to determine major food components using chemical and instrumental methods.
Water activity and food stability, sorption isotherm curve, roles of water in physical properties and chemical reactions in food.
Theories and applications of different moisture determination methods.
LECTURE TOPICS DESCRIPTION
Protein
protein, functional hydrophobic, and
Classification, nomenclature, and structures of amino acids, basic properties of structure of proteins, protein groups and their chemical, hydrophobic properties. Isoelectric point and solubility as a function of pH, protein denaturation and its effects on food systems, nutritional of protein. Theories & applications of analytical methods for protein and amino acids determination.
Laboratory: T- 1:00 - 3:48, Room 124 Food Science Building
T.A:
JaeHwan Lee and Jeff Boff
DESCRIPTION
This course covers the basic chemical structures and properties of moisture, protein, carbohydrate, lipids, minerals and vitamins and their roles in food systems.
Text book and References
Lecture: Min, D. B. (2001) Food Chemistry 601, Department of Food Science and Technology, The Ohio State University. Food Chemistry 3rd edition by Fennema, O.,1996. Marcel Dekker, N.Y. Food Lipid by Casimir C. Akoh and David B. Min. 1998. Marcel Dekker, N.Y. Food Analysis 2nd Edition by Suzane Nielsen. 1998. An Aspen publication, Gaithersburg, Maryland.
Fat-soluble & Water-soluble Vitamins
WHERE TO GET INFORMATION OF INDIVIDUAL COMPONENTS OF FOODS?
U.S.D.A. Handbooks and FDA Publications
WHY DO WE ANALYZE FOODS?
• Research & development for New Products -- To understand the functional properties of different ingredients. • Nutritional Labeling.
5.
6.
GRADING
Midterm exam (4) Final Laboratory Report and Examination Homework and Class Participation
50% 20% 20% 10%
LECTURE TOPICS
Introduction
DESCRIPTION
LECTURE TOPICS
DESCRIPTION
Physical States of Food Components
True solution, colloidal, emulsions, dispersions, foam and gel.
Factors affecting stable dispersion of food ingredients, functions of emulsifiers and stabilizers.
quality
LECTURE TOPICS DESCRIPTION
Carbonhyrdrates
isomers configurations of physical-chemical carbohydrates.
Classification, nomenclature, and structures of carbohydrates, and absolute carbohydrates, properties of Sweetness of carbohydrates, functions, of carbohydrates in foods, chemical reactions of carbohydrates. Analytical methods for carbohydrate determination.
Vitamins
Vitamins Water soluble and fat
soluble vitamins, chemical reactions and losses of vitamins during processing and storage.
Principles and techniques for the vitamin determination.
4.
Explain the principles and applications of analytical methods for food components. Analyze and evaluate the compositions of food products. Command basic food analysis for the advanced food science courses.
• Government Standards for Different Foods "Standard of Identity".
• Quality Control -- Uniformity of Products; Safety of Products; Ingredient Specifications. • Economic Reasons -- Be Aware of Waste.
LECTURE TOPICS
Water
DESCRIPTION
Functions of water in food systems, hydrogen bonds, permanent dipole moment, dielectric constant, theories of solvent action.
OBJECTIVES
1. Explain chemical structures and properties of moisture, protein, carbohydrate, lipid, minerals and vitamins.
2. Explain chemical reactions of major food components in foods during processing and storage. 3. Discuss food regulations and ethical issues in food processing in America and foreign countries.