Republic of the Philippines BATANGAS STATE UNIVERSITY Batangas City SYLLABUS FOR CHEM 116 FOOD CHEMISTRY ANGELICA A. ANGELES-MACALALAD ANGELES-MACALALAD Chemistry Instructor Gov. Pablo Borbon Campus I, Rizal Avenue, Batangas City UNIVERSITY VISION:
A unive univers rsit ity y whic which h shape shapes s a glob global al Fili Filipi pino no imbu imbued ed with with mora morall coura courage ge nurtured through values and excellent education UNIVERSITY UNIVERSITY MISSION:
Batangas State University is committed to implement its mandates of quality and exce excell llen ence ce rele releva vanc nce e and and resp respon onsi sive vene ness ss,, acce access ss and and equi equity ty and and effi effici cien ency cy and and effectiveness through instruction, research, extension and production to meet the growing need needs s of the the coun countr try y and and the the worl world d for for glob global ally ly comp compet etit itiv ive e and and mora morall lly y upri uprigh ghtt professionals, scientists, technologists, technicians, skilled workers and entrepreneurs.
CAS GOAL
The College of Arts and Sciences aims to provide leadership in quality instruction, extension services and professional training in Arts and Sciences. It also aims to produce scientifically trained, economically stable, and environmentally conscious citizens. Moreover, it is also anchored on the philosophy of providing students with humanistic education geared to enhance their commitment to personal growth and social transformation, thus making them professionals possessing love and faith in the Almighty God, country and fellowmen
PHILOSOPHY
Foods are materials which in their naturally occurring processed or cooked forms are consumed by humans as nourishment and for enjoyment. Food chemistry is involved not only in elucidating the composition of the raw materials and end products but also with changes which occurs in food during its production, processing, storage and cooking. The rapid growth of the food industry into big business and the changes in the number of items on the the groc grocer er’s ’s shel shelve ves, s, the the many many read ready y to ea eatt prod produc ucts ts,, the the new new contr control ols s on food food additi additives ves,, and attemp attempts ts to standa standardi rdize ze some some food food articl articles es all serve serve to emphas emphasize ize the growing importance of the chemistry of foods. AUDIENCE
This This 4-uni 4-unitt cour course se is inte intend nded ed for for the thir third d year year under undergr grad adua uate te BS Chem Chemis istr try y students who already passed Chem 109 and Chem 111. SCOPE
The course covers the following topics: Review of Proteins, Lipids, and Carbohydrates Aroma substances Vitamins Minerals Food Additives Food Contamination Milk and Dairy Products • • • • • • •
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Eggs Meat Edible Fats and Oils Cereal and Cereal Products Vegetables and Vegetable Products Fruits and Fruit Products Sugar, Sugar alcohol, Honey Alcoholic Beverages Drinking Water, Mineral and Table Water
I. Review of Proteins, Lipids and Carbohydrates •
To gather information about important sources, physical and chemical properties of proteins, lipids and carbohydrates. a. Review of Proteins, Lipids and Carbohydrates 1. Sources 2. Physical properties 3. Chemical properties
II. Aroma Substances •
To know aroma analysis and its application to food. a. Aroma Analysis, Aroma Isolation and Different Individual Aroma b. Natural and Synthetic Flavorings c. Relationship between Structure and Odor
III. Vitamins •
To be able to know the different types of vitamins and its sources a. Types of Vitamins b. Vitamins Stability and Degradation
IV. MInerals •
To be able to know the different kinds of minerals and its sources a. Different Main elements, trace elements and some non essential elements. b. Minerals in Food Processing
V. Food Additives •
To understand the importance of additives, food colors, bases, anti-oxidant, thickening agents, humectants in our everyday life. a. Food Additives and Color b. Anti-oxidant, Thickening Agent c. Humectants
VI. Food Contamination •
To emphasize the possibility of contamination of food with toxic compounds. a. Classification of Toxic Compounds in Food b. Food Safety and Regulations c. Rules and Regulation Set for Food Contamination.
VII. Milk and Dairy Products •
To be able to determine the physical and physicochemical properties, composition of milk and dairy products. a. b.
Physical and Physicochemical Properties of Milk Different dairy products and Fermented Milk Products
c. Determine the Aroma of Milk and Dairy Products as well as Aroma of Defects. VIII. Eggs •
To determine the properties and components of eggs. a. Structure, physical properties and components of eggs. Storage of eggs and Egg products b.
IX. Meat •
To determine the chemical and physical properties of meat a. Structure of muscle tissue of meat b. Post Mortem changes in the muscle c. Water holding capacity of meat d. Kinds of meat, storage, and processing e. Meat Products f. Meat Aroma and analysis
X. Edible Fats and Oils •
To determine the different methods of oil prepartion a. Origin of individual fats and oils b. Methods of Processing c. Analysis of Oil
XI. Cereal and Cereal Products •
To determine the importance of cereals in the diet. a. Cereals b. Constituents of Cereals c. Cereal Milling
XII. Vegetables and Vegetable Products •
To determine the chemical and physical properties of vegetables a. Composition of Different Types of Vegetables
XIII. fruits and Fruit Products •
To determine the composition of different fruits. a. Composition of Fruits b. Fruit Products
XIV. Sugar, Sugar Alcohol, Honey •
To determine the chemical and physical properties of sugar and sugar products a. Processing, Properties, Nutritional and Physiological Properties of sugars, sugar alcohol and honey. b. Production and types of honey, artificial honey, its composition pigments and physical properties.
XV. Alcoholic Beverage •
To determine the composition, processing, and kinds of alcoholic beverage a. Alcoholic Beverage 1. composition 2. raw materials 3. processing 4. bottling b. Kinds of Beer, Beer Flavor and Beer Defects
c. Wine and Spirits MEANS OF EVALUATION
Grades will be given on a straight scale. The final grade will be based on the major examinations taken, laboratory performance, reports, assignments and papers submitted. Major Examinations
- 60%
Class Standing - 40% Quizzes Homework Recitation Oral/ Written Report Laboratory laboratory examinations (practical or written) Lab Exercises Performance Students are expected to answer correctly and completely at least 50% of the items in all quizzes, assignments, and examinations. This corresponds to the passing grade of 75% or 3.00 using the formula: (Score/ Number of Items) x 50 + 50. The final grade will be based on the following scale: Percentage 98-100 94-97 90-93 88-89 85-87 83-94
Numerical 1.00 1.25 1.50 1.75 2.00 2.25
Percentage 80-82 78-79 75-77 70-74 below 70 dropped
Numerical 2.50 2.75 3.00 4.00 5.00 DRP
LECTURES
Students are encouraged to attend lectures regularly. All the basic concepts of the course will be tackled on this part. The university rule on attendance will be implemented. Students may refer to the BSU Student Norms of Conduct. QUIZZES AND EXAMINATIONS
All quizzes and examinations are closed book. The university policy: NO PERMIT, NO EXAM will be strictly followed. A student who missed a major exam with a valid excuse slip should take the final exam. Quizzes may be given anytime during the period. There will be no make-up for missed quizzes. Honesty should be strictly observed. Students caught cheating will be given a grade of 5.0. LABORATORY
University policy regarding attendance will be implemented. Students are expected to be prepared (read the exercise) before coming to the laboratory. Likewise, they are expected to bring the necessary materials needed for the specified laboratory activity. Exercise may be individual or group work. No make-up for missed exercises will be given. Students are expected to submit their report on or before the next laboratory session. Late reports and papers will be given 20% deduction per day of delay (excluding Sat. and Sun.) TEXTBOOK
Food Chemistry, Belitz H.D. and Grosch, W 2nd edition, Springer 1999
REFERENCE Food Chemistry, Meyer, Lilian H.Avi Publishing Co; 1987 CLASS SCHEDULE
Drinking Water, Mineral and Table Water Review of Proteins, Lipids, and Carbohydrates Aroma substances Vitamins and Minerals • Preliminary Examination Food Additives and Food Contamination • Milk and Dairy Products Eggs Meat Midterm Examination Edible Fats and Oils Cereal and Cereal Products Vegetables and Vegetable Products Semi-Final Examination Fruits and Fruit Products Sugar, Sugar alcohol, Honey Alcoholic Beverages Final Examination • • •
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Prepared by: ___________________________________ ANGELICA A. ANGELESMACALALAD
Chemistry Instructor
Approved by: _____________________________ PROF. CYNTHIA Q. MANALO Dean, College of Arts and Sciences
