FOSC301 Food Chemistry, Structure and Function

Overview

Physical chemistry of food dispersions, colloid and surface chemistry, food component interactions, food functionality, release of flavour and bioactive compounds, digestion and structure, enzymatic reactions that create structure and flavour.

Food chemistry aims to understand the behaviour of the chemical constituents of food and the factors that influence food functionality and quality. The chemistry of food is an important and complex subject area due to the large number of chemical compounds and the possible reactions that can take place during food production and processing. With this knowledge, food technologists can design food products that are safe to eat, nutritionally beneficial, have acceptable sensory attributes and that will maintain these attributes during storage.

About this paper

Prerequisite

FOSC 201 and (CHEM 111 or CHEM 191) and (FOSC 202 or FOSC 213)

Schedule C

Science

Contact

graham.eyres@otago.ac.nz

Teaching staff

Convenor: Dr Graham Eyres
Lecturers: Dr Graham Eyres
Assoc Prof Aladin Bekhit
Dr. Dominic Agyei
Prof Indrawati Oey
Laboratory activities: Michelle Leus
Michelle Petrie

Paper Structure

FOSC301 (18 points) will be taught through 24 lectures (24 hours) and three laboratory activities (3 x 3 hours). The final examination is three hours in duration and is worth 60% of the final mark with internal assessment accounting for 40%, evaluated through laboratory reports and a mid-term exam (see Assessment schedule, below).

Assessment:

• Mid-term exam 10%
• Lab Reports 20%
• Group presentation 10%
• Final Exam 60%

Teaching Arrangements

Teaching Arrangements:

FOSC 301 will run in the second semester. Two one-hour Lectures will be held per week. Students should allocate 12 hours per week to this course over the semester. This time includes lectures, laboratories, completion of reports and independent study.

Textbooks

Text books are not required for this paper, but it is recommended that students refer to:

Food Chemistry (5th Edition) by Damodaran, S., Parkin, K.L., and Fennema, O.R. (2017). Available on reserve in the Science Library (TX541 .F65 2017).

Other texts or literature references on specific topics will be provided in lectures, available online, in the Food Science Library or the University Science Library.

Graduate Attributes Emphasised

Communication, Critical thinking, Information literacy, Research.
View more information about Otago's graduate attributes.

Learning Outcomes

Students who successfully complete this paper will:

• Demonstrate an understanding of the physical and chemical properties of food components
• Gain an appreciation of the complexity of chemical and physical reactions that can take place in food products, the effect of processing conditions and the impact on food quality
• Be able to survey the scientific literature to find, interpret and communicate specific information

Timetable

Overview

Physical chemistry of food dispersions, colloid and surface chemistry, food component interactions, food functionality, release of flavour and bioactive compounds, digestion and structure, enzymatic reactions that create structure and flavour.

Food chemistry aims to understand the behaviour of the chemical constituents of food and the factors that influence food functionality and quality. The chemistry of food is an important and complex subject area due to the large number of chemical compounds and the possible reactions that can take place during food production and processing. With this knowledge, food technologists can design food products that are safe to eat, nutritionally beneficial, have acceptable sensory attributes and that will maintain these attributes during storage.

About this paper

Prerequisite

FOSC 201 and (CHEM 111 or CHEM 191) and (FOSC 202 or FOSC 213)

Schedule C

Science

Contact

graham.eyres@otago.ac.nz

Teaching staff

Convenor: Assoc Prof Graham Eyres
Lecturers: Assoc Prof Graham Eyres
Prof Aladin Bekhit
Dr. Dominic Agyei
Prof Indrawati Oey
Laboratory activities: Michelle Leus

Paper Structure

FOSC 301 (18 points) will be taught through 24 lectures (24 hours) and three laboratory activities (3 x 3 hours). The final examination is three hours in duration and is worth 60% of the final mark with internal assessment accounting for 40%, evaluated through laboratory reports and a mid-term exam (see Assessment schedule, below).

Assessment:

• Mid-term exam 10%
• Lab Reports 20%
• Group presentation 10%
• Final Exam 60%

Teaching Arrangements

Teaching Arrangements:

FOSC 301 will run in the second semester. Two one-hour Lectures will be held per week. Students should allocate 12 hours per week to this course over the semester. This time includes lectures, laboratories, completion of reports and independent study.

Textbooks

None compulsory; but it is recommended that students refer to:

• Principles of Food Chemistry (4th Edition). DeMan, J.M., Finley, J.W., Hurst, W.J. and Lee, C.Y. (2018). Available online here.
• Food Analysis (5th edition). Nielsen, S.S. (2017). Available online here
• Fennema’s Food Chemistry (5th Edition). Damodaran, S. and Parkin, K.L. (2017). Available on reserve in the Science Library (TX541 .F65 2017).
• Food Processing Technology (4th Edition). Fellows, P.J. (2009). Available online here.

Other texts or literature references on specific topics will be provided in lectures, available either on-line or in the University Science Library.

Graduate Attributes Emphasised

Communication, Critical thinking, Information literacy, Research.
View more information about Otago's graduate attributes.

Learning Outcomes

Students who successfully complete this paper will:

• Demonstrate an understanding of the physical and chemical properties of food components
• Gain an appreciation of the complexity of chemical and physical reactions that can take place in food products, the effect of processing conditions and the impact on food quality
• Be able to survey the scientific literature to find, interpret and communicate specific information

Timetable