Essentials of Carbohydrate Chemistry, J. F. Robyt, Springer, New York, 1998. ...
Starch, Chemistry and Technology, 2nd Ed. Ed. Whistler, et al., Academy Press, ...
1 FSHN 614 Food Carbohydrates (Spring 2013) 2315 Food Sciences Building Instructors: J. Jane, 1333 Food Sciences Bldg. Phone: 4-9892, E-mail:
[email protected] Evaluation:
Plus/minus grading will be used.
Exams, 3 at 100 pts each 300 pts Term paper 100pts Oral reports of term paper (10 min) 50pts Problems – Given throughout the semester 50pts Total 500pts Guidelines for Term Paper Project: Select a topic related to carbohydrates, which is not necessarily related to your research. Use your curiosity and areas of interest to choose a subject that intrigues you. The topic can be anything from discussion of an industrial process or method to health-related effects of carbohydrates. You can also choose to write a grant proposal on a carbohydrate-related topic. Format for the paper: Title Objectives Introduction or Background Body of the report Summary References (Primary and secondary if primary is not available) All references must be cited in the text. Select a specific journal format for your term paper. Reference books are reserved in the Parks Library. The following are also available in the main office, Food Sciences Building. Essentials of Carbohydrate Chemistry, J. F. Robyt, Springer, New York, 1998. Starch, Chemistry and Technology, 3rd Ed. Ed. BeMiller and Whistler. Elsevier, New York, 2009. Starch, Chemistry and Technology, 2nd Ed. Ed. Whistler, et al., Academy Press, Orlando, 1984. “Carbohydrates: Basic Concepts” Chapter 4, J. Jane, and “Carbohydrates: Functional Properties” Chapter 5, J. R. Daniel, Y. Yao, and C. Weaver, in Food Chemistry: Principles and Applications, 2nd Ed. ed. Y. H. Hui. Science Technology System, West Sacramento, CA. 2007.
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“Carbohydrates,” Chapt, 4. BeMiller, J.N. and Whistler, R.L. in Food Chemistry, 3rd ed. O. Fennema, ed. Marcel Dekker, Inc. NY, NY, 1996. Carbohydrate Chemistry for Food Scientists, Whistler and BeMiller, AACC, St. Paul MN, 1997. Chemical and Functional Properties of Food Saccharides, E. P. Tomasik, CRC Press, Boca Raton, Fl. 2004. Carbohydrates in Foods, Ed. A-C. Eliasson, Marcel Dekker, NY, NY. 1996. Carbohydrates in Foods, Ed. A-C. Eliasson, Second Ed. Taylor & Francis, Boca Raton. 2006. Course Outcomes: At the conclusion of this course students will: be able to address, and use the IUPAC, Haworth, and Fischer system for nomenclature and depiction of carbohydrate structure, understand chemistry of carbohydrates, interactions between carbohydrates and other food components, and effects of processing, be familiar with the common methods for carbohydrate analyses and characterization, and procedures for extraction and separation, understand the physical properties of carbohydrates and their use in food and biomaterials formulations, know impacts of carbohydrates, including resistant starch and dietary fibers, to health, know the molecular chemical essentials for elicitation of a sweet taste response, know the energy and chemicals produced from carbohydrates, know the sources and reasons for employing gums and modified starch as food ingredients, evolve a lexicon of historic primary and secondary literature germane to carbohydrates utilization in food and biomaterial processing. Disability Accommodations: If you have a documented disability and anticipate needing accommodations in this course, please make arrangements to meet with us soon. Please request that a Disability Resources staff send a SAAR form verifying your disability and specifying the accommodation you will need.
3 FSHN 614 Schedule for Spring 2013 Week January 14
21 28 February 4 11 18 25 March 4 11 18 25 April 1 8 15 22 29 May 6
Topic Introduction and grade evaluation Monosaccharides: nomenclature, conformations, configurations, projections and sugar derivatives Di- & oligosaccharides, reducing sugars, cyclodextrins Polysaccharides: homo- & hetero-polysaccharides and starch Starch, amylose and amylopectin structures Starch’s other components, Structures of starch granules Exam 1 Physical properties of starch: gelatinization, pasting, & retrogradation. Interactions between starch and other chemicals, Term Project Topics due Analyses: chemical analysis of carbohydrates, chromatography, DSC, pasting & viscosity, X-ray diffractometry, microscopy, and nmr Analyses continues. Starch degradation enzymes Modified starches and resistant starch, Spring Break Modified starch and resistant starch continues. Exam II Health benefits of resistant starch to microbiome and diabetes prevention Cellulose, hemicelluloses, gums, dietary fiber Energy and chemicals from carbohydrates Browning reactions in foods, sweetness, and sweeteners Baking, oral presentations, and discussions on projects Finals Week, Exam III
