Lab Syllabus: FOS 4311 - FOOD CHEMISTRY Lab

Spring 2013

Credit

1 credit

Instructor(s)

Maurice Marshall - martym@ufl.edu; Paul Sarnoski - psarnoski@ufl.edu and Yavuz Yagiz - yavuzy@ufl.edu

Bridget L. Stokes, Food Science and Human Nutrition Dept., Phone: 352-392-1991 x 223, Rm 325. EMAIL: blstokes@ufl.edu, Office hours: Wednesday 11:30 am – 1:00 pm or by appointment

WebPage

http://fshn.ifas.ufl.edu/faculty/mrmarshall/

Course Prerequisites/Corequisites

Food Chemistry (FOS 4311)

 

    • This course is designed to demonstrate and illustrate the chemical and physical properties of foods.  The course shows the effects of processing, ingredients, and storage on food quality and nutrient retention.  Students will prepare and evaluate different food products using various chemical, instrumental and sensory analysis techniques.

      • To integrate chemistry and biochemistry principles into real-world food science and nutritional problems.
      • To see how ingredients, food components, processing, storage, etc. influences the quality, sensory, and physical and chemical parameters of finished food products.
      • To test the foods using various analyses and compare and contrast how ingredients, processing, storage influence the finished products; to be able to explain each test performed in the laboratory as to why, how, and when they are used, and for what products.
      • To compare and contrast various food processing operations on the chemical changes of  food components as they relate to food quality, nutrient composition and safety.
      • To acquire technical data and information for inclusion in a laboratory notebook while performing laboratory experimentation; to analyze the information using computer programs by tabulating data, performing calculations and statistical analyses, and presenting graphic interpretation; to document laboratory exercises by submitting reports in a standard journal format; to enhance the student’s ability to present written information of a scientific nature combined with the hands-on experiences.
    • Food Chemistry Laboratory Manual – available online at website

    • Assignment Points Due Date

      Laboratory Participation*

      10 labs x 10 pts

      *based on chart below

      100 (24%) Each week during lab

      Laboratory Reports

      6 reports x 30 pts

      2 reports x 60 pts

       

      180 (43%)

      120 (28%)

      2 weeks after lab completed*

      Laboratory Notebooks

      10 labs x 2 pts

      20 (5%) Each week at end of lab

      Total:   420 pts (100%)

      *Labs are due at various times throughout the semester.  Check the outline table (last page) for the correct dates.

    • A 100 - 90 C 74.9 - 70
      A- 89.9 - 88 C- 69.9 - 68
      B+ 87.9 - 85 D+ 67.9 -65
      B 84.9 - 80 D 64.9 - 60
      B- 79.9 - 78 D- 59.9 - 58
      C+ 77.9 - 75 E Below 58
    • Items

       Points

       Explanation

       Set-up

      2
      1
      0

      Student prepared, organized
      Student needs improvement, not organized
      Obviously unprepared, unfamiliar with lab

      Equipment use

      2
      1
      0

      Student prepared, handles equipment properly
      Needs improvement in handling equipment
      Obviously unprepared, misuse/abuse of equipment

      Safety

      2
      1
      0

      Practices good safety habits; conscious of others
      Poor safety habits; need improvement
      Unsafe practices; also puts others at risk

      Clean-up

      2
      1
      0

      Areas well cleaned; cleans general use areas
      Some areas overlooked or not properly cleaned
      Areas left unclean and unorganized

      Attendance 2
      1
      0
      Student present; made-up missed lab
      Extremely late; left lab too early
      Unexplained absence with no make-up -
      Note:
      This will usually result in a zero for the lab report as well.

      Group Data

      -5

      Most laboratories require each group to submit data for the entire class to use. This is usually collected before you leave the lab. Failure to submit all your data will result in -5 pts being deducted from each group member's laboratory participation score.

    • Notebooks must be some type of bound book, i.e., laboratory notebook, computation book, spiral bound notebook, etc. It does not have to be expensive but should contain at least 150 pages. Individual labs and experiments will be outlined in the notebook.  Changes in procedures, notes, all data accumulated and other information should also be included.  Suggestions about how to enter data may be given from time to time (check lab manual). Notebooks will be checked at the end of each class period by the instructor or TA.  They will review, sign and date the work. It is the student’s responsibility to make certain their work has been signed. The purpose of requiring notebooks is to acquaint students with GOOD LABORATORY PRACTICES they will encounter in their field of study. Proper data accumulation, organization and review are necessary to validate information and form a basis for decisions made in the food industry and health professions.

      • A personal information page (or cover sheet) must contain 1) your name, 2) laboratory day, 3) group number, and 4) the names of all laboratory partners.
      • Individual labs should be labeled by lab number, book chapter and title.
      • Individual experiments within each lab are to be identified.
      • Each experiment should be outlined.  It is left up to the individual how they wish to do this (outline form, flow chart or numbered steps are all acceptable). However, it should be written so that others can also follow your method. Leave some space in the notebook so that changes in the procedure can be noted here.
      • Results are to be written as tables of data, visual or sensory observations, or other forms appropriate for the procedure.
      • Additional information sheets can be taped, stapled or glued inside the notebook.
    • As a result of completing the registration form at the University of Florida, every student has signed the following statement:  "I understand that the University of Florida expects its students to be honest in all their academic work.  I agree to adhere to this commitment to academic honesty, and understand that my failure to comply with this commitment may result in disciplinary action, up to and including expulsion from the university.”

    • All faculty, staff and students of the University are required and expected to obey the laws and legal agreements governing software use.  Failure to do so can lead to monetary damages and/or criminal penalties for the individual violator.  Because such violations are also against University policies and rules, disciplinary action will be taken as appropriate.

      We, the members of the University of Florida community, pledge to hold ourselves and our peers to the highest standards of honesty and integrity.

    • “Students requesting classroom accommodation must first register with the Dean of Student Office.  The Dean of Students Office will provide documentation to the student who must then provide this documentation to the Instructor when requesting accommodation.”

    • Counseling resources available on campus include:

      1. University Counseling Center, 301 Peabody Hall, 392-1575, personal and career counseling.
      2. Student Mental Health, Student Health Care Center, 392-1171, personal counseling.
      3. Sexual Assault Recovery Services, Student Health Care Center, 392-1161, sexual assault counseling and assistance.
      4. Career Resource Center, Reitz Union, 392-1601, career development assistance and counseling.