FOOD QUALITY EVALUATION FDST 434
SEMESTER: Spring Even
Years
FORMAT: 3 CR, Lecture
INSTRUCTOR: Dr. P. Brett Kenney
Rm G046, Ag. Sci. Bldg.,
Tel: 293
2631 x4423
E-mail: bkenney@wvu.edu
Rm G004, Ag. Sci. Bldg.,
Tel: 293
2406 x4445
E-mail: Jacek.Jaczynski@mail.wvu.edu
CLASS: Lectures: Tuesday/Thursday:
OFFICE HOURS: Tuesdays/Thursdays:
MATERIALS: Lectures
will be based on the following textbooks:
§
Susan S.
Nielsen, 1998, Food Analysis 2nd ed., Aspen Publishers.
§
Malcolm Bourne,
2002, Food Texture and Viscosity, Concepts and Measurements 2nd ed.,
Academic Press.
§
Amihud Kramer and Bernard
A. Twigg, 1970, Quality Control for the Food Industry
3rd ed., The AVI Publishing Company, Inc.
§
Harry T. Lawless
and Hildegarde Heymann,
1998, Sensory Evaluation of Food Principles and Practice, Thomson Publishing.
§
Peter S. Murano, 2003, Understanding Food Science and Technology,
§
Supplemental
reading may be provided by the instructors.
While these textbooks are not required, lecture
attendance is strongly encouraged.
PRE-REQUISITES: CHEM 111 or CHEM 115
COURSE OBJECTIVES
This course is designed for
the upper level undergraduate students.
The course is open to all majors.
The primary objective is to introduce basics necessary for food quality
evaluation through an optimum environment for students to learn the qualitative
and quantitative methods.
EXPECTED LEARNING OUTCOMES
Upon successful completion
of this course:
- Students will gain basic understanding and
appreciation of qualitative and quantitative methods for evaluation of
food quality.
- Students will be able to provide theoretical
basis for the analytical methods.
- Students will be able to select methods to
evaluate various attributes of food quality.
- Students will gain basic understanding of
methodology used in sensory evaluation and product development.
COURSE METHODS
To
meet the course objectives, the following will be implemented:
§
Lectures and
class discussions to stimulate critical thinking.
§
Advanced topic
series to link basic and applied research.
§
Complimentary
CD-ROM with Power Point slides to facilitate self-paced learning.
§
Guest speakers.
GRADING
The final grade will be
based on the following:
- Exam I (1 hr) 30%
- Exam II (1 hr) 30%
- Final exam (2 hr) 40%
GENERAL
POLICIES
Exams. The exams I
and II, and final exam may include a variety of questions, primarily true-false
and multiple choice. There will be no
essay questions.
Grading. Exam grading
appeals in writing on the day the exam is returned. No grades will be lowered due to the appeal
process. Grade assignment: A 100 – 90, B
89 – 80, C 79 – 70, D 69 – 60, F 59 – 0.
Attendance. Consistent with WVU guidelines, students
absent from regularly scheduled examinations due to authorized University
activities will have the opportunity to take the exams at an alternate time. Make-up exams for absences due to any other
reason will be at the discretion of the instructor.
Academic Integrity. Students are expected to set high ethical
standards for themselves and others.
These standards include acknowledging the research contributions of
others in your discussions and presentations; reporting all research results
including negative results; and maintaining scientific objectivity. Presenting others’ ideas as your own, even if
you change the wording, is plagiarism.
Social
Justice. “
If you are a person with a
disability and anticipate needing any type of accommodation in order to
participate in this class. Please advise
me and make appropriate arrangement with Disability Services (293-6700).”
LECTURE OUTLINE
|
Week |
Topic |
|
1 |
Introduction: §
Consumers §
Food industry §
Regulation and standards Reliability of analysis: §
Accuracy vs. precision §
Sources of errors §
Specificity §
Sensitivity and detection limit |
|
2 |
Reporting results: §
Regression §
Correlation coefficient §
Significant figures §
Rejecting data Sampling: §
Sampling plan §
Sampling for attributes and variables §
Risks associated with sampling §
Homogenous vs. heterogeneous populations §
Problems in sampling |
|
3 |
Preparation of samples: §
Size reduction §
Grinding §
Enzymatic inactivation §
Lipid oxidation protection §
Microbial growth protection Food color: §
What is color? §
Physiological basis of color |
|
4 |
§
Advanced topics – development of color systems:
i. Visual systems
ii. Spectrophotometric approaches
iii. The standard observer
iv. Tristimulus colorimetry
v. The CIE system § Color chemistry of meat
Color chemistry of food colorants § Color measurements as an
analytical tool |
|
5 |
Exam I Food texture: §
Texture classification §
Rheological and textural properties |
|
6 |
§
Fundamental and empirical methods §
Concepts of stress and strain §
Fluid viscosity §
Viscoelasticity |
|
7 |
§
Effect of chemical forces in water and fat systems on
texture §
Advanced topics – protein-protein bonds and interactions
in meat and texture development §
The chemistry of food texturizing
agents §
Advanced topics – texture measurements techniques:
i. Torsion test
ii. Texture profile analysis
(TPA)
iii. Warner-Bratzel, Kramer, and puncture tests |
|
8 |
Food flavor: §
Chemical structure and taste §
Process and reaction flavors §
Flavor enhancers §
Chemistry of flavor deterioration §
Advanced topics – electronic nose and gas chromatography-olfactometry §
Advanced topics – head-space analysis and gas
chromatography |
|
9 |
pH and acidity Moisture and total solids analysis: § Forms of water in foods § Oven drying methods § Water activity § Comparisons of methods Crude fat analysis § Definition and
classification § Importance of analysis § Solvent extraction
methods:
i.
Continuous solvent extraction
ii.
Semicontinuous solvent extraction – Soxhlet
iii.
Discontinuous solvent extraction – Majonnier
milk fat |
|
10 |
iv.
Advanced topics – supercritical fluid extraction § Non-solvent wet
extraction methods § Instrumental methods Fat characterization § Methods for bulk oils and
fats:
i.
Iodine value
ii.
Saponification value § Lipid oxidation –
measuring present status:
i.
Peroxide value
ii.
Thiobarbituric acid (TBA) assay § Advanced topics – lipid
quality and fractionation:
i.
Fatty acid profile (FAP) and gas chromatography
ii.
Polyunsaturated fatty acids (PUFA)
iii.
Cholesterol |
|
11 |
Exam II Protein analysis § Definition and
classification § Importance of analysis |
|
12 |
§ Methods:
i.
Kjeldahl
ii.
Biuret
iii.
Lowry
iv.
Protein separation and characterization § Initial considerations § Advanced topics –
separation by differential solubility:
i.
Salting out
ii.
Isoelectric precipitation |
|
13 |
§ Advanced topics –
separation by size and charge:
i.
Polyacrylamide gel electrophoresis (SDS-PAGE)
ii.
Isoelectric point and isoelectric
focusing Sensory evaluation and food product development § What is sensory
evaluation? § Sensory color and texture
perception:
i.
Sensory color and texture § Sensory interactions |
|
14 |
§ Sensory odor, flavor, and
mouthfeel perception:
i.
Sensory odor, flavor, and mouthfeel
ii.
Transduction and sensitivity § Responses contributing to
sensory perception:
i.
Objectivity and subjectivity
ii.
Intensity § Threshold § Advanced topics – sensory
tests:
i.
Classification of test methods
ii.
Discriminative test methods
iii.
Descriptive test methods § Selection of tests
methods |
|
15 |
§ The role of sensory
evaluation in product development § Advanced topics – product
development:
i.
Scientific method in product development
ii.
Stages of product development § Advanced topics – product
palatability, life cycle, and artificial neural network (ANN) Course review and preparation for final exam |
|
|
Final exam |