NU FS 373

Syllabus Overview

  • Course Name: Food Chemistry

  • Term: Winter 2025

  • Course Weight: 3

  • Instructor & Coordinator: Aman Ullah

    • Contact: 7804924845, ullah2@ualberta.ca

    • Office Hours: By appointment

  • Additional Instructors:

    • Rickey Yada: ryada@ualberta.ca, Office Hours: By appointment

    • Kelvin Lien: 7802891552, kalien@ualberta.ca, Office Hours: By appointment

Course Description

  • Key Areas of Study:

    • Chemistry of major and minor food components

    • Relationship between chemistry and functional properties in food systems

    • Role of analytical chemistry in food science

  • Courses Overview:

    • NU FS 372 and NU FS 373 both discuss fundamental chemistry, food additives, and laboratory techniques emphasizing analytical methods.

    • Prerequisites for NU FS 372: CHEM 102, (CHEM 164 or CHEM 261), CHEM 263.

    • Prerequisites for NU FS 373: (CHEM 164 or CHEM 261), CHEM 263 with pre/corequisite CHEM 102.

Recommended Readings

  1. Fennema’s Food Chemistry (5th edition) - S. Damodaran & K. L. Parkin

  2. The Chemistry of Food - Jan Velisek (2014)

  3. Food Chemistry - H-D. Belitz, W. Grosch (4th edition)

  4. Food: The Chemistry of Its Components - Tom Coultate (6th edition)

  5. Food Analysis - S. S. Nielsen (5th edition)

Course Objectives/Outcomes

  • Recognize structures of common food components and their chemical functional groups.

  • Explain how redox and acid-base reactions affect food components' function.

  • Discuss the structure and function of proteins and carbohydrates, including

    • Protein denaturation

    • Behavior of carbohydrates regarding flavor and color changes.

  • Classify and describe various lipids and their effects on food structure and stability.

  • Recognize the role of food additives and the relationships of polyphenols.

Grading Breakdown

  • Assignments and Quizzes Average: Each quiz and lab work constitutes different percentages, totaling 100%.

  • NUFS 373 Seminar Class: 20%

  • NUFS 372 Laboratory Marks: 35%

  • Quizzes: Ranging from 13% to 16% based on the quiz complexity and topics (e.g., Food Chemistry Concepts, Proteins, Carbohydrates).

Course Schedule

  • Lecture Locations: ECHA 2-190, Lab Locations: AF 2-34 (various sections)

  • Lecture Days: Monday, Wednesday, Friday

  • Lab Days: Tuesday/Wednesday with specific sections

Topics Covered

  1. Food Chemistry Concepts

    • Understanding vitamins and natural products in food chemistry.

  2. Proteins

    • Structure, function, and designation of proteins in food science.

  3. Carbohydrates

    • Types, characteristics, and impact on food properties.

  4. Lipids

    • Distribution, types, and effects on food systems.

  5. Food Additives

    • Functions and chemical properties affecting flavors and aromas.

Policies on Academic Integrity

  • Emphasizes maintaining high ethical standards in academic work.

  • Familiarize with the Student Academic Integrity Policy to prevent misconduct.

  • Specific regulations on collaboration, examination procedures, and penalties for violations.

Violation of Academic Integrity

  • Definitions and examples of misconduct include plagiarism, unauthorized collaboration, exam cheating.

  • Serious consequences ranging from grade penalties to expulsion from university.

Additional Information

  • Flexibility in Course: Schedule and topics may be updated; keep checking eClass for changes.

  • Accessibility Accommodations: Students in need of support for assessments encouraged to register with Accessibility Resources.