Republic of the Philippines Bulacan Agricultural State College INSTITUTE OF ENGINEERING AND APPLIED TECHNOLOGY Pinaod, San Ildefonso,

Bulacan

COURSE OUTLINE Second Semester 2012-2013 Vision The Bulacan Agricultural State College perceived and acknowledged as an outstanding higher education institution in the nation with its provision of affordable and excellent education. It shall be a community of scholars and a center for learning where individuals can develop their capabilities in an environment that promotes and supports academic and research endeavors. It shall be a diverse collegiate community where the highest moral and ethical values shall prevail. It shall provide outstanding educational programs with a global perspective and a foundation based on compassion for knowledge and understanding. Mission The Bulacan Agricultural State College shall strive for excellence in Agriculture, Arts & Sciences, Teacher Education, Entrepreneurship, Engineering, Food and Information Technology, Hospitality Management, and other future disciplines. It shall provide and facilitate everchanging educational needs and services for those seeking to expand their intellectual horizons. It shall address national and international issues and be established as a major contributor to the progress of the global community. Institute Goals 1. Produce professionals in the fields of study offered by the institute equipped with appropriate technologies who can meet the challenges of a dynamic environment towards global competitiveness. 2. Implement research, extension, training and production activities in line with the institute, college, local, regional and national development thrusts. 3. Maintain a standard of excellence in fields of endeavor the institute is engaged in. 4. Establish linkages with different agencies and establishments (private and government) as training ground for student and faculty development and for possible funding support. I. II. III. Course code: FT 104 Course title: Food Chemistry 2 Course description: Secondary components of food, their structures and properties, and the chemistry of changes occurring during preparation, processing, storage and utilization. Credit unit: 5 units Pre-requisite: FT 103- Food Chemistry 1 Contact hours: 9 hours per week (3 hours lecture, 6 hours laboratory) Course objectives: At the end of the course, the students should be able to: 1. Acquire comprehensive understanding on the vision, mission, goals and objective of the college; 2. Internalize the vision, mission, goals and objective of the college to achieve the excellence in education; 3. Discuss the properties and behavior of the secondary components of food under varied conditions; 4. Describe the chemical reactions involving secondary food components during processing and storage; 5. Discuss the effects of various methods and conditions of processing on secondary food components and on the quality and storage properties of foods; 6. Explain the roles of various additives in the manufacture and storage of foods; 7. Relate the properties and behavior of secondary components with the sensory and

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nutritional attributes of foods; and 8. Identify and characterize the various toxicants in foods. VIII. Course contents: Lecture Introduction Orientation Course objectives and requirements Review of Food chemistry 1 Water in foods Browning reaction in foods Enzymatic browning, Non-enzymatic browning (Maillard reaction, caramelization or active aldehyde theory, ascorbic acid theory), Control of browning reactions Pigments in foods Structure, classifications and properties, Changes during processing and storage, Control of pigment changes Flavor and aromatic compounds in foods: Structure and properties of compounds responsible for taste and aroma, Theories on taste perception, Theories on odor perception, Control of odor and aroma in processed foods Flavor enhancer, Non-sugar sweeteners Vitamins in foods: Classification, structure and properties, Changes on processing and storage, Fortification, enrichment and restoration, Optimization of vitamin retention Minerals in foods: Classification, structure and properties, Changes on processing and storage, Fortification, enrichment and restoration, Optimization of mineral retention Natural antioxidants: Antioxidants compounds, Modes of action, Preservation of functionality Additives and toxicants: Additives: Classification and effects/functions (for sensory property improvement, shelf-life extension, processing enhancement, nutritive quality improvement, special dietary requirements) Toxicants: Inherent, Unintentional contaminants, Developed during processing IX. Laboratory Introduction

Non-enzymatic browning reactions Pigments

Flavors

Vitamins

Minerals

Natural antioxidants Food additives

Course requirements and basis of computing grades: Lecture (40%) Laboratory (60%) Criteria % Criteria Examinations (mid and final) 50 Laboratory performance* Report (oral & written), 15 Peer evaluation journal review Attendance Quizzes, assignments, class 30 Laboratory reports participation Attendance 5 Laboratory examination Total 100 Total
*Criteria for laboratory performance: (%) Lab coat 5 Flowcharts 15 Technique 60 Promptness 10 Maintenance of work area 10 Grading scale: 1.00= 94.48-100.00 1.25=88.92-94.47 1.50=83.36-88.91 1.75=77.80-83.35 2.00=72.24-77.70

% 25 15 5 30 25 100

2.25=66.68-72.23 2.50=61.12-66.67 2.75=55.56-61.11 3.00=50.00-55.55 5.00=<50.00

Passing grade is 50 percent of the overall grades

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Class policies: 1. Students must wear the prescribed uniform. Students not wearing the proper uniform and no school identification card are not allowed to attend the class. 2. Examinations must be taken on the scheduled date. If the student failed to take the examination on the scheduled date, the student must present a valid medical certificate or a written explanation from the parent stating the reason for not taking the examinations on time. 3. Laboratory reports are to be submitted a week after the completion of the experiments. One day late will be equivalent to a one-point deduction from an overall rating of ten. All reports are group effort. The report should include: A. Objective of the activity B. Methods used and the principles of the methods C. Protocol of the test (materials used and other pertinent information about the test) D. Summary of results (in tabular form) E. Interpretation of results F. References used 4. Journal reviews must be submitted three days after it was given in class. Consultation hours: Thursday 1:00-3:00 pm References: deMan J.M.1990. Principles of food biochemistry. Westport, Connecticut: AVI Pub. Co., Inc. Fennema O.R. 1996. Food Chemistry. New York: Marcel Dekker Mcdemann J. Food chemistry Mc Williams M. 1993. Foods: Experimental; perspective. 2nd Ed. New York. Mcmillan Publishing Company. Meyer L.H. 1971. Food Chemistry. . New York Reinhold Pub. Co. Inc. Miller D.D. 1998. Food Chemistry: A Laboratory manual. New York. John Wiley and Sons, Inc. Potter N. 1986. Food Chemistry: A Laboratory manual. Westport, Connecticut: AVI Pub. Co., Inc.

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Prepared by: NOIME B. JACINTO Instructor 1

Reviewed by: MYRNA S. EGUIA Program Chair, Food Technology

Noted by: ENGR. JOSELITO D. TUCIT Dean, IEAT