食品化学课件.pdf

FScN 4112 Food Chemistry and Functional Foods 1 1 Introduction Food chemistry Foods are materials which in their naturally occurring processed or cooked form are consumed by humans for nourishment and for enjoyment Garad 1976 Introductory Food Chemistry AVI Publishing Co Westport Food chemistry Foods are materials which in their naturally occurring processed or cooked form are consumed by humans for nourishment and for enjoyment Garad 1976 Introductory Food Chemistry AVI Publishing Co Westport Chemistry is a scientific discipline concerned with the characterization composition and changes of matter main objectives of each chemist however are chemical reactions Mortimer 1987 Chemistry Georg Thieme Verlag Stuttgart Food Foods Nourishment nutritional value nutrients macro micronutrients relatively easy to quantify Enjoyment hedonic value hard to define takes into account visual appeal smell taste texture etc Toxicity Heterocyclic amines Acrylamide Furans Nutrients Functional food Let food be thy medicine and medicine be thy food Hippocrates ca 460 BC ca 370 BC Functional foods term introduced in Japan in the mid 1980s exert a health or physiological effect have the form of ordinary foods not pills or capsules Biologically active compounds in functional foods consumed as part of the ordinary diet food that offers additional physiological benefits beyond that of meeting basic nutritional needs Food contains physiologically active food components Nutrients Functional food Let food be thy medicine and medicine be thy food Hippocrates ca 460 BC ca 370 BC discussions in the process drug or food Cereal is a signifi cant source of fi ber Studies have shown that an increased amount of fi ber in one s diet can decrease the risk of certain types of cancer in individuals Nutrients Functional food Where can functional foods play a role regulation of energy balance and body weight cardiovascular function defense against oxidative stress intestinal function gut flora mental state and performance Nutrients Functional food Nutrients Functional food Chemistry Organic chemistry Analytical chemistry Inorganic chemistry Biochemistry Physical chemistry Food chemistry Pharmaceutical medicinal chemistry Computational chemistry Food chemistry within the chemical disciplines Organic chemistry Analytical chemistry Food chemistry Biochemistry Pharmaceutical Physical chemistry Inorganic chemistry chemistry Chemical biochemical reactions in food Non enzymatic browning Enzymatic browning Oxidation Hydrolysis Metal interactions Lipid isomerization Protein denaturation Cross linking reactions Other disciplines related to food chemistry Nutrition Analytical chemistry Organic chemistry Biotechnology Microbiology Food toxicology Food chemistry Biochemistry Inorganic chemistry Processing Molecular biology Botany Physical chemistry Pharmaceutical chemistry Sensory Quality assurance food law So what is food chemistry An approach Food chemistry is a systematic evaluation and understanding of water carbohydrates lipids proteins minerals and vitamins as they undergo chemical interaction reaction during the harvest processing storage and distribution of foods So what is food chemistry Another approach Food chemistry is involved not only in elucidating the composition of the raw materials and the end products but also with the changes which occur in food during its production processing storage and cooking as well as consumption About this course course website Moodle website will be used to post class materials such as syllabus lecture outlines and other reading materials access to your grades on this website Instructors and teaching assistants Primary Instructor and Course Coordinator Devin Peterson DP 145 FScN dgp umn edu Phone 612 624 3201 Office Hours Tuesday 2 3pm Friday 10 11 30 a m Please feel free to talk to me about all issues related to the course Other Instructors Ted Labuza TPL Professor 136AABLMS tplabuza umn edu Phone 612 624 9701 Pam Ismail PI Assoc Professor 146 FScN bismailm umn edu Teaching Assistants Ian Ronningen IR ronni079 umn edu David Potts TR po4s062 umn edu Offi ce hours FScN 111 or 120 Monday 9 30 10 30am Thursday 9 00 10 30am Goals After successfully participating in this course students should be able to understand food labels describe the origin of food ingredients and explain their function in food products characterize the chemical structures of food constituents and reactivity foresee common reactions in food systems under storage and processing conditions explain how processing might influence the quality nutrition sensory etc of food Goals After successfully participating in this course students should be able to understand how food chemistry and nutrition interact with each other but also with related fields such as food technology food microbiology and food toxicology identify food additives which can be used to prevent deterioration during storage understand the concept of functional foods Textbooks Textbooks and Material Food Chemistry Principles and Applications Author Multi authored Editor Y H Hui Edition 3nd Publisher Science Technology System sTs ISBN 978 1 891 796 080 The book is available at St Paul Book Store Additional reading About this course grading Grading Activities with weight in points The final exam and tests are closed book Homework Individual work 2 Tests 120 points 2 Assignments 80 points Final exam 100 points TOTAL 300 points Weight percentages Tests 40 Assignments 27 Final exam 33 About this course grading Grades will be announced on Moodle Tests exam Tests will cover all subjects discussed between two consecutive tests and will consist of short answer questions and multiple choice questions Be prepared to draw structures and to know easy formulas The final exam will consist of multiple choice and short answer questions and will cover all lectures discussed in the course Assignments must be submitted by 10 a m on the announced day I have made this letter longer than usual only because I have not had the time to make it shorter Blaise Pascal Omit needless words Tests exam Assignments must be submitted by 10 a m on the announced day Definition of PLAGIARIZE transitive verb to steal and pass off the ideas or words of another as one s own use another s production without crediting the source intransitive verb present as new and original an idea or product derived from an existing source Tests exam The use of document proof pens is required for the tests and the final exam Please do NOT use pencils Please write clearly we cannot grade answers which we cannot read If you wish to dispute the grade assigned to a paper or a question on a test exam you must do so in writing within 24 hours after the test or paper has been returned You must include a specific rationale for why your answer is correct or why the paper deserves a higher grade Scholastic dishonesty Scholastic dishonesty means plagiarizing cheating on assignments or examinat