Advanced Cereal and Food Chemistry I

Advanced Cereal and Food Chemistry I
North Dakota State University
CFS 765
Fall 2006


Instructor	Frank Manthey	Paul Schwarz
Office	Harris Hall 133	Harris Hall 235
Phone	2311-6356	231-7732
Email	frank.manthey@ndsu.edu	paul.schwarz@ndsu.edu
Office Hours	by appointment	by appointment

Course Information:

Credits: 4

Prerequisite: Food Chemistry (CFS 460/660) or permission of the instructor

Lecture time:

MWF 8 to 9:30 am Location: Harris 11

Suggested Texts:

Starch. Eagan Press Handbook Series. St. Paul, MN.
Carbohydrate Chemistry for Food Scientists, R.L. Whistler and J.N. BeMiller, Eagan Press, St. Paul, MN.
Biochemistry and Molecular Biology of Plants. B.B. Buchanan, W. Gruissem, R.L. Jones. Am Soc Plant Physiol., Rockville, Maryland.

Course Description:

The course covers basic enzymology and cell wall chemistry; biochemical formation of carbohydrates and physical and chemical properties of carbohydrates. The course explores the relationship between physical/chemical properties and food/industrial uses of carbohydrates. In addition, analytical methods used to assess these components and associated chemical reactions will be presented.

Instructional Objectives:

To become familiar with nomenclature, biosynthesis, and metabolism of cereal and food carbohydrates.

To understand chemical, biochemical, and physical properties of cereal and food carbohydrates.

To gain experience in reviewing scientific literature concerning carbohydrates.

Relationship of course to other courses:

This course builds upon basic plant physiology and food/cereal chemistry knowledge by incorporating topics in organic and biochemistry. Knowledge gained through this course will prepare students to understand principles in cereal and food processing, to predict the functionality of carbohydrates in food systems, and prepare them for further study and situations in the work environment.

The Honor System: http://www.ag.ndsu.nodak.edu/colag/honor.htm
All students taking any course in the College of Agriculture are under the Honor System. The Honor System is a system that is governed by the students and operates on premise that most students are honest and work best when their honesty and the honesty of others, is not in question. It functions to prevent cheating as well as penalize those who cheat. It is the responsibility of the student to report any violations of the honor pledge to the instructor, honor commission, or the Dean of the College of Agriculture.

All work in this course must be completed in a manner consistent with NDSU University Senate Policy, Section 335: Code of Academic Responsibility and Conduct (http://www.ndsu.nodak.edu/policy/335.htm).

Please note: Students with disabilities should contact the instructor early in the semester so that appropriate provisions can be made to allow the student to participate fully in course activities.

Evaluation and Grading:

*Dr. Manthey*
Assessment	Number	Points	Total points
Examination	3	100	300
Homework	4	3(20) 1(40)	100

*Dr. Schwarz*
Assessment	Number	Points	Total points
Examination	2	100	200
Total Points	5	20	100

Grades: A = 90 - 100 %; B = 80 - 89.9%, C = 70 - 79.9%, D = 60 - 69.9%

Special Instrustions:
Dr. Manthey
Assignments - Homework must be turned in by 4:30 pm on the day indicated below. Failure to do so will result in an automatic loss of 5 points. All students are required to take the exams on the same day.

Dr. Schwarz
Homework must be turned in by 4:30 pm on the day indicated (on the assignment). Failure to do so will result in an automatic loss of 5 points. All students are required to take the exams on the same day.

****NOTE****
All students are required to take the exams on the same day.
Exceptions to this include death in the family, birth of your child, or severe illness.
*************

Week	Date		Topic	Assignment/Test
1	Aug	23 25	Pre-test/Light absorption Photosynthesis-light reaction	Dr. Manthey
2	Aug Sept	28 30 1	Photosynthesis-dark reaction Sucrose/fructan/starch biosynthesis Starch structure
3	Sept	4 6 8	No class – Labor Day Starch depoposition Starch/fructan degradation/Review	Homework 1 due
4	Sept	11 13 15	Test Starch isolation/Sugar nomenclature/functional groups Common reactions	Test
5	Sept	18 20 22	Sugar analysis – lab demonstration HPLC Common reactions Starch isolation-lab demonstration
6	Sept	25 27 29	Polymer properties Review Test	Test
7	Oct	2 4 6	Starch functionality-viscosity/RVA/DSC Gelatinization Retrogradation/pasting	Homework 2 due
8	Oct	9 11 13	Lab to gelatinized different starches Lab to analyze starches with RVA Starch functionality in food systems
9	Oct	16 18 20	Starch/modified starch functionality in food systems Modified starch/ Review Test	Homework 3 due Test Homework 4 Due October 27.
10	Oct	23 25 27	Cell wall structure and chemistry Non-starch polysaccharide gums	Dr. Schwarz
11	Oct Nov	30 1 3	Enzyme kinetics and chemistry Enzyme kinetics and chemistry
12	Nov	6 8 10	Enzyme kinetics and chemistryEnzyme assay No class-Veterans Day	No class
13	Nov	13 15 17	Test (date subject to change) Glycoside hydrolases Glycoside hydrolases
14	Nov	20 22 24	Glycoside hydrolases Proteases Thanksgiving break	No class
15	Nov Dec	27 29 1	Proteases/esterases Natural Products, terpenoids Alkaloids
16	Dec	4 6 8	Phenylpropanoids Flavonoids
			Final exam period is Tuesday Dec 12; 1-3pm