IFT113 - Food Chemistry Analysis

Outline info
Semester
School
Last revision date 2017-05-29 00:41:36.577
Last review date 2017-07-17 00:16:34.837


Subject Title
Food Chemistry Analysis

Subject Description
This course covers basic wet chemistry and instrumental techniques used in the analysis of foods and food products. Topics include use of Gas Chromatography (GC), High Performance Liquid Chromatography (HPLC) and Atomic Absorption Spectroscopy in food laboratory for validating nutrient label claims, Sample preparation techniques and quality assurance and quality control procedures applied in food analysis. Also covered are good laboratory practices, interpretation of results of food analysis and report of results in accredited food laboratory. (Lectures and Labs)

Credit Status
One credit toward the Food Manufacturing (Advanced) Certificate Program

Learning Outcomes
Upon successful completion of this subject the student will be able to:

  • Analyze food products using various tools and techniques.
  • Determine the chemical composition of a given food sample.
  • Create a lab report based on an analysis.

Cheating and Plagiarism
Each student should be aware of the College's policy regarding Cheating and Plagiarism. Seneca's Academic Policy will be strictly enforced.

To support academic honesty at Seneca College, all work submitted by students may be reviewed for authenticity and originality, utilizing software tools and third party services. Please visit the Academic Honesty site on http://library.senecacollege.ca for further information regarding cheating and plagiarism policies and procedures.

Discrimination/Harassment
All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Disabilities Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.

Prerequisite(s)
PFT943 Food Chemistry

Topic Outline
Introduction - Analysis of foods, Use of laboratory safety practices, WHMIS overview and Good Laboratory Practices.
Preparation of food samples of different matrix for analysis and preparation of working standards for instrumental food analysis. Practical lab: determination of moisture and total solids in foods.
Lecture and Laboratory on use of Gas Chromatography (GC) in analysis of saturated, unsaturated, and Trans fat in foods.
Practical lab: determination of sulfite as a preservative in foods and Use of UV and Visible Spectroscopy in analysis of foods.
Basic techniques used in the determination of Proteins and Practical lab on determination of synthetic colours in foods.
Basic techniques used in the determination of fats and Practical lab on rancidity of oils/fats.
Lecture and Laboratory on use of Atomic Absorption Spectroscopy-Flame and Furnace for trace metal nutrients and contaminants in foods.
Lecture and Laboratory on use of High Performance Liquid Chromatography (HPLC) in analysis of vitamins and sugars in foods.
Importance of quality control and quality assurance, validation and calibration in accredited food chemistry laboratory.

Mode of Instruction
Practical laboratory exercises, lectures, group discussions, selective readings - handouts, assignments.

Prescribed Texts
Class Notes provided.

Reference Material
Principles of Food Chemistry;  by John M. deMan,  An AVI Book;  3rd Edition, (2004) ISBN-13:0442224036

Food Analysis - Theory and Practice; by Pomeranz Y. and Meloan C., 3rd Edition (2000) ISBN-08342-1826-7

Required Supplies
All students wear laboratory coat and safety glasses while in the lab.  This requirement is mandatory and consistent with safe practice.

Promotion Policy

Grading Policy
A+ 90%  to  100%
A 80%  to  89%
B+ 75%  to  79%
B 70%  to  74%
C+ 65%  to  69%
C 60%  to  64%
D+ 55%  to  59%
D 50%  to  54%
F 0%    to  49% (Not a Pass)
OR
EXC Excellent
SAT Satisfactory
UNSAT Unsatisfactory

For further information, see a copy of the Academic Policy, available online (http://www.senecacollege.ca/academic-policy) or at Seneca's Registrar's Offices.


Modes of Evaluation
Assignments

  • Assignments are due at the beginning of the class on which they are due.
  • A late penalty of 10% per day is assessed for late assignments, including those not handed in at the beginning of class when due.
  • Material will not be accepted after one week following the due date and/or when the marked material is returned to students, whichever comes first.
  • Assignments are to be prepared by computer.

Absenteeism and Exams
  • Students should be aware that absenteeism almost guarantees an inability to achieve satisfactory grades.
  • Students who are absent for an examination due to an emergency (e.g., motor vehicle accident, hospitalization or death in the family) may provide official documentation within five days of the missed exam and be provided a deferred exam at a later date.  Official documentation includes a death notice or an original doctor’s certificate identifying the date, length of time expected absence and the specific reason for the absence.  Examinations missed without official documentation and approval result in a grade of zero.
  • There are no deferred options for missed tests.  The value of missed tests, at the discretion of the Faculty, will be added to other evaluation components.

English Proficiency
  • All written work should demonstrate the following characteristics for clarity and conciseness:
-writing is consistent with the rules of English grammar
-spelling and punctuation are correct
-sentences are structured correctly
-main ideas are supported with specific, relevant examples and reasons
-work flows logically through supporting statements/paragraphs
-work is arranged in correct format (e.g., as a report, essay)
-up to 10% of the final grade may be deducted on all work if the above English competencies are not met.

Format for Assignments
  • Students must use the standard, APA style for quoting sources.   Help is available at:  http://library.senecacollege.ca

LAB COURSES
Laboratory Attendance

The laboratory component is essential and therefore it is strongly recommended  that you attend all labs.  Any missed labs must be supported with a legal document with three days of the lab.  Any student who fails to attend 2 scheduled laboratory classes for a 7 week subject and more than 3 laboratory classes for a 14 week subject will not pass the subject.   

Laboratory Safety
Students are required to review and understand the safety procedures and guidelines outlined on the first class and sign the sheet to this effect before beginning work in the laboratory.  Students must also wear a lab coat and safety glasses when conducting experiments.
A student who arrives without the proper safety equipment will not be permitted to participant in the lab but will be asked to leave the class.  The student will receive no grade for the lab missed.

Grading is based on the following marking scheme:
Quizzes (2 x 10% each)  20%
Lab Reports 30%
Presentation on Lab. Method Literature Search  10%
Final Exam 40%
  
Other Evaluation Considerations
The student is expected to comply with the Safety Rules for working in the laboratory, sign the safety contract, and WILL NOT UNDER ANY CIRCUMSTANCES WEAR CONTACT LENSES in the laboratory.  The student will know where all safety equipment is located in the laboratory and will be familiar with WHMIS concepts and signage.

PLEASE RETAIN THIS SUBJECT OUTLINE FOR POSSIBLE FUTURE USE IN SUPPORT OF CREDIT APPLICATIONS AT OTHER EDUCATIONAL INSTITUTIONS

Approved by: Denis Gravelle