FT 227

FOOD CHEMISTRY II

CTU Vision, Mission,

Course Syllabi/
Requirement and the
Grading System

JOY G. DORON
Instructor
 CTU
MANDATE
The University shall primarily provide
advanced professional and technical
instruction for special purposes,
advanced studies in industrial trade,
agriculture, fishery, forestry, aeronautics
and land-based programs, arts and
sciences, health sciences, information
technology and other relevant fields of
study. It shall also undertake research
and extension services, and provide
progressive leadership in its areas of
specialization
 CTU
VISION

CTU as a premier, inclusive,

globally recognized research and
innovation, smart, community-
responsive, and sustainable
technological university.
 CTU
MISSION

The University is primarily providing

leading-edge degree programs, innovative
professional, entrepreneurial, and technical
instruction as well as research, extension and
resource generation programs that address
both the needs of the region and the nation in
the context of the global knowledge economy,
Fifth Industrial Revolution, and sustainability.
 University
Goal
By the end of 2024, CTU will be globally recognized
for its quality. Specifically, it will:

• Obtain a Philippine university system status with a CHED SUC

Level V recognition or equivalent;
• Be ranked among the Top 10 Universities in the Philippines;
• Achieve world-class performance and excellence using leading
quality management systems for quality assurance and control;
• Be an internationally recognized and ranked university
(including Quacquarelli Symonds, Times Higher Education,
Shanghai University Ranking, World University Rankings);
• Develop innovative academic initiatives, including medical and
allied fields engineering and technology, and transnational
higher education programs for enhance career pathways,
qualifications, recognitions, accreditations, specialization and
progression programs, and global mobility; and
• Lead innovations in the Fifth Industrial Revolution.
 University
OUTCOMES

1. Transformed visionary leadership in innovation to

accelerate regional and national development in the
context of the modern industrial revolution;
2. Increased access by economically challenged but
deserving student to relevant, quality, and world-class
tertiary education with learning integration of practical
experiences to achieve inclusive and sustainable
growth;
3. Developed research-intensive and multi-disciplinary
university culture that strengthens higher education
research, leading to economic productivity and
innovation;
 University
OUTCOMES

4. Instituted innovative systems resulting in effective, efficient, sustainable,

and equitable resource general, mobilization, and management, including
optimal utilization of resources provided by the government and expansion
of the other revenue and funding streams for financial sustainability;
5. Heightened sustainable community and stakeholder engagements, with
harmonized institutional, financial, administrative, and policy frameworks
that attain the highest academic, research, extension and resource
generation excellence standards;
6. Forged strategic local and international linkages, partnerships, and
initiatives leading to heightened regional and global role in the modern
industrial revolution and human and intellectual capital for sustained
economic development.
 FT –227
Course Code

Food Chemistry 1
Descriptive Title

No. of Hours/semester: 162hrs/sem

Credit Units: 5 units (3 units lec, 2 unit lab)
Prerequisite: FT T124/Qualitative Chemistry
Course Description:
This course deals with the chemistry of major food components, their
structure, properties and changes during postharvest handling, preparation,
processing, storage and utilization of food.

Course Learning Outcomes:

At the end of course, the students can:
Basic chemistry composition, structure and properties of foods and the
chemistry of changes occurring during food preparation, processing,
storage and utilization
Course Content
✓ About Food Chemistry
✓ Water/Moisture in Foods
✓ Carbohydrates and their food applications
✓ Proteins and Enzymes and their Role
✓ Lipids

✓ Vitamins and Minerals

✓ Food Additives
Focuses on:

✓ Study of molecular composition of food and interactions of food

components during processing, storage and transport.
✓ Major food components are water, proteins, carbohydrates, vitamins,
minerals and lipids.

✓ Food components interact with themselves and environment.

 Course Policies

You have one week to comply

with the laboratory reports.
 Course Policies

• CHEATING in any form is not tolerated.

➢ Laboratory reports having similar
content (i.e., copied word for word from
source) will be automatically deducted.

➢ The final score will be divided

equally among all students having
similar/identical output.
 Course Policies

• PLAGIARISM is highly discouraged.

✓ Cite sources appropriately (name of

author and year).

✓Rephrase. Do not “copy and paste”

from your sources
 Course Policies

WHAT IS PLAGIARISM?
➢ Presenting another’s work as if it
was your own. It is a wrong thing to
do.

➢Plagiarism happens when you

copy without acknowledging your
sources.
How will I be graded?

60% 40%
Lecture Laboratory

Final
Passing Percentage:
Grade
60%
Laboratory Grade

Laboratory Reports 60 %
Term Exams (MT & Final Exams) 15 %
Laboratory Performance/Attendance 25%
TOTAL 100 %

Final
Grade
Lecture Grade

B. Lecture Grade (60%)

Projects/Laboratory Exercises -------------------10%
Term Exam -------------------------------------------40%
Quizzes-------------------------------------------------25%
Final
Recitation ----------------------------------------------15%
Passing Percentage:
Attendance -------------------------------------------- 10%
Grade
60%
- Introduction (with Objectives) – 15 pts
- Materials & Methods (past tense) – 20 pts
- Results & Discussion (show results in
tables/graphs; attach pictures) – 50 pts
- Conclusions – 10 pts
- References – 5 pts
▪ Laboratory Report
- For the format: observe proper margin
- Heading: Name of the department +
Name + group number
- Laboratory Exercise # & Title
▪ Introduction
- In most cases introduction is given in the
handout.
- Do not copy the same introduction;
however, make one or two paragraphs
explaining the background of the process
covered and the objective(s) of this
particular experiment.
▪ Materials & Methods
- Be sure to state any specifics, such as the
particular ingredients used or any deviation
from the written procedure.

- Discussthe procedure or methodology in

paragraph form.
▪ Results & Discussion
• Worksheets in table form will be provided in
your laboratory manual. This will be checked
right after the laboratory exercise by your
laboratory instructor.
• Data should be in table or graph form
(depending on the data)
• Write a complete discussion of the
resultsgiven in your summary tables.

• Be careful not to put in lots of graphs just for

the sake of it. Every graph and table should
beclear and referred to in the text.
▪ Results & Discussion
• Your discussion should be a logical explanation
of the results.

• Explanations can usually be found in meat,

poultry or food science textbooks, journals or
class notes. If you are unable to find an
explanation, you may formulate your own if it is
logical.

• Be sure to discuss all parameters as

presented inyour summary tables.
▪ Conclusion
• It is always a good idea to write a short
summary at the end of the report to make
everything a littleclearer to the reader
• Make a statement based on the objectives.

▪ References
• Follow correct format in citing references

• List all references that you used to prepare

your report

• At least 5 recent references should be

used
Laboratory Safety and Sanitation Requirements

1) To assure cleanliness, laboratory gown or

apron is worn only in the food preparation
area.
2) Hair is covered with hairnet/ head cap to maintain
food sanitation.
3) Shoes have enclosed toes and heels to provide safety.

4) Jewelry is not worn to prevent contamination to food.

5) Wash hands thoroughly before handling food.

Wear gloves ifnecessary.
6) Never handle food if you have open sores or
are ill.
Laboratory Safety and Sanitation Requirements

7) Avoid eating your product while still

cooking. Never taste from serving or mixing
spoon or place tasting spoon in common
serving dish.
8) Minimize talking while working especially
while preparing your foodproduct.

9) Absolutely no smoking permitted.

 Laboratory Safety Rules

DO’S
• Hold knife firmly at all times.
• Keep floor free from fat, waste and trimmings.
• Avoid lifting excess weights.
• Give immediate medical care to all cuts
and bonescratches.
• Use meat hook when boning meat, if
necessary.

• Observe the rules of the laboratory.

Laboratory Safety Rules

DON’TS

• Don’t grab a falling knife.

• Don’t lay meat on knives.
• Don’t leave you knife lying around.
• Don’t throw knives together for washing or storage.
• Don’t crowd working space.
• Don’t carry knife when both hands are needed
to carrymeat.
Care of Tools in the Laboratory
DO’s

• Keep knives sharp.

• Sharpen dull knives on water or oil stone.
• Use fine-cut of smooth steel on knives to keep them
sharp.
• Thoroughly clean and dry knives before putting
them away.
• Use knives for the purpose for which they
were designedand made.
• Use power tools with extreme caution
after advice fromthe instructor.
Care of Tools in the Laboratory
DON’Ts

• Don’t ruin temper of knife on a power driven dry

stone.
• Don’t use knives for cutting rope,
sacks, wood orcardboard.
• Don’t ruin knife handles by leaving knives
in boilingwater.
Requirements:
• Big notebook (Green)
• Lab gown
• Hairnet
• Close shoes
 What is food chemistry?
The study of the chemicals inside common foods
and how they react.
Food Science/Chemistry
• Food science is an interdisciplinary subject
involving primarily bacteriology, chemistry,
biology, and engineering.

• Food chemistry, a major aspect of food science,

deals with the composition and properties of
food and the chemical changes it undergoes
during handling, processing, and storage.
WHy study food chemistry
• To understand the major components of foods:
• Lipids
• Protein
• Carbohydrates
• And the chemical changes of food composition
which occur during the preparation of food
• So we can live healthy lives
What is Your food made out of?
Basic food chemistry deals with the three primary
components in food:
• Carbohydrates
• Lipids
• proteins
Scientists study food chemistry
To develop a successful food product one needs a
basic understanding on how ingredients work
chemically and how they interact with each
other
• Shelf stability
• Appearance
• Texture
• Taste
• Nutrition
Assignment:

Give 5 famous chemist and their work.