Introduction

Food ChemistryFood Chemistry

2

Changes of food chemicals during processes and storage Understanding properties of food

chemicals Water, carbohydrates, fats, proteins,

minerals, vitamins, flavors, colors

Food chemistry

Lecture : M 11:00, Th 5:00, J111

Instructor: Kwang-Geun Lee, Ph. D

E325

2260-3370

kwglee@dongguk.edu

Office hour: Monday 3:30 - 5:30 PM E325

Appointment by phone call or email

Two students talk a review and preview in 3 min at the beginning of the class

Food chem

How?

Prerequisite classes for this class: General chemistry and Lab I & II

Organic chemistry

Food analytical chemistry.

A class will be carried out using powerpoint and the content would be posted before the class

Two students talk a review and preview in 3 min at the beginning of the class

Two or three assignments and presentation about hot topic of food chemistry will be posted in this class.

Valuable Q & A would get an extra point

5

Midterm: 33%Final: 42% (Comprehensive)Presentation: 15%Home assignment: 5%Attendance: 5%

Grade

Making group (Max 4 persons) Selecting topic Preparing presentation Discussing with Prof. Presentation

Presentation

Topic Group # Name

8

• Grade on a standard percentage scale• > ~90%: A+• 85-89%: A• 80-84%: B+• 75-79%: B• 70-74%: C+• 60-70%: C• 60%: D

• Grading will be curved by taking the highest individual point total as 100% and adjusting the class grades accordingly

Grade

9

• Grade on a percentage scale (absolute)• > 95%: A+• 90-94%: A• 85-89%: B+• 80-84%: B• 75-79%: C+• 70-74%: C• 60%: D

Grade (For retaking students)

EMI Definition

Content courses taught in English By non-native speakers of English (NNSE)

Content-based language teaching (CBLT)

English Medium Instruction (EMI)

Text

윤석권등 5인: 식품화학, 수학사, 서울 (2005)

Fennema, OR: Food Chemistry, Marcel Dekker (1997)

Belitz, Grosch: Food Chemistry, SpingerVerlag (2004)

Schedule

1st week: Introduction,Water1

2: water 2

3: Carbohydrate1

4: Carbohydrate2

5: Carbohydrate3

6: Lipids1

7: Lipids2

8: Lipids3, Midterm

Schedule

9: Protein1, 2

10: Flavours 1

11: Flavours 2

12: Food Colorants

13: Maillard reaction

14: Student presentaion1

15: Student presentaion2

16: Student presentaion3, Final

이름 학년(학과)

학번 재수강여부

재수강인경우 수강연도

분석화학수강여부및 수강연도

일반화학및실험 I II 수강여부 및수강연도

유기화학 수강 여부 및 수강연도

식품화학 수강생 사전조사

Food Science and Food Chem.

In the world: From 1950 From the farm to the table Korea: Since 1960 Food Quality

Chemicals: the biggest impact Food Chem. Physical Biological

16

Changes of food chemicals during processes and storage Understanding properties of food

chemicals Water, carbohydrates, fats, proteins,

minerals, vitamins, flavors, colors

Food chemistry

Methods in Food Chem

Study on quality and safety issues of foods Quality: Nutrition, color, flavor, texture Safety

Chemical or biochemical reactions Browning reactions Hydrolysis of lipids and proteins Denaturation of proteins

Effects of chemical reactions on the quality and safety of foods

Arrhenius equation

Effect of temp on chemical reaction rate

lnk = lnk0 – Ea/RT

ln(k1/k2) = -Ea/R(1/T1- 1/T2)

Exercise

Thiamin loss when heating pork at 130 °C. Reaction is 1st order. After 35 min how much thiamin will be remaining?

Heating time (min) Thiamin remaining (%)

1.5 95

5.0 90

7.0 80

20.0 50

Basic of Food chem

Acid, base?

Oxidation, reduction?

Acid: proton donorBase: proton acceptor

Oxidation: 산소와 결합, 전자방출, 산화수 증가Reduction: 산소 방출, 전자 받음, 산화수 감소

Polar or nonpolar

Polar, nonpolar? Electronegativity

bond Dipole moment

H-HCl-ClH-FH-BrCH4

CCl4

H2ONH3

001.910.80001.851.47

Bonding

Type Distance (A) Bonding

sp3sp2spBenzene

1.541.341.201.39

1231.5

Functional groups

Functional groups Name

R-XR-OHR-O-R’R-NH2

RCHORCOR’-CO-RCOOHRCOOR’RCONH2

What are these?

N

O

O

O

Forces

Ionic force Dipole-dipole moment H-bond Vander Waals interaction

Chemical reactions

Addition

Substitution

Elimination

Rearrangement

Equilibrium

K (equilibrium constant)

Kw

Ksp

Ka

Kb

Kd