NFSC 450 - Food and Nutrient Analysis
This syllabus was last updated on May 20th, 2004. This syllabus covers the general subject matter and format for the course but does not apply to any specific semester. For information about this course for a particular semester please contact the course Instructor. Syllabi for all courses in the Department of Nutrition and Food Science are subject to change at any time per decision of the Instructor. The Instructor for the course may also change at the discretion of the Department of Nutrition and Food Science.
Prerequisites
NFSC 100 or 200; BCHM 461(Co-requisite)
Objectives
- To comprehend the biochemical principles underlying the techniques and methodologies used in nutrition and food analyses
- To perform quantitative and qualitative biochemical analyses of nutrients and foods
- To summarize the results of analytical procedures, and interpret the meaning of these results.
Instructor
Dr. Thomas Castonguay, Professor
3209B Marie Mount Hall
tc27@umail.umd.edu
Required Text
- Food Analysis (3nd Edition) by S. Suzanne Nielsen Aspen Publishers 2003
Required for Laboratory
- Laboratory Workbook/Lecture Outline Packet. Includes all of the laboratory assignments. This packet also includes lecture outlines, and sample questions and other relevant course information. This packet should be purchased from the Maryland Book Exchange on Route One in College Park.
- Additionally, an ample supply of graph paper will be needed. Make sure you have both semi-log and linear graph paper ready for each lab.
Grading System
A = 100-90% of possible points
B = 89-80%
C = 79-70%
D = 69-60%
F = 59 and below
Incompletes are given only if a small part of the course (25% or less) is not completed and a contract for completion of the course is drawn up between the student and professor. Otherwise a grade of F will be given.
Grade Determinations
| 1 midterm exam | (100 points) | 100 |
| 2 lab practicals | (30 points each) | 60 |
| 2 group lab presentations | (25 points each) | 50 |
| Lab reports | (10 @ 10 points each) | 100 |
| Cumulative final | (150 points) | 150 |
| 2 lab quizzes | (20 points each) | 40 |
| Total | 500 |
Examinations
The midterm examination will be conducted in class. The exam will be geared for 1h. The final exam will be a cumulative take home exam. Any student who misses an exam must present to the course professor a valid excuse, within 48 hours after the exam has been given, accompanied by written evidence (such as a doctor's note) to explain an absence from an examination.
Final exam
The final exam will be given on Wednesday, May 19, 2004 1:30 PM to 3:30 PM.
Students with Disabilities
Please notify the TA as soon as possible of your special needs so that appropriate accommodations can be made.
Cheating/Academic Dishonesty
As noted in the University Policy on Academic dishonesty, cheating, fabricating information, plagiarizing, or getting someone else to do these activities is a serious offense. Students will be sanctioned for any such behavior according to the rules outlined in the Code of Academic Integrity that is found in the Undergraduate Catalog.
Schedule of Classes
| Week # | Lecture | Lab | Reading |
| 1 | Introduction | Safe Lab Practices and Dilutions | Nielsen Chap 1,2,3 |
| 2 | Titrations | Sampling pH and Sources of error | Nielsen Chap 4,5,13 |
| 3 | Water | Freeze drying | Nielsen Chap 6 |
| 4 | Energy and calorimetry | Bomb calorimetry | Nielsen Chap 31 |
| 5 | Lipids | Fat extraction | Nielsen Chap 8,14 |
| 6 | Proteins | Micro-kjeldahl | Nielsen Chap 9,15 |
| 7 | Spectroscopy | Vitamin C | Nielsen Chap 22-26 |
| 8 | Mid-Term Exam | Practical #1 and Group Presentation #1 | |
| 9 | Spring Break | ||
| 10 | Electrolytes | AA spectroscopy | Nielsen Chap 10 |
| 11 | Liquid chromatography | HPLC Vit C | Nielsen Chap 27,28 |
| 12 | Immunoassays | Affinity Chromatography | Nielsen Chap 17 |
| 13 | Electrophoresis | SDS-Gel electrophoresis | Nielsen Chap 15 |
| 14 | Molecular Techniques | Group Presentation #2 and Wrap-up | Assigned readings TBD |
| 15 | Wrap up | Lab Practical #2 | |
For more information, contact Dr. Thomas Castonguay
Last updated: 10/5/2006