|
|
|
|
|
F+N/FS 63000 Carbohydrates |
| Class Schedule
Behavioral Objectives Reference Works Virtual Molecule Virtual Classroom Grade Update Carbohydrate
Resources
Virtual Carbohydrates Search Site Map PowerPoint Animations |
Instructors
James R. Daniel, STON G-1-H, 48247, Email: danieljr@purdue.edu Yuan Yao, FS 2171, 46317, Email: yao1@purdue.edu Carbohydrates with an emphasis on those of low molecular weight in foods. Structures, reactions, and properties of mono- and oligosaccharides. Introduction to polysaccharides and food gums.
J. N. BeMiller, Carbohydrate Chemistry for Food Scientists, 2nd edition, AACC International, St. Paul, Minnesota, 2007. A. Eliasson, Starch in Food, CRC Woodhead, 2004 A,. M. Stephen, G. O. Phillips, P. A. Williams, Food Polysaccharides and Their Applications, CRC Taylor & Francis, 2006. Students are expected to study the topic before the
class period. Each class period will begin questions and
answers about the material in the textbook, and/or behavioral
objectives. As time permits, a discussion of the topic will follow.
Students will be provided with a list of exactly what they are expected
to know and be able to do (behavioral
objectives). In the event of a major campus emergency, course requirements, deadlines and grading percentages are subject to changes that may be necessitated by a revised semester calendar or other circumstances. Here are ways to get information about changes in this course: Blackboard web page, https://ecourses.purdue.edu/, the CFS server web page, http://www.cfs.purdue.edu/Class/F&n630/, or our email or phone numbers (see above).
|