James R. Daniel, STON G-1-H, 48247, Email: danieljr@purdue.edu

Yuan Yao, FS 2171, 46317, Email: yao1@purdue.edu

Course Description

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.

Course Objectives

• To gain an understanding of the principles and concepts concerning the chemical, physical, and biological properties of carbohydrates.
• To gain an understanding of the general functionalities and food/non-food applications of carbohydrates.
• To learn the basics of how to select a mono-, oligo-, or polysaccharides (starch and food gums) for a particular application.
• To gain fundamental knowledge of structure/function relationships and how to manipulate carbohydrate structure for required/desirable functionalities or applications.

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).

Access to Blackboard  version of the website:  https://blackboard.purdue.edu/webct/urw/lc8056011.tp0/cobaltMainFrame.dowebct

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).  

Determination of Grade