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Republic of the Philippines


Batangas City



Chemistry Instructor
Gov. Pablo Borbon Campus I, Rizal Avenue, Batangas City


A university which shapes a global Filipino imbued with moral courage

nurtured through values and excellent education


Batangas State University is committed to implement its mandates of quality and

excellence relevance and responsiveness, access and equity and efficiency and
effectiveness through instruction, research, extension and production to meet the growing
needs of the country and the world for globally competitive and morally upright
professionals, scientists, technologists, technicians, skilled workers and entrepreneurs.


The College of Arts and Sciences aims to provide leadership in quality instruction, extension
services and professional training in Arts and Sciences. It also aims to produce scientifically
trained, economically stable, and environmentally conscious citizens. Moreover, it is also
anchored on the philosophy of providing students with humanistic education geared to
enhance their commitment to personal growth and social transformation, thus making them
professionals possessing love and faith in the Almighty God, country and fellowmen


Foods are materials which in their naturally occurring processed or cooked forms are
consumed by humans as nourishment and for enjoyment. Food chemistry is involved not
only in elucidating the composition of the raw materials and end products but also with
changes which occurs in food during its production, processing, storage and cooking. The
rapid growth of the food industry into big business and the changes in the number of items
on the grocer’s shelves, the many ready to eat products, the new controls on food
additives, and attempts to standardize some food articles all serve to emphasize the
growing importance of the chemistry of foods.


This 4-unit course is intended for the third year undergraduate BS Chemistry
students who already passed Chem 109 and Chem 111.


The course covers the following topics:

• Review of Proteins, Lipids, and Carbohydrates
• Aroma substances
• Vitamins
• Minerals
• Food Additives
• Food Contamination
• Milk and Dairy Products
• Eggs
• Meat
• Edible Fats and Oils
• Cereal and Cereal Products
• Vegetables and Vegetable Products
• Fruits and Fruit Products
• Sugar, Sugar alcohol, Honey
• Alcoholic Beverages
• Drinking Water, Mineral and Table Water

I. Review of Proteins, Lipids and Carbohydrates

• To gather information about important sources, physical and chemical properties

of proteins, lipids and carbohydrates.
a. Review of Proteins, Lipids and Carbohydrates
1. Sources
2. Physical properties
3. Chemical properties

II. Aroma Substances

• To know aroma analysis and its application to food.

a. Aroma Analysis, Aroma Isolation and Different Individual Aroma
b. Natural and Synthetic Flavorings
c. Relationship between Structure and Odor

III. Vitamins

• To be able to know the different types of vitamins and its sources

a. Types of Vitamins
b. Vitamins Stability and Degradation

IV. MInerals

• To be able to know the different kinds of minerals and its sources

a. Different Main elements, trace elements and some non essential elements.
b. Minerals in Food Processing

V. Food Additives

• To understand the importance of additives, food colors, bases, anti-oxidant,

thickening agents, humectants in our everyday life.
a. Food Additives and Color
b. Anti-oxidant, Thickening Agent
c. Humectants

VI. Food Contamination

• To emphasize the possibility of contamination of food with toxic compounds.

a. Classification of Toxic Compounds in Food
b. Food Safety and Regulations
c. Rules and Regulation Set for Food Contamination.

VII. Milk and Dairy Products

• To be able to determine the physical and physicochemical properties, composition

of milk and dairy products.

a. Physical and Physicochemical Properties of Milk

b. Different dairy products and Fermented Milk Products
c. Determine the Aroma of Milk and Dairy Products as well as Aroma of

VIII. Eggs

• To determine the properties and components of eggs.

a. Structure, physical properties and components of eggs.
b. Storage of eggs and Egg products

IX. Meat

• To determine the chemical and physical properties of meat

a. Structure of muscle tissue of meat
b. Post Mortem changes in the muscle
c. Water holding capacity of meat
d. Kinds of meat, storage, and processing
e. Meat Products
f. Meat Aroma and analysis

X. Edible Fats and Oils

• To determine the different methods of oil prepartion

a. Origin of individual fats and oils
b. Methods of Processing
c. Analysis of Oil

XI. Cereal and Cereal Products

• To determine the importance of cereals in the diet.

a. Cereals
b. Constituents of Cereals
c. Cereal Milling

XII. Vegetables and Vegetable Products

• To determine the chemical and physical properties of vegetables

a. Composition of Different Types of Vegetables

XIII. fruits and Fruit Products

• To determine the composition of different fruits.

a. Composition of Fruits
b. Fruit Products

XIV. Sugar, Sugar Alcohol, Honey

• To determine the chemical and physical properties of sugar and sugar products
a. Processing, Properties, Nutritional and Physiological Properties of sugars,
sugar alcohol and honey.
b. Production and types of honey, artificial honey, its composition pigments
and physical properties.

XV. Alcoholic Beverage

• To determine the composition, processing, and kinds of alcoholic beverage

a. Alcoholic Beverage
1. composition
2. raw materials
3. processing
4. bottling
b. Kinds of Beer, Beer Flavor and Beer Defects
c. Wine and Spirits


Grades will be given on a straight scale. The final grade will be based on the major
examinations taken, laboratory performance, reports, assignments and papers submitted.

Major Examinations - 60%

Class Standing - 40%

Oral/ Written Report
laboratory examinations (practical or written)
Lab Exercises
Students are expected to answer correctly and completely at least 50% of the items
in all quizzes, assignments, and examinations. This corresponds to the passing grade of
75% or 3.00 using the formula: (Score/ Number of Items) x 50 + 50.

The final grade will be based on the following scale:

Percentage Numerical Percentage Numerical

98-100 1.00 80-82 2.50
94-97 1.25 78-79 2.75
90-93 1.50 75-77 3.00
88-89 1.75 70-74 4.00
85-87 2.00 below 70 5.00
83-94 2.25 dropped DRP


Students are encouraged to attend lectures regularly. All the basic concepts of the
course will be tackled on this part. The university rule on attendance will be implemented.
Students may refer to the BSU Student Norms of Conduct.


All quizzes and examinations are closed book. The university policy: NO PERMIT, NO
EXAM will be strictly followed. A student who missed a major exam with a valid excuse slip
should take the final exam. Quizzes may be given anytime during the period. There will be
no make-up for missed quizzes. Honesty should be strictly observed. Students caught
cheating will be given a grade of 5.0.


University policy regarding attendance will be implemented. Students are expected

to be prepared (read the exercise) before coming to the laboratory. Likewise, they are
expected to bring the necessary materials needed for the specified laboratory activity.
Exercise may be individual or group work. No make-up for missed exercises will be given.
Students are expected to submit their report on or before the next laboratory
session. Late reports and papers will be given 20% deduction per day of delay (excluding
Sat. and Sun.)


Food Chemistry, Belitz H.D. and Grosch, W

2nd edition, Springer 1999
Food Chemistry, Meyer, Lilian
H.Avi Publishing Co; 1987


• Drinking Water, Mineral and Table Water

• Review of Proteins, Lipids, and Carbohydrates
• Aroma substances
• Vitamins and Minerals
Preliminary Examination
• Food Additives and Food Contamination
• Milk and Dairy Products
• Eggs
• Meat
Midterm Examination
• Edible Fats and Oils
• Cereal and Cereal Products
• Vegetables and Vegetable Products
Semi-Final Examination
• Fruits and Fruit Products
• Sugar, Sugar alcohol, Honey
• Alcoholic Beverages
Final Examination

Prepared by:

Chemistry Instructor

Approved by:

Dean, College of Arts and