THE CHEMISTRY OF FOOD

Proposed Sabbatical Program for Hwa Chong Institution (Year 2)

INTRODUCTION

The course will give students a brief introduction to Food Chemistry. Three main
topics will be explored. Firstly, we look at the colours food. The visually exciting
hands-on experiments will provide students with a good understanding of food
additives – both natural and artificial. The second part focuses on the ‘bad guys’ in
our natural food source, namely cholesterol and caffeine. Students will learn that not
everything natural is good and not everything man-made is bad. The third topic
introduces students to food preservation and processing techniques. Students will gain
insight into the topic through company visits to food manufacturers, as well as a jam-
making contest.

COURSE OBJECTIVES

At the end of the course, pupils will be able to

a) isolate cholesterol from eggs

b) extract caffeine from coffee and tea
c) understand the concept of pH and its effects on different plant
pigments
d) use separation techniques to investigate the properties of different
pigments in fruits and vegetables
e) make fruit jam
f) gain a better understanding of food processing techniques
g) improve on applications of scientific concepts
h) sharpen experimental skills
i) cultivate correct habits in data collection, collation and recording

COURSE STRUCTURE

a) Duration: Five days

b) Period: 6 to 10 March 2006
c) Time 0800 to 1300 hrs
d) No. of classes: One
e) No. of students: Min 30, Max 35
f) Venue HCI (Chemistry Laboratory)
g) Cost: $100 per student

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PROGRAMME DETAILS

Day 1: Colours

0800-0815 Laboratory Briefing

0815-0915 Expt A1: The Magical Colours of Red Cabbage
0915-1000 Expt B1: Colour-Changing Pop-Soda
1000-1030 Recess
1030-1230 Expt C1: Effect of pH and Heat on Chlorophyll
1230-1300 Completion and Submission of Laboratory Report

Day 2 Colours

0800-0820 Laboratory Briefing

0820-0900 Expt A2: Paper Chromatography of Artificial Colours
0900-1000 Expt B2: Paper Chromatography of Natural Pigments
1000-1030 Recess
1030-1130 Expt C2: Column Chromatography of Natural Pigments
1130-1215 Expt D2: Thin Layer Chromatography (Demonstration)
1215-1300 Completion and Submission of Laboratory Report

Day 3 Food Villains

0800-0820 Laboratory Briefing

0820-1000 Expt A3: Isolation of Cholesterol from Eggs
1000-1030 Recess
1030-1230 Expt B3: Extraction of Caffeine from Beverages
1230-1300 Completion and Submission of Laboratory Report

Day 4 Food Preservation and Processing

0800-1200 Factory Visits

1200-1300 Preparation for Presentation

Day 5 Food Preservation and Processing

0800-0815 Laboratory Briefing

0815-1030 Jam-Making Competition
1030-1130 Recess cum Survey*
1130-1230 Student Presentations
1230-1300 Announcements of Results and Prize Presentation

*From experience, students have always asked for time-off to complete a compulsory on-line survey
for the school.

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