Chemistry and Functional Properties of Food Ingredients

Catalog description

This is a course with an emphasis on understanding the interactions of food ingredients and their role and functionality in the food product. This course is designed to enable students to utilize a step-by-step problem-solving approach to tackle challenges found in the food industry. Examples of these challenges will be presented as case studies obtained from literature and food industry. Additionally, graduate students in this course will: perform a case study on a given product; investigate the role of each ingredient and determine their interactions; suggest solutions to solve the problem; and present their results on case studies in class.