In this course, students learn to evaluate the chemical, physical and functional properties of food constituents and the effects of processing on those constituents. The course examines the molecular behavior of basic constituents common to food products and relates this behavior to the structure and properties of food constituents. Topics covered will include water, carbohydrates, proteins and lipids and micronutrients such as vitamins and minerals, pigments and flavors. Chemical processes such as browning, enzyme reactions and emulsification will also be examined.
