GID 318 - Functional Properties of Food Components

Course Objectives

The functional properties of water, carbohydrates, proteins, and lipids on shelf-life and product quality with particular emphasis on sensory properties such as appearance, flavor, texture and viscosity of various food commodities during food processing, engineering foods using additives.

Course Description

The functional properties of water, carbohydrates, proteins, and lipids on shelf-life and product quality with particular emphasis on sensory properties such as appearance, flavor, texture and viscosity of various food commodities during food processing, engineering foods using additives.