GID 339E - Production of Food Ingredients

Course Objectives

1. To introduce food ingredient classifications, structures, sources and functions in foods.
2. To explain the methods used for production of food ingredients.
3. To provide information on the use of food ingredients in products.

Course Description

Classification of food ingredients and production methods, proteins, starch and derivatives, pectin, dietary fibers, gums, sweeteners, polyunsaturated fatty acids, essential oils, flavors, microbial-derived ingredients, antioxidants, colorants, preservatives, acidity regulators, legislation and use of food ingredients in products.