People Innovation Excellence

CHARACTERISTICS OF FOOD MATERIALS (2 Credits)

Learning Outcomes:

On successful completion of this Course, students will be able to: Explain about the characteristics of food component (physical properties, chemical, physiologist, and functional properties) and relationship with the changes that occur during processing, storage, and utilization of food as the sources of carbohydrates, starches, and fibers; Explain the characteristics of food component (physical properties, chemical, physiologist, and functional properties) and relationship with the changes that occur during processing, storage, and utilization of food as the sources of protein; Identify the characteristics of food component, physical properties, chemical, physiologist, functional properties, and relationship with the changes that occur during processing, storage, and utilization of food as the sources of fat, oils, and related products such as food emulsions and foaming agents; Identify the fundamental concepts of food component (physical properties, chemical, physiologist, and functional properties) and relationship with the changes that occur during processing, storage, and utilization of baked products, Sugar-based confections, sweeteners, cacao, or their products; Analyze the fundamental concepts of food component (physical properties, chemical, physiologist, and functional properties) and relationship with the changes that occur during processing, storage, and utilization of beverages such as coffee and tea, spices and herbs or the other products.

Topics:

  1. Starches in Food : Roots and Tubers, and their Products as source of starch;
  2. Cereals, Grains, legumes and their Products;
  3. Vegetables and Fruits;
  4. Proteins in food : Meat, poultry, and dry beans; fish and seafood;
  5. Eggs and Egg Products;
  6. Milk and Milk Products;
  7. Fat, oils, and related products;
  8. Food Emulsions and Foams;
  9. Confectionary, sweeteners, cocoa, and their products;
  10. Baked Products : Batters and Dough;
  11. Beverages;
  12. Spices and Herbs.

Published at : Updated

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