CHARACTERISTIC OF FOOD MATERIALS (2 CREDITS)

Learning Outcomes:

On successful completion of this course, students will be able to: LO1 – explain the characteristics (physical properties, chemical, physiology, and functional properties) of food as the sources of carbohydrates (including starches and fibers), proteins, fat, and oils (including related products such as food emulsions and foaming agents); LO2 – Interpret the characteristics of food components, their interaction, and changes that occur during the processing, storage, and utilization of food materials such as baked products, sugars, sweeteners, confections, coffee, tea, cocoa, spices and herbs, palm sap, and their products; LO3 – analyze the characteristics, interaction of food components, and changes that occur during the processing, storage, and utilization of food materials and food additives to support the design of innovative food products.

Topics:

1. Starches in Food: Grains, Roots and Tubers;
2. Pectin and Gums; Vegetables and Fruits;
3. Meat and Poultry;
4. Fish and Seafood;
5. Dry Beans, Peas (Legumes) and Nuts;
6. Eggs and Egg Products;
7. Milk and Milk Products;
8. Fat and Oil Product, Food emulsions and Foams;
9. Baked Products, Sugars, Sweeteners and Confections;
10. Stimulant (Coffee, Tea and Cocoa), Spices and Herbs;
11. Palm Sap (Nira);
12. Food Additives.