FDSC 6040 - Chemistry and Functional Properties of Food Ingredients

Spring. 2 credits. Letter grades only.

Prerequisite: FDSC 4170, FDSC 4180. Co-meets with FDSC 4040.

A. Abbaspourrad.

This is a course with an emphasis on understanding the interactions of food ingredients and their role and functionality in the food product. This course is designed to enable students to utilize a step-by-step problem-solving approach to tackle challenges found in the food industry. Examples of these challenges will be presented as case studies obtained from literature and food industry. Additionally, graduate students in this course will: perform a case study on a given product; investigate the role of each ingredient and determine their interactions; suggest solutions to solve the problem; and present their results on case studies in class.

Outcome 1: Identify properties of various food ingredients based on their chemical composition and associated function.

Outcome 2: Describe techniques that can be utilized to measure food ingredients properties and monitor quality of raw ingredients and final products.

Outcome 3: Explain chemical interactions that occur between ingredients in a food matrix during food processing and storage.

Outcome 4: Recommend suitable food ingredients for a food product based on required processing systems and storage condition.