FS 444/FS 544 Food Ingredient Functionality

Structure determines Function. This course focuses on the applied skills regarding how to utilize chemistry knowledge to select proper ingredients and to construct targeted food structure and texture based on the considerations of processability, phase stability and consumer preferences. The course integrates key knowledge and skills involved in three topics: “food ingredient functionality”, “polymer and colloidal properties in food systems”, and “food rheology”. Ingredient functionality is an essential aspect of product development. This course covers food ingredient functionalities in regards to construction of different food structures (sol, gel, emulsion and foam), stabilization of physical properties of processed foods, and control of food texture to meet processability and mouth-feel requirements. Food chemistry knowledge will be implemented to investigate and construct different processed food systems from common ingredients used in the food industry.

Prerequisite: Graduate Standing and FS 402 or FS 502

Typically offered in Spring only