Course Description
The nutritional properties of food and the effects of modern technology on nutritional quality.
Additional Requirements for Graduate Students:
Report required on current literature.
Athena Title
NUTRITIONAL QUALITY
Prerequisite
FDST 4040/6040-4040L/6040L or BCMB(BIOL)(CHEM) 3100
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
Understand the role of the food industry in maintaining a nutritious and safe food supply Understand the role of fortification in improving world health Understand routes of nutrient quality loss Understand chemical mechanisms leading to nutrient quality loss Understand nutrient quality measurements Differentiate between conventional foods, functional foods, fortified foods and supplements Understand regulatory aspects of nutritional quality Understand the impact of functional foods on the consumer and food industry
Topical Outline
Responsibility of the food industry to maintain nutritional quality Stability of micronutrients Fortification Technology of fortification Deteriorative changes in lipids Edible oil processing Edible oil quality Processing and changes in protein quality Measurement of protein quality Improvement of protein quality Carbohydrates and fiber Resistant starch Functional food components Supplements Regulatory aspects of nutritional quality The course syllabus is a general plan for the course; deviations announced to the class by the instructor may be necessary.
Syllabus
Public CV