Course Description
Major food ingredients used in processed foods for specific functionalities are described, with a focus is on ingredients to prepare foods that have desirable quality attributes of taste, cost, and convenience for consumers and are health and healthy weight promoting.
Athena Title
Food Ingredients and Function
Non-Traditional Format
This course will be taught 95% or more online.
Pre or Corequisite
FDST 7020E or permission of department.
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
1. Describe the function of ingredients in processed foods and beverages 2. Select ingredients for use in low-, intermediate-, and high- moisture foods 3. Identify the fundamental physical and chemical properties of ingredients in food 4. Explain the challenges of ingredient addition, removal, or substitution in processed foods 5. Utilize synergies between food ingredients to improve food quality and health attributes 6. Choose approaches to formulation of healthier foods using appropriate ingredients
Topical Outline
1. Consumer trends and preferences in processed foods; overview of food ingredients and role in food products 2. Water – hardness, minerals, quality for specific applications 3. Carbohydrates (starches, other hydrocolloids, dietary fibers - structures and ingredient functionality; sweeteners: sugar, sugar substitutes, synergism, taste interaction 4. Proteins (muscle foods, dairy foods, soy-based foods, other legumes) 5. Lipids- animal and plant-based fats, shortenings, margarines, specialty oils 6. Emulsifiers, HLB values, applications, use and stabilization of emulsion 7. Fat Mimetics- physicochemical properties and applications 8. Acidulants – acidity, acidification rates, flavor effects 9. Colorants- FD&C colors, natural extracts 10. Flavorants, flavor enhancers 11. Stabilizers, thickening agents, humectants, anticaking agents, clarifying
Syllabus