Welcome to Food ingredient structure & function （2020/11/2-2020/11/13)

This course contributes to the following learning outcomes:

1)     Understand the structure, composition and function of: (a) simple sugars, starch and hydrocolloids, (b) lipids, emulsifiers and antioxidants, and (c) proteins of plant and animal origin

2)     Explain how the properties of carbohydrates, lipids and proteins impact on the processing and quality of the finished products

3)     Understand the interaction between macronutrient structure and processing conditions, and the impact of ingredient selection and processing has on nutritional and physiological factors

4)     Understand the basis for selecting carbohydrates (simple sugars, starch and hydrocolloids), lipids and proteins (plant and animal) for food applications (e.g. technological, nutritional and sensory)

5)     Understand the opportunities for ingredient substitution in the context of the normal business process (e.g. cost reduction, improved nutritional profile, shelf-life extension)

6)     Understand the impact of ingredient modification and/or purification on functional and nutritional properties