FCH-35303 Food Ingredient Functionality (online)

Course

Credits 3.00

Language of instruction:

English.

Contents:

This course studies the relationships between the structure of food ingredients and their functionality. Functionality comprises techno-functional (e.g. gelling, foaming, emulsifying) and bio-functional (e.g. hormone look-alikes, cholesterol-lowering, appetite suppressant) properties. Strategies to improve these ingredients for efficient use in food systems will be discussed.
The following aspects will be covered:
- overview of ingredients and their applications;
- extent to which ingredients are interchangeable;
- structure-function relationships of food ingredients, and their behavior in food systems;
- directed ingredient modification to improve functionality.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- explain the mechanism of action of techno-functional or bio-functional ingredients;
- explain why ingredients with similar chemical structures can have different techno- and bio-functionalities;
- explain how ingredient functionality can be influenced by processing;
- predict and explain the effect of interactions between different food ingredients under different conditions.

Activities:

The activities during this course comprise: knowledge clips, animations, self-study of the material, digital case studies and group work. The knowledge clips provide the theoretical background of the different topics. This will be complimented with reading material.

Examination:

The final grade is based on a remote proctored written theory examination and a completion of the case studies.

Literature:

All information will be provided on Blackboard.