Evaluate the chemical, physical and functional properties of food/edible constituents and the effects of processing on those constituents. This course will examine the molecular behaviour of basic constituents common to food products and relate this behaviour to the structure and properties of food/edible constituents. Topics covered will include water, carbohydrates, proteins and lipids and micro-nutrients such as vitamins and minerals, pigments, and flavours. Chemical processes such as browning, enzyme reactions and emulsification will also be examined.
- Water (water activity, nature of water and its behaviour in food systems)
- Carbohydrates (nature of carbohydrates and their behaviour in food systems)
- Proteins (nature of proteins and their behaviour in food systems)
- Lipids (nature of lipids and their behaviour in food systems)
- Food Emulsion (explanation of emulsion and nano-emulsion process, as well as use)
- Food Additives and Processing Aids (differentiation between the two, information on limits, labelling, and uses)
- Cannabis (chemistry of cannabis flower and cannabis as an extract/derivative, and its behaviour in edible systems)
