752322 Food ingredient functionality
- Type
- Lecture
- Semester hours
- 2
- Lecturer (assistant)
- Schönlechner, Regine
- Organisation
- Offered in
- Sommersemester 2024
- Languages of instruction
- Deutsch
- Content
-
INTRODUCTION: Definition of terms - Tasks and objectives of food technology - food functions and food quality, reasons and aims of food processing FUNCTIONAL FOOD INGREDIENTS - proteins - fats - carbohydrates (low molecular and polysaccharides) FUNCTIONALITY OF FOOD INGREDIENTS: Carbohydrates (starch), protein, fat, minerals, vitamins, dietary fibre, secondary plant metabolites.
CEREAL PROCESSING: overview and example for functionality of ingredients.
FOOD ADDITIVES: Definitions - Application - Risk Assessment aroma and flavors, sweeteners and sugar substitutes, salt, bitter substances, acidifiers, taste enhancers, food colours, antioxidants, preservatives, emulsifiers, gelling and thickening agents, technical food additives, enzymes
SPICES
.
- Previous knowledge expected
-
.
- Objective (expected results of study and acquired competences)
-
After successful participation of this course the student are familiar with the basics of food technology. Additionally they have increased and deepened their knowledge in the functionality of food ingredients (macro- and micronutrients). They understand why and how food additives are applied in foods and can evaluate their use and risk.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.