Description:

This course is an in-depth focus on the functionality of the macronutrients within food systems. You will work hands-on understanding how different chemistries of water, protein, sugars, starches, fibers and lipids modify food quality and affect storage, texture, and sensory attributes. You will extend your knowledge of basic chemical techniques for the food lab, in relation to the macronutrients being studied. You will develop capacity for experimental design and problem solving in food product development using chemistry skills.