Niagara College

Description:

This course is an in-depth examination of the functionality of macronutrients within food systems. You will work hands-on to understand how different chemistries of water, protein, sugars, starches, fibres, 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 the capacity for experimental design and problem-solving in food product development using chemistry skills.