Lesson 2-Dispersions-Carbs-23

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University of British Columbia *

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200

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Health Science

Date

Oct 30, 2023

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pdf

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79

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Agenda ◼ FNH200- Updates ◼ Recap ◼ Lesson 2 ◼ Food Dispersions ◼ Major components ◼ Carbohydrates
Recap ◼ Course Information ◼ Food science definition ◼ Pioneers ◼ Food expenditure ◼ highest dollar value: the meat products. ◼ Food consumption ◼ Highest consumptions: Fruits and vegetables ◼ Canada Food System ◼ Apple processing ◼ Controlled Atmosphere ◼ Fruit leather ◼ Trends in food consumption
LESSON 2 CHEMICAL & PHYSICAL PROPERTIES OF FOOD
Important Note Lesson 2 is the lengthiest module.
❖ foods are mixtures of chemicals ❖ Simple as sugar vs complex in milk or muscle foods ❖ interact to produce: sensory, chemical & physical characteristics and their behaviour under different conditions Opening remark
◼ compare and contrast food- colloidal dispersions; ◼ summarize the functional properties of carbohydrates, proteins and fats in foods; ◼ distinguish between caramelization and the Maillard browning reaction and state the importance of these reactions in food; ◼ explain the function of emulsifiers and stabilizers in emulsions; ◼ interpret the importance of water, pH, and minor constituents in quality and safety of foods ◼ outline the minor constituents of foods Lesson Objective
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