Online Courses Handbook 2003

306155 (v.1) Food Science 286

Area:	School of Public Health
Contact Hours:	5.0
Credits:	25.0
Lecture:	1 x 2 Hours Weekly
Laboratory:	1 x 3 Hours Weekly
Chemical and physical interactions of food components such as starch, protein and fat will be explored. Composition, properties and functions of starch, gums, pectins and other thickening agents. Chemical leavening agents and baked products including quick breads, pastry, bread and shortened cakes. The physical and chemical properties of fats, their application to food products and the technology of butter and margarine production.