This module will provide the food chemistry necessary to enable culinary arts graduates to develop food products based on an understanding of the chemical, biological and physical properties of food formulations. The scientific principles underlying modern food formulation and food technologies will be explored. The module will provide the biochemistry necessary for students to fully engage with the nutrition biochemistry covered in subsequent semesters.
Food Products & Ingredients Overview
An introduction to food product formulation and the functional and nutrition roles of the major commercial ingredients in foodformulations.10.00%
Functional properties of ingredients in food applications
Description of the physiochemical and functional properties of food proteins, carbohydrates, fats and food additives. Explanationsand examples of how functional properties determine the applications of food ingredients. Investigation of functionality will coverorganoleptic (colour, flavour, and odour), kinaesthetic (texture, mouth feel, grittiness), hydration (solubility, wettability, viscosity)and stability (emulsifying, foaming, binding) properties. The effects of processing and storage on food ingredient functionality andfood product quality will be explored. Relevant factors include the intrinsic properties of food components, the chemicalcomposition of food products including moisture content, and the pH, temperature exposure, and shear forces during processing,distribution and storage.
Dairy & Egg Protein Ingredients & Commercial Applications
The composition of milk and the properties and applications of commercial milk powders: Whole and skim milk powder, wheypowders (WP, WPC, WPI), casein and caseinates and milk protein hydrolysates. Recent advances in the commercial applicationof bioactive peptides. Comparison of bovine and non-bovine milks.
Meat and fish and meat/fish-derived ingredients
An exploration of the functional properties of fish, red meats, poultry meats and pig meats in value-added food products. Theeffects of processing (mincing, forming, cooking and drying) and value adding technologies (e.g. sous vide; vaccum packing) onthe functionality of meat and fish-based formulations. Explanations and examples of the commercial applications meat and fishderived protein ingredients (e.g. gelatine) and meat-substitutes (e.g. tofu)
Starches, flours and grains
Functional properties of wheat, barley, oat and other commercial grains and effects of processing (milling, separation, drying,malting, baking) on functionality. Commercial applications of grain-derived carbohyrates and protein ingredients. Challenges andexamples of gluten-free product formulation. Low glycemic index (GI) vs. high GI baked goods. The use of High Fructose CornSyrup as a sweetening agent (- an introduction to the fructose debate). Soluble fibre and the applications of prebiotics.
Vegetable, Fruit, Nuts & Seed ingredients
Effects of processing on the functional and nutrition properties of vegetables. Definition and discussion of organic foods.Application of seeds and nuts in whole food snacks, baked goods and energy bars. Vegetable and fruit smoothie products:Discussion of formulation, processing and nutritional efficacy.
Food Fats
The use of fats in baked goods. Explanation of the biochemical and functional effects of the hydrogenation of fats and healthimpliations of trans fats in food products. Fat replacement in food formulations and changes in the understanding of the dietaryrole of fats
Functional foods/ Nutraceuticals
Formulation of nutraceuticals (ingredients/foods that deliver additional or enhanced benefits over and above their basic nutritionalvalue). Commercial applications and regulatory issues. Approaches to vitamin and mineral fortification and the use of prebioticsand probiotics in dairy and other foods. Formulation of Sports drinks and Sports protein supplements. Food microbiology, fermented foods, pre and probiotics
Food Additives
Organoleptic, nutrition and regulatory aspects of salt as a food additive. Comparison of food sweeteners. Application ofhumectants, stabilisers, anti-oxidants, emulsifers, foaming agents and thickeners. (Colours and flavourings to be covered inFlavour Science Module)
New food technologies and trends in modern food formulation.
The scientific and organoleptic challenges of ingredient substitution. Low calorie vs. healthful foods. Formulation and processingof foods for specific catering applications e.g. airplane meals; hospital meals.
Lecturer-led application of food science to the practical kitchen and product development
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 50 |
| Other Assessment(s) | 50 |