This unit will provide students with an understanding of the functional properties of carbohydrate, protein and fats in food. This will include the interactions between emulsifiers and flavours within a food matrix, and interactions between water-proteins, water, lipids, protein-proteins, protein-lipids, protein-carbohydrates, and carbohydrate-lipids. It will also provide students with the knowledge of understanding formal sensory evaluation of foods using all the sensory attributes. This core knowledge will underpin future learning for all aspects of food preparation and production from physical characteristics related to shelf life, transportation and storage, to the sensory attributes for the consumer.
On successful completion of this unit, students will be able to:
There are no required textbooks for this unit. Readings will be available on VU Collaborate.
This unit is studied as part of the following course(s):