Understanding of the chemical aspects of food composition with emphasis on the functional properties and chemical reactions of the major constituents of foods: Water, carbohydrates, proteins, and fats/oils (lipids). Several food-related concepts such as Gelation, Browning and the Maillard reactions, Meat glue, Food texture and Mouth feel, Emulsions, Sous-vide cooking, Thickening, etc. will be introduced.
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