NDFS 652
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Carbohydrates and Their Reactions in Foods
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Sugars, higher saccharides, starches, pectins, gums, hemicelluloses, celluloses, and their derivatives and their functions and reactions in foods.
When Taught
Spring Term Even Years
Min
3
Fixed/Max
3
Fixed
3
Fixed
0
Title
Food Carbohydrates Source
Learning Outcome
Explain the sources and acquisition of the broad range of carbohydrates used as food
Title
High Intensity Sweeteners Use
Learning Outcome
Explain the source, chemical structure, properties, function and use of high intensity sweeteners
Title
Food Carbohydrates Nutrition
Learning Outcome
Understand and explain the nutritional implications of consuming each of the broad range of food carbohydrates
Title
Carbohydrate Deep Dive
Learning Outcome
Obtain, evaluate, digest and present information on carbohydrate topics from scientific literature. Compare and contrast core categories (sweetners, gelling/bulking agents, gums, unique fibers, and prebiotics) and ingredients within categories.
Title
Food Carbohydrates Functionality, Processing and Applications
Learning Outcome
Explain the chemical structure, reactions, properties, function and use of the broad range of food carbohydrates
