Carbohydrates and Their Reactions in Foods
Sugars, higher saccharides, starches, pectins, gums, hemicelluloses, celluloses, and their derivatives and their functions and reactions in foods.
NDFS
652
 Hours3.0 Credit, 3.0 Lecture, 0.0 Lab
 PrerequisitesNDFS 450
 TaughtSpring even years
Course Outcomes: 


Carbohydrate Topics

Obtain, evaluate, digest and present information on carbohydrate topics from scientific literature

Food Carbohydrates Source

Explain the sources and acquisition of the broad range of carbohydrates used as food

Food Carbohydrates Use

Explain the chemical structure, reactions, properties, function and use of the broad range of food carbohydrates

Food Carbohydrates Nutrition

Understand and explain the nutritional implications of consuming each of the broad range of food carbohydrates

High Intensity Sweeteners Use

Explain the source, chemical structure, properties, function and use of high intensity sweeteners