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

Food Carbohydrates Source

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

Carbohydrate Deep Dive

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.

Food Carbohydrates Functionality, Processing and Applications

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