ClassInfo - Spring 2022 Food Science and Nutrition Classes

Spring 2022 | FSCN 4113 Section 001: Ingredient Functionality and Applications in Food (57414)

Instructor(s): George Annor
Serpil Metin
Christine Nowakowski
Class Component:: Lecture
Credits:: 2 Credits
Grading Basis:: Student Option
Instructor Consent:: No Special Consent Required
Instruction Mode:: In Person Term Based
Enrollment Requirements:: FScN 4112
Times and Locations:: Regular Academic Session

01/18/2022 - 05/02/2022

Wed, Fri 04:05PM - 04:55PM

UMTC, St Paul

Food Science/Nutrition 15
Enrollment Status:: Open (21 of 35 seats filled)
Also Offered:: (Tentative) Spring 2025
(Tentative) Spring 2024
(Tentative) Spring 2023
Spring 2022

Course Catalog Description:: The course covers the practical use of various ingredients in different food matrices, with a focus on ingredient functionality, interactions, and substitutions. The emphasis will be on demonstrating the use of different ingredients to achieve a desired product quality, while addressing trends such diet restrictions, healthy foods, clean label, fair trade, sustainable sourcing, cost-optimization, among others. Other emphases will include ingredient handling, processing and stability. The course will be organized based on different food systems such as confectionery, baked products, fried foods, dairy and imitation dairy, etc.
Class Description:: Student may contact the instructor or department for information.
Textbooks:: https://bookstores.umn.edu/course-lookup/57414/1223

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