FCH 30306 Food Ingredient Functionality

Extensive summary comprehending lecture theory and knowledge clips on the functionality of proteins and carbohydrates. Proteins Protein properties: surface charge density, surface hydrophobicity, hydrophilicity. Protein interactions: electrostatic interactions, pH effects, salt concentration. Measurements: Zeta potential, surface potential. Food examples: Casein, whey. Protein Solubility and Aggregation Factors influencing aggregation: pH, protein concentration, enzymatic hydrolysis, h...

Include question and answers practice exam also include resit question and answer

I have summarized the contents of the knowledge clips for polysaccharides. This document, together with the content of the reader, will prepare you for the polysaccharide part of the exam! Good luck studying :)

This document contains the LabSim report for the identification of the following polysaccharides: PS1, PS6 and PS8. In this document you can find a structural approach of the identification. It is a formal, scientific report , containing an abstract, introduction, approach section, results & discussion, conclusion and an Appendix.

This summary contains all lectures and knowledge clips. With a very nice overview of all the polysaccharides in a table, help me a lot with learning all the content.

It is a short and clear summary of protein and polysaccharides sections of the FIF. I got a grade of 8.5 in one shot. The summary presented with some Chinese translations on specific technical terms.

This summary covers the reader (Food Ingredient Functionality), the tutorials and knowledge clips given during this course.