Carbohydrates In Foods (16:400:504)

(Revised on Month Day, Year)

My Success Criteria: To make the course an interactive experience and challenge you (not stress you) to think about Hydrocolloids (close to nature, minimally processed, wonderful ingredients) with a different lens and hopefully become advocates for them.

Topics to be covered

• Simple Sugars - Classification/Structures/Nomenclature
• Ring Forms, Glycosides
• CHO Reactions (Carbonyl group, Hydroxyl groups, Hydrolysis of Starch, Dehydration/Browning Reactions
• Oligosaccharides
• Determination of Polysaccharide Structure
• Colloidal Properties of Macromolecules
• PS Classification, Structure, Function, Hydration
• PS Solutions/Gels(Rheology/Texture)
• Plant Extracts: Starch I & II Cellulosics, Pectins
• Seed Gums: Galactomannans
• Microbial Gums: Xanthan and Gellan
• Tree Exudates: Gum Arabic, Tragacanth
• Marine Hydrocolloids: Agar, Carrageenan, Alginates

General Review Expected outcomes
Upon successful completion of this course the students will have learned:

• Broad range of hydrocolloids used in packaged foods, lack of customer awareness and insights to overcome some of the negative perceptions about HCs
• Find food formulations rapidly by way of patent search
• Understand how structural features delivers unique performance in end use applications
• Select the right hydrocolloids for each functional need in food systems (e.g., for suspension, as processing and packaging aids, to form gels in various systems, etc.)

Exams and Grading

In class Kahoot sessions to have a fun way to test knowledge-participation required Two major exams and a Final exam. Exams will include patent searches to develop formulas, Identifying unknown hydrocolloids, and other topics covered in class. Grading will be based three exams, kahoot scores and in class participation