Food and Ingredient Categories, Carrier Systems and Food Technology
Full course description
Within this course, we will give specific attention to health properties of specific food ingredients as well as to selected topics of technological aspects that may impact on the functional properties of the ingredients.The course will introduce you to the market segmentation as is presented by the food industry by means of specialized product categories (e.g., bakery, dairy, confectionary). Specific product categories may or may not be ideal “carrier systems” for the addition of components that are desirably used and marketed for specific health purposes (e.g., a dairy drink as a carrier for pre- and probiotics to promote a healthy digestion).Besides the theoretical information, tutorials and working sessions will be used to elaborate deeper in certain topics to create a proposal for a new product development (NPD). At the end of the course, you will have elaborated an idea of a food product that could be healthy, innovative and feasible to be produced.
In summary, this course will focus on:
- To provide knowledge for the comprehension of various food categories, among which dairy, bakery, beverage, confectionary, fruit and vegetable and meat as potential carrier systems for health ingredients.
- To analyse food ingredient classes such as carbohydrates, fibres, lipids, proteins and bioactive compounds and their possible use to develop new food products.
- To give insight on technical opportunities to improve taste, texture and composition profile, as well as in emerging technologies that impact on the food production process and the opportunities for innovation in the area of food composition, taste, texture and mouth-feel.
The recommended literature will be selected for each case, based on recent published literature. However, it is highly recommended to self study the following book:
Coultate, T. (2008). Food: The Chemistry of its Components (Fifth Edition). Cambridge: Royal Society of Chemistry.