Functional Foods

This subject examines the macro structure of food and the chemistry of the components as part of a food matrix. This will include their interactions within a food matrix. Specialised topics will provide students with a greater understanding of nutritional and sensory characteristics of foods, particularly where new product development involves novel functionality such as conferring health benefits or new physical traits.

• 1Recognise the importance of interactions of ingredients in food systems
• 2Describe the interaction of water with food components
• 3Explain the interactions of emulsifiers with other food components
• 4Describe the significance of flavour interactions with food matrix and their effects on perception
• 5Display an understanding of the impact of food processing on the interactions between macro-components of food components, the structure of the macro-components and the consequences of these interactions