HTF579: Experimental Perspective of Food / Faculty of Hotel and Tourism Management
This course consists of the study of basic structural properties of food with the effects from methods of manipulation and types of ingredients. The topics includes carbohydrate, proteins,fats and oils, colours, and the processes that influence its characteristics such as; caramellization of sugar,...
Saved in:
| Main Author: | |
|---|---|
| Format: | Teaching Resource |
| Language: | English |
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/98953/1/98953.pdf https://ir.uitm.edu.my/id/eprint/98953/ https://aims.uitm.edu.my/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | This course consists of the study of basic structural properties of food with the effects from methods of manipulation and types of ingredients. The topics includes carbohydrate, proteins,fats and oils, colours, and the processes that influence its characteristics such as; caramellization of sugar, rancidity of fats and oil, denaturation of meat, poultry and fish, milk and egg products, and the dimensions in baking. Its application will be discussed and experimented through processes in the laboratory to identify the cause and effect of each ingredient towards the end food product. Students need to propose a new idea or alternative applications in developing food products and present a developed food product in an exhibition. |
|---|