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Food Chemistry and Sensory Research |
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The food chemistry and biochemistry emphasis in food science and technology allows graduate students to focus on interactions of food components at both basic and applied levels. Understanding of molecular reactions, food composition, component interactions, and physical properties of food systems can be applied to characterizing changes in food quality attributes, such as texture, color, flavor, and nutrition separation of food components to enhance functional characteristics, development or assessment of analytical processes. and evaluation of toxic or contaminating substances.
Lipid fractionation and characterization,
Flavor analysis,
Lipid and flavor encapsulation,
Enzyme conversions of carbohydrates,
Development of ELISA applications,
Protein interactions in emulsified systems,
Interactions between food components and drug residues,
Emulsion formulation and stabilization
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