FACT AND FANCY-My Built-In Doubter
Water and Reactions
Moisture and Sugar in Shelf Life
Structural Polysaccharides and Structural Polysaccharides-shorter
Proteins, Amino Acids, and Enzymes
Food Quality
Lipids, Oxidation, Radicals
Antioxidant-Myth-Magic-Medicine
Breeding Plants for Antioxidants
Antioxidant Myth Magic Medicine
Supplemental Information on Ingredients and Technology (writers from Food Product Design magazine):
Carbohydrates
Beverages Sans the Sugar, Cellulose Gums, Corn Syrup Confusion, Customizing Sweetness, Fiber Fiber Fortification, Formulating with Fiber, Gum Arabic
HFSC-More than just a sweetener, Improving Natural Gums, Konjac Gum, Locust Bean Gum, Maltitol, Naturally Sweet, Oligosaccharides, Polyols
Reducing Added Sugars, Soluble Fiber, Stevia, Stevia Again, Stevia Functional, Sweet Options,
Proteins
FPD-Nutritional with Protein, FPD-Whey Protein Isolates
Lipids
ALA omega 3, Balancing Fats, Cholesterol, Coconut Oil, Fatty Acid Dilemma, Fish Oil, Oils and Heart, Palm Oil, Phytosterols, Reducing Fat, Specialty Oils
Others (Color, Flavor, Texture, Function)
Coffee and Tea, Functional Foods, Global Flavors, Healthy Candy Bars, Hot and Cold Holding, Managing Moisture, Natural and Green, Reduced Sodium Flavor
Natural Antimicrobials, Natural Colors, Natural Flavors, Satiety, Stabilization from Nature, Targeting Texture, Taste and Flavor Design, The Color Palette
The Powder of Color, Umami, Yeast Extracts
Lecture Topics:
Formal lecture/presentation to the class (12-15 min) in PowerPoint format, primarily discussing its chemistry and any reactions/mechanisms as the basis of the presentation. Relevant background information on the topic and references for clarity are expected. The article presented is representative of the general lecture topic you will give. Do NOT present the paper.
- You have a paper number assigned to you. This is your number. For example XXX is #1.
- You are also assigned as a professional student in the class, either as the primary (1°) student or the secondary (2°) student. For example, XXX (#1) is primary on paper #5 and secondary on paper #6. The 1° and 2° numbers are not in order, so double check your assignments.
- PRESENTERS: Prior to your presentation day, you will email a copy of your paper’s ABSTRACT to the 1°, 2° student (and to Dr. T). Any format you would like to use is fine, but in reading the abstract, we should be able to follow the primary points of your presentation.
- PRESENTERS: Please email me a final copy of your presentation Dr. T by 11 am, so I can have it pre-loaded on the computer for class.
- 1° and 2° STUDENTS: Read the representative article and the abstract sent to you. 1° reviewers will lead the discussion with at least 3 relevant questions and 2° reviews with at least 1 question.
- Keep up with the schedule, and be prepared when you come to class.
| Name | Presentation Date | 1° | You | 2° | PowerPoint | |
| Tues, April 13 | 1 | 1 | 6 | |||
| Tues, April 13 | 2 | 2 | 7 | |||
| 3 | 3 | 8 | ||||
| Thurs, April 15 | 4 | 4 | 9 | |||
| Thurs, April 15 | 5 | 5 | 10 | |||
| Tues, April 20 | 6 | 6 | 1 | |||
| Tues, April 20 | 7 | 7 | 2 | |||
| Thurs, April 22 | 8 | 8 | 4 | |||
| Thurs, April 22 | 9 | 9 | 3 | |||
| Haris | 10 | 10 | 5 | |||