FDST 4070/6070

Nutritional Quality of Food and the Effect of Technology

 

Spring Semester 2004

Dr. Ronald R. Eitenmiller

1. Introduction
   Nutrient requirements and the role of food science and technology in maintaining nutritional quality.
2. Macronutrients
   1. Proteins
      1. Human protein requirements and assessment of quality
      2. Processing related changes in relationship to protein quality
      3. Improvement of protein quality
         • Complementation
         • Fortification
   2. Carbohydrates and fiber
      1. Changing role in U.S. diet
      2. Use as food additives
      3. Resistant starch
   3. Lipids
      1. Deteriorative changes in lipids
      2. Edible oils
         • Unique nutritional properties
         • Processing effects
         • Utilization effects
      3. Special topics
         • Cholesterol
         • n–3 fatty acids
         • trans-fatty acids
3. Micronutrients
   1. Vitamins
      1. Review
      2. Stability
      3. Fortification
   2. Minerals
      1. Review
      2. Fortification
4. Functional components

Grading:            
Two Hour Exams - 200 points
Final Exams - 200 points
Special Project - 100 points

No make-up exams.

No text, required readings will be provided.