Students will be able to:
understand how combinations of ingredients and food processing make the structure that give food its properties,
explain the ways that molecules assemble to form structures relevant to foods,
understands the microscale interactions determining the bulk functionality, and physical and chemical stability of food products,
develop an understanding of the structures occurring (e.g., crsytals, soft solids and gels, membranes, emulsions) and their formation,
follow with current applications of physical chemistry to food problems,
students will be able to learn how to learn both individually and in teams and that learning is a life-long process.