The course is designed to study
the role of macromolecules in creation and control of the physical structure
and perceived texture of high-moisture foods. The course puts emphasis on
structure and conformation of food polysaccharides; hydrolysis products;
saccharide analysis; use of biopolymers as thickeners, stabilizers and gelling
agents. The course also discusses application of physical techniques to food
biopolymers as well as rheological characterization of texture.