Week 3

This week, we learned about carbohydrate. In this chapter, we looked into carbohydrates and concentrated specifically on sugar and their functions in food. 

Carbohydrate can be devided into 2 categories which are saccharides and polysaccharides.  Saccharides or sugar can be divided into 2 categories which are monosaccharides and disaccharides. 

Monosaccharides is the simplest unit of carbohydrates, whereas disaccharides are 2 units of monosaccharides that are joined by glycosidic bond. 

While polisaccharides are complex sugars made from multiple sugar molecule units that are joined by glycosidic bond.

Functions of sugar include:

Although the main reason for the use of sugar is its sweet taste, sugar has many other functions in food technology. The most important among these are that added sugar in foods acts as a sweetener, preservative, texture modifier, fermentation substrate, flavouring and colouring agent, bulking agent. The various methods of use of sugar are based on its physical and chemical properties. The replacement of sugar by the newly available sweeteners is difficult if the sweetness values or physical and chemical properties of the substitutes differ greatly from those of sucrose.

Week 2

The class was postponed to wednesday since 31th august was a public holiday. I hope its not too late for me to wish Happy Merdeka Day to all Malaysian..:)

During this class, I learned about how to read a journal and also on how to plan for an experiment. There must be a purpose behind every experiment. Each subject or topic must have something to research on or  to be solved. In doing experiment, we must look for  other recent researches that  are related to our topics.  We also must examine the current dimensions of food studies which have been categorized into 3 dimensions which are palatability, nutritional value and also on organic concerns.

My lecturer also  gave us a homework which requires us  to predict on the food trend for year 2015.

In my opinion, the food trend for year 2015 would be fusion food. Fusion food or fusion cuisine is a cuisine that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in the food innovations.

Week 2: Tutorial

Today my lecturer gave us the topic for our assignment which required us to make a healthy version of pie with innovative filling. We were divided into 3 groups (3+3+2) by draw and my partner is Ken..hehe We have to create a gluten-free pie and our target is for celiac diseases patients.

Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.  When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.

Me and partner discussed about what are we planning to make for our product during the tutorial time. The pie can be either sweet or savoury. Since it is a gluten-free product, so we have to replace the wheat flour with other types of gluten free flour as such as rice flour, potato flour, tapioca flour, corn flour and etc. At first, we planned to make a healthier version of ice cream pie(who doesn't like ice cream, right?), by replacing the sugar with  sweetener or maybe yoghurt ice cream. But we have to changed our plan because ice cream machine is not available in the R&D Kitchen also we are lack of time as we only have 2 hours to prepare for our product. Still not finalize n still thinking..hurm..idea..idea...please come..

Me and my partner. We are crazy and these crazy people are gonna make u a crazy pie ever..kikiki

Week 1: Lecture

Back to school!!

Can't believe that our holiday has just ended, and sadly im still in my holiday mood..haha

Today is our first class for the Experimental Food Product Development with our beloved lecturer, Dr Chong. She explained to us the introduction of this subject and also introduced us with these 2 new fun apps which are TodaysMeet and Padlet, which will be use as our learning materials in this module. These 2 apps will be use to collaborate in collecting ideas, brainstorming and more among the lecturer and our classmates. We also can add images, links, videos and etc. And of course, we are required to bring our own device in every class.

TodaysMeet

Padlet

Before the class ended, we were asked to write our expectation for this subject. My expectations are to gain more experiences and knowledge especially in science related to food where i can mix the science parts and good taste together in order to create a new food product. Yes, I accept the challenge!! So let's get started....❤

1st selfie of this new semester..hihi

Welcome..

Hi..Welcome to my blog.. My name is Ain and I'm studying Science (Culinology) at Taylor's University.. I am now in my 4th semester, and will be finishing my degree in around 1 and a half years time.. Never heard of the word Culinology before? Well..Culinology is a combination of Culinary Arts, Food Science and Food Technology and we are being trained to be an R&D Chef. We did experiments in lab and cook in the kitchen. So in other words we are half scientist and half chef. I will make this blog as my journal and reflective learning where I will share some informations and knowledge that I've gained during my study in this Experimental Food Products & Practices subject. Happy reading everyone!