Biology of Digestion
Our Evolving Food Environment
Our brief history with Nutrition
Diet as an Evolutionary Pressure
Our Food Environment
Industrial Revolution
Canadian Food Guide
Nova Classification of Foods
Healthy & Obesogenic Food Environments
Canadian Food Regulations: in Brief
Body Composition
Elements of the Body
Water
Macronutrients: Carbohydrates, Lipids, Proteins
Essential Macrominerals
Essential Ultra-Trace Minerals
Essential Vitamins
Other Essential Nutrients
Conditionally Essential Nutrients
Nonessential Nutrients
Phytochemicals
The Gut-Brain Axis
The Gut-Brain Axis
Our biological Drive to Eat
Vagus Nerve
Hunger, Appetite, Satiation and Satiety
Cephalic Response and Vagovagal reflex
Evolutionary Pressure to Over-Consume
Digestive Enzymes and the Catalytic Triad
Catalytic triad
Digestive Enzyme In the Oral Cavity
Digestive Enzymes in the Stomach
Digestive Enzymes in the Small Intestine
Digestive Enzymes in the Colon
Chemosensation (Taste, Aroma and Beyond)
Biology of Taste and Aroma
Beyond the Five Basic tastes
Chemosensing and the Ileal Break
The Oral Cavity
Mouth Process Model
Saliva
Lingual and Maternal Lipases
Salivary Amylase
Cephalic Response and Origins Of Condition Responses
The Gastric Compartment
Stomach
Antral Contraction Waves
Gastric Enzymes
Vagovagal Reflex
Intrinsic Factor
The Small Intestine
The Small Intestine
Bile, Colipase, and lipid digestion
Pancreatic and Brush Border Enzymes for Carbohydrate Digestion
Zymogens and Enzymes Involved in Protein
Digestion
The Large Intestine
The Large Intestine
Microbiome and Its Metabolites
Postprandial Glycemia and Lipemia
Homeostatic Control of Osmolarity
Carbohydrate Digestion & The Glycemic Response
Insulin and Diabetes
Lipid Digestion, Lipoproteins, and their Health Effects
Fatty Acid Composition and HDL/LDL
Metabolic Syndrome
Food Chemistry
Water Chemistry
Structure of Water
The Bent Structure & Polarity
Dipole Moment & Autoionization
Phase Transitions & Ice
Heat Capacity & Latent Heat
Adhesion and Cohesion of Water
Solutions & Colligative Properties
Solutions & Colligative Properties
Vapor Pressure
Boiling Point Elevation
Freezing Point Depression
Dispersions
Dispersions
Sedimentation and Creaming
Ostwald’s Ripening
Stabilization and Destabilization
Interfaces and Amphiphilic Molecules
DLVO Theory & Gibbs-Marangoni-Effect
Water Activity and Types of Water
Moisture Content and Water Activity
Bound, Capillary, and Free Water
Water Activity and Food Quality
Frozen & Glassy Foods
Cooling, Nucleation & Growth
Post-Crystallization Annealing
Glass Transitions & Glassy Foods
Frozen, Dried or Boiled Glasses
Lipid Chemistry
Structure of Lipids
Lipid Sources and Categories
Saturated & Unsaturated Fatty Acids
Fatty Acid Melting Temperature
Triglycerides
Liquid Oil and Solid Fat
Crystalline Lipids and Polymorphism
The Sequence of Fat Crystallization
Colloidal Fat Crystal Networks
Tempering of Chocolate
Lipid Processing & Modifications
Edible Oil Refining
Milk Fat Separation-Centrifugation, Churning, & Pasteurization
Hydrogenation of Lipids
Blending & Interesterification
Brominating Oils for Emulsion Stability
Lipid Oxidation
Lipid Oxidation- Initiation
Lipid Oxidation – Propagation
Lipid Oxidation – Termination
Factors Affecting Oxidation
Antioxidants: Food & Endogenous
Carbohydrate Chemistry
Structure of Monosaccharides
Structure of Carbohydrates
Structure of Monosaccharides
Structure of Disaccharides
Reducing Sugars & Benedict’s Test
Physical Properties of Monosaccharides
Solubility & Colligative Properties
Vapor Pressure & Water Activity
Boiling Point Elevation
Glass Transitions & Glassy Foods
Structure of Oligosaccharides
Oligosaccharide Structures and Uses
Properties of Polysaccharides
Structure of Carbohydrates
Polysaccharide Structures
Polysaccharides and Viscosity
Homopolysaccharides
Heteropolysacchairdes
Caramelization & Maillard Reaction
Caramelization &Maillard Reaction
Carbohydrate Refining
Refining of Sucrose
Refining & Modifying Starch
Protein Chemistry
Amino Acids
Amino Acid Structures
Isoelectric point and Zwitterions
Amino Acid Hydrophobicity
1o, 2o, 3o, 4oProtein Structures
The Peptide Bond
Primary (1o) Structure of Proteins
Secondary (2o) Structure of Proteins
2o alpha-helix, beta-sheet, turns & loops
Tertiary (3o) Structure of Proteins
The Catalytic Triad
Quaternary (4o) Structure of Proteins
Denaturation
Protein Denaturation
Denaturation Enzymes
Denaturation Egg Proteins
Denaturation of Fibrous Collagen
Flour and Dough
Flour, Viscoelastic Dough
Long and Short Dough, Lamination
Milk Proteins
Casein Proteins
Evolution of Bovine Caseins Proteins
Casein Cheeses & Whey Proteins
Food Processing
Intent of Food Processing
A Brief Look at Some Origins of Food Processing
Ensuring Safe Food (HACCP)
Food Preservation
Pillars of Preservation
Foodborne Illness, Infections and Intoxication
Intrinsic and Extrinsic Factors that Affect or Control Microbial Growth
Biological Preservation, Organic Intrinsic Parameters: Acids. pH & Water Activity
Extrinsic Parameter: Storage Temperature, Headspace Gases
Food Packaging
Food Packaging – The milk bag
Hurdle Technology
Thermal Processing
Blanching, Pasteurization and Commercial Sterilization
Microbial Inactivation
D-values, Z-values, and the 12D Process
Using D and Z values to Preserve Nutrients
Milk Pasteurization Considerations
Biological Preservation
Fermentation
Bacterial Fermentation
Yeast Fermentation
Chemical Preservation
Classes of Preservatives
Class 1-3 Microbial Inhibitors
Class 4 Antioxidants
Refining and Separation
Refining of Sucrose From Sugarcane and Sugar Beets
Refining Starch
Edible Oil Refining
Milk Fat Separation-Centrifugation
Milk Fat Separation-Churning
Valorization and Molecular Refining
Size Reduction
Liquid Size reduction
Dispersions
Sedimentation and Creaming
Ostwalds’ Ripening
Mechanical, Pressure, & Ultrasonic Homogenization
Two-Stage High-Pressure Processing
Dispersion Interfaces and Amphiphilic Molecules
DLVO Theory and the Gibbs-Marangoni-Effect
Chemical Modifications
Lipid Modifications
Hydrogenation
Blending & Interesterification
Bromination
Starch Modifications
Etherification & Esterification of Starch
Succinylation & Cationic Starch
Crosslinking & Thermal Treatment of Starch
Starch Saccharification
Ultra-Processed Foods (UPFs) and the NOVA Classification
Ultra Processed Foods
NOVA Classification
Contents