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The course covers the practical use of various ingredients in different food matrices, with a focus on ingredient functionality, interactions, and substitutions. The emphasis will be on demonstrating the use of different ingredients to achieve a desired product quality, while addressing trends such diet restrictions, healthy foods, clean label, fair trade, sustainable sourcing, cost-optimization, among others. Other emphases will include ingredient handling, processing and stability. The course will be organized based on different food systems such as confectionery, baked products, fried foods, dairy and imitation dairy, etc.

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