Interactions of Food Components: Texture and Stability

This exam centers on the interactions of food components that affect texture and stability. Knowledge of these interactions is essential for assessing product quality and consumer appeal.

The importance of understanding texture and stability lies in the ability to create desirable food experiences. This knowledge is crucial for industries focused on product innovation and maintaining quality standards.

Students will demonstrate their understanding of how various ingredients contribute to texture through verbal explanations, including discussions on emulsions, foams, and other texture-related concepts.

Students may also be required to articulate the effects of ingredient substitutions on stability and texture, fostering a deep understanding of formulation principles.