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The course will present principles and discuss utilization of food ingredients. It provides chemical and physical nature of food ingredients; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. Distribution and legislation of food ingredients, sources, properties and their applications will be discussed. This course also will shed light on the molecules that constitute our macro and micro nutrients and will attempt to clarify a number of the food issues using the best evidence available. Prereq or Co-req: CFS 460. {Also offered for graduate credit - See CFS 662.}.