FSHN 101 at UIUC – THE SCIENCE OF FOOD: Concepts from throughout the Semester

5 Concepts from FSHN 101
1. Maillard Reaction: browning that occurs during cooking due to a reaction between proteins and sugars
2. Fats vs. Oils: saturated vs. unsaturated fats, including visual and chemical characteristics
3. Refined Sugars: sugars taken from their natural source
4. Fermentation: anaerobic reaction using bacteria to alter the flavor and texture of food
5. Dehydration: drying food using heat, time, and/or ingredients to lower water activity