CULN 231 Lecture: Browning Reaction

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Keywords

Food Innovation, Product Development, Browning Reaction, Reducing Sugar, Maillard Reaction, Caramelization

Project

Authors

Tamamoto, Lauren

Date Submitted

2016

Material Type

Presentation

Secondary Material Type

Institution

Kapiolani Community College

Industry Partner

Kapiolani Community College

License

CC BY

Funding Source

TAACCCT Round 3

Additional Public Access

Abstract

PowerPoint

Industry (NAISC)

Manufacturing -- Food Manufacturing (311)

Occupation (SOC)

Life, Physical, and Social Science Occupations -- Agricultural and Food Scientists (19-1010)

Instructional Program (CIP)

Personal and Culinary Services (12)

Credit Type

Credential Type

Associate Degree

Educational Level

2nd Year Community College or equivalent

Skill Level

Quality Assurance Organization