The Science Of Carbohydrates

What you'll learn
Role of carbohydrates in human body
Classification of carbohydrates
Role of carbohydrates in flavour enhancement of various food products
Carbohydrates and human health
Requirements
No prerequisites required
Description
Carbohydrates are more than just sugars and starches-they are at the heart of human nutrition, food quality, and metabolic health. From the structure of simple sugars to the complex behavior of starch, fiber, and glycemic response, carbohydrates influence how foods are processed, how they taste, and how they affect the body.This course explores the science behind carbohydrates, integrating food chemistry, nutrition, and real-world applications. Students will gain a clear understanding of carbohydrate classification, digestion and metabolism, glycemic index and load, functional properties in foods, and their role in health and disease. Through case studies, examples from everyday foods, and applied concepts, this course bridges theory with practice, making carbohydrate science both accessible and relevant.Key Course ObjectivesBy the end of this course, learners will be able to:Explain the role of carbohydrates in the human body and the classification of carbohydrates.Understand carbohydrate digestion, absorption, and metabolismRole of carbohydrates in food flavor development (focus on Maillard browning reactions and caramelization reactions)Link carbohydrates to health. Differentiate between glycemic index, glycemic load, and glycemic response, and apply these concepts to meal planning and dietary assessment.In this course, I invite you to think critically, connect theory with everyday foods, and build a strong scientific foundation that will support your future studies or professional work in nutrition, food science, or health-related fields.
This is meant for students interested in learning food and its impact on health, Food Science students, Food Technology students, Nutrition students
Homepage