NUT 1104: Lecture 6 - Meat, Poultry, Fish, Eggs & Dairy (PDF)

NUT 1104 Food Sciences I 2024 Fall Term Ezgi Pulatsu, Ph.D. School of Nutrition Sciences University of Ottawa/ Université d'Ottawa  Course Content 2 Module 2...

NUT 1104 Food Sciences I 2024 Fall Term Ezgi Pulatsu, Ph.D. School of Nutrition Sciences University of Ottawa/ Université d'Ottawa  Course Content 2 Module 2 Module 4 Module 1 Module 3 FOOD COMPONENTS and FOOD ADDITIVES and FOOD INTRODUCTION FOOD and FOOD MATERIALS CHEMISTRY SAFETY 1.1 Course 3.1 Meat, Poultry 4.1 Food Additives Introduction 2.1 Water and Fish 4.2 Food Safety Syllabus 2.2 Carbohydrates 3.2 Eggs and Dairy Course content 2.3 Proteins 3.3 Legumes, Course 2.4 Lipids Pulses and Cereals calendar 2.5 Vitamins and 3.4 Flour and Pasta Rules Minerals 3.5 Bread and Regulations Baked Goods 3.6 Chocolate  ANNOUNCEMENT Final exam on Dec 17th starts at 7 pm, synchronously (start time is the same for all), on Brightspace, at a distance. Based on Lectures 7, 8, 9, 10, and 11. Lockdown browser (Respondus) is required. It is a closed-book exam. During the exam period, you do not have access to lecture notes, books, recordings, webpages, etc. A computer with a stable internet connection is required. There are 40 questions, including True/False, multi-select, short answer, multiple choice, ordering, matching, and fill-in-the-blanks. The exam and the timer will start at 7.00 pm and last 2 hours. 3 Course Calendar 4  Course Calendar 5 Book 1) Essentials of Food Science, 5th Edition 2021 Vaclavik, Vickie, author.; Christian, Elizabeth W.;Campbell, Tad. Book 2) Fennema's Food Chemistry, 4th Edition, Kirk L. Parkin, Owen R. Fennema (Editors), ISBN: 9780429195273.3) Learning outcomes 6 Become familiar with the food industry in Canada Discuss the food products in our diet Identify food matrices and the roles of their components Outline 7 Introduction Meat, Poultry and Fish Overview of the industries Physical and chemical make up Types, categorization, processing Eggs and Dairy Overview of the industries Physical and chemical make up Types, categorization, processing  Introduction 8 Canada’s red meat and livestock industry Red meat industry includes beef and veal, pork, lamb and mutton, goat, rabbit, horse, as well as venison and bison Meat products ranging from fresh and frozen meat to processed, smoked, canned and cooked meats, as well as sausage and deli meats. Processed meat products are made mostly with pork in Canada (about 70%). Agriculture and Agri-Food Canada  Introduction 9 Canada’s red meat and livestock industry According to the 2024 data, there were 11.1 million cattle and calves, down 2.1% from the previous year, on 70,490 Canadian farms and ranches According to the 2024 data, there were 13.8 million hogs, down 1.0% from the previous year, on 7,000 farms According to the 2024 data, there were 828,300 sheep and lambs down 2.2% from the previous year, on 8,487 farms Agriculture and Agri-Food Canada  Introduction 10 Canada’s red meat and livestock industry What about Canada’s beef and veal exports? decreased by 2.4% from 2022 to 498,917 tonnes in 2023, valued at $5.0 billion What about Canada’s pork exports? totaled 1,348,793 tonnes during 2023 (valued at $4.7 billion); a decrease of 3% in both volume and value compared to 2022 Agriculture and Agri-Food Canada inspects the imported products and establishments that produce processed meats and ready-to-eat products to verify compliance with food safety regulations? The Canadian Food Inspection Agency (CFIA) inspects imported products and federally registered establishments 11 https://cmc-cvc.com/industry/facts-figures/ 12 https://cmc-cvc.com/industry/facts-figures/ 13  What is the average 14 consumption of red meat in Canada? What is your opinion? 61 g of unprocessed red meat per day (288 g per week) accounting less than three 100-gram servings Adults in Canada receive only 17% of their total daily calories from protein  corresponding to the lower end of the recommended 10-35% of calories from protein. Did you know? Red meat is rich in B12, iron, selenium, and zinc https://cmc-cvc.com/industry/facts-figures/  Introduction 15 Canada’s poultry and egg industry (2022 data) Canada produced poultry and egg products worth $6.3 billion 2,826 regulated chicken producers and 513 registered turkey producers, 235 broiler hatching egg producers and 1,218 egg producers 1.34 billion kilograms of chicken production, 61% of which was produced in Quebec and Ontario Agriculture and Agri-Food Canada  Introduction 16 Canada’s poultry and egg industry (2022 data) Canada exports breeding stock, hatching eggs and live birds, turkey, ducks, geese, other poultry meat and meat products, and eggs in shell or processed from multiple species Canada exported over 12.8 million chicks and poults, worth $49.6 million to 25 countries; United States, Philippines, China, Guatemala, South Africa, and South Korea Provincial poultry facts ( https://agriculture.canada.ca/en/sector/animal-industry/poultry-and-egg -market-information/industry-profile/provincial-poultry-facts ) Agriculture and Agri-Food Canada  Introduction 17 Canada’s fish and seafood industry 0.9 million tonnes of fish and seafood produced, with a value of Can$5.0 billion in 2020 Although the quantity produced decreased at a compound annual growth rate (CAGR) of 3.3%, its value increased by 1.5% over the period from 2016-2020 Fish and seafood per household consumption is expected to increase to Can$348.1 in 2026 Agriculture and Agri-Food Canada  Introduction 18 Canada’s fish and seafood industry Canada is the 5th largest exporter in the world with exports of Can$9.0 billion in 2021 Again, the U.S is by far Canada's largest export market, where the market share in 2021 was 70.3%. Who is the second? China with a 12.6% share, followed by Japan (2.8%), Hong Kong (1.9%), and the United Kingdom (1.4%). Agriculture and Agri-Food Canada  Introduction 19 Canada’s fish and seafood industry In 2022, foodservice sales of processed fish and seafood in Canada…. a total volume of 66.7 thousand tonnes Mintel's Global New Products Database (GNPD) results showed that…. 1,603 launches of processed fish products in Canada between January 2018 and December 2022. Agriculture and Agri-Food Canada  Introduction 20 What about the Canada’s fish and seafood industry imports? Canada is the 14th largest fish and seafood importer in the world with Can$4.6 billion in 2021 The U.S is by far Canada's largest supplier, with a 35.5% market share according to 2021 data China is the second-largest supplier of fish and seafood to Canada, with a 11.3% share Vietnam (6.7%), Chile (5.7%), and Thailand (5.3%). Agriculture and Agri-Food Canada  Introduction 21 Canada’s dairy industry Agriculture and Agri-Food Canada  Introduction 22 Canada’s dairy industry Agriculture and Agri-Food Canada  Introduction 23 Canada’s dairy industry Agriculture and Agri-Food Canada  Introduction 24 https://www.icar.org/Documents/Montreal-2022/PPTs/June-01/4-5/220601_10h45_Montreal4-5_BrianVanDoormaal.pdf  Introduction 25 https://www.icar.org/Documents/Montreal-2022/PPTs/June-01/4-5/220601_10h45_Montreal4-5_BrianVanDoormaal.pdf RED MEAT 26  Physical composition of meat 27 It consists of muscle, connective and adipose tissue 1. Muscle tissue It is referred to as lean tissue and includes cardiac, skeletal, and smooth muscle Cardiac muscle  located in the heart Skeletal muscle  the primary component of the carcass providing support for the weight of the body, and its movement, or locomotion Smooth muscle  the visceral muscle, located for example, in the digestive tract, reproduction system, and throughout the blood vessels of the circulatory system Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Myofibrils within the membrane 28 contain alternating thin and thick protein filaments, namely the actin and myosin, which contract and relax in the living animal. Each cylindrical fiber, with tapered ends, and is covered by a thin connective tissue sheath called endomysium. Small bundles of 20–40 fibers make up one primary bundle representing the “grain” of meat. Perimysium connective tissue surrounds the primary bundle. Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Physical composition of meat 29 2. Connective tissue mostly collagen and elastin is made up of protein and mucopolysaccharides is found throughout the muscle and associated with the tenderness the endomysium, perimysium, and epimysium  bind the muscle fibers in bundles forming the muscle Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Physical composition of meat 30 2. Connective tissue extends to form tendons, which attach the muscle to bones and holds and connects various parts of the body forms ligaments, attaching one bone to another collagen is the most abundant protein found in mammals—in bone, cartilage, tendons, and ligament, enveloping muscle groups, and separating muscle layers Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Physical composition of meat 31 2. Connective tissue collagen is a triple helix protein which may be “converted to,” “solubilized to,” or “gelatinized to” water-soluble gelatin. elastin protein, a second and lesser component of the meat’s connective tissue, is yellow-colored elastin is found in the flexible walls of the circulatory system and throughout the animal body, assisting in holding bone and cartilage together unlike collagen, elastin cannot be softened via cooking Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  32 Collagen molecule Rich in proline, hydroxyproline and glycine which are held together with hydrogen and covalent bonds Why older animal’s meat is less tender? Brown, A. C., Walter, J. M., & Beathard, K. (2015). Understanding food: principles and preparation (p. 704). Boston, MA, USA:: Cengage  Physical composition of meat 33 2. Connective tissue reticulin is a minor connective tissue found in younger animals. may be the precursor of collagen or elastin meat high in connective tissue  generally mechanically ground to tenderize Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Physical composition of meat 34 3. Adipose or fatty tissue fat that is stored around the heart, kidney organs, and in the pelvic canal areas. Subcutaneous fat Intermuscular fat—fat between muscles Intramuscular fat—fat within muscles (marbling) Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Chemical composition of meat 35 Water (∽75%): more in younger animals Protein (∽20%): three primary types of proteins in meats are myofibril (actin and myosin and formed complex called actomyosin), stromal (collagen, elastin, and reticulin), and sarcoplasmic proteins (includes pigments and enzymes, e.g., hemoglobin) Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Chemical composition of meat 36 Fat (varies) Carbohydrates (negligible in animal tissue): about half of the small percentage of CHOs in animals is stored in the liver as glycogen. The other half can be found throughout the body as glucose, especially in muscles, and in the blood. A small amount is found in other glands and organs. Vitamins and minerals Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer. Common enzymes in meat 37 Temperature & pH affect the enzyme activity Lipases Proteases Collagenases Catalase Phosphatase Nutritional value 38 Calories Biological value Protein utilization Digestibility Cholesterol content  39 Brown, A. C., Walter, J. M., & Beathard, K. (2015). Understanding food: principles and preparation (pp. 138). Boston, MA, USA::  Have you heard of rigor mortis? 40 Postmortem change in the muscle, prior to slaughtering  soft and pliable After slaughtering the animal (from 6 to 24 h), muscle stiffens and becomes hard and inextensible Species-specific process, meaning  “the stiffness of death.” Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Rigor mortis 41 loss of extensibility by the myofibril proteins once energy reserves become nonexistent, and oxygen does not reach the cells Most meat is aged or conditioned to allow the muscles to relax and become soft and pliable again Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  42 Meat pigments and color change red color are due to myoglobin and hemoglobin myoglobin (purplish red) helps store oxygen, e.g., leg of chicken, dark meat of turkey hemoglobin transports oxygen Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Meat Inspection in Canada 43 https://inspection.canada.ca/en/food-guidance-commodity/meat-products-and-food-animals  Meat Inspection in Canada 44 https://inspection.canada.ca/en/food-guidance-commodity/meat-products-and-food-animals  Canadian Food Inspection 45 Agency https://inspection.canada.ca/en/food-guidance-commodity/meat-products-and-food-animals  POULTRY 46 White meat, bird Chicken is the primary poultry Classification is based on age, weight, ad condition Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  POULTRY 47 Second most consumed: turkey  Less frequently consumed: duck, geese, guinea, and pigeon Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  POULTRY 48 Dark meat of poultry portions of meat from more exercised parts of the animal, e.g., leg Dark meat has more myoglobin, and fat, and more iron and zinc than white meat. But less protein Brown, A. C., Walter, J. M., & Beathard, K. (2015). Understanding food: principles and preparation (p. 704). Boston, MA, USA:: Cengage  FISH 49 Obtained from marine and fresh water Several thousand species of seafood Why fish is softer flakier than either mammals or poultry? Muscle fibers exist as short bundles, which contain thin layers of connective tissue. Fish contains less connective tissue than beef, and more of it converts to gelatin during cooking. The flakes in a cooked fish are due to a change in connective tissue with heating  sign of “doneness” Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  FISH 50 Classification 1. Finfish: fleshy fish with a bony skeleton and are covered with scales. It can be lean or fat Lean: Lean saltwater fish—cod, flounder, haddock, halibut, red snapper, whiting Lean freshwater fish—brook trout and yellow pike Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  FISH 51 Classification 1. Finfish: fleshy fish with a bony skeleton and are covered with scales. It can be lean or fat Fat: Fat saltwater fish—herring, mackerel, and salmon Fat freshwater fish—catfish, lake trout, and whitefish Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  FISH 52 Classification 2. Shellfish (invertebrates): are either crustaceans or mollusks Crustacea—crab, crayfish, lobster, and shrimp – crust-like shell and segmented bodies Mollusks — abalone, clams, mussels, oysters, and scallops – soft structures in a partial or whole, hard shell Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  FISH 53 Physical and chemical composition Similar to meat Fish feed on marine and freshwater plants contribute to their high content of omega-3 polyunsaturated fatty acids Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  EGGS 54 Various eggs of birds are consumed worldwide Hen eggs provide nutritive value and culinary variety to the diet an economical source of food are part of a healthy, balanced diet complete protein Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  EGGS 55 What determines the freshness of eggs? age, temperature, humidity, and handling of eggs Eggs are stored in a carton to prevent moisture loss and the absorption of odors and flavors from other refrigerated ingredients Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Physical structure and 56 composition of hen eggs An average hen egg weighs 2 ounces (57 g) that includes yolk (31% of the total weight), white (58% of the total weight) and shell Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  57 Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Physical structure and 58 composition of hen eggs Each component of egg has different composition Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Physical structure and 59 composition of hen eggs The Yolk contain all three lipids—triglycerides, phospholipids, and sterols phosphatidyl choline, or lecithin primary phospholipid; the most well-known sterol is cholesterol found in the yolk higher concentration of solids in the yolk than in the white Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Physical structure and 60 composition of hen eggs The Yolk Protein in the yolk represents 40% of the egg’s protein, primarily vitellin exists in lipoprotein complex form  lipovitellin and lipovitellinin The yolk pigments: mainly xanthophylls, also carotene and lycopene (coming from feed) darker yolks contain higher carotenoid content Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Physical structure and 61 composition of hen eggs Dietary protein quality is measured based on (1)its amino acid composition, quality and quantity, and (2)its digestibility, how well the human body absorbs and uses the ingested protein. Eggs  the “gold standard” for measuring the protein quality of other foods. Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Physical structure and 62 composition of hen eggs The White also known as the albumen more than the half of the protein in whites is ovalbumin, although conalbumin, ovomucid, and globulins (including lysozyme) contribute lesser percentages of protein in the egg whites has more protein content than the yolk (about 60% of egg protein is located in the egg white) Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Physical structure and 63 composition of hen eggs The Shell 94% calcium carbonate 1% magnesium carbonate 1% calcium phosphate 4% organic matrix made primarily of protein naturally porous for a potentially developing chick inside CO2 and moisture losses occur and O2 enters the shell. functions as a barrier against harmful bacteria and mold entry, as a protein layer of keratin partially seals the shell pores Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  64 Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  65 Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  66 https://inspection.canada.ca/en/about-cfia/acts-and-regulations/list-acts-and-regulations/ documents-incorporated-reference/canadian-grade-compendium-volume-5  67 Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  DAIRY 68 Milk and milk products produced by the mammary glands of female mammal and is a mixture of fat and high-quality protein in water, and contains some carbohydrate (lactose), vitamins, and minerals Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  DAIRY 69 Milk and milk products obtained from different species, such as goats, sheep, and cows milk and milk products must contain a certain percentage of total milk solids (all of the components of milk except water), and also, the milk solids, not fat (MSNF) (all of the components of milk solids not including fat). whole milk or at some lesser percentage of fat, such as 2% milk, 1%, 1/2%, or fat-free. Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  DAIRY 70 Milk can be cultured, dried, fortified, homogenized, or pasteurized, and used to create products with different taste, texture, nutritive value, and shelf life Various products  buttermilk, cheese, cream, ice milk, ice cream, sour cream, and yogurt with different levels of fat content. Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  71 Composition of milk Water (approximately 87–88%) CHO (present in the aqueous phase of milk, at levels of slightly less than 5%) Fat (approximately 3.5% in whole milk) Protein (3–4% of the composition of milk) Vitamins and minerals Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  72 Classification of milk Whole milk may be classified as a solution, dispersion, or emulsion Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  73 Processing of milk Pasteurization Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  74 Processing of milk Homogenization prevent creaming, or the rising of fat to the top of the container of milk (whole, or reduced-fat milks) fat droplet size changes Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  75 Processing of milk Fortification fat-soluble vitamins A and D to whole milk is optional fortification low-fat milk, nonfat milk, and low-fat chocolate milk must be fortified to carry 2000 International Units (IU) or 140 Retinol Equivalents (RE) vitamin A per quart evaporated milks must be fortified, as well. Bleaching Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  76 Processing of milk Fortification Bleaching benzoyl peroxide (BP) or a blend of it with potassium alum, calcium sulfate, or magnesium carbonate to be used as a bleaching agent in milk  FDA allows Vitamin A or its pre- cursors may be destroyed during bleaching; therefore, sufficient vitamin A is added into the milk, or in cheesemaking to the curd. Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  77 Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  78 Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  79 Fennema’s Food Chemistry, pp 907-945  80 Fennema’s Food Chemistry, pp 907-945  81 Fennema’s Food Chemistry, pp 907-945  82 Fennema’s Food Chemistry, pp 907-945  83 Fennema’s Food Chemistry, pp 907-945  Cheese 84 FDA defines cheese as follows “a product made from curd obtained from the whole, partly skimmed, or skimmed milk of cows, or from milk of other animals, with or without added cream, by coagulating with rennet, lactic acid, or other suitable enzyme or acid, and with or without further treatment of the separated curd by heat or pressure, or by means of ripening ferments, special molds, or seasoning.” Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Cheese 85 the curd that forms as a result of casein coagulation by the enzyme rennin (also known as chymosin) or lac- tic acid contains casein, various percentages of fat, primarily saturated fat, mineral salts, and a small portion of milk serum (whey proteins, lactose, and water-soluble vitamins) From 10 lbs of milk (4.5 kg) a pound of cheese (0.45 kg) Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  Cheese 86 Chymosin (or rennet) proteolytic enzyme synthesized by chief cells in the stomach of a young ruminant animal such as lamb, calves, goat, etc. Its role is to coagulate the milk preventing its rapid flow in the digestive tract Animal (calf, bovine pepsin), plant (papain), and microbial protease enzymes clot milk to form curds Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer. SUMMARY 87 Different food as well as market & industry Various food matrices Physical and chemical composition Inspections, grading, etc. Processing, enzymes and their activity  88 Next Topic… 3.3 Legumes, Pulses and Cereals 3.4 Flour and Pasta  89 References Any questions? 90 Contact Office hour: information: Ezgi Pulatsu, PhD Tue 12.00-1.00 pm (Teams-online, the [email protected] link is on Brightspace and syllabus) Or By Appointment