A technical examination of fluid nutrition, extraction dynamics, and colloidal chemistry. This course analyzes the bioavailability of micronutrients in liquid matrices versus solid food matrices, specifically comparing the glycemic response of cold-pressed extraction (juicing) versus high-shear homogenization (blending). Students will study emulsion stability in plant-protein suspensions (nut and grain milks) without the use of hydrocolloids or synthetic surfactants. The curriculum also covers electrolyte optimization for hydration protocols and the therapeutic application of bioactive herbal infusions.
