FOS 3042- Final Exam Guide - Comprehensive Notes for the exam ( 55 pages long!)

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: FOS 3042
• Professor: Zeynep Asli Odabasi Kirli

Document Summary

The scientific study of raw food materials and their behavior during formulation, processing, packaging storage and evaluation as consumer food products (murano, 2003). Ift (institute of food technologists)- nonprofit scientific society consisted of individual members engaged in food science, food technology, and related professions in industry, academia, and government. According to ift, food science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. The application of food science to the selection, preservation, processing, packaging, distribution, and use of safe nutritious, and wholesome food. Materials science: involves the discovery and design of new materials with an emphasis of solids. Sensory science: studies the perception of food quality through our five senses. Contemporary food science and technology is and interdisciplinary field of study. Genomics: studies the complete set of dna within a cell of organism.