Class Notes for Food Science at McGill University

Oct. 4th: appearance/color, flavor: texture, smell/odor, taste, microbial load, nutritive value. Found mainly in plants: fruits and vegetables, blue-gr

Substances added to foods to make them part of the food or alter the characteristics of the food. Based on that, we have 2 types: (presentation) Emulsi

Thermal processing: assuming that there are 1 000 000 (106) spores in a can, a thermal process that results in the reduction of the spore population by

Involve recovery of water by distillation process and then the measurement of the volume of water. Food sample mixed with distillation solvent, toluene

Water activity water activity is the ratio of the vapor pressure of water in a food (p) to the vapor pressure of water po) at the same temperature and

Sensation elicited by food material in mouth and nasal cavity. Concentration and solubility in the saliva = important. It is sensed by taste bud locate

Properties/processing: protein content affect properties of food (ex: gelatin, gluten); role in processing; how they will interact. %crude protein = to

1- government/industrial regulations and recommendations ensure wholesomeness and safety of food, nutritional composition of foods, enable fair industr