FOOD 2010 Lecture Notes - Lecture 1: Pesticide, Consumer Protection, Quality Control

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Unit 1: introduction to food science and the food industry (course notes): Food science is an applied science that takes principles from basic sciences (bio, chem, math, physics) and applies them to study the nature of foods and to solve food-related problems. Food technology involves development, processing, preservation, packing and distributing of safe, nutritious, and appealing food. Major disciplines in food science: food chemistry: examples the chemical. Functional properties of proteins, carbs, lipids, water, vitamins, flavours, colours, enzymes composition and physical properties of food: reactions occurring prior to and during processing, reactions during storage. Food composition analysis: physical behaviour of food. Food facility sanitation: food engineering: applying physical and engineering principles to control unit operations in food processing, mass transfer, heat transfer and thermodynamics, mechanics, process control and automation. The study of food market factors has recently been considered as a food science discipline which provides vital info to ensure marketability of food products.