FOOD 2150 Lecture Notes - Lecture 1: Niacin, Food Microbiology, Spina Bifida

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2150
• Professor: Doug Goff

Document Summary

Interdisciplinary field of study including: biology, microbiology, chemistry, physics, engineering, nutrtion. Discusses eating habits, genetically modified food, bacteria in food/food call backs. Transforming raw agricultural into baked goods/ finished food products that we can consume. Food science includes: food chemistry and analysis. Raw foods, processed foods: components and reactions. Composition of foods: food microbiology (the occurrence of good and bad microorganisms) Includes yeasts, molds, bacteria (living cells/fermented products such as bread or cheese) and viruses and prions (not living cells/spoiled/pathogens: food engineering and processing. Deals with specific food preservation and transformation processes and each individual step in that process (called a unit operation) Ex. weight, automated machinery, preservation processes: food product development. Involves the conceptualization and development of food products (about 15,000 new food products are introduced into north america every year) Food companies exist to make profit, not there for public service. May be a simple change (new flavour)