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Class Notes for Food Science at University of Guelph

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FOOD 2010 Lecture 1: FOOD 2010 Units 1-12
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FOOD 2010 Unit 1: Introduction to Food Science and the Food Industry Food production, manufacturing, processing and distribution constitute the food industry Food is a global commodity due to processing, communication, tra...

Food Science
FOOD 2010
Massimo Marcone
FOOD 2150 Lecture Notes - Lecture 15: Starch, Corn Starch, Amylopectin

Slide 2-4 Amylose is a linear straight chain of glucose monomers covalently linked in glycosidic alpha 1-4 bonds A highly branched sugar, such as amylopectin (they contain glycosidic alpha 1-6 bonds), will have very diff...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 16: Short-Chain Fatty Acid, Diabetes Mellitus Type 2, Glycemic Load

Slide 3 Carbohydrates can be differentiated based on whether they have a glycemic response, defined by their ability to elevate blood glucose levels. Glycemic carbohydrates include sugars and starches, the nonglycemic carb...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 18: Triclinic Crystal System, Lard, Orthorhombic Crystal System

Chocolate Lecture by Dr. Fernanda Peyronel Slide 2 - 3 The attributes of a good chocolate bar are a smooth, glossy appearance that melts at less than 34C (body temperature). The chocolate should have good snap, which me...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 21: Ketone Bodies, Thoracic Duct, Thiamine

Slide 2 - 4 The concept of food being an integral part of our makeup is not new and is the premise of the Canadian Food Guide. It focuses on preventing nutritional deficiencies by trying to eat a balanced, well rounded d...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 13: Anomer, Maillard Reaction, Reducing Sugar

Slide 2 - 5 Carbohydrates contain carbon, hydrogen and oxygen. Monosaccharides are differentiated based on whether the carbonyl group is an aldehyde (aldose sugar) or a ketone (ketose sugar). They are also differentiate...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 19: Trans Fat, Unsaturated Fat, Saturated Fat

Preamble The process which randomizes where the fatty acids are on the glycerol backbone is called esterificaiton. Slide 62 - 64 Hydrogenation was originally developed to increase the saturation of plant-based vegetable oi...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 14: Maillard Reaction, Phytophthora Infestans, Boiling-Point Elevation

Slide 2 5 The maillard reaction relies on a reducing sugar, which is defined by the presence of a hemiacetyl group. Non-reducing sugars (i.e., sucrose) do not undergo the maillard reaction. Reducing sugars are capable o...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 17: 3 Ft Gauge Rail Modelling, Aliphatic Compound, Trans Fat

Slide 2 Lipids can exist either as solids (typically referred to as fats) or liquids (referred to as oils) The melting temperature of a triglyceride is determined by the saturation of the aliphatic chain, the chain leng...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 20: Alpha Helix, Maillard Reaction, Zwitterion

Slide 2 - 4 Proteins are carbon/hydrogen/oxygen based, nitrogen rich materials which also contain sulfur. In food science, they play a variety of important roles in things like structure of foods, as well as nutrition an...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 6: Corn Syrup, Corn Starch, Lactobacillus

Lecture 6 Slide 2 3 This lecture examines the microbiology, processing and production of safe foods. The industrialization of foods has changed dramatically, going from hunting and home-grown food to large scale production...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 2: Spina Bifida, Peptide Yy, Pancreatic Polypeptide

Lecture Set 2 Slide 4: Classical Nutrition- A material was fed with a view to preventing a nutritional deficiency - orange juice prevents scurvy (vitamin C) Optimal Nutrition- Where the right nutritional component was iden...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 9: Natural Health Product, Nutraceutical, Functional Food

Premise Dr. Spagnuolo spent much of his career identifying the bioactive components of food and whether or not consuming these foods will help in treating cancer. Slide 2 11 What are bioactive foods? A nutraceutical is whe...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 3: Cytokinin, Pylorus, Neuropeptide Y

Lecture 3 Notes: Slide 2: Appetite is affected by numbers of psychological factors (i.e., plate size, lighting, music, etc). Hunger is your biological drive to eat, Neural peptide Y (NPY) is released along the gut brain ...

Food Science
FOOD 2150
Doug Goff
FOOD 2150 Lecture Notes - Lecture 4: Pancreatic Lipase Family, Portal Vein, Lactose Intolerance

Lecture 4 Slides 4 -5 Monosaccharides and amino acids are absorbed by epithelial cells and then transported by by the portal vein to the liver where it undergoes first pass metabolism. When lipids transported through c...

Food Science
FOOD 2150
Doug Goff
Laboratory Basics - Reference Guides

Lab safety is the cornerstone principle in this compelling Guide. All international safety symbols are clearly defined, with all basic lab glassware and equipment depicted by text description and diagrams. The Guide also p...

ANAT - Anatomy
ANAT 14
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