FOOD 2010 Lecture Notes - Lecture 1: Gross Domestic Product, Process Control, Food Microbiology
9 Jan 2017
School
Department
Course
Professor
Document Summary
Food is a primal, everyday part of our lives. Food science is a multi-disciplinary field integrating and applying knowledge from chemistry, biology, biochemistry, microbiology, economics, and nutrition to preserve, process, package, and distribute foods that are nutritious, affordable, desirable, and safe to eat. Food industry food production, manufacturing, processing and distribution. Food is a global commodity due to processing, communication, transportation and import/export laws. Food science is an applied science that takes principles from the basic sciences and applies them to study the nature of foods, and to solve food- related problems. Food technology = development, processing, preservation, packaging and distribution of safe, nutritious, and appealing food. Food science is a mix that includes the influences of social sciences, agriculture, business and the health sciences. Nutrition, dietetics and culinary arts are closely associated with food science, but they focus on different aspects of food.
