FOOD 2010 Lecture Notes - Lecture 1: Food Science, Food Microbiology, Food Industry

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

Document Summary

Food science is an applied science that takes principles from the basic sciences (biology, chemistry, physics, mathematics) and applies them to study the nature of foods, and to solve food-related problems. Food technology is concerned with the development, processing, preservation, packaging and distribution of safe, nutritious, and appealing food. Besides the basic sciences, food science has become an interdisciplinary mix that includes the influences of the social sciences (such as psychology), agriculture, business, and the health sciences. Nutrition, dietetics and culinary arts are closely associated with food science, but these disciplines focus upon different aspects of food. Food chemistry, food microbiology, food processing and food engineering have traditionally been considered as the major disciplines under the food science umbrella. Food scientists recognize each discipline as a distinct field of study, yet the disciplines are interrelated. This field provides vital information to ensure marketability of food products: sensory evaluation, communications, food industry trends, food laws and regulations, consumer behaviour.