FOOD 2010 Lecture 1: Food science- notes unit 1-6
8 Aug 2017
School
Department
Course
Professor
Food science
Unit 1:
Food science
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
concerned with the development, processing, preservation, packaging and distribution of safe,
nutritious, and appealing food
5 Major disciplines include:
- Food chemistry (functional properties, all rxn’s, physical behavior of food, food
toxicology)
- Food microbiology (food spoilage, fermentation, prevention of food-borne illnesses)
- Food processing(preserving, food packaging, quality control, sanitation, and waste
management)
- Food engineering (thermodynamics, mass and heat transfer, mechanics)
- The study of food market factors (sensory evaluation, consumer behavior, food laws
+ regulation, communications)
Stakeholders of the food industry:
Role of the industry in food science
Consumers:
purchase and use products. Influence on trends in the industry due to what they buy or
demand, also influence corporate ethics.
Producers:
raising or growing of plant and animal products for food consumption.
Processors:
Raw agricultural commodities are converted into ‘value-added’ products (milk to cheese). to
sell as ingredients for other processors, or as finished products destined for the retail or food
service markets.
Issues of food at local, national, and international levels
- Matters related to prevention of food-borne illness, sustainable agricultural practices,
marketing of commodities, food security, and prevention of malnutrition.
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- The World Health Organization (WHO) is involved in promoting safe food
production and handling practices, and carries out epidemiological surveillance on a
variety of diseases of public health significance (including food-borne illnesses).
- Globalization has heightened urgency to adequately and expediently address
international trade issues concerning tariffs, food safety, food labeling, and product
standards; oftentimes, these are highly contentious issues that are difficult to resolve
Food composition
Substance or component found in a food product.
Identifying and quantifying the nutrients = food composition tables help evaluate nutritional
value of food products, perform food consumption surveys, estimate nutritional content of
foods and diets, helps to compare nutrients and calories in food.
Unit 02
Establishing international food standards : Food and Agriculture Organization (FAO)
of the United Nations and the World Health Organization (WHO) they develop legislation
that will enable their products to be traded on the world market.
Together they created the following global food regulatory body which includes the CAC
and the WTO.
Canada: Regulates food at 3 levels (federal, provincial, local).
Canadian Food Inspection Agency (CFIA): Inspects all food products sold and
imported in Canada. Brings the AAFC, Health Canada, Fisheries and Oceans together.
CFIA is the main regulatory contact between the Canadian government and the food
industry.
Health Canada: protect public from life threatening hazards in the food supply, in
pharmaceuticals and cosmetics, in medical or radiation emitting devices, and in the
environment. Health Products and Food Branch has specific jurisdiction to monitor issues
related to food. Offices within this branch of Health Canada deal with federal nutrition
policy, domestic and international food regulations, food safety, natural health products,
and food products sold across Canada.
Agriculture and AgriFood Canada-(AAFC)- research and support programs related to
agriculture, rural development and export market development.
Fisheries and Oceans Canada- manage Canada’s oceans and major waterways so that
they are clean, safe, productive and accessible; to ensure sustainable use of fisheries
resources; and to facilitate marine trade and commerce.
find more resources at oneclass.com
find more resources at oneclass.com
Department of Foreign Affairs and International Trade DFAIT- negotiate trade
agreements.
United States of America : 3 levels of food regulation (same as Canada)
FDA: major food regulatory agency in the US: responsibility is to ensure safety and
quality of domestic and imported foods
Centre for Food Safety and Applied Nutrition-CFSAN- like Health Canada
FSIS- Food Safety Inspection Service- inspection and grading of meat, poultry and eggs
Launched: “Pathogen Reduction: Hazard Analysis and Critical Control Points (HACCP);
Canada and US labeling requirements differences:
1. In Canada all info on label must be in French and English.
2. labelling of trans fat is different between the US and Canada. Canada shows
percent daily value of saturated and trans fat while US only shows saturated.
3. Both generally list the same core nutrients.
4. In the US Health Claims do not have as many restrictions as Canada. The US
health claims are the same as those in Canada but also include an additional 7
more claims which are allowed
5. There is a difference in units of measurements.
6. The US and Canada have not harmonized their food standards.
7. There are certain colour additive that are allowed in the US but not CAN.
8. Certain additives may not be permitted in Canadain foods that are allowed in
US food products.
Food labeling regulations:
Most labeling legislation is encompassed in the Food and Drugs Act and Consumer
Packaging and Labeling Act.
- Common name, net quantity, manufacturer, list of ingredients, expiry, other
mandatory info dependent on claims made, nutrition labelling. Must be in French and
English. Minimum height font based on size of package.
Purpose: communicate product info between buyers and sellers. Consumers use to
differentiate products and make informed purchase choices.
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
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 concerned with the development, processing, preservation, packaging and distribution of safe, nutritious, and appealing food. Food chemistry (functional properties, all rxn"s, physical behavior of food, food toxicology) Food microbiology (food spoilage, fermentation, prevention of food-borne illnesses) Food processing(preserving, food packaging, quality control, sanitation, and waste management) Food engineering (thermodynamics, mass and heat transfer, mechanics) The study of food market factors (sensory evaluation, consumer behavior, food laws. Influence on trends in the industry due to what they buy or demand, also influence corporate ethics. Producers: raising or growing of plant and animal products for food consumption. Raw agricultural commodities are converted into value-added" products (milk to cheese). to sell as ingredients for other processors, or as finished products destined for the retail or food service markets.
