FOOD 2010 Lecture Notes - Lecture 1: Food Spoilage, Consumer Behaviour, Food Processing

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

Document Summary

Food science is an applied science that takes principles from the basic sciences (biology, chemistry, physics, math) 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. What are the major disciplines in food science: food chemistry: examines the chemical composition and physical properties of foods. Functional properties of proteins, carbohydrates, lipids, water, vitamins, minerals, flavours, colours, enzymes. Chemistry of reactions occurring prior to and during processing. Qualitative and quantitative analysis of food composition (food analysis) Food toxicology: food microbiology: examines the role of microorganisms in foods. Prevention of food-borne illness due to pathogenic microorganisms: food processing: concerned with techniques for preparing and packaging food to ensure safety, wholesomeness, product consistency, and nutritional quality. Preservation of quality during and after harvest of raw materials. Product differentiation (e. g. making bread from water, flour and yeast)