FOOD 2010 Lecture Notes - Lecture 1: Heat Transfer, Quality Control, Foodborne Illness
17 Sep 2018
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Document Summary
Food 2010 unit 1: 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 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. Who are the stakeholders in the food industry: stakeholder one who holds an interest in something, many stakeholders due to the fact that everyone needs to eat. Food production involves a series of integrated steps originating from production of raw agricultural commodities to consumption of finished products hence the industry is often referred to as the agri-food industry. Farm to fork , stable to table , and gate to plate .
