FOOD 2010 Lecture Notes - Lecture 1: Aflatoxin, Ergotism, Hazard Analysis And Critical Control Points
6 Jul 2016
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Document Summary
Food science: takes principles from basic sciences and applies it to study the nature of food and solve food-related problems. Food technology: deals with the development, processing, preservation, packaging etc. Major disciplines in food science o o o o. Food chemistry - chemical and physical properties of food. Food microbiology - role of microorganisms in food. Food processing - techniques for preparing and packaging food. Food engineering - applying physical and engineering principles to control unit operations in processing o. Food market factors - marketability of food products. Recently considered as a discipline (not traditionally considered) Stakeholder: one who holds an interest in something: often organize into groups (each link involved stakeholders) Raw agricultural commodities are converted into value-added products (addition processing steps) Economic and social impact of agri-food industry: globalization: when an industry looks towards foreign markets for sales and procurement of products and services.
