HNSC 1200 Lecture Notes - Lecture 2: Yolk, Food Preservation, Emulsion

• School: University of Manitoba
• Department: Human Nutritional Sciences
• Course: HNSC 1200
• Professor: Snehil Dua

Document Summary

Food science is an interdisciplinary field of science, which overlaps with many other areas, such as nutrition, biology, chemistry, physics, even engineering. Food science is the scientific study of: raw food materials, behaviour of raw food materials when created, processed, stored, packaged, and evaluated as consumer food products, definition of food technology. Applying food science to the: selection, preservation, processing, packaging, distribution, use of safe, nutritious, wholesome food. lomoar cp sd. The foods that we typically consume have been affected by technology in many ways, and this technology allows for the wide availability and variety of foods: ex. Food science considers all safety and quality aspects of foods before consumed including the following aspects: food processing and manufacturing, food preservation and packaging o. Food safety and wholesomeness: food quality evaluation, food distribution, consumer food use and preparation, definition of food scientist. Applies scientific knowledge and technological principles to the study of foods and food components.