FNH 200 Lecture : Lesson 1

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=application of science, engineering, math to study + get new knowledge on the physical, chemical, biochemical nature of foods. Involves study of sensory properties of food + psychology of food choice. Study of food during processing, manufacture, storage (nutrition studies effect of food in people) Food technology-using, processing, preserving, storing of food using info from food science. Appert discovered thermal processing/canning (preserved food by heating it up) Veggies sold in fresh market + processed to increase storage life (eg. can, frozen, dry, ferment) Greenhouse production important, esp. during winter (eg. to supply market with cucumbers, lettuce) Seafood mainly made in atlantic canada + bc; includes harvesting wild stocks + farming salmon, oysters, clams, lobsters + cultivating fish in fresh water. Others go thru less processing (eg. fresh fruits + veggies) than others (eg. Others go thru less processing (eg. fresh fruits + veggies) than others (eg. meat, milk) Meat + dairy products yielded the highest value to the canadian economy.

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