FNH 200 Lecture : Notes L1&L2.docx

• School: UBC
• Department: Food, Nutrition and Health
• Course: FNH 200
• Professor: Azita Madadi- Noei

Document Summary

Lesson 1: food science and canadian food system. Food science : the application of the principles of science, engineering and mathematics in order to study and acquire new knowledge on the physical, chemical and biochemical nature of foods- Studies the production, processing, preparing, evaluating and use of food, corresponding food technology :utilization, processing, preservation and storage of food. Grown local crops ( widespread in canada) But has the reach the same standard in canada. Imported food ( agricultureal commodities, finished food products and ingredienct) More than 50 % of people tend to prepare food at home instead of eating out. The fastest growing gategory: ready-to-drink tea/coffee ( cheap) New trends : focus on health concerns, environment, animal welfare and consumer acceptance of novel processes. Lesson 2: chemical and physical properties of food. Sugars( saccharides) for sweetening produce body and mouth feel.