NFS386H1 Lecture 1: introduction
5 Jan 2019
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Document Summary
Food science: study of how to maintain food quality; from farm to fork . Food chemistry: how chemical composition of food affects quality: quality attributes of food, nutritional quality, nutrition: impact of food on human health, what are the physiological effects of food; beyond fork . Shelf-life, safety (chemical contaminant), taste (*big determinant, appearance, texture: physical structure of food, microstructure, amorphous - disordered arrangement of molecules. Polymers closely packed together, strong association, more solid. Polymer-to-polymer hydrogen-bonding: gel - liquid + continuous network (=polysaccharides + protein) of polymers. Emulsions - discrete particles dispersed in a continuous phase: o/w (oil in water emulsion, discrete particle = dispersed phase = oil. Emulsions are stabilized by emulsifier = polar head + non-polar tail. Polar end facing water, repulsive forces keep the oil droplet, cancels h- bonding: an emulsifying agent should reduce the surface tension (cohesive force) of water.
