FOS 4202 Lecture Notes - Lecture 1: Food Science, Food Technology, Olive Oil
17 Nov 2016
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Document Summary
The scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products. The discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principle underlying food processing. The application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Nutrition examines the influence of food on health and disease. Food science studies the nature of foods and changes they go under various conditions of formulation, processing, packaging, and storage. Describe how food science and technology evolved. Refrigeration (first us patent in 1834, basic household necessity by mid-1930s) Give examples of job descriptions for food scientists. Studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations.
