FOOD 2010 Chapter Notes -Caramel, Hydrogen Cyanide, Lactose Intolerance
7 Mar 2014
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Document Summary
The first chapter provides a general introduction to the major disciplines in food science. You will read about the scope of the work of food scientists and their educational training. Food science is truly multi-facetted and interdisciplinary as the following schematic illustrates: The textbook was written from an american perspective; therefore, there will be information that differs from canadian and international contexts. 2) are 2 examples of professional associations that promote food science. A similar professional association in canada is the canadian institute of food. There are links to these organizations in the web. Canada"s food guide for healthy eating differs slightly from the pyramid concept. At this point, we will not ask you to read the challenge! section which accompanies chapter 1. The articles are interesting, but they may be more relevant later as you learn about specific areas of food science. You will not be tested on material in chapter 1 of the textbook.
