FND 100 Study Guide - Quiz Guide: Hydrolysis, Carotenoid, Trypsin

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 100
• Professor: All

Document Summary

Biology (plant tissues [nutrient profile, quality], muscle foods [aps + muscle physiology], nutrition [absorption], diet & disease [preventative foods]) Chemistry (antioxidants, lipid oxidation [spoilage], non-enzymatic & enzymatic browning, food colours [natural or artificial], food ingredients & additives) *non-enzymatic browning involves heat, sugar & an amino source (ex: toasting, pan frying); develops odors & flavours. *reason why all food industries cant use natural food colours is because of ph effect on f/v pigments. Physics (food processing [heat transfer] & food safety, packaging techniques [passing gases/moisture], storage stability & shelf-life) Careers include: product development, quality/safety assurance, management, research, teaching foods & nutrition. Research includes: food chemistry & nutrition, food quality & sensory evaluation, functional foods & nutraceuticals, diet & health/disease. Similar to conventional foods; consumed as part of a regular diet. Have physiological benefits & reduce potential risk of chronic disease beyond nutritional functions (ex: vc in oj) ~ health-giving additives.