[FND 100] - Final Exam Guide - Everything you need to know! (123 pages long)

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

Document Summary

A combination of biology (plant tissues, muscle foods, nutrition, diet and disease), chemistry (antioxidants, oxidation, nonenzymatic/enzymatic browning, food colours and additives) and physics (food processing, food safety, packaging techniques, storage stability and shelf-life) Nonenzymatic browning: rxn of variety of sugar w/amino source key: heat - toasting english muffin vs. enzymatic browning: cut into it and expose the tissue oxidation - sliced apple turning brown. Food science careers: product development, quality assurance, management, research, teaching. Food science research: chemistry & nutrition, quality & sensory evaluations, diet & health/disease. Functional foods super foods (e. g. , blueberries and antioxidants, flaxseeds) reduce risks of osteoporosis, heart disease, diabetes, cancer consumed as part of regular diet, similar in appearance to conventional foods. Demonstrated physiological benefits, reduces risk of chronic disease beyond nutritional functions. Bioactive compounds casein phosphopeptides dairy enhance mineral absorption from food. Polyunsaturated oils fish and flax oil, omega 3 and long chain amino brain function.