FOOD 2010 Final: Food 2010-exam review

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Food science: food 2010 final exam unit and chapter. Unit 1: introduction to food science and the food industry. Food science: is an appl)ed science, which takes principles from the basic sciences (cid:523)bio, chem, phys, math(cid:524) and applies them to the study of nature of foods, and to solve food related problems. Food technology: is concerned with the development, processing, preservation, packaging, and distribution of safe, nutritious, and appealing food. Food science has become an interdisciplinary mix, which includes influence of the social sciences, agriculture, business, and the health sciences. Nutrition, dietetics and culinary arts are closely associated but these disciplines focus on different aspects of food. Major disciplines in food sciences are: (cid:883)(cid:524) food chemistry: examines the chemical composition and physical properties of foods. Functional properties of proteins, carbs, lipids, water, vitamins, minerals, flavours, colours, enzymes. Chemistry of reactions occurring prior to and during processing. Qualitative and quantitative analysis of food composition (cid:523)food analysis(cid:524)