FOOD 2010- Final Exam Guide - Comprehensive Notes for the exam ( 72 pages long!)

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

Document Summary

Food is an important part of our every day lives. Food science is a multidisciplinary field integrating and applying knowledge from chemistry, biology, biochem, microbiology, economics and nutrition. Food is a global commodity due to processing, communication, transportation, and import/export laws. Explain the role of industry in food science. Discuss the issues of food at local, national, and international levels. Food science is an applied science that takes principles from the basic sciences and applies them to study the nature of foods, and to solve food related problems. Food technology is concerned with the development, processing, preservation, packing and distribution of safe, nutritious, and appealing food. Food microbiology examines the role of microorganisms in foods: food spoilage, food fermentations, prevention of food borne illness due to pathogenic microorganisms. Food engineering is concerned with applying physical and engineering principles to control unit operations in food processing: mass transfer, heat transfer and thermodynamics, fluid flow dynamics, mechanics, process control and automation.