FNH 200- Midterm Exam Guide - Comprehensive Notes for the exam ( 44 pages long!)
11 Oct 2017
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Document Summary
Food science can be defined as the application of the principles of science, engineering and mathematics in order to study and acquire new knowledge on the physical, chemical and biochemical nature of foods. Food chemistry: deals with the composition, structure and properties of food, as well as the chemistry of changes that occur during processing. Food analysis: covers the principles and methods for quantitative physical and chemical analyses of food products and ingredients. These analyses are related to the standards and regulations for food processing. Food processing: covers the principles of food preservation and the general characteristics of raw food materials, processing factors that influence quality, packaging, waste management, good manufacturing practices, and sanitation procedures. : relates to the study and application of engineering concepts and unit operations used in food processing. Engineering principles include material and energy balances, thermodynamics, fluid flow, and heat and mass transfer.
