FNH 200 Study Guide - Summer 2018, Comprehensive Midterm Notes - Canada, Milk, Food Preservation
12 Oct 2018
School
Department
Course
Professor
FNH 200
MIDTERM EXAM
STUDY GUIDE
Fall 2018
Summary of Lesson 1
- Food science studies the production, processing, preparing, evaluating and
use of food.
- Technological advancements have led to many "food science discoveries"
- Canada offers a vast and diverse food system
- The Canadian food industry has a strong impact on Canada's economy
- Consumers and consumer demands have a strong influence on the food
consumption trends
Closing thoughts
In conclusion, the food industry in Canada is a large industry that provides
employment for a substantial part of the workforce in Canada. The variety
of food products available in grocery stores or through food service outlets is
immense and is likely to grow in response to consumer demands and
changes in demographics, health, animal welfare and environmental concerns.
At this point it is important to recognize that while the amount and variety of
foods consumed in Canada are increasing, many people in other parts of
our world are unable to even secure enough nutritious food to maintain a healthy
lifestyle. It has been estimated that about 3/4 of the world population
live in lesser developed countries which are found mainly in Africa, Asia and South
and Central America. Most of the inhabitants of these countries
cannot get enough nutritious food to eat each day. Nutrients in short supply
include fat, protein, vitamins, minerals and clean, safe drinking water. It is
important to keep that thought in mind as you proceed through the course.
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FHN 200 - Chapter 1
1.1 What is the definition of Food Science?
Foods, as such, are complex systems subject to many forms of changes, including biochemical, nutritional, physical
and/or sensory changes. The multidisciplinary science known as food science is used to pull together the wide range of
knowledge that deals with food.
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 science is a broad
field that is composed of specializations in food microbiology, food chemistry, and food engineering. Food science also
involves the study of sensory properties of food, and therefore, the psychology of food choice.
Food Technology – the application of technologies to the utilization, processing, preservation and storage of food
Here is a brief explanation of the main components (sub-fields) of Food Science (adapted from Potter and Hotchkiss,
1995):
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 Microbiology: relates to the study of microbial ecology in relation to food, the effect of environment on food
spoilage and food manufacture, the physical, chemical, and biological destruction of microorganisms in food, the
microbiological examination of food stuffs, and public health and sanitation microbiology.
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.
Food Engineering: 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.
Are Food Science and Nutrition the same?
According to Murano (2003), "the difference between food science and nutrition is that nutrition deals with the effects of
foods in the person who consumes them, while food science is concerned with the study of the chemical, microbiological,
physical, and sensory properties of foods and their ingredients during processing, manufacture, and storage."
1.2 History of Food Science
Food science as a distinct discipline is quite new. However, many aspects of "food science" have existed for many
centuries. Products derived from food fermentation (biotechnology) have existed for thousands of years.
For example, there is evidence that people were fermenting beverages in Babylon circa 5000 BC, ancient Egypt circa
3000 BC, and pre-Hispanic Mexico circa 2000 BC. Today we know that fermentation not only contributes to a wide
variety of food products, but it also involves food processing and preservation.
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