FNH 200 Study Guide - Comprehensive Final Exam Guide - Fat, Yogurt, Protein
20 Nov 2018
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Document Summary
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. From the information gathered by food science, the corresponding technologies can be applied to the utilization, processing, preservation and storage of food. Food chemistry deals with the composition, structure and properties of food, as well as the chemistry of changes that occur during processing. 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. Engineering principles include material and energy balances, thermodynamics, fluid flow, and heat and mass transfer.
