FNH 200 Study Guide - Midterm Guide: Thickening Agent, Stevia Rebaudiana, Apple Sauce
9 Feb 2016
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Document Summary
Food science: application of the principles of science, engineering & mathematics in order to study and acquire new knowledge on the physical, chemical & biochemical nature of foods. Food technology: use info from fs & apply approp tech to ensure q and safety of food. Chemistry: composition, structure and properties food as well chem of changes that occur during processing. Food analysis: covers the principles and methods for quantitative physical. & chem analyses of food products and ingredients. These analyses are related to the standards and regulations for food processing. Food microbiology: study of microbial ecology in relation to food, the effect of environment on food spoilage & food manufacture, the physical, chemical. & biological destruction of microorganisms in food, the microbiological examination of food stuffs, and public health and sanitation microbiology. Food processing: principles of food preservation & the general characteristics of raw food materials, processing factors that influence quality, packaging, waste management, good manufacturing practices, and sanitation procedures.
