FOOD 2010 Chapter Notes - Chapter 1: Food Industry, Food Science, Food Microbiology

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

Document Summary

Food science is an applied science that takes principles from biology, chemistry, physics and mathematics and applies them to study the nature of food and food related problems. Food technology involves the development, processing, preservation, packaging and distribution of food. Major disciplines in food science: food chemistry examines the chemical composition and physical properties of foods. Functional properties of proteins, carbohydrates, lipids, water, vitamins, minerals, flavours, colours, enzymes. Chemistry of reactions occurring prior to and during processing as well as during storage. Qualitative and quantitative analysis of food compositions. Food toxicology: food microbiology examines the roll of microorganisms in food. Spoilage, fermentations, and prevention of food borne illness due to pathogenic microorganisms: food processing techniques for preparing and packaging to ensure food safety and consistency. Waste management, facility sanitation and quality control: food engineering application of physical and engineering principals to control unit operations in food processing. Process control and automation: food market factors.