FOOD 2010 Chapter Notes - Chapter 1: Emulsion, Food Engineering, Upton Sinclair
5 Apr 2016
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Document Summary
Food additives- include everything from colour stabilizers to anti-staling agent, emulsifiers and fat substitutes and preservatives. Food science- is the scientific study of raw food materials and their behaviour during formation, processing, packaging, storage and evaluation as consumer food products. Whereas, nutrition science is related to how the body used foods after we eat them to promote or maintain our health. Food science is multidisciplinary, and contains certain aspects of: Biology- food scientists must know how the edible tissue of these food sources (plant or animal) is organized on the cellular level. This is needed to understand what changes occur during processing, storage and cooking. Chemistry- elements exist in foods as combined structures forming characteristic proteins, cho, fats, vitamins, and minerals. Food scientists needs to know the molecular structure of these food components and to study the changes to them that might affect food quality.
