FNH 200 Chapter Notes - Chapter 1: Food Microbiology, Food Science, Food Engineering

• School: UBC
• Department: Food, Nutrition and Health
• Course: FNH 200
• Professor: Azita Madadi- Noei

Document Summary

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 (related to the standards and regulations for food processing) 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) Unprocessed foodstuffs (fruit, vegetables, cereal grains, oilseeds, animals, fowl) produced by farmers (primary agricultural production) Fish (fin fish, molluscs, crustaceans) harvested from the wild of raised on fish farms. Note: also imported for sale or processing in canada.