NU FS100 Lecture Notes - Lecture 3: Pascalization, Sofina, Coconut Water
17 Jan 2018
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Document Summary
Bunge canada: seasonings, breading, coatings: helps with the formulation of the product development. Blue flame kitchen: seasonal recipes and safety parameters. They will give the glimpse of the employment opportunities. 3 sciences foundation of food science: food chemistry, food microbiology, food engineering pet food and sales also part of agro food system. Cfai: food agency inspection & health canada (canada) Milk: vit d added (purchased from someone who produces it in the suitable form) Food scientist: processing, ways in which food is used in society. As a sense of belonging, we think of sharing food e. g. on weekend. Status: expensive, imported e. g. steak, certain vegetables and fruits. Self-definition: using fashion to define ourselves we use food products in the same way. Internal guidelines is a way of expressing ourselves. 10,000 food products introduced: we don"t see all. One year we buy a product and not buy it next year. Food trends and motivators highlighted in the textbook.
