FOOD 2010 Lecture Notes - Lecture 3: Methyl Group, Diglyceride, Fetus

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

Document Summary

Study of food science requires an understanding of simple chemistry and the chemistry of main nutrients found in food. Carbs/fat/proteins contribute to nutrition and they also impart specific functionality in foods and can be used as food modifiers emulsifiers and texture enhancers. Micronutrients play an important functional and nutritional role in food products. Atoms are the smallest unit of an element that still show properties of the element. Atoms bond with other atoms in chemical bonds. Atoms consist of a nucleus containing protons (1 mass unit, +) and neutrons (1 mass unit, no charge) In its elemental state, the number of electrons of an atom = the number of protons = neutral. Electrons travel around the nuceleus at very high speeds travel in one of the possible energy levels known as shells, orbits/orbitals. Each level has a maximum number of electrons 2 in the first, eight in the second, and so on.