FOOD 2010 Lecture 1: Unit 1

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

Document Summary

Food science: an applied science that takes principles from the basics sciences and applies them to study the nature of foods, and to solve food-related problems. Food technology: the development, processing, preservation, packaging and distribution of safe, nutritious and appealing food: aside from basic sciences, food science has become a mix including influences of the social sciences, agriculture, business and health science. !1: product differentiation (e. g. , making bread from water, flour and yeast) This field provides vital: sensory evaluation, communications, food industry trends, food laws and regulations, consumer behaviour. Food scientists work in various capacities in food manufacturing, government, academia, advocacy groups, consulting and product testing. The technical demands of jobs vary, depending on the type and size of the organization. Small to medium sized companies tend to require competency in a wider range of skills, while larger companies tend to provide opportunities for specialization in particular areas.