FOOD 2010 Lecture Notes - Lecture 1: Food Science, Gross Domestic Product, Food Microbiology

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

Document Summary

What is food science and technology: multi-disciplinary field integrating and applying knowledge from chem, bio, biochem, microbio, economics and nutrition to preserve, package and distribute foods that are nutritious, affordable, desirable and safe to eat. Careers in food science: food analysis, food safety, food service, food law, toxicology, packaging, nutrition, ma(cid:374)y (cid:373)ore , a college diploma or university degree in food science not a prerequisite it can enhance your skill. Who are the stakeholders in the food industry: producers, processors, distributors, retail, consumers, food service, we are all stakeholders in some sense. What is the economic and social impact of the agri-food industry: agricultural and food industries are large contributors to the gross domestic product, national tax revenues and employment. Global food issues: non-industrialized countries where food in society and economy differs from what is seen in canada, food security refers to assured access to enough food at all times for an active and healthy life.