FOOD 2010 Lecture Notes - Mass Transfer, North American Free Trade Agreement, Quality Control
7 Jun 2018
School
Department
Course
Professor
What is food science and technology?
•Food science: an applied science that takes principles from the basic sciences (biology,
chemistry, physics, mathematics) 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
•Besides the basic sciences, food science has become an interdisciplinary mix that includes
the influences of the social sciences (such as psychology), agriculture, business, and the
health sciences. Nutrition, dietetics and culinary arts are closely associated with food science,
but these disciplines focus upon different aspects of food.
What are the major disciplines in food science?
!
1. Food chemistry examines the chemical composition and physical properties of foods.
◦Functional properties of proteins, carbohydrates, lipids, water, vitamins, minerals,
flavours, colours, enzymes
◦Chemistry of reactions occurring prior to and during processing
◦Chemistry of reactions occurring during storage
◦Qualitative and quantitative analysis of food composition (food analysis)
◦Physical behaviour of food
◦Food toxicology
2. Food microbiology examines the role of microorganisms in foods.
◦Food spoilage
◦Food fermentations
◦Prevention of food-borne illness due to pathogenic microorganisms
3. Food processing is concerned with techniques for preparing and packaging food to
ensure safety, wholesomeness, product consistency, and nutritional quality.
◦Preservation of quality during and after harvest of raw materials
◦Methods for food preservation
◦Product differentiation (e.g., making bread from water, flour and yeast)
find more resources at oneclass.com
find more resources at oneclass.com
◦Process control and automation
◦Food packaging
◦Waste management
◦Food facility sanitation
◦Quality control
4. Food engineering is concerned with applying physical and engineering principles to
control unit operations in food processing.
◦Mass transfer
◦Heat transfer and thermodynamics
◦Fluid flow dynamics
◦Mechanics
◦Process control and automation
Food chemistry, food microbiology, food processing and food engineering have traditionally
been considered as the major disciplines under the food science umbrella. Food scientists
recognize each discipline as a distinct field of study, yet the disciplines are interrelated. For
example, the chemistry of a food can have an impact upon the types of microorganisms that can
survive — which can influence decisions as to how to heat process, package, and store a food.
5. The study of food market factors has recently been considered as a food science
discipline." This field provides vital information to ensure marketability of food products.
◦Sensory evaluation
◦Communications
◦Food industry trends
◦Food laws and regulations
◦Consumer behaviour
Careers in food science
•From your readings in the course notes and the textbook thus far, it should be apparent that
food science is an interdisciplinary field that draws from a wide range of specialties. Therefore,
career options involving food science are varied.
•Figure 1.1 illustrates some potential career avenues within the food industry. Food scientists
work in various capacities in food manufacturing, government, academia, advocacy groups,
consulting, and product testing." The technical demands of the jobs vary, depending upon 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
!
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Nutrition, dietetics and culinary arts are closely associated with food science, but these disciplines focus upon different aspects of food. Food chemistry examines the chemical composition and physical properties of foods. Functional properties of proteins, carbohydrates, lipids, water, vitamins, minerals, Chemistry of reactions occurring prior to and during processing. Qualitative and quantitative analysis of food composition (food analysis) Food microbiology examines the role of microorganisms in foods. Prevention of food-borne illness due to pathogenic microorganisms. Food processing is concerned with techniques for preparing and packaging food to ensure safety, wholesomeness, product consistency, and nutritional quality. Preservation of quality during and after harvest of raw materials. Product differentiation (e. g. , making bread from water, our and yeast) Food engineering is concerned with applying physical and engineering principles to control unit operations in food processing. Food chemistry, food microbiology, food processing and food engineering have traditionally been considered as the major disciplines under the food science umbrella.
