FOOD 2010 Lecture Notes - Lecture 1: Food Science, Food Spoilage, Foodborne Illness

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

Document Summary

Unit 01: introduction to food science: define food science and technology, identify major disciplines encompassed in food science, explain the role of industry in food science, discuss the issues of food at local, national, and international levels. What is food science and technology: food science is 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 is concerned with the development, processing, preservation, packaging and distribution of safe, nutritious and appealing food. Major disciplines of food science: food chemistry examines the chemical composition and physical properties of foods. Functional properties of proteins, cho, lipids, water, vitamins, minerals, flavors, colors, enzymes. Chemistry of reactions occurring prior to and during processing. Qualitative and quantitative analysis of food composition (food analysis) Food toxicology: food microbiology examines the role of microorganisms in foods.