FNH 200 Lecture Notes - Lecture 1: Food Science, Food Microbiology, Corn Syrup
9 Feb 2016
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Document Summary
In this lesson we will define the field of food science, and discuss the size and scope of the food industry in canada. We will take a look at food production, importation and distribution within canada. Apple production and processing will be discussed as an example of the conversion of an agricultural product into a variety of food products. Finally, we will monitor some food consumption patterns and trends which have occurred over the past 40 years. Foods, as such, are complex systems subject to many forms of changes, including biochemical, nutritional, physical and/or sensory changes. The multidisciplinaryscience known as food science is used to pull together the wide range of knowledge that deals with food. Food science can be defined as the application of the principles of science, engineering and mathematics in order to study and acquire new knowledge on the physical, chemical and biochemical nature of foods.
