FOS 3042 Lecture Notes - Lecture 1: Food Science, Food Technology, Peanut Butter
16 May 2016
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Document Summary
How is food science and technology and interdisciplinary field of study: biotechnology. Enzymes used in cheese making are obtained through biotechnology. Use of living systems and organisms to make or modify a product: genomics. Identification of pathogens that may find their way into our food supply. Studies complete set of dna within a cell of an organism: biology. Knowledge of quality of plant food and plant physiology: toxicology. Used to detect safety of food additives. Concerned with study of adverse effects of chemicals on living organism: chemistry. Needed to determine food analysis, better food quality and extended shelf life: materials science. Discovery and design of new materials with an emphasis on solids. Understand how foods behave when we chew them. Helps develop effective packaging materials for food products: microbiology. Understanding spoilage or pathogenic organisms is critical to controlling them. Necessary for developing thermo processes for food safety: nutrition, physics/engineering.
