FOOD 2010 Chapter 1-2: Unit 1 Notes
14 Aug 2015
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Document Summary
Chapter 1: introduction to food science and technology (pages 1-14) Our optimal physical and mental functioning depends upon the nutritional quality, safety, and balance of the foods we eat. Technology allows us to stager the variety of food available by adding numerous nonfood substances that are formulated as processing aids. Food additives- colour stabilizers, anti-staging agents, emulsifies, preservatives. Food science- the scientific study of raw food materials and their behaviour during formulation, processing, packaging, storage, and evaluation as consumer food products. Food science is concerned with all quality and safety aspects of foods before a person consumes them vs. Nutrition is related to how the body used food after we eat them to promote and maintain our health. 6 aspects of the field of food science. Ift (institute of food technologists) identifies food technology as the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutrition, and wholesome food.
