Introduction to Food Science and Techn…
https://www.slideshare.net/RoshinaRabail/introduction-to-food-science-and-technology-101
2. Food science is the application of the basic sciences and engineering to study the fundamental physical, chemical, biochemical nature of foods and the principals of processing. Food is any substance that, when ingested, usually will supply nutrients that nourish the body. Nutrients are the constituents of food i.e. Carbohydrates, Proteins, Lipids, Vitamins, Minerals and Water. Processing involves any operation that... Food science is the application of the basic sciences and engineering to study the fundamental physical, chemical, biochemical nature of foods and the principals of processing. Food is any substance that, when ingested, usually will supply nutrients that nourish the body. Nutrients are the constituents of food i.e. Carbohydrates, Proteins, Lipids, Vitamins, Minerals and Water. Processing involves any operation that will alter the value of food in order to enhance: shelf life, consumer acceptance and nutrient load. Ingredient functions and interactions Product standards and sensory evaluation Equipment and utensils Storage standards Sanitation and safety Nutrient composition and retention The basic principles of chemistry, organic chemistry, biochemistry, microbiology, and physics through the study of food production, processing, preservation, and packaging. Understanding the physical, chemical and biological structure of food, then applying that knowledge to develop safe, nutritious and sustainable food products. 1. What is Caramelization? The main carbohydrates in foods are sugar and starch! ... 2. Coagulation – “what is done cannot be undone” ...
Food science is the application of the basic sciences and engineering to study the fundamental physical, chemical, biochemical nature of foods and the principals of processing.
Food is any substance that, when ingested, usually will supply nutrients that nourish the body.
Nutrients are the constituents of food i.e. Carbohydrates, Proteins, Lipids, Vitamins, Minerals and Water.
Processing involves any operation that will alter the value of food in order to enhance: shelf life, consumer acceptance and nutrient load.
Ingredient functions and interactions
Product standards and sensory evaluation
Equipment and utensils
Storage standards
Sanitation and safety
Nutrient composition and retention
The basic principles of chemistry, organic chemistry, biochemistry, microbiology, and physics through the study of food production, processing, preservation, and packaging.
Understanding the physical, chemical and biological structure of food, then applying that knowledge to develop safe, nutritious and sustainable food products.
1. What is Caramelization? The main carbohydrates in foods are sugar and starch! ...
2. Coagulation – “what is done cannot be undone” ...
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