food science introduction Flashcards
what would a worls without food science look like
no way to keep food fresh,
nutrition would be a guessing game,
food would look and taste bad,
food would cost a lot more,
dinner would take all day to prepare,
food would be unsafe to eat,
not enough food for everyone
what is food science?
the discipline in which engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioation, the principles underlying food processing, and the imporvement of foods for the consuming public
what is bioproduct science?
the discipline to study the products beyond foods using biological activities as the means of processing
food chemisty
organic chemistry, biochemistry, physical chemistry
how do chemical reaction and natures affect the foods
food microbiology
food processing, food borne disease, food spoilage
how do microbes contribute to foods?
food engineering
engineering aspects of food production, operation of food processing
how foods behave in the processing and how to handle foods?
food packaging
protection, convenience, information delivery,
what are the proper materials and methods to keep foods longer?
food preservation
microbial and physical means, chemical means(additives)
how can we make foods available through the world
quality control and HACCP
consistency in safe food supply,
sensory evaluation,
how can we prevent the spoilage and supply consistent quality to consumers?
commodity sciences
combination of discipline to understand the nature of individual commodities - cereal science, meat science, dairy science, oil science, etc
nutrigenomics
study in the relation of foods to genetics
applied microbiology
control of pathogenic activities in food production,
enhancement of crop plants and domesticated animal activities,
food fermentation
genetic engineering
molecular breeding of industrial microbes for agricultural and food applications
fermentation technology
industrial fermentation for chemical production
