Introduction to Food Science

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• Food science is an interdisciplinary field applying scientific principles to study food
• It incorporates biology, chemistry, and engineering
• Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food

Key Areas in Food Science

• Composition: Study of the substances that make up food, including water, carbohydrates, lipids, proteins, vitamins, and minerals
• Structure: Examination of the physical arrangement of food components; affects texture, appearance, and behavior during processing
• Properties: Includes sensory attributes (taste, smell, texture, appearance) and physicochemical properties (pH, water activity, viscosity)
• Reactions: Chemical and biochemical changes that occur during storage and processing

Food Chemistry

• Carbohydrates: Main source of energy; includes sugars, starches, and fibers. Impact food texture and sweetness
• Proteins: Essential for structure and function. Enzymes are proteins.
• Lipids: Fats and oils. Impact flavor, texture, and stability
• Water: Plays a vital role in food texture, microbial growth, and chemical reactions
• Vitamins and minerals: Micronutrients important for health

Food Microbiology

• Bacteria: Can be beneficial (fermentation) or harmful (spoilage, foodborne illness)
• Yeasts: Used in baking and brewing
• Molds: Can cause spoilage and produce toxins
• Viruses: Cause foodborne illnesses
• Important to understand factors affecting microbial growth

Food Processing and Preservation

• Heating: Destroys microorganisms and enzymes; includes pasteurization, sterilization, and cooking
• Cooling: Slows down microbial growth and enzymatic reactions; includes refrigeration and freezing
• Drying: Removes water to prevent microbial growth and enzymatic reactions
• Irradiation: Uses ionizing radiation to kill microorganisms and insects
• Fermentation: Uses beneficial microorganisms to produce desirable changes in food
• Packaging reduces spoilage, protects against contamination, and facilitates distribution

Food Engineering

• Unit operations: Common steps in food processing, such as heating, cooling, drying, mixing, and separation
• Heat transfer: Movement of heat within and between food and its surroundings
• Mass transfer: Movement of substances within and between food and its surroundings
• Fluid flow: Behavior of liquids and gases in food processing
• Automation: Using mechanical and electronic systems to control food processing operations increases efficiency and consistency

Sensory Evaluation

• Sensory attributes: Taste, smell, texture, appearance, and sound
• Sensory tests: Used to measure consumer preferences and detect differences between food products
• Triangle test: Determines if a panelist can distinguish between two samples
• Hedonic scale: Measures consumer liking of a product
• Descriptive analysis: Describes the specific sensory attributes of a product

Food Safety and Quality

• Foodborne illnesses: Caused by consuming contaminated food
• Hazard Analysis and Critical Control Points (HACCP): A systematic approach to identifying, evaluating, and controlling food safety hazards
• Quality control: Ensuring that food products meet established standards for safety, quality, and consistency
• Sanitation: Maintaining a clean and hygienic environment to prevent food contamination

Novel and Emerging Technologies

• High-Pressure Processing (HPP): Uses high pressure to inactivate microorganisms and enzymes
• Pulsed Electric Field (PEF): Uses short bursts of electricity to kill microorganisms
• Ohmic Heating: Uses electric current to heat food quickly and evenly
• Nanotechnology: Using materials at the nanoscale to improve food properties and packaging
• 3D Printing: Allows for customization of food products based on nutritional needs and preferences