Food Science Lecture Notes PDF

What is the food science? 3 Food science is a study concerned with all technical aspects of food, beginning with harvesting (plant sources) or slaughtering (animal sources), and ending with its cooking and consumption.  Some of the top...

What is the food science? 3 Food science is a study concerned with all technical aspects of food, beginning with harvesting (plant sources) or slaughtering (animal sources), and ending with its cooking and consumption.  Some of the topics addressed by Food Science 4 Food Chemistry: the study and analysis of food components to know the molecular composition of food and the involvement of these molecules in chemical reactions. Food Physics : the physical aspects of foods such as viscosity, and texture. Food Product Development: how products are formulated and processed for the market.  5 Food Safety: includes food contaminants, food poisoning, and the food safety laws for food additives and supplements. Food preservation: the causes and prevention of quality degradation. The importance of Food Science for dietitians 6 Clinical dietitians in their work create and manage meal programs for individuals and groups. Many clinical dietitians will specialize in dealing with a specific type of patient. Dietitians are also concerned with nutritional education and awareness.  7 Accordingly, clinical dietitians should be aware with food processing and preservation methods and their bad effects; food contaminants; food poisoning; food safety regulations; understand and use the nutrition facts label etc.  Course Objectives and Expected Learning Outcomes 8 At the end of the course you should be able to: 1. Know the different methods of food processing. 2. Aware with the concepts of fermentation technology and its importance for food production. 3. Mention the effects of processing methods of food on its components and properties. 4. Answer what are the attributes of food that should be analyzed to evaluate the effect of processing and preservation methods. Course Objectives and Expected Learning Outcomes 9 5)Know the principles of food preservation. 6)Explain the different types of food toxins and their causes. 7)Enumerate the microorganisms that cause food poisoning. 8)Understand and use the nutrition label. 9)Aware with food safety regulations