Food Science PDF

Consumer health can be defined in terms of what people consume to be healthy. We consume food to give us nutrients for growth, sustenance, and replacement of worn-out tissues. FOOD TERMINOLOGY Food - is that which nourishes the body. Food may also be defined as anything ingested to meet the needs f...

Consumer health can be defined in terms of what people consume to be healthy. We consume food to give us nutrients for growth, sustenance, and replacement of worn-out tissues. FOOD TERMINOLOGY Food - is that which nourishes the body. Food may also be defined as anything ingested to meet the needs for energy, building, regulation, and protection of the body. Nutrition - includes everything that happens to food from when it is eaten until it is used for various bodily functions. Adequate, optimum, and good nutrition - are expressions used to indicate that the supply of the essential nutrients is correct in amount and proportion. Nutritional status - is the state of our body as a result of the foods consumed and their use by the body. Health is the 'state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity. Malnutrition is an undesirable kind of nutrition that leads to ill health. It results from a lack, excess, or imbalance of nutrients in the diet. It includes undernutrition and overnutrition. FOOD SCIENCE Food science is the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles 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. A Food Scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, Food Scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations This study involves knowledge about: The nature of food and its composition. Its behavior changes to different conditions (processing, preservation, storage). Causes of spoilage  Principles of processing and preservation methods. Improvement in food quality (attractive, safe, nutritious) Food Science emerged as a discipline in the early 1950's. Broad discipline that holds many specializations: Food Engineering/ Technology- engineering concepts start from the selection of raw food to its processing & preservation Food Microbiology- microbial ecology related to food, food spoilage Food and Nutrition- basic composition, structure, properties, effects of general health The terms Food Science and Food Technology are often used synonymously. Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Food Science and Technology is the application of physics, chemistry, microbiology, engineering, and nutrition to the handling, processing, and storage of food. Core areas in Foot Science: Food Chemistry/Nutrition Food Engineering/Technology Food Microbiology Sensory Science Food Processing & Packaging Food Safety & Defence Product development Education & Careers Public Policy & regulation Sustainability Career Opportunities Who can you work for??? Food Processors/ Food Industry Research Institutes Academia/Teaching Institutes Self-employed/Consultant Government/Non-government organizations Foodservice organizations Testing laboratory Relationship with other disciplines Many disciplines from basic applied sciences are involved primarily in two different ways in the applications of Food Science. Scientific- involving physics, chemistry, biology & microbiology. Technological- involving engineering, processing, manufacturing, packaging distribution, etc. Major contributions of other disciplines in Food Science: Physics- Selection of raw & processed food materials, Food pH, humidity, moisture contents, Food handling, packaging transportation equipment Heating, cooling & evaporation of food material. Chemistry- Chemical & biochemical nature of food Chemical reactions of metabolism, spoilage && processing Food Analysis procedures Engineering- Conversion of raw products into finished ones Developing, processing, packaging, and storing equipment and machinery Biology- Botany, plant pathology & genetics are involved in the breeding of new varieties Entomology, parasitology & zoology are involved in the growth of healthy plants and animals Human physiology is involved in understanding how food gets metabolized inside the body Microbiology- limiting food spoilage issues introducing beneficial cultures to develop products like yogurt, leavened bread, cheese, pickles, sausages, etc. Processing techniques ie. Pasteurization, sterilization, irradiation. Computer Science- Involved in computing, calculating, recording and