[go: up one dir, main page]
Scribd
Upload
10 views1 page

Food Science Notes

Food Science encompasses the study of food's physical, biological, and chemical properties, focusing on safety, quality, and innovation in food processing and preservation. Key components of food include carbohydrates, proteins, fats, vitamins, minerals, and water, while food microbiology addresses beneficial and harmful microorganisms. Current trends in food science include functional foods, plant-based options, and sustainable practices, emphasizing its importance for global health and food security.

Uploaded by

syedbilal2315
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
10 views1 page

Food Science Notes

Food Science encompasses the study of food's physical, biological, and chemical properties, focusing on safety, quality, and innovation in food processing and preservation. Key components of food include carbohydrates, proteins, fats, vitamins, minerals, and water, while food microbiology addresses beneficial and harmful microorganisms. Current trends in food science include functional foods, plant-based options, and sustainable practices, emphasizing its importance for global health and food security.

Uploaded by

syedbilal2315
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

Introduction to Food Science

Food Science is the study of the physical, biological, and chemical makeup of food and the
concepts underlying food processing and preservation. Importance: - Ensures food safety and
quality. - Develops new food products. - Reduces food spoilage and waste. - Improves nutritional
value. - Meets consumer demands and global food security. Branches: - Food Chemistry - Food
Microbiology - Food Engineering - Food Processing & Preservation - Food Nutrition - Food Safety &
Quality Control

Food Composition

Main Components: 1. Carbohydrates – main energy source. 2. Proteins – building blocks of tissues.
3. Fats – concentrated energy, insulation. 4. Vitamins & Minerals – essential micronutrients. 5.
Water – solvent, regulator, transporter. Food Additives: - Preservatives, emulsifiers, stabilizers,
flavor enhancers.

Food Microbiology

Role of Microorganisms: - Beneficial: fermentation (bread, yogurt, cheese). - Spoilage: molds, sour
milk. - Pathogenic: Salmonella, E. coli. Foodborne Illnesses: - Examples: food poisoning, diarrhea,
cholera. - Prevention: cooking, hygiene, refrigeration. HACCP Principles: - Hazard analysis, control
points, monitoring, corrective actions, verification, records.

Food Processing & Preservation

Reasons: - Increase shelf life, improve safety, enhance flavor, provide convenience, add value.
Methods: - Thermal: pasteurization, sterilization, blanching. - Cold: refrigeration, freezing. - Drying:
sun, spray, freeze drying. - Fermentation: cheese, yogurt, pickles. - Irradiation: kills microbes. -
Chemical: salt, sugar, vinegar. Modern Technologies: - High Pressure Processing (HPP), MAP,
nanotechnology.

Food Quality, Nutrition & Future Trends

Factors of Quality: - Sensory attributes, nutrition, safety, shelf stability. Food Laws: - FSSAI, FDA,
Codex Alimentarius. Nutrition & Health: - Balanced diet: carbs, proteins, fats, vitamins, minerals. -
Malnutrition: undernutrition & overnutrition. Trends: - Functional foods, plant-based meats,
sustainable packaging, personalized nutrition, food fortification. Conclusion: Food Science is
essential for global health, safety, and innovation.

You might also like