Food Science
FOOD SCIENCE
Definition-
Study of food is a separate discipline.
Systematic study of nature of food materials & the scientific principles underlying their modification, preservation & spoilage is called as food science.
INTER RELATIONSHIP-
Foods are colloidal systems.
Physical conditions viz. temperature & pressure affect quality.
Organic compounds decompose & undergo various chemical reactions.
In processed foods, additives added also undergo further chemical changes.
Foods undergo chemical changes from production to consumption.
Reactions are based on laws of chemistry.
Many processes involve physical changes
Food science is related to food chemistry, food microbiology & food processing.
To understand this, the basic concepts of physics, chemistry, maths & biology are necessary, to be able to prepare, pack, store, & serve wholesome high quality products.
Food chemistry forms major part of food science &
Closely related to food microbiology.
Depending upon chemical composition of food different microbes can grow & cause changes
Changes may be planned & desirable or undesirable.
Food chemistry & food microbiology are related to food processing.
Time & temperature for food processing not only depends upon chemical composition of food but also on its microbial load & the type of packaging to be used.
IMPORTANCE
Food industry is a fast growing industry
Applies food science & technology to offer consumers a wide variety of fresh & processed foods
Capacity of food processing plants increased greatly.
Market flooded with commodities, superior in quality & available all year round .
Consumer has unlimited choice of meals all year round.
Growing demand for meals away from home: has made the problem of serving safe, attractive, nutritious & wholesome food critical & challenging.
Shift in focus from farm grown fresh foods: to partially or totally processed convenience foods.
These foods require little labor & time to
Definition-
Study of food is a separate discipline.
Systematic study of nature of food materials & the scientific principles underlying their modification, preservation & spoilage is called as food science.
INTER RELATIONSHIP-
Foods are colloidal systems.
Physical conditions viz. temperature & pressure affect quality.
Organic compounds decompose & undergo various chemical reactions.
In processed foods, additives added also undergo further chemical changes.
Foods undergo chemical changes from production to consumption.
Reactions are based on laws of chemistry.
Many processes involve physical changes
Food science is related to food chemistry, food microbiology & food processing.
To understand this, the basic concepts of physics, chemistry, maths & biology are necessary, to be able to prepare, pack, store, & serve wholesome high quality products.
Food chemistry forms major part of food science &
Closely related to food microbiology.
Depending upon chemical composition of food different microbes can grow & cause changes
Changes may be planned & desirable or undesirable.
Food chemistry & food microbiology are related to food processing.
Time & temperature for food processing not only depends upon chemical composition of food but also on its microbial load & the type of packaging to be used.
IMPORTANCE
Food industry is a fast growing industry
Applies food science & technology to offer consumers a wide variety of fresh & processed foods
Capacity of food processing plants increased greatly.
Market flooded with commodities, superior in quality & available all year round .
Consumer has unlimited choice of meals all year round.
Growing demand for meals away from home: has made the problem of serving safe, attractive, nutritious & wholesome food critical & challenging.
Shift in focus from farm grown fresh foods: to partially or totally processed convenience foods.
These foods require little labor & time to