Food Science and Human Nutrition
Food Science Study Guide
Food Science- the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing
Food Technology- the application of food science to the selection, preservation, processing, packaging, distribution, and the use of safe, nutritious, and wholesome food
Aspects of Food Quality
-Appearance
-Size and shape -Color -Structure -Transparency or turbidity -Dullness or gloss -Wholeness or damage
-Texture
-Felt with fingers, palette, or teeth -Crunchy, crispy, chewy, creamy, tender -Loss of water, stale, thawed/freezing
-Flavor
-Nutritional Value -Provide energy -Carbohydrates, proteins, lipids, cell membranes
-Safety
-Harmful microbes, natural toxins, contaminants, additives, allergens
Water
-Abundant in all living things
-Impact on texture of foods -Crisp texture to fruits/veggies -Juiciness to meats -Chips, cereals, and crackers (lack of water is important)
-Bacteria: need water for growth
Food Processing Techniques:
-Increase shelf life and inhibit bacterial growth
-Freezing
-Drying
-Heating and cooling medium
Chemistry of Water:
-O-H bonds are covalent bonds, electrons shared
-Polar molecule: -Oxygen atoms attract electrons strongly than hydrogen bonds -Hydrogen: slight positive charge -Oxygen: slight negative charge
-Hydrogen bonds: weak bond between polar compounds
-Each water molecule can form 4 hydrogen bonds
-Water is a liquid rather than a gas at room temperature
Freezing:
-Water forms highly ordered crystalline structure -Volume increases, density increases
Phase Changes of Water: -Ice to water at 32 degrees (melting point) -Water to steam at 212 degrees (boiling point) -1 cal/g per C -Latent of fusion: 80 cal -Latent of vaporization: 540 cal -Large amounts of energy needed to heat water
Sublimination: frozen foods placed
Food Science- the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing
Food Technology- the application of food science to the selection, preservation, processing, packaging, distribution, and the use of safe, nutritious, and wholesome food
Aspects of Food Quality
-Appearance
-Size and shape -Color -Structure -Transparency or turbidity -Dullness or gloss -Wholeness or damage
-Texture
-Felt with fingers, palette, or teeth -Crunchy, crispy, chewy, creamy, tender -Loss of water, stale, thawed/freezing
-Flavor
-Nutritional Value -Provide energy -Carbohydrates, proteins, lipids, cell membranes
-Safety
-Harmful microbes, natural toxins, contaminants, additives, allergens
Water
-Abundant in all living things
-Impact on texture of foods -Crisp texture to fruits/veggies -Juiciness to meats -Chips, cereals, and crackers (lack of water is important)
-Bacteria: need water for growth
Food Processing Techniques:
-Increase shelf life and inhibit bacterial growth
-Freezing
-Drying
-Heating and cooling medium
Chemistry of Water:
-O-H bonds are covalent bonds, electrons shared
-Polar molecule: -Oxygen atoms attract electrons strongly than hydrogen bonds -Hydrogen: slight positive charge -Oxygen: slight negative charge
-Hydrogen bonds: weak bond between polar compounds
-Each water molecule can form 4 hydrogen bonds
-Water is a liquid rather than a gas at room temperature
Freezing:
-Water forms highly ordered crystalline structure -Volume increases, density increases
Phase Changes of Water: -Ice to water at 32 degrees (melting point) -Water to steam at 212 degrees (boiling point) -1 cal/g per C -Latent of fusion: 80 cal -Latent of vaporization: 540 cal -Large amounts of energy needed to heat water
Sublimination: frozen foods placed