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INTRODUCTION TO FOOD SCIENCE

Basic culinary arts

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INTRODUCTION TO FOOD SCIENCE

FOOD SCIENCE• The Institute of Food

Technologies defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".

• The study of the chemical, physical and microbiological nature of foods and any transformation the food undergoes as reflected in its characteristics and properties.

What is Food?

• Any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to produce energy, maintain life, or stimulate growth.

Branches of food science

Food technology•is a branch of food science that deals with the production processes that make foods.

Food Chemistry

•the study of chemical processes and interactions of all biological and non-biological components of foods.

FOOD MICROBIOLOGY

• the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage

Food Engineering

• multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries

• the industrial processes used to manufacture food

Food Processing or Manufacturing

• is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms.

Food Quality

• is the quality characteristics of food that is acceptable to consumers.

• Food is considered good to eat if it is nutritious, palatable, sanitary, digestible and economical.

Nutritional Quality

• Food are source of substance called nutrients which are responsible for the physiological rules of food to give energy, build and repair and regulate bodily processes.

Main Group of Nutrients:

• Water

• Protein

• Fats

• Carbohydrates

• Vitamins

• Minerals

Water•Water is essential for the

human body to function. The body cannot store water and must have fresh supplies every day to perform virtually every metabolic process.

Protein• are essential nutrients for the

human body.

• They are one of the building blocks of body tissue, and can also serve as a fuel source.

Fats• The body uses fat as a fuel source,

and fat is the major storage form of energy in the body.

Vitamins & Minerals•Vitamins and minerals make

people's bodies work properly. Although you get vitamins and minerals from the foods you eat every day, some foods have more vitamins and minerals than others.

Digestibility• the percentage of a foodstuff taken

into the digestive tract that is absorbed into the body ( according to the dictionary)

• This refers not only to the completeness of digestion and absorption but also the general feeling and after effect of eating.

Palatability Factors or eating qualities of food as judge by

human sense

Visual Perception

• This refers to the external characteristics of food as seen by the naked eye which includes size and shape, volume, texture and color.

• The mere sight of food may stimulate or dampen the appetite.

Odour detection• The nerves of the nose are sensitive

to volatile substances emitted by aromatic compounds in food characteristic smell of fresh us spoiled fish or burnt sugar.

• Odour is closely associated with taste and flavor

Taste stimuli•Taste sensations are attributed to chemical components of foods that stimulate taste buds.

Four basic taste sensations

•Sour

•Salty

•Sweet

•bitter

Tactile sensation•This sensory depends on the stimuli of the nerve endings on the mucous lining of the mouth and the skin.

example

• The softness of the fruits as held in the palm

• The taste of springiness of breads and velvetiness of sponge cake as felt in the mouth.

• Hot sensation of chilli pepper

Flavor• The sensory quality is a composite of odor taste,

mouth feel and sound the four sensory organs are: the eyes, nose, tongue and skin. The fifth sensory is the ear, the role of hearing is exemplified by the crunchiness of certain foods.

The temperature of food example acidity also affects flavor and saltiness becomes less pronounced in higher temperature and bitterness more easily directed in cooler temperature.

Physiological and Psychological Factors which differ among individual

•Age

•Allergy

• State of health

• Food habits

• Emotional conditions such as worry and anxiety