Introduction to food science and processing

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 1 : Introduction to Food Science and Processing

Introduction to food science and processing

Man’s basic drive for food is to satisfy hunger. Food is built in to the physical, economic, psychological, intellectual and social life of man. It is a part of his culture.

When consumed, foods undergo digestive and other changes to supply the body it’s requirements. After production and before consumption, foods are subjected to numerous physical, chemical, microbial or parasitic factors which may cause their spoilage or cause disease when consumed. To prevent this and to prepare food for immediate or future use, it requires processing, preservation and storage. Food for consumption should have proper appearance, colour, juiciness, texture, odour and taste.

Food is essential for growth, maintenance, repair and reproduction. It gives protection against various diseases.

Foods are composed of different kinds of nutrients (> to hundreds). Six general kinds of nutrients found in foods are: Carbohydrates, proteins, fats, minerals, vitamins and water. In addition foods contain enzymes which function as catalysts in chemical reaction, coloring material and flavor compounds.
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Last modified: Monday, 5 December 2011, 6:37 AM