1. a) Appreciate the course, in general..
Lecture LOs
a) Appreciate the course, in general..
b) Get some ideas what the course is all about.
Objectives of this chapter 1
Understand the scope (of food science and tech: FST).
Distinguish Science vs Nutrition; appreciate FS as interdisciplinary field.
Know FS and industry history.
List major classes of food components (to be covered in following chapters).
Appreciate scope of work as technologist and its typical job requirements.

3. Orientation-week 1

4. Week 2 and beyond

5. 1

7. What gives colour to the yellow alkaline noodles?

8. Left to Right: Very dilute Bilberry, Bilberry adjusted to pH>10,
Fake Bilberry adjusted to pH>10, and Fake very dilute Bilberry

9. Is tea nutritious?

11. Safe to consume?
EXPIRED

12. IMK 103 Course objective
To provide general overview of food science and technology. To discuss the future roles of food technologist, development and innovations in food science and technology.
Specific learning outcomes of the course (my part)
Define food science and technology and identify significant historical milestones and recent innovations in the development of food technologies
Describe major food components and the chemical basis for the transformation occurring in food.

13. What did/do they look for in a food?
Why did/do they eat?
What did/do they look for in a food?
Progress

14. Food science
Scientific study of raw food materials and their behavior during formulation, processing, packaging, storage and evaluation as consumer food products.
i.e. it is concerned with all quality and safety aspects of foods before a person consumes them.
As a field, FST deal with the following aspects of agricultural, avian, mammalian and marine food materials;
Food processing and manufacture/food preservation and packaging/food wholesomeness and safety/food quality evaluation/food distribution/consumer food preparation and use.

15. IFT definition of 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.
IFT identifies Food Technology as
“the application of food science to the selection, preservation, processing, packaging, distribution and use of safe, nutritious and wholesome foods”
IFT identifies Food manufacturing as
“the mass production of food products from raw animal and plant materials utilizing the principles of food technology”

16. Food science
Nutrition (American medical association)
Deal with food manipulations and their consequences on the food components themselves.
Nutrients and *other substances in food: “
their action, interaction and balance in relation to health and diseases, and the processes by which the body ingests, digests, absorbs, transports, utilizes and excretes food substances”
Deal with consequences the food components have upon the human who consume them.
*What are “other substances”
FS overlaps with nutrition, and other knowledge areas too:
Biology, Chemistry, Engineering and Physics.
Thus FS is not a traditional scientific discipline, but an interdisciplinary
field of study.

17. Microbiology Biology Chemistry Physics Nutrition Engineering
Living organism can contaminate, creating
Varieties of undesirable/desirable consequences
(harmful-detrimental-useful)
Biology
Chemistry
Food science
Living things & their
Life-sustaining system
food are derived from
Living things!
(postharvest, food
groups or commodities)
Substances in food are
Made up of atoms &
Molecules.
Changes in these
Molecules, affect quality.
Physics
Nutrition
Food is made up of matter.
Any conditions that cause changes in certain physical state (e.g. melting
Of fat in chocolate) can affect
Quality. Microwave and irradiation
Are the application of physics.
Final impact on
Human.
Engineering
Momentum, heat and mass transfer
(in many unit operations) during processing.

18. Which one is more stable?
Chemistry