New_lect_1_FS101 - Welcome to FDSC 1101 Science Technology...

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Welcome to FDSC 1101 Science & Technology of Foods
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Introduction to Food Science Why Apply Science to Food? Define “Food Science” Examples Science & Food J.H. Hotchkiss Cornell University
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J. H. Hotchkiss B.S. Chemistry M.S. Food Chemistry Ph.D. Toxicology/Food Chemistry P.H.S. Fellow US FDA Experience with FDA, JECFA food safety committees. Cornell, Food Science, Toxicology
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Discussion Questions What is and is not food? What are the factors in food selection? What is the “Food System?” Why and how is science applied to foods? What do people in Food Science do? What are some major current issues?
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What is “Food?” Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. ...
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What is “Food?” Anything which, when taken into the body, serves to nourish or build up the tissues or to supply body heat.
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What is “Food?” Any raw, cooked or processed edible substance, beverage, ingredient, ice, or water used or intended for use or for sale in whole or in part for human consumption. (NYS statues)
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What is “Food?” Material, usually of plant or animal origin, that contains or consists of essential body nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life.
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What is “Food” Any substance that is or can be consumed by living organisms, especially by eating, in order to sustain life; Anything intended to supply energy or nourishment of an entity or idea; A foodstuff
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  • Fall '08
  • C.BATT
  • Nutrition, food Food safety Taste Food biotechnology Fermentation Engineering and Foods Nutrition & Health Product Development Career Paths

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