ch. 1 - FSTC 201 Ch. 1 5/29/07 Additives: nonfood...

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FSTC 201 Ch. 1 5/29/07 Additives: nonfood substances that are formulated into manufactured foods as processing aids Food Science: the scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products Food technology: the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food Nutrition: the nutrients and other substances in food, their action, interaction, and balance in relation to health and disease, and the processes by which the organism (body) ingests, digests, absorbs, transports, utilizes and excretes food substances Food processing technology: raw (animal or plant ) food ingredients are converted into specific foods for consumption Adulteration: adding cheap bulk ingredients to foods (done by wholesalers in the 1800s) Quality assurance: sample and check raw products to see if they are fresh and
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This note was uploaded on 03/26/2008 for the course FSTC 201 taught by Professor Murano during the Summer '08 term at Texas A&M.

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ch. 1 - FSTC 201 Ch. 1 5/29/07 Additives: nonfood...

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