Food Science - Food Chemistry

Food Science - Food Chemistry - Food Science October 13,...

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Food Science October 13, 2009 Theme- food on your plate Food science has four branches Food chemistry, food microbiology, food processing, food analysis (including sensory) Food chemistry is the oldest Deals with Chemical composition- what molecules and how much of them are present Structure of food chemicals-majority are organic and have complex structures Functionality of food chemicals- how these molecules behave-absorb light? We as consumers access functionality- is it good to eat? Do we like it? Reactions of the chemicals during storage, heating, freezing, drying, fermentation- molecules are rarely stable-since not stabel- will undergo chemical reactions- will cause change in function- will cause change in quality If you have fresh and processe food- does not have label Nutritive value is not something one person can assess, requires excessive and biological testing Frozen peas- boil them- viitamin c is gone Rely on experts to assess value Food chemicals- lipids/fat, sugars/carbohydrates, proteins, minerals/salts, vitamins,
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Food Science - Food Chemistry - Food Science October 13,...

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