lecture_1 - shift in power from manufacturers to retailers,...

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FOOD SCIENCE 4010 -- Lecture 1 Properties of Foods PRINCIPLES: The objectives of the food industry are to (1) extend shelf life; (2) increase variety of safe, wholesome and affordable foods in the diet; (3) provide and maintain necessary nutrients; and (4) make money for the company. Important recent trends in the food industry include (1) automation to reduce energy and labor expenses, (2) movement from quality control to quality management, (3) more proactive marketing to create demand for products, (4) a
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Unformatted text preview: shift in power from manufacturers to retailers, and (5) green manufacturing to reduce the carbon footprint of companies. Shelf life is defined as the time period a product can be expected to maintain a predetermined level of quality under specified storage conditions. (Shewfelt, 1985) Foods can be present in solid, liquid or gaseous form. The quality of cake batters, ice cream and shipped cream depends on ingredients and over-run....
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lecture_1 - shift in power from manufacturers to retailers,...

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