Choosing Healthful Diets
Dennis D. Miller Cornell University
What is a healthful diet?
Meets requirements for energy, protein, dietary fiber, vitamins, and minerals Prevents chronic diseases Prevents overweight Allows people to achieve full pote
Welcome to FDSC 1101 Science & Technology of Foods
Introduction to Food Science
Why Apply Science to Food? Define Food Science Examples Science & Food
J.H. Hotchkiss Cornell University
J. H. Hotchkiss
B.S. Chemistry M.S. Food Chemistry Ph.D
Developing “New” Food Products
Why develop new foods?
Do we need new foods?
Where do ideas for new foods come from?
How many new foods are there?
How many foods last?
Who makes new foods?
What are the steps in making a new food?
Do we reall
Is it Safe to Eat? Assuring a Safe & Wholesome Food Supply
By Robert B. Gravani, Ph.D. Department of Food Science Cornell University Ithaca, NY 14850
Food Safety Issues
Global anxiety about AI BSE concerns Animal health & welf
Food Science 1101
What do Food Scientists do? Opportunities, Careers, & Jobs
By Robert B. Gravani, Professor Department of Food Science 11 Stocking Hall
Food Science 101
Perishability The Food System Food Processing What Food Scientists Do
Sensory Evaluation Methods
Harry T. Lawless Cornell University Institute of Food Science and Technology Ph: 607-255-7363 Fax: 607-254-4868 email: firstname.lastname@example.org
What is Sensory Evaluation?
y Sensory Evaluation: A scientific discipline used to evo
What is Sensory Evaluation? Sensory Evaluation: A scientific discipline used to evoke, measure, analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing. A set of measurement procedures A
Food Science 1101
World Food Crisis
What caused the recent sharp increases in food prices? What are the people in charge doing about it?
Factors that affect world food prices
Application of Biotechnology (Genetic Engineering) to Foods
Martin Wiedmann Department of Food Science Cornell University October 6, 2008 email@example.com
Headlines: Friday, September 19, 2008
Genetic engineering & genomics in food product developm