208-106 Introduction to Food Science

202-101 Chemistry for Land and Food Resources or 610-141 Chemistry.

Introduction to Food Science provides an overview of the course, introducing students to the make-up and structure of food and its importance in nutrition, health and well-being. Because food processing relies on an understanding of engineering principles, this subject will also provide a brief overview of the physical properties that influence changes in foods during handling, formulation, and processing. The content will include an overview of food components, additives and preservatives and their importance in nutrition, food safety and product quality; physical properties of foods; physics and engineering principles underlying processes used in the food.

On completion of this subject, students should be able to:

• recognise the chemical, physical and nutritional properties of major and minor food components;

• recognise the major food components in terms of chemical structure, reactivity and physical properties;

• describe the nature of foods and their interaction with food additives (coloring, flavoring, and functional ingredients);

• explain and apply the basic principles underlying the processes used in food preservation and processing; and

• understand the nature of unit operations used in the food industry.

Assignment of 1500 words (20%) and two 2-hour examinations (40% each).

• O R Fennema, Food Chemistry. 3rd edn, Marcel Dekker, Inc, 1996.