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Essential of Food Science and Preservation (NF 177)

Instructor: Dr. Anas Al-Nabulsi anas_nabulsi@just.edu.jo Office hours: 11:45 - 12:45

DescriptionFood composition, food spoilage, foodborne illness, food processing and preservation, biopreservation methods will be introduced to students as well as food quality and sensory quality.

Expected learning outcomes:Upon successful completion of this course the student will be familiar with: The major food constituents and their significance to human. Understand advantages and disadvantages of different food preservation methods and their implications to food safety and food quality .

Required text book Murano, P. S. (2003). Understanding Food Science and Technology. Belmont, CA: Thomson/Wadsworth Potter, N.N,&Hotchkiss, J.H.(1998). Food Science. Fifth edition. Chapman &Hall, NY. Shewfelt, R. L. (2009). Introducing Food Science. NY. CRC press.

Grading:

The final grade will be based on fulfilling the following course requirements: Exam I 30% Wednseday, June, 27th, 2012

Exam II 30% Teusday, July, 17th, 2012 Final exam 40% 100%

In the United States - 76 million foodborne illnesses - 325,000 hospitalized - 5,000 people died - Cost US $35 billion dollars medical costs and lost productivity

What is Food ScienceThe application of the basic sciences and engineering to study the: physical chemical biochemical nature of foods and the principles of food processing.

Basic Sciences ... Chemistry Biochemistry Microbiology Nutrition Engineering Marketing Economics

Food Science Defined the application of the basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing.

Physical Properties Firmness Texture Viscosity Melting point Boiling Point

Food Science Defined the application of the basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing.

Chemical Properties Sugar Acid pH Protein Fat Moisture Carbohydrates Micronutrients

Food Science Defined the application of the basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing.

Biochemical Properties Enzyme activity Oxidative reactions Degradation reactions

Food Technology Defined the application of knowledge generated by food science in the selection, preservation, processing, packaging and distribution of foods as it affects the consumption of safe, nutritious and wholesome food.

Preservation of Foods Refrigeration Freezing Dehydration Canning Pickling Fermentation

Food Technology Defined the application of knowledge generated by food science in the selection, preservation, processing, packaging and distribution of foods as it affects the consumption of safe, nutritious and wholesome food.

Processing of Foods Washing Peeling Cutting Blanching Grinding Extruding Heating

Food Technology Defined the application of knowledge generated by food science in the selection, preservation, processing, packaging and distribution of foods as it affects the consumption of safe, nutritious and wholesome food.

Packaging of Foods Bags Boxes Cans Jars Pouches Cartons

Food Technology Defined the application of knowledge generated by food science in the selection, preservation, processing, packaging and distribution of foods as it affects the consumption of safe, nutritious and wholesome food.

Distribution of Foods Fresh Frozen Dehydrated Canned

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