1. introduction

Essential of Food Science

and Preservation

(NF 177)

Instructor:

Dr. Anas Al-Nabulsi

anas_nabulsi@just.edu.jo

• Office hours: 11:45 - 12:45

Description

Food 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