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Page 1: 1. Introduction

Essential of Food Science

and Preservation

(NF 177)

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Instructor:

Dr. Anas Al-Nabulsi

[email protected]

• Office hours: 11:45 - 12:45

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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.

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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 .

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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.

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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%

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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

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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.

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Basic Sciences ...

• Chemistry• Biochemistry• Microbiology• Nutrition• Engineering• Marketing• Economics

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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.

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Physical Properties

• Firmness• Texture• Viscosity• Melting point• Boiling Point

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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.

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Chemical Properties• Sugar• Acid• pH• Protein

• Fat• Moisture• Carbohydrates• Micronutrients

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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.

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Biochemical Properties

• Enzyme activity• Oxidative reactions• Degradation reactions

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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.

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Preservation of Foods

• Refrigeration• Freezing• Dehydration• Canning• Pickling• Fermentation

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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.

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Processing of Foods

• Washing• Peeling• Cutting• Blanching• Grinding• Extruding• Heating

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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.

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Packaging of Foods

• Bags• Boxes• Cans• Jars• Pouches• Cartons

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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.

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Distribution of Foods

• Fresh• Frozen• Dehydrated• Canned


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