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INTRODUCTION TO FOOD

SCIENCE (FST3003)
DR. NORHASNIDA ZAWAWI
ROOM C3.24, FOOD 4
DEPARTMENT OF FOOD SCIENCE
FACULTY OF FOOD SCIENCE & TECHNOLOGY
UNIVERSITI PUTRA MALAYSIA
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HAVE YOU EVER
WONDERED?
If low fat cookies taste the
same as regular ones?
Or how the flavor of a new
food product is chosen?
Or why packaged ready-to-
eat cut fruit stays crisp and
does not turn brown?
HAVE YOU EVER
WONDERED?
Why fresh dodol tastes
different than the dodol
cooked 2 weeks earlier?
How the golden rice is being
produced?
Or why the flan that you
made yesterday was seeping
water?
Why burasak can last for 3
days at room temperature?
FOOD SCIENCE IS
- The study of the production, processing, preparation,
evaluation & utilization of food
- It is based on the sciences of chemistry, biology,
physics, & psychology
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GOALS OF FOOD SCIENCE
To develop new & better food products
To improve processing & storage techniques
To determine properties important in developing
and storing of safe, high-quality foods
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NUTRITION & NUTRIENTS
Nutrition: the scientific understanding of how
food is used in the body with the aim of providing
high nutritional value in foods
Nutrients: the substances found in food which
are needed for life & growth
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THE 6 LEADER NUTRIENTS
Macro-nutrients:
1. Carbohydrates
2. Protein
3. Fats
Micro-nutrients:
4. Vitamins
5. Minerals
6. Water
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FOOD SCIENCE VERSUS NUTRITION
Similarities:
- Both involve the study of
food
- Both focus on developing
an understanding of how
food is used in the
human body
Differences:
- Nutrition involves only 1
aspect of foods (using the
nutrients found in foods);
Food Science focuses on
production, processing,
preparation & evaluation
of foods as well
- Nutrition is more specific
& focused; Food Science is
more broad-based
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AREAS OF FOCUS IN FOOD SCIENCE
1. Food Production
- The creation of new species of plants &
animals by changing their genetic make-up for
greater variety, to improve nutrition, or to
improve resistance to disease (biotechnology)
- The study of food safety or toxicology for
human consumption
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2. Food Processing
- This involves taking food that has been
produced & puts it through steps to create the
final marketable results
- The focus may be on flavour, sensory
evaluation, packaging, or marketing
techniques
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3. Food Preparation
- This involves the development of preparation
instructions for home prepared products
time, temperature, & other factors like altitude
adjustments for baked products
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4. Evaluation of Food
- The work to refine a products taste, texture,
appearance, safety & other qualities to
improve product appeal
- It looks at a product before it hits the market
& determines how it needs to be improved to
be successful; the product is re-evaluated once
it hits the market
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5. Utilization of food
- This involves the search for new uses for food
products
- As growing consumer demands strains the
earths resources, getting the most from every
resource gains increased urgency
- Consider the broad uses for soybeans, corn
- Functional food
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