Summary
Introduction to Food Technology
Food technology is applied science of natural science (chemistry, biology, physic,
math). In food technology we will understand reactions (chemical, biological physical,
biochemistry,etc) occurring in food, raw materials, processing and storing.
We studied food technology because food is the first of the essentials of life (we can’t
live without food). Food is the rights of all human beings are to be free from hunger, food
insecurity and malnutrition. Food industry is the 2 nd world’s largest industry. And last food
identifies who we are.
Engineering is the applied of science of acquiring and applying knowledge to design,
analysis, and construct works for practical purposes. Technology is a board concept that
deals with a species usage and knowledge of tools and crafts, how it effects a species ability
to control and adapt to it’s environment. Food science is a coherent and systematic body of
knowledge and under the various conditions to which they may subject. Food technology is
application of food science to practical treatment of food materials so as to convert them into
food products of the kind, quality and stability, and so packaged and distributed, as to meet
the needs of consumers for safe, wholesome, nutritious, and attractive foods.
The main areas of food science and technology are food chemistry and biochemistry,
food process engineering, and last food microbiology.
Food Chemistry
Food chemistry and biochemistry is applied science that combines most of the
subdiciplines of traditional chemistry (organic, inorganic, physical chemistry). It emphasize
the principles of chemical components of food, both macro (water, carbohydrates, protein,
lipids and enzymes) and micro (vitamins, minerals, pigments, flavour, and the toxic
components from food etc). in these fields we study about structures, compotitions, and
chemical reactions.
Food chemistry defines the compotition of the food and properties of the food. And to
understand the chemical changes undergone during production, storage, and consumption.
We study food chemistry because food chemistry is one of the foundation that
support the development of food technology. And to assure the quality of food and develop
new products.
To study food chemistry we have to understand primary compound in the food such
as proteins, carbohydrates, and lipids.
Chemical reactions can cause changes in textures, flavour, colour, and nutritive
value. For ex in texture loss of solubility, water holding capacity. In flavour develop of
rancidity crackers. In colour, darkening and bleaching and in nutritive value loss degradation
or altered bioavailability of proteins, lipids, vitamins, and minerals.
Introduction to Food Technology
Food technology is applied science of natural science (chemistry, biology, physic,
math). In food technology we will understand reactions (chemical, biological physical,
biochemistry,etc) occurring in food, raw materials, processing and storing.
We studied food technology because food is the first of the essentials of life (we can’t
live without food). Food is the rights of all human beings are to be free from hunger, food
insecurity and malnutrition. Food industry is the 2 nd world’s largest industry. And last food
identifies who we are.
Engineering is the applied of science of acquiring and applying knowledge to design,
analysis, and construct works for practical purposes. Technology is a board concept that
deals with a species usage and knowledge of tools and crafts, how it effects a species ability
to control and adapt to it’s environment. Food science is a coherent and systematic body of
knowledge and under the various conditions to which they may subject. Food technology is
application of food science to practical treatment of food materials so as to convert them into
food products of the kind, quality and stability, and so packaged and distributed, as to meet
the needs of consumers for safe, wholesome, nutritious, and attractive foods.
The main areas of food science and technology are food chemistry and biochemistry,
food process engineering, and last food microbiology.
Food Chemistry
Food chemistry and biochemistry is applied science that combines most of the
subdiciplines of traditional chemistry (organic, inorganic, physical chemistry). It emphasize
the principles of chemical components of food, both macro (water, carbohydrates, protein,
lipids and enzymes) and micro (vitamins, minerals, pigments, flavour, and the toxic
components from food etc). in these fields we study about structures, compotitions, and
chemical reactions.
Food chemistry defines the compotition of the food and properties of the food. And to
understand the chemical changes undergone during production, storage, and consumption.
We study food chemistry because food chemistry is one of the foundation that
support the development of food technology. And to assure the quality of food and develop
new products.
To study food chemistry we have to understand primary compound in the food such
as proteins, carbohydrates, and lipids.
Chemical reactions can cause changes in textures, flavour, colour, and nutritive
value. For ex in texture loss of solubility, water holding capacity. In flavour develop of
rancidity crackers. In colour, darkening and bleaching and in nutritive value loss degradation
or altered bioavailability of proteins, lipids, vitamins, and minerals.
