Introduction to for science
What is defined as anything solid or liquid which when swallowed, digested and assimilated nourishes the body
1. Food science is the systematic study of the nature of food materials and the scientific principle underlining their modification and spoilage.
2. It is the study of the characters of foods including chemical, biochemical, physical. Physiochemical and biological properties and effect of dash on the quality of the product. It also cover application of this information in development of new product and efficient processing techniques (Dictionary of food science)
3. It is a discipline in which the biological and physical science and engineering 802 study the nature of foods, the causes of there deterioration and the principal underlining food processing. It deals with acquisition of new knowledge to elucidate course of Russian aur changes occurring in food whether natural or induced by handling procedures.
4. Food is a mixture of many different chemical component. Study of food science involt and understanding of changes that occur in this components during its preparation whether natural or include by handling procedures. Many physical and chemical reaction of cure during food preparation that reaction many be a result of the interaction between component with the medium of cooking, and the environmental conditions like hate, cold, light and air to which they are subjected during cooking.
5. Study of food science also include understanding the nutritive value of different food and method of preserving them during cooking this information provide a foundation of theory and method one which two build the study of food preparation.
•Relationship with author science
All foods are chemical compounds which undergo various chemical reaction at all stage from production to consumption. Days reaction are based on the laws of chemistry. Maine process used I will preparing food involve physical changes too. The three status of matter-solid, liquid and gases can be observed during food preparation. As temperature is increased or decreased solid guest conserved to liquid which feature convert to gas with change in chemical compounds. Also takes place with various chemical reaction instead of change in nature of state.
•Food chemistry 🧪
It is the science that deals with the composition, picture and properties of food along with the chemical reaction. Forms a major part of Food science and its closely related to food microbiology. The chemical composition of food tells which micro -organism can grow on it and the changes that take place in food because of their growth. Changes can be describel which can lead to contamination of the food and future leads to food poisoning, food infection or just spoiling rendering it unfit for consummation.
Microbiology is the study of micro-organism. They are very small, usually single wallet organism which are not individually visible to the naked eye. If they are present in large number in food, can lead to food poisoning. They also server useful role in making food bread and yogurt etc. A knowledge of the factor that favours or inhibits the grow of micro-organism is essential to understand the principle of food spoilage and reservation.
Food chemistry and food microbiology are intimately related to food processing as the process to which food need to be subjected to improve its texture flower and aroma depends on its composition and ingredients. The time and temperature for food processing depend not only on the chemical composition of food but also on its microbial load and the type of packing to be used.
•BASIC ASPECT
The growing public demand for males any from home as made the problem for serving safe, wholesome four more critical and challenging. Make it improve you for food handles to understand and implement the basic principles of food science to enable them to prepare and service high quality product over extended horse.
Rapid urbanization has late to an increasing demand of convenience foods. To this who editing are added to restore the properties and then to bring creating changes for storage. The special requirements for them are they need to be handled properly. Not to be stored in open ad maintenance of hygienic condition.
10 foot science cover all the except related to food and serve as beneficial compound for all food professional.
DEFINITION
1) Helath: According to world health organisation (WHO) health is defined as a state of complete physical. Mental, social will being. And not merely the absence of disease or infirmity. It is a positive state of complete bill being. To remain healthy a balance between work and rest or reaction is necessary this improve our efficiency.
2) Nutrition: it is a science of nourishing body. It is a combination of process by which the human body received and utilizes nutrients which are necessary for caring out various functions and for the growth and renewal of its components. Does it is a study of various nutrients, their characteristics, function, requirements and sources
It is the science of food, the nutrient and author substance therein their interaction, action and balance in relationship to health and disease; the process by which the organism engage, digits, absorbs, transport, utilise nutrients and disposes of there and products.
3) Nutrients: they are the chemical substance present in food, with the body needs to carry out it functions, the major group of neutrons required by the body in carbohydrates, protein, fat, vitamins and mineral. Each nutrients has specific function in the body.
•Function food
Who is the important for life. To be healthy and active, we should certainly have enough food. But the force we eat should also be a safe and reaching all the neutrons our body in needs. Received choose from a wide verity of force and be shit it them regularly throughout the day, everyday of the year. Do not forget that we should also enjoy the food that we eat. It should look, small and tasty good. Without wood notation children and young people cannot develop their professional to the full and have different difficulty in doing there best.
Food provide or bodies with what they need to.
• stay alive,be activity, move and work
• build new sales and tissues for growth
• tell the and health themselves
• growth and development
• development strong muscles bones and teeth
• keep our bodies warm and give use energy;
• Keep our bodies healthy buy helping or immune to prevent or fight disease;
• repair or healing of injuries.
• helps our brains to grow and function properly
• development and proper working of or organ: heart, kidneys, lungs, liver, etc.
Foods are classified according to their functions in the body. The function of food can be broadly classified into their main categories.
1. Physically function of food
The physical function of food can be future sab-divided as follows:
a. Energy giving
b. Body building
c. Protective and regulatory
a. Energy giving This group includes food reach in eyebrow hydride, fast and protein. Energy is defined in terms of kilo calories and does one gram of carbohydrate gives 4 kcal, one gram of protein 4 kcal, will one gram of fat gives 9 kcal. Jis group mein bhi broadly divided into two groups : 1. Cereals, pulse, nuts oil seed roots, and tubers. 2. Simple carbohydrates like sugars, fats and oils. Calories provide in addition to energy large amounts of protein, minerals and vitamins in the diet. World's also give protein and B vitamin besides giving energy to the body. Nuts and oilseeds are reach in energy yielding as they are good sources of fats and proteins. Roots and tubers hog mainly provides energy. Contribute to some extent to minerals and vitamin.
b. Body building: the foods we eat become use. Does on of the most important functions of food is the of building the body. They are classified into two groups: 1. Milk, egg mate and fish: they are reach in protein of high biological value. These proteins have all the essential acid in correct proportion for the synthesis of body tissues. 2. Pulse oilseeds and nuts: they are rich in protein but may not contain all the essential amino acid required by the human body.
C. Protective and regulatory function. Photo rich in protein vitamins and minerals have regulary function in the body eg. Maine training the heart beat water balance and body temperature. Protective foods and broadly classified into two groups. 1. Foods rich in vitamins minerals and proteins of high biological value eg. Milk,egg, fish and liver. 2. Foods rich in creatine vitamins and minerals only eg. Green leafy vegetables and fruits.
2. Physiological functions of food
The second major function of food is the physiological function. Food must also certify creatine emotional nudes. Days include sense of security love and agitation. Everyone of use belong to particular culture with it's own in unique food habit characteristics of that culture and casete.
3. Social function of food
Food and itching has significant social meaning. Food is also a symbol of or social life sharing food with any other person implies social acceptance. When you share a mail with someone, you are experiencing your patentance of friendship and respect for that person. Puri medium song which we express or happiness. For example, feasts are given at specific stages of life, such as birth, birthday, marriage etc.
Introduction to Food science 🧪🌡️
Relationship with other science
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