Food Science

Introduction: food science as a discipline; Characteristics of the food industry; Constituents of foods: properties and significance; Nutritive aspects of food constituents; Unit operations in food processing; Quality factors in foods; Food deterioration and its control; Heat preservation and processing; Cold preservation and processing; Food dehydration and concentration; Irradiation, microwave, and ohmic processing of foods; Fermentations and other uses of microorganisms; Milk and milk products; Meat, poultry, and eggs; Seafoods; Fats, oils, and related products; Cereal, grains, legumes, and oilseeds; Vegetables and fruits; Beverages; Confectionery and chocolate products; Principles of food packaging; Food processing and the environment; Food safety, risks and hazards; Governmental regulation of food and nutrition labelling; Hunger, technology, and world food needs.