FOOD SCIENCE

INTRODUCTION

In nutrition you have read that food has psychological,social and physiological impact.Why?Because food has certain physical,biological and chemical nature which is responsible for generating flavours,colours,textures,aromas,consistency etc. when we are cooking or working with food.

Food science is that branch of science which studies the nature of food item and its behavioural change during any process of cooking from peeling to plating.Basically whatever happens to the food from farm to plate till our mouth is studied under food science.

Food science takes help of other sciences to explain the nature and various affects of cooking,baking,cutting,storing etc. on food.It takes help of chemistry.biology.physics and to some extent mathematics.More precisely the following sciences help the study of food science

• Chemistry,
• Bio-Chemistry,
• Micro-Biology,
• Engineering and 
• Nutrition

DEFINITION OF FOOD SCIENCE

Food science can be defined as the study of food in relation to its chemistry,micro-biology and processing.

FOOD CHEMISTRY,FOOD MICROBIOLOGY,FOOD PROCESSING

Food Science has three aspect of science,namely

• FOOD CHEMISTRY
• FOOD MICROBIOLOGY
• FOOD PROCESSING

DEFINITIONS

FOOD CHEMISTRY

food chemistry is the branch of chemistry that deals with the chemistry behind the biochemical nature of food, its properties and how they are processed in the body. It involves the study of chemical components from proteins to carbohydrates and more. In food chemistry, we learn how different processing techniques affect a certain type of food and also ways to enhance the quality of food.

FOOD MICROBIOLOGY

IT is the study of the microbes that inhabit, create, or contaminate food & beverage.

It Studies about

• microorganisms causing food spoilage;
• microbes(pathogens) that may cause disease ;
• microbes used to produce fermented foods such as cheese,curd,beer,wine etc.:
• microbes with other useful roles, such as producing probiotics.

FOOD PROCESSING

It is defined as any procedure that affects the food and alters its natural state,such as heating,canning,freezing,drying,milling,fermentation,etc.

Food ScIENCE AND ITS RELATIONSHIP WITH FOOD CHEMISTRY,FOOD MICROBIOLOGY AND FOOD PROCESSING