Nguồn ngoài

NUTRI 335: Principles of Food Science

This course is designed to introduce students to the fundamentals of food science and underlying technology associated with providing a safe, nutritious, and abundant supply of fresh and processed foods to humans. Students are introduced to the nature and scope of the world food problem as well as the solutions that have been proposed. This is followed by an introduction to looking at foods and food systems in scientific terms.

Medicine

Tác giả: Jessica Coppola
Nhà xuất bản: Sacramento City College
Nguồn: LibreTexts
Giấy phép: CC BY-NC-SA
Ngôn ngữ: EN
Danh mục: Khoa học cơ bản

Đọc trực tuyến Tải PDF (nguồn mở)

Mục lục· 143 mục

01: Introduction to Food Science
1.01: What is Food Science
1.02: Why is Food Science Important
1.03: What is the Food System
1.04: Parts of the Food Industry
1.05: Food Systems and Allied Industries
1.06: International Activities
1.07: Links to External Websites
1.08: Food Supply Chain
1.09: The Globalization of Food
1.10: UCD food science careers
02: World Food Challenges
2.01: The Globalization of Food
2.02: Food Security
2.03: The Issue of Food Security
03: Food Composition
3.01: What Are Nutrients
3.1.01: Videos
3.02: Caloric Value of Food
04: Digestion and Nutrition
4.01: Digestion and Absorption in the Gastrointestinal Tract (GI tract)
4.02: Video on Digestion
4.03: Nutrients Are Essential for Organ Function
05: Food and our Senses
5.01: Food Selection
5.02: Taste and Smell
06: Food Spoilage and Food Preservation
6.01: Food Spoilage
6.02: Food Preservation
6.03: Waste Reduction
07: Food Safety
7.01: Food Safety
7.02: Causes of Foodborne Illnesses
7.03: Preventing Foodborne Illness
7.04: Storage Temperatures and Procedures
7.05: Sanitation and Personal Hygiene
08: Food Processing
8.01: Food Processing
8.02: Evolution of Food Processing
09: Food Additives
9.01: Food Additives (FDA)
9.02: Food Additives
9.03: Generally Recognized As Safe Additives
10: Fruit and Vegetables
10.01: AgricultureRealities of Leaf and Soil
10.1.01: AgricultureRealities of Leaf and Soil
10.1.02: The Nutrition of Plants
10.1.03: The Farm in Our Food
10.1.04: Biotechnology in Agriculture
10.1.05: The Good and Bad of Natural Plant Substances
10.1.06: Of Science and Malnutrition
10.1.07: Summary
10.1.08: Guest Lecturer
10.02: Vegetables
10.2.01: Plant Cell Structures
10.2.02: Cabbages and Greens
10.2.03: Cucurbitaceae and Fruit-Vegetable Misclassifications
10.2.04: MushroomsTruffles Onions and Roots
10.2.05: Pods and Seeds
10.03: Fruits
10.3.01: Berries and Citrus
10.3.02: Exotics and Grapes
10.3.03: Melons and Pomes
10.3.04: Stone Fruits and Tropical Varieties
10.04: Fruits and Vegetables for the Marketplace
10.4.01: Selecting Purchasing Storing and Preparing Fruits
10.4.02: Vegetable Nutrition Storage and Preparation
11: Cereals and Starches
11.01: Cereals and Starches
11.1.01: Grains and Flours
11.1.1.01: Classification and Milling of Wheat
11.1.1.02: Flour Terms and Treatments
11.1.1.03: Flour Streams and Types of Wheat Flour
11.1.1.04: Other Grains
11.1.1.05: Wheat in Pasta
11.1.1.06: Flour in Baking
11.1.1.07: Rye Flour
11.1.02: Leavening Agents
11.1.2.01: Biological Leavening
11.1.2.02: Chemical Leavening
11.1.2.03: Physical Leaveners
11.1.03: Yeast Breads
11.1.3.01: Bread
11.1.3.02: Yeast Doughs
11.1.3.03: Functions Affecting Baking
11.1.04: Quick Breads
11.02: Sweeteners and Desserts
11.2.01: Sweeteners
11.2.1.01: Sugar (sucrose)
11.2.1.02: Syrups
11.2.1.03: Sugar Substitutes
11.2.1.04: Functions of Sugar
11.2.02: Cakes Cookies
11.2.2.01: Cookies
11.2.2.02: Cake and Buttercreams
11.2.2.03: Dry Ingredients
11.2.03: Pastries Pies
11.2.3.01: Types of Pastry and Storage
11.2.04: Candy and Chocolate
11.2.4.01: Types of Candies
11.2.4.02: Types of Chocolate
11.2.05: Frozen Desserts
12: Poultry Eggs Meat and Dairy
12.01: Meat
12.1.01: Meat Identification
12.1.1.01: Cuts and Preparation Methods
12.1.1.02: Composition of Meat
12.1.1.03: Meat Fibers and Tenderness Factors
12.1.1.04: Meat Color
12.1.1.05: Inspection and Grading of Meat Products
12.1.1.06: Types of Beef and US Consumption
12.02: Poultry
12.2.01: Introduction to Poultry Identification
12.2.02: Poultry Grading and Standards
12.2.03: Cooking Poultry
12.03: Fish Shellfish
12.3.01: Fish Classifications and Composition
12.3.02: Inspection and Grading
12.3.03: Fish and Cooking Methods
12.04: Milk
12.4.01: Pasteurization and Homogenization
12.4.02: Fluid Milk Products
12.05: Cheese
12.06: Eggs
13: Food Rules and Regulations
13.01: Federal Food Laws in the United States of America
13.02: Food laws for the State of California
13.03: A Deeper dive into Food Labeling
13.3.01: Food Labeling
13.3.02: Supermarket Conflict
13.3.03: The Food Label
13.3.04: What Do the Grades Given to Foods Mean
13.3.05: Changing Labels for Changing Times
13.3.06: Realities of Nutrition Labeling
13.3.07: Ultimately Wise Food Selection is a Personal Matter
13.3.08: Summary
13.3.09: Guest Lecturer
14: The Future of Food Sustainability
14.01: The Future of Food in the United States of America
14.1.01: Innovations in Farming and Agriculture
14.1.02: Reducing Food Waste
14.1.03: Promoting Health
14.02: A Fresh Perspective- Sustainable Food Systems