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NUTRI 335: Principles of Food Science

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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
Author
Jessica Coppola
Publisher
Sacramento City College
Source
LibreTexts
License
CC BY-NC-SA
Language
EN
Category
Basic Sciences
Read online Download PDF (open licence)
Contents· 143 sections
  1. 01: Introduction to Food Science
  2. 1.01: What is Food Science
  3. 1.02: Why is Food Science Important
  4. 1.03: What is the Food System
  5. 1.04: Parts of the Food Industry
  6. 1.05: Food Systems and Allied Industries
  7. 1.06: International Activities
  8. 1.07: Links to External Websites
  9. 1.08: Food Supply Chain
  10. 1.09: The Globalization of Food
  11. 1.10: UCD food science careers
  12. 02: World Food Challenges
  13. 2.01: The Globalization of Food
  14. 2.02: Food Security
  15. 2.03: The Issue of Food Security
  16. 03: Food Composition
  17. 3.01: What Are Nutrients
  18. 3.1.01: Videos
  19. 3.02: Caloric Value of Food
  20. 04: Digestion and Nutrition
  21. 4.01: Digestion and Absorption in the Gastrointestinal Tract (GI tract)
  22. 4.02: Video on Digestion
  23. 4.03: Nutrients Are Essential for Organ Function
  24. 05: Food and our Senses
  25. 5.01: Food Selection
  26. 5.02: Taste and Smell
  27. 06: Food Spoilage and Food Preservation
  28. 6.01: Food Spoilage
  29. 6.02: Food Preservation
  30. 6.03: Waste Reduction
  31. 07: Food Safety
  32. 7.01: Food Safety
  33. 7.02: Causes of Foodborne Illnesses
  34. 7.03: Preventing Foodborne Illness
  35. 7.04: Storage Temperatures and Procedures
  36. 7.05: Sanitation and Personal Hygiene
  37. 08: Food Processing
  38. 8.01: Food Processing
  39. 8.02: Evolution of Food Processing
  40. 09: Food Additives
  41. 9.01: Food Additives (FDA)
  42. 9.02: Food Additives
  43. 9.03: Generally Recognized As Safe Additives
  44. 10: Fruit and Vegetables
  45. 10.01: AgricultureRealities of Leaf and Soil
  46. 10.1.01: AgricultureRealities of Leaf and Soil
  47. 10.1.02: The Nutrition of Plants
  48. 10.1.03: The Farm in Our Food
  49. 10.1.04: Biotechnology in Agriculture
  50. 10.1.05: The Good and Bad of Natural Plant Substances
  51. 10.1.06: Of Science and Malnutrition
  52. 10.1.07: Summary
  53. 10.1.08: Guest Lecturer
  54. 10.02: Vegetables
  55. 10.2.01: Plant Cell Structures
  56. 10.2.02: Cabbages and Greens
  57. 10.2.03: Cucurbitaceae and Fruit-Vegetable Misclassifications
  58. 10.2.04: MushroomsTruffles Onions and Roots
  59. 10.2.05: Pods and Seeds
  60. 10.03: Fruits
  61. 10.3.01: Berries and Citrus
  62. 10.3.02: Exotics and Grapes
  63. 10.3.03: Melons and Pomes
  64. 10.3.04: Stone Fruits and Tropical Varieties
  65. 10.04: Fruits and Vegetables for the Marketplace
  66. 10.4.01: Selecting Purchasing Storing and Preparing Fruits
  67. 10.4.02: Vegetable Nutrition Storage and Preparation
  68. 11: Cereals and Starches
  69. 11.01: Cereals and Starches
  70. 11.1.01: Grains and Flours
  71. 11.1.1.01: Classification and Milling of Wheat
  72. 11.1.1.02: Flour Terms and Treatments
  73. 11.1.1.03: Flour Streams and Types of Wheat Flour
  74. 11.1.1.04: Other Grains
  75. 11.1.1.05: Wheat in Pasta
  76. 11.1.1.06: Flour in Baking
  77. 11.1.1.07: Rye Flour
  78. 11.1.02: Leavening Agents
  79. 11.1.2.01: Biological Leavening
  80. 11.1.2.02: Chemical Leavening
  81. 11.1.2.03: Physical Leaveners
  82. 11.1.03: Yeast Breads
  83. 11.1.3.01: Bread
  84. 11.1.3.02: Yeast Doughs
  85. 11.1.3.03: Functions Affecting Baking
  86. 11.1.04: Quick Breads
  87. 11.02: Sweeteners and Desserts
  88. 11.2.01: Sweeteners
  89. 11.2.1.01: Sugar (sucrose)
  90. 11.2.1.02: Syrups
  91. 11.2.1.03: Sugar Substitutes
  92. 11.2.1.04: Functions of Sugar
  93. 11.2.02: Cakes Cookies
  94. 11.2.2.01: Cookies
  95. 11.2.2.02: Cake and Buttercreams
  96. 11.2.2.03: Dry Ingredients
  97. 11.2.03: Pastries Pies
  98. 11.2.3.01: Types of Pastry and Storage
  99. 11.2.04: Candy and Chocolate
  100. 11.2.4.01: Types of Candies
  101. 11.2.4.02: Types of Chocolate
  102. 11.2.05: Frozen Desserts
  103. 12: Poultry Eggs Meat and Dairy
  104. 12.01: Meat
  105. 12.1.01: Meat Identification
  106. 12.1.1.01: Cuts and Preparation Methods
  107. 12.1.1.02: Composition of Meat
  108. 12.1.1.03: Meat Fibers and Tenderness Factors
  109. 12.1.1.04: Meat Color
  110. 12.1.1.05: Inspection and Grading of Meat Products
  111. 12.1.1.06: Types of Beef and US Consumption
  112. 12.02: Poultry
  113. 12.2.01: Introduction to Poultry Identification
  114. 12.2.02: Poultry Grading and Standards
  115. 12.2.03: Cooking Poultry
  116. 12.03: Fish Shellfish
  117. 12.3.01: Fish Classifications and Composition
  118. 12.3.02: Inspection and Grading
  119. 12.3.03: Fish and Cooking Methods
  120. 12.04: Milk
  121. 12.4.01: Pasteurization and Homogenization
  122. 12.4.02: Fluid Milk Products
  123. 12.05: Cheese
  124. 12.06: Eggs
  125. 13: Food Rules and Regulations
  126. 13.01: Federal Food Laws in the United States of America
  127. 13.02: Food laws for the State of California
  128. 13.03: A Deeper dive into Food Labeling
  129. 13.3.01: Food Labeling
  130. 13.3.02: Supermarket Conflict
  131. 13.3.03: The Food Label
  132. 13.3.04: What Do the Grades Given to Foods Mean
  133. 13.3.05: Changing Labels for Changing Times
  134. 13.3.06: Realities of Nutrition Labeling
  135. 13.3.07: Ultimately Wise Food Selection is a Personal Matter
  136. 13.3.08: Summary
  137. 13.3.09: Guest Lecturer
  138. 14: The Future of Food Sustainability
  139. 14.01: The Future of Food in the United States of America
  140. 14.1.01: Innovations in Farming and Agriculture
  141. 14.1.02: Reducing Food Waste
  142. 14.1.03: Promoting Health
  143. 14.02: A Fresh Perspective- Sustainable Food Systems