ADVANCES IN FOOD SCIENCE AND NUTRITION (original) (raw)
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Selected articles in Food Science and Technology for postgraduate students
Food Science represents the application of the basic sciences, biotechnology, and engineering to the production, processing, packaging, distribution, and evaluation of foods. Food science and food technology complement production agriculture by developing methods that minimize waste and improve the quality, utility, safety, attractiveness, and shelf life of foods. Food scientists strive to improve the efficiency of food processing while ensuring high quality, nutritious, safe and convenient food products. To this end, they employ the principles of chemistry, physics, biochemistry, microbiology, engineering, nutrition, and management in an integrated manner. Food scientists require specialized education and technical training. Advanced studies in food science and technology taken by graduate students provide a broader, more varied education than is possible in the other study programmes. Graduate students are more often expected to take courses in food chemistry, food engineering and processing, food microbiology, nutrition, and food marketing as well as in the supporting disciplines and commodity areas in their special interests. Graduate students therefore require exposure to information regards immerging and critical topics in the various areas offered in their studies. To complement taught courses some programmes offer seminars on advanced topics or food research areas. This collection of articles serves to give the graduate student a varied portfolio of articles as reference material for the various disciplines of food science and technology under study thus enriching knowledge in selected critical topics.
This chapter is a prelude to the book and provides an overview to the readers about food, its constituents (carbohydrates, protein, lipids, vitamins and minerals), and a brief classification based on their functions as a core component. The chapter provides a breif information about food and their behavior towards processing technology with an overview of food composition, sources and significance of food to the human health to highlight perspective of fundamentals of food science and technology.
introduction to food science and technology.
Foods are Substances which can be ingested by living organisms. Usually solid and contain a range of nutrients which can be metabolized to produce energy, and sustain life and growth.(dictionary of food science)
International Journal of Trend in Scientific Research and Development, 2019
Food science is the discipline that applies basic sciences and engineering to study the nature of foods and their harvesting, processing, distribution, storage, and preparation. It is essential to meeting the needs of a growing global population. A major goal of food science is to understand the nature and properties of foods at a fundamental level so as to make existing food production processes more efficient. This paper provides a primer on food science.
Food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and porous properties. During processing, microstructure of food materials changes which significantly affects other properties of food. An appropriate understanding of the microstructure of the raw food material and its evolution during processing is critical in order to understand and accurately describe dehydration processes and quality anticipation. This review critically assesses the factors that influence the modification of microstructure in the course of drying of fruits and vegetables. The effect of simultaneous heat and mass transfer on microstructure in various drying methods is investigated. Effects of changes in microstructure on other functional properties of dried foods are discussed. After an extensive review of the literature, it is found that development of food structure significantly depends on fresh food properties and process parameters. Also, modification of microstructure influences the other properties of final product. An enhanced understanding of the relationships between food microstructure, drying process parameters and final product quality will facilitate the energy efficient optimum design of the food processor in order to achieve high-quality food. KEYWORDS Microstructure; drying; heat and mass transfer; food quality; drying parameters CONTACT M. A. Karim
A PAPER REVIEW ON FOOD TECHNOLOGY
Mmekut, 2024
Food technology is a rapidly evolving field that encompasses various aspects of food production, processing, preservation, and distribution. With the growing global population and increasing demand for safe, nutritious, and sustainable food, the role of food technology has become pivotal in ensuring food security and quality. This paper provides an overview of key advancements in food technology, highlighting its impact on food safety, nutritional quality, and environmental sustainability. By examining recent developments and trends, this study aims to underscore the critical role of technology in addressing contemporary challenges in the food industry. Through a comprehensive analysis of current research and innovations, this paper seeks to elucidate the potential of food technology in shaping the future of food production and consumption.
International Journal of Food Properties
Taylor & Francis, 2022
Common bean forms a significant part of the diet in Africa and hence plays a critical role in human nutrition. In order to promote it, this study was designed to investigate the effects of fully substituting eggs with bean milk on the physical, nutritional and organoleptic properties of biscuits made with cassava flour. Replacement of egg by bean milk increased the biscuits’ fat, carbohydrates, crude protein, and energy content. On the other hand, there were no significant differences in mineral contents between the cassava biscuits with eggs which served as the control and cassava biscuits with bean milk following substitution by bean milk. There was no significant difference (p < .05) in the Saponin and Phytate contents regarding antinutrients contents between bean milk and cassava bean milk biscuits. In contrast, Tannin contents were significantly higher in biscuits than in bean milk. Biscuit made with eggs, was rated as “very good,” while the test biscuits were rated as “good.” Substitution of egg by bean milk in cassava biscuits increased the biscuits’ protein, the fat, and carbohydrates contents with an appreciable taste. These biscuits made with bean milk can be used as a food supplement to help fight protein malnutrition in vulnerable groups.
CHANGES IN NUTRIENTS DURING STORAGE AND PROCESSING OF FOODS -A REVIEW
Various changes that occur in nutrients during processing and storage of various food products were reviewed. Preliminary unit operations such as cleaning, soaking, peeling and dehulling leads to significant losses of vitamins and mineral contents of food products. Applications of heat during processing also lead to losses quantitatively and qualitatively and it was noticed that water soluble vitamins were worst affected. Undesirable reactions in proteins which can lead to decrease in its biological value may also occur in some foods products. Sugars are affected by leaching and also take part in browning reactions. Irradiation is not suitable for fatty foods. Recommendations were made on adopting new/modern processing methods to decrease the losses. Proper storage conditions especially temperature and humidity controls should be adhered to strictly at the same time local producers/processors should be educated on consequences of over processing.