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The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people...

Food Science Food engineering Food Science & Technology i The Food Lab Staple food ______________________________________ Ellie Krieger is a dietitian and nutritionist. ______________________________________ American registered dietitian and nutritionist. ______________________________________ Good manufacturing practices (GMP) are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food and beverages, cosmetics, pharmaceutical products, dietary supplements, and medical devices. These guidelines provide minimum requirements that a manufacturer must meet to assure that their products are consistently high in quality, from batch to batch, for their intended use. The rules that govern each industry may differ significantly; however, the main purpose of GMP is always to prevent harm from occurring to the end user. Additional tenets include ensuring the end product is free from contamination, that it is consistent in its manufacture, that its manufacture has been well documented, that personnel are well trained, and that the product has been checked for quality more than just at the end phase. GMP is typically ensured through the effective use of a quality management system (QMS). ______________________________________ https://en.wikipedia.org/wiki/Good_manufacturing_practice ______________________________________ Food Science is the basic science and applied science of food; its scope starts at the overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. ______________________________________ 2.1 Food chemistry 2.1.1 Food physical chemistry 2.2 Food engineering 2.3 Food microbiology 2.4 Food technology 2.5 Foodomics 2.6 Molecular gastronomy 2.7 Quality control 2.8 Sensory analysis 2.9 Careers in Food Science ______________________________________ Food Engineering ______________________________________ https://en.wikipedia.org/wiki/Food ______________________________________ ______________________________________

Food sources

In a given ecosystem, food forms a web of interlocking chains with primary producers at the bottom and apex predators at the top.[13] Other aspects of the web include detrovores (that eat detritis) and decomposers (that break down dead organisms).[13] Primary producers include algae, plants, bacteria and protists that acquire their energy from sunlight.[14] Primary consumers are the herbivores that consume the pants and secondary consumers are the carnivores that consume those herbivores. Some organisms, including most mammals and birds, diets consist of both animals and plants and they are considered omnivores.[15] The chain ends in the apex predator, the animal that has no known predators in its ecosystem.[16] Humans are often considered apex predators.[17]

Humans are omnivores finding sustenance in vegetables, fruits, cooked meat, milk, eggs, mushrooms and seaweed.[15] Cereal grain is a staple food that provides more food energy worldwide than any other type of crop.[18] Corn (maize), wheat, and rice account for 87% of all grain production worldwide.[19][20][21] Most of the grain that is produced worldwide is fed to livestock. We also use fungi and ambient bacteria in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina.[22] Inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.

Plants

Many plants and plant parts are eaten as food and around 2,000 plant species are cultivated for food. Many of these plant species have several distinct cultivars.[23]

Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthful fats, such as omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (corn, wheat, rice, et cetera), legumes (beans, peas, lentils, et cetera), and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed (including canola oil), sesame, etc.[24]

Seeds are typically high in unsaturated fats and, in moderation, are considered a health food. However, not all seeds are edible for humans. Large seeds, such as those from a lemon, pose a choking hazard, while seeds from cherries and apples contain cyanide which could be poisonous only if consumed in large volumes.[25] Birds are also well-known for feeding on seeds (for more information, see birdseed).

Fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are an attractive food source to the latter, because animals that eat the fruits may excrete the seeds some distance away. Animals that eat fruits are known as frugivores. One such coevolutionary relationship involves primates, who are primarily frugivorous.[26] Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables.[27] (For more information, see list of fruits.)

Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (potatoes and carrots), bulbs (onion family), leaf vegetables (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables (globe artichokes and broccoli and other vegetables such as cabbage or cauliflower).[28]

Animals

Animals are used as food either directly or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from muscle systems or from organs (offal).

Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, etc.). In addition, birds and other animals lay eggs, which are often eaten, and bees produce honey, a reduced nectar from flowers, which is a popular sweetener in many cultures. Some cultures consume blood, sometimes in the form of blood sausage, as a thickener for sauces, or in a cured, salted form for times of food scarcity, and others use blood in stews such as jugged hare.[29]

Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians choose to forgo food from animal sources to varying degrees. Vegans do not consume any foods that are or contain ingredients from an animal source.

Classifications and types of food

______________________________________ Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It includes ingestion, absorption, assimilation, biosynthesis, catabolism and excretion. ______________________________________ Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related to a system and process approach focused on recipes, techniques, and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to the evaluation of gastronomic topics. ______________________________________ ______________________________________ Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging, and distribution of food Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. Poor nutrition is a chronic problem often linked to poverty, food security, or a poor understanding of nutritional requirements. Malnutrition and its consequences are large contributors to deaths, phy Drug Administration is a federal agency of the Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food safety, tobacco products, dietary supplements

Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system.

Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads ...

‎Definition · ‎Food chemistry · ‎Food microbiology · ‎Careers in Food Science

Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to ...

Food science definition, the study of the nature of foods and the changes that occur in them naturally and as a result of handling and processing. See more.

Feb 5, 2021 — Food Science is a convenient name used to describe the application of scientific principles to create and maintain a wholesome food supply.

What this means is that every single item of food or beverage you buy in a ... The best way I can explain the benefits of a food scientist is that we try to ...

Food scientists and technologists apply scientific disciplines including chemistry, engineering, microbiology, and nutrition to the study of food to improve the ...

When defining food science, we can break the definition down into two parts. First, it involves the study of the physical, biological, and chemical ...

Traditionally, food science may be defined as the science that pertains to the ... Good contact, too, is regularly maintained with the UK Institute of Food ...

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