1. INTRODUCTION
TO FOOD
SCIENCE

2. Is the study of the
chemical, physical and
microbiological nature of
foods and any transformation
that food undergoes as
reflected in it’s characteristics
and properties.
FOOD SCIENCE

3. Is any matter eaten by men
to sustain life and nourish the
body. Any article whether
simple, mixed or compound
which is used as food or drink,
confectionery or condiment.
FOOD

4.  Food Technology
 Food Chemistry
 Food Microbiology
 Food Engineering
 Food Processing or
Manufacturing
BRANCHES OF FOOD SCIENCE

5. RELATED FIELDS
-Nutrition -Fisheries
-Psychology -Physics
-Biology -Economics
-Sociology -Agriculture
-Anthropology

6. WHAT IS FOOD
QUALITY AND HOW TO
DETERMINE FOOD
QUALITY?

7. It is a composite of several
criteria determined by the stimuli
coming from the food attitudes or
value attached by the consumer to
the food. Food is considered good to
eat if it is nutritious, palatable,
sanitary, digestible and economical.
FOOD QUALITY

8. NUTRITIONAL QUALITY
Food are source of substance
called nutrients which are
responsible for the physiological
rules of food to give energy, build
and repair tissues and regulate
bodily processes

9. MAIN GROUP OF NUTRIENTS
*Water *Carbohydrates
*Protein *Minerals
*Fats *Vitamins

10. It refers not only to completeness
of digestion and absorption but
also the general feeling and the
after effect of eating.
DIGESTIBILITY

11. VISUAL PERCEPTION
This refers to the external
characteristics of food as seen by the
naked eye which includes size, shape,
volume, texture and color. The mere
sight of a food may stimulate or damper
the appetite
PALATABILITY FACTORS OR EATING
QUALITIES OF FOOD JUDGED BY
HUMAN SENSES:

12. ODOR DETECTION
The nerves of the nose are
sensitive to volatile substance
emitted by aromatic compounds
in food characteristic smell of
fresh us spoiled fish burnt
sugar.

13. TASTE STIMULI
Taste sensations are attributed
to chemical components of
foods that stimulate the taste
buds.

14. *Sour *Sweet
*Salty *Bitter
FOUR BASIC TASTE SENSATIONS

15. TACTILE SENSATION
This sensory quality depends on
the stimuli of the nerve endings on
the mucous lining of the mouth and
the skin.

16. This sensory quality is a
composite of odor taste, mouth
feel and sound.
FLAVOR

17. PHYSIOLOGICAL AND
PSYCHOLOGICAL FACTORS WHICH
DIFFER AMONG INDIVIDUAL:
-Age
-Allergy
-State of Health
-Food Habits
-Emotional conditions such as worry and
anxiety
-Threshold

18. Food contains mainly:
 Water
 Protein
 Carbohydrates
 Fats
Substances present in food in small amounts:
 minerals
 vitamins
 non-nutritional components (pigments, enzymes, gum
organic acids, tannins, esters, ketones and other
flavoring compounds)
CHEMICAL COMPOSITION OF FOODS

19. WATER
This is the most abundant compounds in
food. Even the so-called pure and dry
substances like sugar and salt have small
amount of water on their crystals. Human body
is composed of about two-third water.
THREE PHYSICAL STATES OF WATER:
 Solid as ice
 Liquid
 Gas as steam

20. Nutrition Know – How
The easiest way to good
nutrition is to eat variety of
food. When planning meals,
use the Basic Food Groups as
a guide.

21. Food nourishes us by supplying
our bodies with protein, carbohydrates,
fats, vitamins and minerals. Most food
contain several of these nutrients, but
no single food contains them all. That
is why a healthy diet includes variety
of foods.
THE ROLE OF NUTRIENTS

22. Protein helps, builds, maintain
and repair our bodies. It also helps
produce antibodies that ward off
disease and contributes to the
production of enzymes and hormones
that regulate many of our body’s
processes.
PROTEIN

23. Protein is found in foods of
both plants and animals. Protein
found in meat, poultry, fish, eggs,
cheese, and milk are complete
protein. They can supply the
body’s need for protein. Plant
forms of protein include legumes,
rice, wheat, corn and nuts. They
are called incomplete protein.

24. Carbohydrates provide the
body with fuel and they are an
important part of our diets,
especially in starch form. Starches
come from potatoes, breads,
cereals and pasta.
CARBOHYDRATES

25. Fats provide a highly concentrated
form of energy and despite all the bad
publicity they receive, some fat is essential
to our diets. Fats carry certain vitamins
through our bodies, and help protect body
organs. They give a staying power to our
meals and keep us from getting hungry to
soon after, we have eaten.
FATS

26. These are potent organic
compounds, and found in small
quantities in food. They are needed
by the body to regulate
physiological processes for normal
growth and maintenance of life.
VITAMINS

27. – Promotes growth and the
development of normal skin. It
also contributes to bone and
tooth development, prevent night
vision and helps prevent eye
disease.
VITAMIN A

28. VITAMIN C (Ascorbic Acid)
– Aids the formation of healthy
bones, teeth, gums and blood
vessels. It also plays a part in
the creation of collagen, which
binds our bodies cell together.

29. THIAMINE
– helps regulate our appetite
and digestion, helps maintain a
healthy nervous system, and
helps our bodies use
carbohydrates.

30. RIBOFLAVIN
– helps us use food efficiently,
promotes healthy skin, helps our cells
use oxygen, aids vision in bright light.
NIACIN
– helps us convert sugar to energy and
keeps our skin, digestive tract and
nervous system healthy.

31. These are inorganic constituents
as contrasted to the organic
compounds: protein, carbohydrates,
fat and vitamins.
Even though minerals are found in
very small amount in food, they are
vital to good health.
MINERALS

32. CALCIUM
– gives strength and structure
to our bones and rigidity and
permanence to our teeth. It
helps in blood circulation and
proper contraction of muscles.

33. IRON
– is an important part of red
blood cells. It plays a role in
carrying oxygen through the
body and also helps the body
resistance to infections.

34. SODIUM
– helps regulate the passage of
water and nutrient in and out of
the blood cells. It also helps us
maintain the proper balance of
body fluids.

35. POTASSIUM
– helps keeps the body fluid balance. It
also regulates muscular contractions.
Other Dietary Concerns
WATER
– bathes our tissues, lubricates our joints,
carries nutrients, takes waste away from
our cells, and it is built into structure of
many chemical compounds in our body.
Our body needs (eight) 8 glasses of water
per day.

36. FIBER
– is the portion of the food that cannot
be broken down or digested in the
body. Fiber passes through our
intestines and carries waste products
with it. To add fiber to our diet, eat
plenty of fresh fruit and vegetables,
grains and whole grains.

37. CHOLESTEROL
– is essential to life, but most of us
consume more than we need. Cholesterol
makes up membranes, builds nerve
sheaths and provides raw materials for
hormones. Cholesterol usually is most
concentrated in food with saturated fats,
such as meats, butter and egg yolks.

38. CALORIE – is a measurement of the
energy supplied by food. A certain
number of calorie is necessary for
body functions and activity. Its amount
depends on our body size, sex and
stage of life.
CALORIES
AND DIETING

39. When more calories are
consumed than the body needs, the
excess is stored as body fat.
Ideally the number of calories we
consume should match the amount
we burn. But that’s rarely the case. If
we are among the many who carry a
few extra pounds, try to lose weight
through a combination of exercise
diet.