أسس علوم الأغذية
- 1. Principles Of Food Sciences
Food Science
“from field to
fork”
Food safety
Food Microbiology
Food Preservation
Food Engineering
- 2. Product Development
Sensory Analysis
Food Chemistry
Food Packaging
Food Technology
Food Physics
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- 3. -
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Food
Nutritional Support
Essential
Nutrients
Energy
-
-
-
Metabolism
- 4. Anabolism
Catabolism
Right to food
International Covenant on Economic, Social and Cultural Rights
(ICESCR)
- 7. Carbohydrates
monosaccharide
n CnH2nOn
Monosaccharides
fructose Glucose
Galactose
Lactose
- 11. -
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Keratin
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-
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Histidine -
- 13. Triglyceride
Diglyceride
Pastries Bread Monoglyceride
Dough Conditioners
- 14. Structure of Fatty Acids
Head Tail
hydrophobic hydrocarbon chain
hydrophilic
saturated
unsaturated
- 15. Vitamins
Hormones
0.001 g Doses
international units 0.000001 g
Solubility
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- 38. -
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Color & Glossiness
- 42. Juiciness -
Mouth feel
Chewiness
Fibrousness
Grittiness
- 44. Flavor
Odor Taste
Ultra Infra Red
Nuclear Magnetic Violet
Resonance
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Taste
- 45. -
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Sweet Taste
Salt Taste
Sour Taste
Bitter Taste
- 48. -
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:
:
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- 49. . -
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: -
:
Bacteria
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Molds
3.5- 4.5 pH
%. -
- 50. Yeasts
4.0 – 4.5
pH
:
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-
. -
:
-
: -
Bacillus subtilis -
Escherichia coli
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- 51. : -
: -
:
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Clostridium
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.
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pH -
: -
- 54. Methods Of Food Preservation
Drying or Dehydration
Commercial Sterilization
Pasteurization
Refrigerating
Freezing
Osmosis
Radiation
Pickling