FOOD SCIENCE AND NUTRITION

HHA- 2ND SEM

COURSE CODE: CSU 283
ASPECTS OF FOOD SCIENCE AND LECTURE-1
NUTRITION

2
IN THE END OF THIS PRESENTATION STUDENT
WILL ABLE TO KNOW:

1. Definition of food science.

2. Definition of nutrition.
3. Aspects of both food and nutrition.
4. What is nutrition
THIS PRESENTATION INCLUDES:

1. Detail information about the topics.

2. Complied video related to the topic.
3. Online quiz with barcode
4. References
 What is food science?
• Definition: The study of the chemical and physical
properties of foods and of changes that may occur
during processing, storage, etc.
• Food science is a field that studies food and its properties. It involves
the application of chemistry, biochemistry, nutrition, microbiology,
and engineering to study the nature of foods, the causes of
deterioration, the principles underlying food processing, and the
improvement of foods for the consuming public. Food scientists may
develop new food products, design processes to produce these foods,
choose packaging materials, conduct shelf-life studies, and perform
sensory evaluations of products using survey panels or potential
consumers. Some of the sub-disciplines of food science include food
chemistry, food engineering, food microbiology, and molecular
gastronomy.
What is nutrition?
• Nutrition is all about the food we eat and how our bodies use it. We
need a variety of nutrients from different foods to stay healthy and
energetic. Good nutrition means our bodies get all the nutrients,
vitamins, and minerals they need to work their best. Poor nutrition
can lead to health problems. So, it’s important to eat a balanced diet.
Aspects of food science and nutrition
• Food Chemistry: It involves the study of chemical processes and
interactions of all biological and non-biological components of foods.
• Food Microbiology: This field focuses on the bacteria, yeast, molds,
spoilage of fresh & processed foods, and production of fermented
foods.
• Food Engineering: It includes the industrial processes used to
manufacture food, packaging, ensuring quality, and safety1.

• Food Physical Chemistry: This is the study of both physical and

chemical interactions in foods.
• Nutrition: It involves understanding the role of specific nutrients in
maintaining health and identifying nutrient-specific foods.
• Food Processing and Preservation: This involves the use of heat, low
temperature, chemicals, radiation, drying etc., to preserve food and
extend its shelf life.
• Food Quality Control: This involves ensuring the safety and quality of
food products.
• Food Technology: It deals with the nutritional value of food, food
intake, diet, and other aspects
Reference video
Please scan the barcode
Thank you
For any queries, please contact
Prof Nitesh kumar
Fms Shoolini University
Email : Niteshkumar4@shooloni
university.com
Mobile : +91-7827173744

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