FOOD SCIENCE CONCEPTS

1. CONCEPT OF FOOD SCIENCE
BY:-
SUSHMA.K
111718012031
NAG-A

2. CONTENTS
Definition
Specific nutrients
Functions
Physical properties
Importance

3. DEFINITIONS

4. DEFINITION
Food:- It is defined as
anything solid or liquid
which when swallowed
digested and
assimilated,nourishes the
body.

5. RECENT CONCEPTS IN FOOD
SCIENCE
Special food
For infants ,growing
children ,invalids,
oldpeople,astronauts,
convalascents.
Have been designed
and produced.
Eg:- cerelac ,nestom
Convenient fod
Help to minimise the
cooking time& also
effort in cooking
Uses:
• Convenience
• Easy to prepare
Space food
Designed by high
qualified food
technologists for
astronauts.packed in
impermeable
packages.

6. NUTRITION
It has been defined as food at
work in the body.It includes
everything that happens to
food from the time to time it
is eaten untill it is used for
various functions in the
body.It is the science of
nourishing the body.

7. NUTRIENT
Nutrients are
components of food that
are needed by the body
in adequate amounts to
grow to reproduce and
lead a normal healthy
life.

8. CLASSIFICATION OF
NUTRIENTS
Macronutrient Micronutrient
Nutrient

9. MACRONUTRIENT
Macronutrients:-
needed in large
quantities by the
human beings.
Eg:- carbohydrates,
proteins &fats.

10. MICRONUTRIENT
Micronutrients:-
needed in small
quantities by the
humans.
Eg:- Minerals
&Vitamins.

11. FOOD SCIENCE
 Food is a mixture of many
different chemical
compounds.The study of food
science involves an
understanding of the changes
that occur in these components
during food preparation whether
natural or included by handling
procedures.

12. Study of food science involves physical and chemical
changes taking place when preserved/cooked which will
help in
1. Retention of nutritive value
2. Palatability
3. Digestability
4. Economy
5. To make food safe and wholesome.

13. FOOD ADDITIVE
• It is defined as non-nutritive
substances added
internationally to food generally,in
small
quantities to improve its
appearance,flavour,
texture or storage properties.

14. FERMENTED FOOD
• It is produced by the action
of bacteria or moulds which
act on carbohydrates and
proteins present in food
and hydrolyse them into
simpler products yielding
pre-digested foods.

15. FOOD TECHNOLOGY
Application of principles of
food science and
engieneering to the
processing and perspective
large quantities of food.

16. FOOD FORTIFICATION
Process whereby
nutrients are added to
foods in relatively small
quantities to maintain
quantity of the diet of a
group,a community or a
population(WHO).

17. FUNCTIONAL FOOD
Provides the health
benefits beyond the
nutrient contribution

18. PHYTOCHEMICALS
Non-nutrient
compounds found
in plant derived
food that have
biological activity in
the body.

19. HEALTH
It refers to the conditions of the
body.
Good health implies not only
free from the
disease but physical mental and
emotional
fitness as well.

20. MALNUTRITION
Refers to
undesirable
condition of
nutrition leading
to ill health.

21. UNDER
NUTRITION
Insufficient supply of
essential nutrients.

22. OVER
NUTRITION
Excessive intake
of one or more
nutrients.

23. FUNCTIONS
Body building or growth
Providing energy
Regulation of body process
Protective function
Maintanance and repairs.

24. Essential thing for life after air
and Water.
For the sake of energy.
For body shape and form.
For body building.
As medicine
To overcome stress
IMPORTANCE

25. CONCLUSION
For sustainance of natural life plants
produce food in the form of a
fruits,cereals, nuts etc;
Food may be essential as fuel for
the body,but good food is fuel for
the soul.

26. REFERENCE
Sumati R.Mudambi,Shalini M .Rao and
M.V.Rajagopal.2006. Food Science,2nd Ed.
New Age international (P)Limited,Newdelhi.