Food is any nutritious substance which humans and animals absorb in order to maintain life and growth. food science is the study of the chemical and physical properties of foods and of changes that may occur during processing, storage

1. INTRODUCTION TO FOOD
SCIENCE

2. BASICS OF FOOD
Institute of Good Manufacturing Practices India
www.ffsqindia.org

3. Institute of Good Manufacturing Practices India
www.ffsqindia.org
Food- Food is defined as anything solid or liquid which when swallowed,
digested and assimilated, nourishes the body.
FOOD
SCIENCE
CHEMISTRY
ENGINEERIN
G
MICROBIOLOGY
BIOLOGY

4. SOURCES OF FOOD
PLANTS ANIMALS
Plants and plant parts are eaten as
food and around 2,000 plant species
which are cultivated for food.
Animals are used as food either
directly or indirectly by the products
they produce
Eg-
Cereals -maize, wheat, rice
Legumes beans, peas, lentils
Nuts - cashew nuts
Oilseeds – rapeseed
Fruits – apple, avocado
Vegetables – brinjal,
Eg- Meat, Fish, Milk, Poultry, Eggs.

5. FOOD CONSTITUENTS
FOOD
Minerals
Vitamins
Proteins
Lipids
Carbohydrates
Moisture

6. VITAMINS
WATER- SOLUBLE
VitaminB-Complex
Thiamine (B 1)
Riboflavin (B 2)
Niacin (B 3)
Pyridoxine (B 6)
Cyanocobalamin (B 12)
Biotin
Folic Acid
Vitamin C (Ascorbic Acid)
FAT-SOLUBLE
Vitamin A (Retinol),
Vitamin D(Calciferol),
Vitamin E(Tocopherol),
Vitamin K(Menadione)

7. Social
Functions
Psychological
Functions
Physiological
Functions
FUNCTIONS OF FOOD
Regulation of body process
and body protection
Body building
Energy giving
Maintenance of health

8. FOOD AS SOURCE OF NUTRIENTS
FOOD
Carbohydrate
rich food
cereals, pasta
Protein rich
food
Beef, veal,
poultry
Fats rich
foods
safflower,
sunflower
Vitamins and
Mineral rich
food
fruit,
vegetables,
milk, egg
Dietary Fibre
Whole grains
and vegetables

9. Thank you