Lecture for students

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
-

3. -
-
Food
Nutritional Support
Essential
Nutrients
Energy
-
-
-
Metabolism

4. Anabolism
Catabolism
Right to food
International Covenant on Economic, Social and Cultural Rights
(ICESCR)

5. Chemical Structure Of Foods
Water -
H2 O
(Ϭ+)
(Ϭ-)

6. -
Water activity -
-
-
-
-
-
-

7. Carbohydrates
monosaccharide
n CnH2nOn
Monosaccharides
fructose Glucose
Galactose
Lactose

8. Olygosaccharides -
Disaccharides - -
– -
-
-
Trisaccharides - -
Rafinose

9. Polysaccharides -
-
-
-
- 
- 
- 
-

10. Proteins
–
NH2 -
R COOH -
-

11. -
-
-
-
-
-
-
Keratin
-
-
-
Histidine -

12. Lipids
alcohol Glycerol -
groups
-
Ester

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
-

16. Vitamin C - -
Scurvy
-
-
-
-

17. Vitamins B complex - -
-
-
Vitamin B1 (Thiamine) - - -
-
-
-

18. Vitamin B2 (Riboflavin) - - -
-
-

19. Vitamin B3 (Niacin) - - -
-
-
-
-
-
Vitamin B5 (Pantothenic acid) - - -

20. Vitamin B6 (Pyridoxine) - - -
-
-
-

21. Vitamin B7 (Biotin) - - -
-
-
-

22. Vitamin B9 (Folic Acid) - - -

23. Vitamin B12 (Cobalamin) - - -
-
-
-

24. -
Vitamin A - -
-
-
-
-

25. Vitamin D (Calciferol) - -
Rickets

26. Vitamin E (Tochopherol) - -
-
-
-

27. Vitamin K (Menadion) - -

28. -
-
-
-
-
-
-

29. Calcium
Iron
-
-
-
-

30. Magnesium
-
Phosphorous
-

31. Iodine
-
Sodium
–

32. Plant Pigments
Chlorophyll -
Mg -
porphyrin -
-
pheophytin

33. Carotenoids -
Lutein

34. Alpha, Beta and Gamma Carotene
Lycopene and Astaxanthin
Crocetin

35. Flavonoids -
Anthocyanin - -

36. Anthoxanthine - -

37. Catechins - -
Gallic acid
Catechin

38. -
-
-
-
Color & Glossiness

39. –
Texture
Bourne

41. Finger feel
Firmness -
Softness -

42. Juiciness -
Mouth feel
Chewiness
Fibrousness
Grittiness

43. Mealiness
Stickiness
Oiliness

44. Flavor
Odor Taste
Ultra Infra Red
Nuclear Magnetic Violet
Resonance
-
-
Taste

45. -
-
Sweet Taste
Salt Taste
Sour Taste
Bitter Taste

46. Odor
Volatility

47. Food Spoilage
:
:
. -
. -
-
.
:
:

48. -
-
-
:
:
. -
. -
. -

49. . -
. -
-
: -
:
Bacteria
-
-
-
Molds
3.5- 4.5 pH
%. -

50. Yeasts
4.0 – 4.5
pH
:
-
-
-
. -
:
-
: -
Bacillus subtilis -
Escherichia coli
-

51. : -
: -
:
-
.
-
Clostridium
-
.
-
.
pH -
: -

54. Methods Of Food Preservation
Drying or Dehydration 
Commercial Sterilization 
Pasteurization 
Refrigerating 
Freezing 
Osmosis
Radiation
Pickling