Concepts of Food Science – definitions – Food, nutrition, health

1. Course Title: Principles of Food
Science and Nutrition
Course No: FDSN 101
Credit hours: 2(2+0)

2. • Give introduction to aspects of food and nutrition.
• Fundamentals of food microbiology.
• Know the principles involving various food preservation
methods and food spoilage.
• Gain knowledge of the role of nutrition in sustaining health
and preventing diseases.

3. 1. Concepts of Food Science – definitions – Food, nutrition, health
2. Different measurements used in food science- density, phase change, pH, osmosis, surface
tension, colloidal systems etc.
3. Water-composition and chemistry, distribution of water in the body, functions,
requirements
4. Carbohydrates- composition and chemistry, classification, functions, requirements
5. Proteins- composition and chemistry, classification, functions, requirements
6. Fats- composition and chemistry, functions, requirements
7. Vitamins- classification, functions, requirements, sources
8. Minerals - functions, requirements, sources
9. Flavours - Flavour compounds, types, different classifications

4. 10. Colours - Natural and synthetic
11. Miscellaneous bioactives compounds - Antioxidants, Phytochemicals and important
reactions of food components
12. Food microbiology - bacteria - general characteristics of bacteria, important bacteria in
foods.
13. Food microbiology - yeast - general characteristics of yeast, important yeasts in foods.
14. Food microbiology - molds - general characteristics of molds, important molds in foods.
15. Microbial spoilage of fresh and processed foods – Causes of spoilage, classification of
foods by ease of spoilage, Factors affecting kinds and numbers of microorganisms in
food,
16. Microbial spoilage of fresh and processed foods-Factors affecting the growth of
microorganisms in food, Chemical changes caused by microorganisms

5. 17. Production of fermented foods - principles, types, importance
18. Principles and methods of food processing and preservation- Asepsis, removal of
microorganisms and maintenance of anaerobic conditions
19. Preservation of foods with heat (high temperature) - Pasteurization, Sterilization and
Canning
20. Preservation of foods with low temperature - Refrigeration and Freezing
21. Preservation of foods with chemical –-Sulphur dioxide and Benzoic acid
22. Preservation of foods with radiation –principle and methods of radiation
23. Preservation of foods with drying –principle and methods of drying
24. Novel methods in food preservation- ultrasound technology, high pressure processing etc
25. Food and nutrition - role of nutrients in health and nutrition

6. 26. Malnutrition (Over and under nutrition) - definition – causes – symptoms
27. Nutritional disorders- carbohydrates deficiency, protein deficiency, fats deficiency,
28. Nutritional disorders- vitamin deficiency, mineral deficiency
29. Energy metabolism (carbohydrate, fat, proteins)- digestion, absorption and utilization
30. Balanced and modified diets - importance in health and diseases
31. Menu planning- importance, menu planning based on physical activity, menu planning
based on health status
32. New trends in food science and nutrition - Genetically modified foods, Nutraceuticals,
Organic foods, Functional foods, Probiotics

7. REFERENCES:
1. Frazier, W.C., West Hoff D.C., (1986) Food Microbiology, Tata McGraw Hill Publishing
Co., Ltd., New Delhi.
2. Kalia, M. and Sood, S. (2010). Food Preservation and Processing. Revised Edition,
Kalyani Publishers, New Delhi.
3. Potter, N.N. (1996). Food Science. The AVI Publishing Company, Inc., Westport,
Connecticut
4. Sivasankar, B. (2002). Food Processing and Preservation. PHI Learning Pvt. Ltd. Delhi
5. Srivastava, R.P. and Sanjeev Kumar., (2002). Fruits and Vegetable Preservation
Principles and Practices. CBS Publishers & Distributors Pvt Ltd, New Delhi.

8. CONCEPTS OF FOOD SCIENCE –
DEFINATIONS – FOOD, NUTRITION AND
HEALTH

9. • Food is any substance consumed to
provide nutritional support for an
organism.
• Food is usually of plant, animal or fungal
in origin, and contains essential nutrients,
such as carbohydrates, fats, proteins,
vitamins, or minerals.

10. It is defined as anything solid or liquid which
when swallowed, digested and assimilated to
nourish the body.

11. • Food science is the study of the nature of food, the
causes of deterioration, the principles underlying food
processing and the improvement of food for consumers.
• It focuses on what happens to foods before you eat them

12. • Substances found in food that help in growth
of mind and body.
• These are chemical substances in food that
nourish us by providing energy, materials for
building body parts, and factors to regulate
needed chemical processes in the body. The
body neither can make these nutrients nor
can make them fast enough for its needs.

13. • It is a basic understanding of how food is consumed and used in
body for the betterment.
• It is “the science of food, nutrients and other substances therein,
their action, interaction and balance in relation to health and
disease and the process by which the organism ingests, absorbs,
transports, utilizes and excretes food substances”.

14. • Both are helpful in studying the nature of food.
• Both are used for understanding how food help in
development of body and mind

15. • Food science is more broad and involves the entire study of
food products starting from production, processing,
preparation and evaluation of food.
• On the other hand, nutrition is more specific and aims only at
studying the nature of nutrients

17. Food additive:
It is defined as non-nutritive
substances added intentionally to
food, generally in small
quantities to improve its
appearance, flavour, texture or
storage properties.

18. Fermented food:
It is produced by the action of
bacteria or moulds which act on
carbohydrates and proteins present
in foods and hydrolyse them to
simpler products yielding pre-
digested foods.

19. Food technology:
It is the application of principles of food
science and engineering to the processing
and perspective large quantities of food.

20. Food fortification:
It is defined as the process whereby
nutrients are added to foods in
relatively small quantities to maintain
or improve the quality of the diet of a
group, a community or a population
(WHO).

21. Non-nutrients of foods:
These are organic compounds having no
nutritional function. They may be toxins
or beneficial substances like fibre or
compounds that may improve palatability
or pharmacological importance.

22. Health Foods:
These are those, which are nutritious, prevent
diseases and maintain health. Health foods are
the ones whose consumption has been
advocated by various reformation movements
including vegetables foods, whole greens,
cereals, foods grown on organic compost
without chemical additives, magic foods such as
honey, molasses and yoghurt.

23. Phytochemicals:
These are non-nutrient compounds found in
plant derived food that have biological
activity in the body. They are of plant origin
like terpenes, phytosterols, flavonoids, thiols
and allylic sulphides which are antimutagenic
and anticarcinogenic agents and thus have
nutraceutical properties.

24. Food safety and regulation:
It is related to food sanitation in
public health and rules and regulation
governing it.

25. Antioxidants:
It includes compounds that protect
biological systems against the
potentially harmful effects of processes
or reaction that can cause excessive
oxidations (USDA).

26. Dietary supplements:
These are defined as any product (other than
tobacco) that is intended to supplement the
diet and contains one or more of the
following: a vitamin, mineral, herb or other
botanical, an amino acid or metabolite; an
extract; or any combination of the previously
mentioned items.

27. • RETENTION OF NUTRIRTIVE VALUE
• PALATABILITY
• DIGESTIBILITY
• ECONOMY
• TO MAKE FOOD SAFE AND WHOLESOME

28. Convenience
food
Space food

29. “A state of complete physical, mental
and social wellbeing and not merely the
absence of disease or infirmity”.

30. ENERGY YIELDING FOODS
BODY BUILIDING FOODS
PROTECTIVE FOODS

31. ENERGY YIELDING FOODS
• Foods rich in carbohydrates and fats are called energy yielding
foods.
• Cereals, roots and tubers, dried fruits, sugars and fats are
included in this group.

32. BODY BUILIDING FOODS
Foods rich in proteins are called body building foods.
These are classified into two groups –
• Milk, eggs, meat and fish – Foods with high biological value as they
have all the nine essential amino acids.
• Pulses, oil seeds and nuts – Although rich in protein, they many
lacking in one or two essential amino acids. Ex.: Pulses are deficient in
amino acids tryptophan and Leucine

33. PROTECTIVE FOODS
Foods rich in protein, vitamins and minerals are termed
protective foods.
Milk, eggs, liver, green leafy vegetables and fruits are included in
this group.
Protective foods are broadly classified into two groups:
(a) Foods rich in vitamins, minerals and proteins of high biological
value, e.g., milk eggs and liver.
(b) Foods rich in vitamins and minerals only, e.g., green leafy
vegetables and fruits.

34. NUTRIENT CLASSIFICATION
MACRO NUTRIENTS
• CARBOHYDRATES
• FATS
• PROTEINS
• WATER
• FIBER
MICRO NUTRIENTS
• VITAMINS
• MINERALS

35. • Starch found in cereals and sugar in sugarcane and fruits are
examples of carbohydrates in foods.
• The chief function of carbohydrates is to provide energy needed by
our body.
• Those not used immediately for this purpose are stored as glycogen
or converted to fat and stored, to be mobilized for energy supply
when needed.

36. • Oils found in seeds, butter from milk, and lard from meat, are
examples of fats, found in foods.
• Fats are concentrated sources of energy, carries off fat soluble
vitamins and a source of essential fatty acids.
• If excess fats are taken in the diet, these are stored as fat
reserves in the body.
• Energy taken in excess of body needs, is stored as fat in the
body.

37. • Casein from milk, albumin in egg and gluten in wheat, are
examples of proteins occurring in foods.
• The main function of protein is the building of new tissues and
maintaining and repair of those already built.
• Synthesis of regulatory and protective substances such as
enzymes, hormones and antibodies is also a function of food
proteins.
• Protein when taken in excess of the body’s need is converted to
carbohydrates and fats and is stored in the body.

38. • The requirement of water is met by not only drinking water but
also through beverages and food consumed.
• Water is an essential part of tissues and it accounts for about 60
per cent of body weight.
• Water is essential for the utilization of food material in the body
and also for elimination of food waste.
• It is a regulator of body processes such as maintenance of body
temperature.

39. • Is the material that gives plants texture and support.
• Although it is primarily made up of carbohydrates, it does not have
a lot of calories and is usually not broken down by the body for
energy.
• Dietary fiber is used to treat constipation or diarrhea and prevents
colon cancer.
• Soluble fiber can lower blood cholesterol.

40. • Fat-soluble vitamins A, D, E, and K and also water-soluble
vitamins C and B group are found in foods.
• These are needed for growth, normal function of the body and
normal body processes.

41. • The minerals calcium, phosphorus, iron, iodine, sodium and others
are found in various foods in combination with organic and
inorganic compounds.
• Minerals are necessary for body-building, for building of bones,
teeth and structural parts of soft tissues.
• They also play a role in regulation of processes in the body like
muscle contraction, clotting of blood and nerve stimuli.

42. It is “the condition of health of the
individual as influenced by the utilization
of nutrients”.

43. It is “the application of science and art of
human nutrition in helping people select and
obtain food for primary purpose of nourishing
their bodies in health or disease throughout the
lifecycle”.

44. It is “an impairment of health resulting
from deficiency, excess or imbalance of
nutrients”.

45. It can be defined as the minimum amount
of the absorbed nutrient that is necessary
for maintaining the normal physiological
functions of the body.

46. “A food (or part of a food) that provides
medical or health benefits, including the
prevention and/or treatment of a
disease."

47. Contains different types of foods in such
quantities and proportions so that the need
for calories, proteins, minerals, vitamins and
other nutrients is adequately met and a small
provision is made for extra nutrients to
withstand short duration of leanness.