The document discusses various topics in food science including types of food sciences (microbiology, engineering, chemistry), types of food microbiology (bacteria, fungi, protozoa, algae, viruses), types of food engineering (refrigeration, evaporation, packing, heat transfer, food safety), types of food chemistry (food chemistry, carbohydrates, lipids, proteins), types of nutrition (carbohydrates, proteins, fats, vitamins, minerals, dietary food), and types of sensory analysis (acceptance testing, difference testing, preference testing). It provides examples and descriptions for each type.

1. Food Science
April 27, 2023admin
“The investigation of food’s physical and chemical characteristics as well as
any changes brought on by handling, storing, etc is known as food science.”
Types of food sciences
There are sevaral types of food sciences:
1)Food microbiology
The study of the microbes that live on, produce, or infect food is known as
food microbiology.This includes investigating the microbes responsible for
food spoilage, pathogens that can spread disease (particularly if food is
improperly prepared or stored), microbes that produce fermented foods such
as cheese, yoghurt, bread, beer, and wine, as well as microbes with other
beneficial functions such as probiotic production

2. 2)Food engineering
Food engineering is a scientific, academic, and professional discipline that
interprets and applies engineering, science, and mathematics principles to
food manufacturing and operations such as processing, production, handling,
storage, conservation, control, packaging, and distribution.
3)Food chemistry

3. Food chemistry is one of the many disciplines that comprise the
multidisciplinary field of food science. It is the investigation of food
constituents such as proteins, carbohydrates, fats, and water.
With the attention to agricultural chemistry in the works of J. G. Wallerius,
Humphry Davy, and others, the scientific approach to food and nutrition arose.
For example, in the United Kingdom, Davy published Elements of Agricultural
Chemistry in a Course of Lectures for the Board of Agriculture (1813), which
would serve as a foundation for the profession worldwide, and is now in its
fifth edition. Carl Wilhelm Scheele was the first to isolate malic acid from
apples in 1785.
4)Nutrition

4. Nutrition is an important aspect of health and development.Better nutrition is
associated with improved infant, child, and maternal health, stronger immune
systems, safer pregnancy and childbirth, a lower risk of Noncommunicable
diseases (such as diabetes and cardiovascular disease), as well as increased
longevity, are all benefits of the diet.
5)Sensory analysis
Sensory analysis examines the properties (texture, flavor, taste, appearance,
smell, and so on) of a product or food using the panelists’ senses (sight,
smell, taste, touch, and hearing). For centuries, this type of analysis has been
used to accept or reject food products.

5. Types of food microbiology
There are many types of food microbiology:
1)Bacteria
Bacteria are microscopic single-celled organisms. Bacteria can be found
almost anywhere on the planet and are vital to its ecosystems. Some species
can withstand high temperatures and pressures. Bacteria abound in the
human body, and it is estimated that bacterial cells outnumber human cells.
Lower levels of classification
*Cyanobacteria E. coli
*Salmonella
*Bacillus
*Lactobacillus streptococcus
* Helicobacter pylori
*Staphylococcus

6. * Pseudomonas
*Helicobacter
2)Fungi
Yeasts, moulds, and mushrooms are examples of fungi, which are eukaryotic
organisms. These organisms are members of the Fungi kingdom. The
organisms in the Kingdom Fungi have a cell wall and are widespread.. Among
living organisms, they are classified as
Examples:
Ringworm, athlete’s foot, jock itch, and nail fungus are the most common
fungal infections.
3)Protozoa
Protozoa are one-celled animals that can be found in almost any environment.
Although the vast majority of species are free-living, every higher animal is

7. infected with one or more protozoa species. Depending on the parasite’s
species and strain, as well as the host’s resistance, infections can range from
asymptomatic to fatal.
Examples:
*paramecia is a paramecia. … John J. Lee.
*amoeba micro_photo—iStock/Getty Images. …
*Euglena. Euglena Dawn, Walter…
*Diatoms are a type of algae. Volvox Robert W. Volvox Gordon T.
4)Algae
Algae are aquatic, photosynthetic, and nucleus-bearing
organisms that lack the true roots, stems, leaves, and
specialized multicellular reproductive structures found
in plants.

8. Examples:
*Green Algae
*Brown Algae
*Red Algae
*Golden Algae
5) Viruses
A virus is an infectious microbe composed of a nucleic acid segment (DNA or
RNA) encased in a protein coat. A virus cannot replicate on its own; instead, it
must infect cells and replicate itself using host cell components.

9. Examples:
Biological entities that can only survive and multiply in the presence of a host,
which is a living organism such as a human, animal, or plant.
Types of food engineering
There are many types of food engineering:
Department of food engineering

10. 1)Refrigeration and freezing
The purpose of refrigeration is to slow down bacterial development such that
food spoiling takes much longer (perhaps a week or two as opposed to half a
day). Freezing is intended to entirely stop bacterial activity.. Bacteria that have
been frozen are totally inert.
2)Evaporation
Evaporation is the process by which a substance transforms from a liquid to a
gaseous state below the boiling point; in particular, it is how liquid water
enters the atmosphere as water vapour throughout the water cycle.
3)Packing
Packing, the act or process of packing. an approach to packing. the
preparation of food, particularly meat, for sale later. material used to protect
packaged products during shipping, such as a covering or stuffing additionally:
components used to create water- and airtight items.
4)Energy of food process
According to estimates, a retail food product requires between 50 and 100 MJ
(megajoules) of energy to produce and package each kg. Energy is needed in
the food processing sector for electricity, heating, and cooling.

11. 5)Heat transfer
Heat transfer is the term used to describe the movement of heat (thermal
energy) caused by temperature differences and the subsequent distribution
and variations in temperature. The exchange of momentum, energy, and
mass through conduction, convection, and radiation is the focus of the study
of transport phenomena.
6)Food safety
Food security cannot exist if the food is dangerous, despite the fact that it may
be sufficient, nutritive, and readily available. To support the efforts of USAID’s
Bureau for Food Security, Deputy Director Bonnie Glick of USAID unveiled the
Feed the Future Food Safety Innovation Lab (FSIL) in August 2019.The $10
million, five-year FSIL project, co-managed by Purdue and Cornell
Universities, aims to support high-impact, sustainable research that enhances
food safety in developing nations.
Types of food chemistry
There are many types of food chemistry:

12. 1)Food chemistry
Food chemistry is the study of the chemical interactions and reactions that
occur between all biological and non-biological components of food . As
examples of biological substances, consider foods like beef, poultry, lettuce,
beer, and milk.
2)Carbohydrates
Sugar molecules make up carbohydrates, or carbs. Along with proteins and
lipids, carbohydrates are one of the three main nutrients found in foods and
beverages. Your body breaks down carbs to produce glucose. The primary
source of energy for the cells, tissues, and organs in your body is glucose,
sometimes known as blood sugar.
3)Lipids structure

13. Lipids are a crucial component of the cell membrane.
Typically, the structure consists of a glycerol backbone,
two hydrophobic fatty acid tails, and a hydrophilic
phosphate group. Phospholipids are hence
amphipathic.
4) Structure of proteins

14. The polypeptide structures of proteins are made up of one or more extended
chains of amino acid residues.. They perform a wide range of organismal
tasks, such as DNA replication, molecule transport, catalysing metabolic
processes, and giving cells structural support.
Types of nutrition
There are many types of nutrition:
1) Carbohydrates
Sugar molecules make up carbohydrates, or carbs. Along with proteins and
lipids, carbohydrates are one of the three main nutrients found in foods and
beverages.
Your body breaks down carbs to produce glucose. The primary source of
energy for the cells, tissues, and organs in your body is glucose, sometimes
known as blood sugar.
2) water
Water has the chemical formula H2O, making it an inorganic substance. It is a translucent,
flavorless, odorless, and almost colorless chemical compound that makes up the majority of
the Earth’s hydrosphere as well as the bodily fluids of all currently recognized living things
(where it serves as a solvent. In spite of not providing food, energy, or organic
micronutrients, it is essential for all known forms of life. Its molecules are made up of two

15. hydrogen atoms joined by covalent bonds and have the chemical formula H2O. The angle
at which the hydrogen atoms are joined to the oxygen atom is 104.45°. The liquid condition
of H2O at standard pressure and temperature is known as “water” as well.
3) Protiens
The building blocks of proteins are called amino acids. About 20 different
amino acids can be mixed in different ways. Your body uses them to produce
new hormones, enzymes, and proteins like bone and muscle. They can also
serve as a source of energy for it.
4) Fats

16. You get fats from food as a form of nutrients. While eating
certain fats is necessary, eating too much can be unhealthy.
Your body gets the energy it needs to function correctly from
the fats you consume. Your body burns calories from the
carbohydrates you’ve consumed while you workout.
5) Vitamins
People need trace amounts of chemical compounds referred to as vitamins.
Every one plays a unique part in preserving health and body function.
Depending on their lifestyle and general health, some people may need
supplements to increase their supply. Vitamins are organic substances that
are found in trace amounts in natural foods. A lack of any vitamin may
increase the risk of developing certain health problems. A vitamin is an
organic compound, which means it has carbon in it. It is also a necessary
nutrient that the body may require from food.

17. There are currently 13 vitamins that have been identified .
6) Minerals
Our bodies need minerals for optimal growth and development; they can be
found in food and the earth. Calcium, phosphorus, potassium, sodium,
chloride, magnesium, iron, zinc, iodine, chromium, copper, fluoride,
molybdenum, manganese, and selenium are nutrients that are crucial for good
health.
7) Dietry food
focuses on whole grains, fruits, and vegetables that are
healthy, as well as low- or fat-fat milk and milk products.
Among the many foods high in protein are shellfish, lean
meat and poultry, eggs, legumes (beans and peas), soy
products, almonds, and seeds. is low in salt, saturated fats,
cholesterol, and added sugars.

18. Types of sensory analysis
There are many types of sensory analysis:
1) Acceptance Testing. Paired Comparison. Ranking.
2) Difference Testing. Du-Trio. Triangle.

19. 3) Preference Testing. Hedonic Scales. Attribute Rating
Scale.
Reference
 https://www.ift.org/career-development/learn-about-food-
science#:~:text=What%20is%20Food%20Science%3F,and%20chemical%20ma
keup%20of%20food.
 https://www.ift.org/career-development/learn-about-food-science/food-
facts/about-fs-and-t