Food Science

Food science and Technology Short Definitions Contaminants are any harmful substances accidentally or intentionally added to food, that make it unfit for consumption. Double fortification and multiple fortifications refer to the addition of 2 or greater than 2 nutrients respectively to a particular food. Enrichment is a method of restoration of vitamins and minerals lost during process. (Hoffpauer and Wright, 1994). Food Additive may be a substance that is not consumed as a food by itself, but is added to food to boost its functional, physical and sensory attributes or to preserve it. Quality Assurance (QA) is the process of planning, documenting and agreeing on a collection of guidelines that are necessary to prevent contaminants from entering into the food right from the procurement of raw materials to the distribution of the finished product. Quality Control (QC) refers to all activities that are designed to determine the level of quality of the delivered food product. It invo

What is Food Science? The Institute of Food Technologists defines food science as " the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public". Food Science is still a relatively new and growing discipline, brought about principally as a response to the social changes happening in North America and different parts of the developed world. The food business, that originally provided only primary product for final preparation within the home, finds itself responding to market demands for additional refined, sophisticated, and convenient product. The demand for easy to organize, convenience foods, poses major scientific and technological challenges that can not be met while not highly trained scientists capable of understanding the complex chemistry/biochemistry of food systems and information of the