Note for FOOD-SCI 541 at UMass
Note for FOOD-SCI 541 at UMass
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This 19 page Class Notes was uploaded by an elite notetaker on Friday February 6, 2015. The Class Notes belongs to a course at University of Massachusetts taught by a professor in Fall. Since its upload, it has received 11 views.
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Date Created: 02/06/15
Understanding 81 Creating better Foods through Applied Science 81 Technology Safety Healthfulness Quality 39 Cost 39 Convenience Diversity Food Chemistry Time and Location Lectures MW F 1010 to 1105 Chen 113 Grading Two mid term exams 25 each Final exam 30 Individual Project 20 icnncnm r Food Chemisth Fatnth Edam1 i Food Chemistry Definition Food chemistry involves the a plication of biochemistry organic chemistry physical c emist and analytical chemistry to 1m rove our understan ing and manipulation o foods and the1r components Objective 0 To improve the overall quali healthfulness safety cost and diversity of the foo supply w VNJV 7 Food Chemistry Course Content Introduction 0 lmgortance of food Chemistry for roducing a diverse range of hig quality nutritious and safe oods Key Concepts 0 Building blocks and forces Free energy Kinetics Major Food Components 0 Water Carbohydrates Proteins Lipids Minerals Minor Food Components l39enm nm 12 Food Chemistry Fourth Edition 0 Colors Flavors Preservatives Buffers Expected Outcomes 0 Understand fundamental building blocks eg water proteins lipids carbohydrates and minerals and forces eg electrostatic hydrophobic hydrogen bonding van der Waals in foods 0 Understand key functional attributes of major food components and how they contribute to food properties such as texture shelf life avor and appearance 0 Develop ability to use knowledge of food chemistry to improve quality diversity convenience safety and healthfulness of food supply FOOd Chemistry Importance 0 Ensure Food Quality Nutrition amp Safety Nutrition 8 Health F00d Safety Food Quality 39 Appearance Taste Shelf life Diversity Four babies have died and almost 53000 have been sickened from melamine in baby formulaquot l Stimulate Innovation Creating Foods The Traditional Method 4000 BCE 2300 BCE Many familiar foods are the result of hundreds or thousands of years of development and were largely created by chance art and0r craft 4 quot 1 E Q Gamma Vivaf ating Foods The quotStar Trek Method Starship Enterprise Icosystem Boston Creating Foods Making quotStar Trek a Reality i i i 1 Homaru Canto Malcolm Bourne David Iulian Mc Clements Chef Rheologist Emulsion Scientist Moto Restaurant Food Science Professor Food Science Professor Imnn m The amazing plmatot Eric Bonabeau International Space Complexity Theorist Station Commander Icosystem Boston MA httpwwwdesignboomcomweblog cat 16View 11012 amit zoran cornucopia food printerhtml The amazin http www evilmadscientistcom article php food replicath 3printerpreview Food Properties A Hierarchical Structure Approach Process Ingredients Product gt Quality Water Carbohydrates Molecular organization Taste Structure formation Texture Proteins Forces Involved Appearance L39p39ds Shelf Life Minerals Nutrition Structural Molecular Physicochemical sensory amp Ph siolo ical Structure Function Relationships y g l Analogous to Architecture Definition Architecture is the art or practice of designing and building structures MerriamWebster Architectural Considerations Function Art Gallery Library Public Space Frank 0 Gehry Aesthetics Beauty Novelty Compatibility Guggenheim Bilbao Constraints Legal Economic Time Context St t 1 Design Building Engriquelelrriang Fabricated Plan Materials Principles Structure Food Architecture Definition Food architecture is the art and science of designing and building foods Food Architectural Considerations Function Nutrition Health Lifestyle Aesthetics Appearance Texture Flavor Shelf life Constraints Legal Economic Time Context a Design Building Egggglelrria g Fabricated Plan Materials P Structure r1nc1ples Phases Biopolymers Oil Peptides w Water Proteins Air Oligosaccharides Polysaccharide Wet Particles 7 Networks Droplets quot u Gels Bubbles Solid Foams Crystals Complexes Biological objects 39 Cells Association Colloids Granules Micelles Fibers Vesicles Bilayers The Cement Intermi e cus ar Colloidal Interactions Covalent Electrostatic bonds interactions Sf t I brldge Attractlon Repulsmn e 1 i S S coo Ca2 OOC n e e e e quotH E e Reactive groups Ionic groups Ionic groups VDW H dro en bin Hydrophobic attractlon attraction P 01a r groups Non polar groups All groups r J T e 00 Structural Engineering Principles Aggregation quotquot A Thermal treatments B1nd1ng 39 ShearingMixing 39 Homogenization Extrusion Melting Crystallization Conformation changes Denaturation Gelation PrecipitationDissolution Foaming Thermodynamic incompatibility Empirical Knowledge Analytical Theory Computer Simulations Statistical Correlatio GENERIC input Paramaetis MODEL Parameters Droplet CharacteristicsMicrostructure Prediction Appearance Droplet position 81intern D 5 10 151120 252 Phase Properties Optical Properties Texture quot7 7quotquot 11 p n 8 Mie KB amp color theory I 1 0L 9 Stability 39 pH I Stokes Law Floc theory Shelf Life 39 SFC vs T Rheology ii Einstein quot3 I quot Flavor Flavor 3 Partitioning Kinetics fl I VEFSUS Evolution Most traditional foods evolved by small adaptations through history to become the familiar items we know today Intelligent Design The modern food industry requires rapid innovation and implementation of new products an intelligent design process should be favored 777777777 Introduction Overview Definition Food chemistry involves the a plication of biochemistry organic chemistry physical c emist and analytical chemistry to im rove our understan ing and manipulation o foods and their components Objective 0 To improve the overall quali healthfulness safety cost and diversity of the foo supply