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11 Cards in this Set
- Front
- Back
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Food science (define)
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discipline concerned with all technical and physical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption
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food science vs. safety
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aspects of preservation, processing, additives, packaging/contamination, sanitation issues, labeling of additives
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Food scientists involved in
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1. dev. of new food products and packaging
2. sensory evaluation 3. food safety testing |
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Sensory evaluation
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scientific process which uses the 5 senses of real people tomeasure the quality and acceptability of food products
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Subjective tests
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opinions and judgments
(taste, smell, and appearance) |
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Objecctive tests
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chemical analysis, bacterial counts, measures nutritional and bacterial quality
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Aspects of food quality
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appearance, texture, flavor
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threshold concentration
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concentration required for identification of a particular substance
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taste sensitivity
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temp. affects food flavor; taste buds most receptive in the region b/t 68-86F; sweet, salty detected quickly
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tongue papillae (4 types)
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filliform (no buds)
fungiform foliate circumvallate |
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objective evaluation
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tests food quality, uses lab equip., cannot measure consumer preference
pH, sugar content, moisture, size, viscosity |
