Food Science

Composition

• The composition of food plays a role in how that food can safely be prepared and consumed.
• The nutritive value of food is altered based on various cooking, preservation and preparation methods.
• Foods have properties and principles associated with the category or type of food they are. For example, dairy products contain lactose, casein and whey and they function in certain ways in the foods they are prepared in.

Preparation

• The nutritive value can be enhanced or diminished based on the food preparation technique. There are moist and dry heating methods for cooking food.
• There are a variety of methods of food preservation such as drying, smoking, canning, freeze drying, freezing, and pickling. Each one has a specific purpose.
• Various ingredients that are in food cause them to react a certain way when they are cooked. These reactions are important for food safety, food quality and appearance.

Evaluation

• There are numerous ways to engage the senses when evaluating food products. These are used by individuals when determining preference for certain food items, as well as in corporate settings when determining additional product offerings for consumers.