Fsap Lesson 4

INTRODUCTION
TO FOOD
SCIENCE
Prepared by: Mr. Joshua B. Laxa
What is Food?
- Food is defined as
anything solid or liquid which
when swallowed, digested
and assimilated, nourishes
the body.
What is Food?
- Food is composed of many
different chemical substances ie
macronutrients (eg. carbohydrate,
protein and lipids), micronutrients
(eg. vitamins and minerals), water,
and dietary fiber.
What is Food?
- Almost all foods are plant or
animal origin.
- Human need food for normal
growth and development
FOOD SCIENCE
Is the study of the
chemical, physical and
microbiological nature of foods
and any transformation that food
undergoes as reflected in it’s
characteristics and properties.
BRANCHES OF FOOD SCIENCE
 Food Technology
 Food Chemistry
 Food Microbiology
 Food Engineering
 Food Processing or
Manufacturing
WHAT IS FOOD
QUALITY AND HOW
TO DETERMINE FOOD
QUALITY?
FOOD QUALITY
It is a composite of several
criteria determined by the stimuli
coming from the food attitudes or
value attached by the consumer to
the food. Food is considered good
to eat if it is nutritious, palatable,
sanitary, digestible and economical.
NUTRITIONAL QUALITY
Food are source of substance called

nutrients which are responsible for
the physiological rules of food to
give energy, build and repair tissues
and regulate bodily processes
THE ROLE OF NUTRIENTS
Food nourishes us by supplying

our bodies with protein, carbohydrates,
fats, vitamins and minerals. Most food
contain several of these nutrients, but no
single food contains them all. That is
why a healthy diet includes variety of
foods.
MAIN GROUP OF NUTRIENTS
*Water *Carbohydrates
*Protein *Minerals
*Fats *Vitamins
DIGESTIBILITY
It refers not only to completeness of

digestion and absorption but also the
general feeling and the after effect of
eating.
PALATABILITY FACTORS OR EATING
QUALITIES OF FOOD JUDGED BY
HUMAN SENSES:
VISUAL PERCEPTION
This refers to the external
characteristics of food as seen by the
naked eye which includes size, shape,
volume, texture and color. The mere sight
of a food may stimulate or damper the
appetite
ODOR DETECTION
The nerves of the nose are

sensitive to volatile substance
emitted by aromatic compounds in
food characteristic smell of fresh
us spoiled fish burnt sugar.
TASTE STIMULI
Taste sensations are attributed to

chemical components of foods
that stimulate the taste buds.
FOUR BASIC TASTE SENSATIONS
*Sour *Sweet
*Salty *Bitter
TACTILE SENSATION
This sensory quality depends on the

stimuli of the nerve endings on the
mucous lining of the mouth and the
skin.
FLAVOR
This sensory quality is a

composite of odor taste, mouth
feel and sound.
CHEMICAL COMPOSITION OF FOODS
Food contains mainly:
 Water
 Protein
 Carbohydrates
 Fats
Substances present in food in small amounts:
 minerals
 vitamins
 non-nutritional components (pigments, enzymes, gum
organic acids, tannins, esters, ketones and other flavoring
compounds)
WATER
This is the most abundant compounds in

food. Even the so-called pure
substances and dry like sugar and
amount of watersalton have small Human body is
their crystals.
composed of about two-third water.
THREE PHYSICAL STATES OF WATER:
 Solid as ice
 Liquid
 Gas as steam
PROTEIN
Protein helps, builds,
maintain and repair our bodies. It
also helps
produce antibodies that ward
disease and contributes off
production of enzymes and hormonesto that
the
regulate many of our body’s
processes.
Protein is found in foods of
both plants and animals. Protein
found in meat, poultry, fish, eggs,
cheese, and milk are complete
protein. They can supply the body’s
need for protein. Plant forms of
protein include legumes, rice, wheat,
corn and nuts. They are called
incomplete protein.
CARBOHYDRATES
Carbohydrates provide the

body with fuel and they are an
important part of our diets,
especially in starch form.
Starches come from potatoes, breads,
cereals and pasta.
FATS
Fats provide a highly concentrated
form of energy and despite all the bad
publicity they receive, some fat is
essential to our diets. Fats carry certain
vitamins through our bodies, and help protect
body organs. They give a staying power to our
meals and keep us from getting hungry to soon
after, we have eaten.
VITAMINS
These are potent organic
compounds, and found in small
quantities in food. They are
needed
by the body to regulate physiological
processes for normal growth and
maintenance of life.
VITAMIN A
– Promotes growth and the

development of normal skin.
also contributes to boneIt and
tooth development, prevent night
vision and helps prevent eye
disease.
VITAMIN C (Ascorbic Acid)
– Aids the formation of healthy

bones, teeth, gums and blood
vessels. It also plays a part in
the creation of collagen, which
binds our bodies cell together.
THIAMINE
– helps regulate our appetite

and digestion, helps maintain a
healthy nervous system, and
helps our bodies use
carbohydrates.
MINERALS
These are inorganic constituents as

contrasted to the organic
compounds: protein, carbohydrates, fat
and vitamins.
Even though minerals are found in
very small amount in food, they are
vital to good health.
CALCIUM
– gives strength and structure to

our bones and rigidity and
permanence to our teeth. It
helps in blood circulation and
proper contraction of muscles.
IRON
– is an important part of red

blood cells. It plays a role in
carrying oxygen through the
body and also helps the body
resistance to infections.
SODIUM
– helps regulate the passage of

water and nutrient in and out of
the blood cells. It also helps us
maintain the proper balance of
body fluids.
POTASSIUM
–helps keeps the body fluid balance.
It also regulates muscular contractions.
Other Dietary Concerns
WATER
–bathes our tissues, lubricates our joints,
carries nutrients, takes waste away from our
cells, and it is built into structure of many
chemical compounds in our body. Our body
needs (eight) 8 glasses of water per day.
FIBER
– is the portion of the food that cannot be

broken down or digested in the body.
Fiber passes through our intestines
and carries waste products with it. To
add fiber to our diet, eat plenty of
fresh fruit and vegetables, grains and
whole grains.
CHOLESTEROL
– is essential to life, but most of us

consume more than we need. Cholesterol
makes up membranes, builds nerve
sheaths and provides raw materials
hormones. for Cholesterol usually is most
concentrated in food with saturated fats,
such as meats, butter and egg yolks.
CALORIE/S
CALORIE – is a measurement of the

energy supplied by food. A certain
number of calorie is necessary for
body functions and activity. Its amount
depends on our body size, sex and
stage of life.
Activity
1. Why water, protein,

carbohydrates and fat are
important to our body?
2. What will happened into our body
if we don’t determine the food
quality?

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INTRODUCTION

Food are source of substance called

Food nourishes us by supplying

It refers not only to completeness of

The nerves of the nose are

Taste sensations are attributed to

This sensory quality depends on the

This sensory quality is a

This is the most abundant compounds in

Carbohydrates provide the

– Promotes growth and the

– Aids the formation of healthy

– helps regulate our appetite

These are inorganic constituents as

– gives strength and structure to

– is an important part of red

– helps regulate the passage of

– is the portion of the food that cannot be

– is essential to life, but most of us

CALORIE – is a measurement of the

1. Why water, protein,

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