Subject: Food Science

1. Explain how to keep food safe?

a. Wash your hands.
Wash your hands with warm water and soap for at least 20 seconds before and after handling food and
after using the bathroom, coughing or sneezing, taking out the trash or handling pets.
b. Clean surfaces often.
Wash cutting boards, dishes, utensils and countertops with a clean sponge and hot, soapy water after
preparing each food item. Surfaces and cutting boards should also be disinfected with a bleach solution
after use and allowed to air dry.
c. Wash fruits and vegetables.
Wash fruits and vegetables under running water just before eating, cutting or cooking. Even if you plan
to peel the fruit or vegetable, it’s still important to wash it because bacteria can spread from the outside
to the inside as you cut or peel the product.
d. Separate and don’t cross-contaminate.
Separate ready-to-eat foods such as fresh fruits and vegetables from raw meats, poultry, seafood and
eggs. Using separate cutting boards and utensils when preparing food will reduce the risk for cross-
contamination.
e. Thaw it right.
Food should never be defrosted at room temperature. Three safe ways to defrost food include: in the
refrigerator, under running cold water or in the microwave. Food thawed in cold water or in the
microwave should be cooked immediately.
f. Cook food thoroughly.
You can’t rely on color and texture alone to tell if your food is cooked and safe to eat. Use Minimum
Cooking Temperature chart and a food thermometer to ensure that your food has reached a safe
minimum internal temperature.
g. Refrigerate properly.
Perishable foods should be refrigerated at or below 40 degrees F within two hours of purchase.
Packaged raw meat should be stored on the bottom shelf to prevent the juices from dripping, which
could contaminate other food.
h. Know when to throw it out.
You can’t always tell if harmful bacteria are growing on your leftover or refrigerated foods by looking at
or smelling them. Recognize when to throw food away by using this safe storage times chart.
i. Handle leftovers safely.
Cover leftovers, wrap them in airtight packaging or seal them in storage containers and refrigerate at 40
degrees F or below. When reheating leftovers, be sure that they reach an internal temperature of 165
degrees F.
j. Sanitize your sponge daily.
Dampen your sponge and heat it in the microwave for one minute to kill most bacteria, yeasts and
molds. Sponges may also be disinfected by soaking them in a solution of one-quarter to one-half
teaspoon of concentrated bleach per quart of warm water for one minute.

2. What are the biopolymers used in the food industry?

a. Polysaccharides (cellulose, starch, and chitin) and proteins (casein, whey, collagen, and soy) are
examples of the biopolymers that see the most frequent use. These natural polymers can be utilized in
different ways in the food industry.

3. Define food preservation. How can we preserve foods and name the reasons of preserving food?
a. Food preservation, any of a number of methods by which food is kept from spoilage after harvest or
slaughter. Such practices date to prehistoric times. Among the oldest methods of preservation are
drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing,
irradiation, and the addition of chemicals. Advances in packaging materials have played an important
role in modern food preservation. The primary objective of food preservation is to prevent food spoilage
until it can be consumed. Gardens often produce too much food at one time more than can be eaten
before spoilage sets in. Preserving food also offers the opportunity to have a wide variety of foods year-
round.

4. How do you understand food engineering?

 a. Food engineering is a scientific, academic, and professional field that interprets and applies principles of
engineering, science, and mathematics to food manufacturing and operations, including the processing,
production, handling, storage, conservation, control, packaging and distribution of food products.
5. What is food science?
a. Food science is the basic science and applied science of food; its scope starts at overlap with agricultural
science and nutritional science and leads through the scientific aspects of food safety and food
processing, informing the development of food technology.
6. Explain the 8 branches of food science.
a. Food chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological
components of foods.
b. food engineering
Food engineering is the industrial processes used to manufacture food.
c. food microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food,
including the study of microorganisms causing food spoilage.
d. Food Technology
Food technology is the technological aspects. Early scientific research into food technology concentrated
on food preservation.
e. Foodomics
Foodomics was defined as "a discipline that studies the Food and Nutrition domains through the
application and integration of advanced -omics technologies to improve consumer's well-being, health,
and knowledge
f. molecular gastronomy
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and
chemical transformations of ingredients that occur in cooking.
g. quality control
Quality control involves the causes, prevention and communication dealing with food-borne illness.
h. sensory analysis
Sensory analysis is the study of how consumers' senses perceive food.

7. Why do we need to study food science?

By studying food science and nutrition, you will be immersed in a world that relies on technology and science to
develop new food products, improve food systems and protect the integrity and safety of the global food supply
chain.
8. How can food science affect life?

Yes it really affect life or our way of life, during the past century, food science evolved to make food the
basis of a healthy civilization, help society overcome hunger and disease, and improve the safety, nutrition,
convenience, affordability, and availability of foods. Food science also changed the perception of foods and
beverages.