NT10102

FUNDAMENTALS OF
FOOD SCIENCE & NUTRITION

Assoc. Prof. Dr. Lee Jau Shya

Deputy Dean (Research & Innovation)
Faculty of Food Science & Nutrition
Week Topic Lecturer
1 Introduction to Food Science and Technology SMS

2 Food Science Concepts and Colloidal Systems i LJS

3 Water & Carbohydrates LJS

4 Proteins & Lipids LJS
5 Processing & Preservation LJS
6 Food Microbiology Food Safety LJS
7 Sensory Evaluation of Food SMS
Introduction to Human Nutrition
8 SMS

Balanced and Modified Diet

9 SMS

MID SEMESTER BREAK

Macronutrient I (Energy I)
10 HM
(Water and Carbohydrate)
Macronutrient II (Energy II)
11 HM
(Protein, Lipids and Alcohol)
Micronutrient I and II
12 HM
(Vitamins and Minerals)
13 Energy Metabolism HM
14 Menu Planning and Mass Food Production HM
 FOOD SCIENCE ?

The discipline in which biology,

physical sciences and
engineering are used to study
the nature of foods, the causes
of their deterioration, and the
principles underlying food
processing (IFT).

Deals with food manipulations

and their consequence on the
food components themselves.
Interdisciplinary field of study
 Understand the science
and nature of foods
Analyze food materials

Application of food
science to produce safe,
desired and nutritious
food products
All foods are chemical compounds and undergo physical
and chemical changes after postharvest, processing and
storage.

Composition, structure and behaviour

Ultimate aims are:

Avoid starvation
Allow outreach to isolated locations
Reduce wastage of food surplus & increase shelf life
Promote health (nutrients retention)
Improve quality and safety
New innovations convenience, special needs, etc.
Core
Competencies

Food
Science
 CHEMICAL CONSTITUENTS

4 main constituents:

Other
minerals, vitamins, organic acids,
pigments, enzymes, flavouring
substances, etc.
 Physical States of Foods
3 major states of matter:

Processed foods are always a mixture.

Base of particle size, foods can be

categorized in 3 systems:

Type of systems Size of particle

< 10-3 m
10-3 m - 10-3 mm
> 10-3 mm
True Solution

solute (ion, molecules, other matters) dissolve

fully in the solution homogenous.

Unsaturated, saturated or supersaturated.

Colloidal System

dispersed phase is large enough to impart some

properties to the system but will not cause
separation.
different particle size, different properties. E.g.
gluten particles in bread vs. cake.
Colloidal System
May be a combination of solid, liquid or gas.
 Colloidal System

Colloidal particles can be hydrophilic (polar) or

hydrophobic (non-polar) dependent on the
functional groups.

The main challenge is to prevent phase

separation and maintain the stability.
1. Charge on the colloidal particle
2. Water layer bound to the molecule

To increase stability of emulsion system:

 Important Terminologies

Please read Roday, 2012 (pg. 16 20)

boiling point, melting point, smoke point,
evaporation, etc.

Surface Tension

the effects are seen in capillary effects,

spherical water drop, ability of insect walking on
water surface, etc.

applications: detergent, bakery lining paper,

non-stick cookware (silicone), etc.
 Food Rheology

Foods

Study of the deformation & flow of matter (deformation

of objects under the influence of applied forces).
 Chapter 2
Chemical & Functional
Properties of Water
Dipole nature affects its
physical characteristics: boiling
point, freezing point, vapour
pressure.

Solvent
Water dissolves many
polar substances
(minerals, salts,
vitamins, sugars,
carbohydrates, proteins
etc.) by hydrating them.
 Water also disperses
molecules
proteins, vitamins,
phospholipids, sterols, etc.

Majority of foods are dispersed system the

dispersed phase can be a particle, crystal, fibre of
particle aggregate (colloid dispersion).
 Water & Heat Transfer
Due to its high kinetic energy, water is a conductor
for thermal energy to food in food processing.

Water as an Ingredient
A common practice.
Can causes problem in frozen food with low
freeze-thaw stability.
Type of Water in Foods
Moisture absolute amount of water present in a
food.
 Type of Water in Foods

1. Free water
lightly entrapped & can be seen;

2.
in layers by intermolecular H bonds around
hydrophilic food molecules.

3.
tight chemically bound (with ion or dipole
interactions);
does not behave like typical water (not
frozen at 0oC).
Water Activity (Aw or aw)

A measure of the availability of water molecules to

enter into microbial, enzymatic or chemical
reactions.

Represented in an
increasing scale, 1
highest, 0 lowest.
 Water Activity (Aw or aw)

Food % Aw A measure of the energy

moisture
status of the water in a
Fresh 70 0.985
meat
system.
Bread 40 0.96
Flour 14.5 0.72
Affects the stability of
Raisin 27 0.60
foods in terms of
Potato 1.5 0.08
chips
Moisture Sorption Isotherm
Water as a Plasticizer
Tg affects the
Food system softener that physicochemical state
increase food polymer of a food, and hence
molecular volume and the the texture.
mobility

Control the relative

humidity of storage
condition is crucial to
avoid change of food
products.