《食品化学》英文课件Chapter 1 Introduction.pptx

Chapter1Introduction

FoodChemistryamajoraspectoffoodSciencedealswiththecompositionandpropertiesoffoodandthechemicalchangesthatundergoesduringhandling（处理），processing（加工），andstorage．

FoodPhysicalPropertiesChemicalPropertiesbiologicalpropertiesFoodSciencecost，quality，processing，safety，nutritivevalue，wholesomeness，conveniencePeople’sconcernsFoodscienceisaninterdisciplinarysubjectinvolvingprimarilychemistry,biology,microbiologyandengineering.

Weneedtousefoodchemistrytostudythebehavioroffoodingredientswithinthewholefoodsystem.

Itwassupposedthattheattendingstudentsatleasthadtakenchemistryandbiochemistry

Syllabus(课程提纲）!UNIT1:Chemistryofwaterinfoods!UNIT2:Chemistryoffoodcarbohydrate!UNIT3:Chemistryoffoodlipid!UNIT4:Chemistryoffoodprotein

!UNIT5:Enzymes!UNIT6:ChemistryoffoodPigmentsandcolorants!UNIT7:Chemistryoffoodflavors!UNIT8:Chemistryoffoodadditives

Approachtothestudyoffoodchemistryitisdesirabletoestablishananalyticalapproachtofoodformulation（配方），processing，andstoragestability，sothatfactsderivedfromthestudyofonefoodormodelsystemcanenhanceourunderstandingofotherproducts．Therearefourcomponentstothisapproach：

(a)determiningthosepropertiesthatareimportantcharacteristicsofsafe，high-qualityfoods.(b)determiningthosechemicalandbiochemcalreactionsthathaveimportantinfluencesonlossofqualityand／orwholesomenessoffoods.(c)integratingthefirsttwopointstounderstandhowthekeychemicalandbiochemicalreactionsinfluencequalityandsafety，and(d)applyingthisunderstandingtosolveproblemsencounteredduringformulation，processing，andstorageoffood．

ClassificationofalterationsthatmayoccuronfoodAttributesduringhandling,processingorstorage

Safetyisthefirstrequisiteofanyfood:afoodmustbefreeofanyharmfulchemicalormicro