Food Science And Technology
■Food science is the application of the basic sciences and engineering to
study the fundamental physical, chemical, biochemical nature of foods and
the principals of processing.
■Food is any substance that, when ingested, usually will supply nutrients that nourish
the body.
■Nutrients are the constituents of food i.e. Carbohydrates, Proteins, Lipids, Vitamins,
Minerals and Water.
■Processing involves any operation that will alter the value of food in order to
enhance: shelf life, consumer acceptance and nutrient load
Salman Muhammad (IAGS, PU)
[email protected]