The purpose of refrigeration is to slow down bacterial development such that food spoiling takes much longer (perhaps a week or two as opposed to half a day). Freezing is intended to entirely stop bacterial activity.. Bacteria that have been frozen are totally inert. 2)Evaporation Evaporation is the process by which a substance transforms from a liquid to a gaseous state below the boiling point; in particular, it is how liquid water enters the atmosphere as water vapour throughout the water cycle. 3)Packing Packing, the act or process of packing. an approach to packing. the preparation of food, particularly meat, for sale later. material used to protect packaged products during shipping, such as a covering or stuffing additionally: components used to create water- and airtight items. 4)Energy of food process According to estimates, a retail food product requires between 50 and 100 MJ (megajoules) of energy to produce and package each kg. Energy is needed in the food processing sector for electricity, heating, and cooling. 5)Heat transfer Heat transfer is the term used to describe the movement of heat (thermal energy) caused by temperature differences and the subsequent distribution and variations in temperature. The exchange of momentum, energy, and mass through conduction, convection, and radiation is the focus of the study of transport phenomena. 6)Food safety Food security cannot exist if the food is dangerous, despite the fact that it may be sufficient, nutritive, and readily available. To support the efforts of USAID's Bureau for Food Security, Deputy Director Bonnie Glick of USAID unveiled the Feed the Future Food Safety Innovation Lab (FSIL) in August 2019.The $10 million, five-year FSIL project, co-managed by Purdue and Cornell Universities, aims to support high-impact, sustainable research that enhances food safety in developing nations. Types of food chemistry There are many types of food chemistry:

1. Food Science
"The investigation of food's physical and chemical characteristics as well as any
changes brought on by handling, storing, etc is known as food science."
Types of food sciences
There are sevaral types of food sciences:
1)Food microbiology
The study of the microbes that live on, produce, or infect food is known as food
microbiology.This includes investigating the microbes responsible for food spoilage, pathogens
that can spread disease (particularly if food is improperly prepared or stored), microbes that
produce fermented foods such as cheese, yoghurt, bread, beer, and wine, as well as microbes
with other beneficial functions such as probiotic production

2. 2)Food engineering
Food engineering is a scientific, academic, and professional discipline that interprets and applies
engineering, science, and mathematics principles to food manufacturing and operations such as
processing, production, handling, storage, conservation, control, packaging, and distribution.
3)Food chemistry
Food chemistry is one of the many disciplines that comprise the multidisciplinary
field of food science. It is the investigation of food constituents such as proteins,
carbohydrates, fats, and water.

3. https://easy4learning.com/?p=120
With the attention to agricultural chemistry in the works of J. G. Galerius, Humphrey
Davy, and others, the scientific approach to food and nutrition arose. For example, in
the United Kingdom, Davy published Elements of Agricultural Chemistry in a Course
of Lectures for the Board of Agriculture (1813), which would serve as a foundation
for the profession worldwide, and is now in its fifth edition. Carl Wilhelm Scheele
was the first to isolate malic acid from apples in 1785.
4)Nutrition

4. Nutrition is an important aspect of health and development. Better nutrition is
associated with improved infant, child, and maternal health, stronger immune systems,
safer pregnancy and childbirth, a lower risk of No communicable diseases (such as
diabetes and cardiovascular disease), as well as increased longevity, are all benefits of
the diet.
5)Sensory analysis
Sensory analysis examines the properties (texture, flavour, taste, appearance, smell, and so on) of
a product or food using the panellists' senses (sight, smell, taste, touch, and hearing). For
centuries, this type of analysis has been used to accept or reject food products.
Types of food microbiology
There are many types of food microbiology:
1)Bacteria

5. Bacteria are microscopic single-celled organisms. Bacteria can be found almost anywhere on the
planet and are vital to its ecosystems. Some species can withstand high temperatures and
pressures. Bacteria abound in the human body, and it is estimated that bacterial cells outnumber
human cells.
Lower levels of classification
*Cyanobacteria E. coli
*Salmonella
*Bacillus
*Lactobacillus streptococcus
* Helicobacter pylori
*Staphylococcus
* Pseudomonas
*Helicobacter
2)Fungi

6. Yeasts, molds, and mushrooms are examples of fungi, which are eukaryotic
organisms. These organisms are members of the Fungi kingdom. The organisms in the
Kingdom Fungi have a cell wall and are widespread.. Among living organisms, they
are classified as
https://easy4learning.com/?p=120
Examples:
Ringworm, athlete's foot, jock itch, and nail fungus are the most common fungal
infections.

7. 3)Protozoa
Protozoa are one-celled animals that can be found in almost any environment. Although the vast
majority of species are free-living, every higher animal is infected with one or more protozoa
species. Depending on the parasite's species and strain, as well as the host's resistance, infections
can range from asymptomatic to fatal.
Examples:
*paramecia is a paramecia. ... John J. Lee.
*amoeba micro_photo—iStock/Getty Images. ...
*Euglena. Euglena Dawn, Walter...
*Diatoms are a type of algae. Volvox Robert W. Volvox Gordon T.
4)Algae
Algae are aquatic, photosynthetic, and nucleus-bearing organisms that lack the true roots, stems,
leaves, and specialised multicellular reproductive structures found in plants.

8. Examples:
*Green Algae
*Brown Algae
*Red Algae
*Golden Algae
5) Viruses
A virus is an infectious microbe composed of a nucleic acid segment (DNA or RNA)
encased in a protein coat. A virus cannot replicate on its own; instead, it must infect
cells and replicate itself using host cell components.

9. Examples:
Biological entities that can only survive and multiply in the presence of a host, which
is a living organism such as a human, animal, or plant.
Types of food engineering
There are many types of food engineering:
Department of food engineering

10. 1)Refrigeration and freezing
The purpose of refrigeration is to slow down bacterial development such that food
spoiling takes much longer (perhaps a week or two as opposed to half a day). Freezing
is intended to entirely stop bacterial activity.. Bacteria that have been frozen are
totally inert.
2)Evaporation
Evaporation is the process by which a substance transforms from a liquid to a gaseous
state below the boiling point; in particular, it is how liquid water enters the
atmosphere as water vapors throughout the water cycle.
3)Packing
Packing, the act or process of packing. an approach to packing. the preparation of
food, particularly meat, for sale later. material used to protect packaged products
during shipping, such as a covering or stuffing additionally: components used to
create water- and airtight items.
4)Energy of food process

11. According to estimates, a retail food product requires between 50 and 100 MJ (mega
joules) of energy to produce and package each kg. Energy is needed in the food
processing sector for electricity, heating, and cooling.
5)Heat transfer
Heat transfer is the term used to describe the movement of heat (thermal energy)
caused by temperature differences and the subsequent distribution and variations in
temperature. The exchange of momentum, energy, and mass through conduction,
convection, and radiation is the focus of the study of transport phenomena.
6)Food safety
Food security cannot exist if the food is dangerous, despite the fact that it may be
sufficient, nutritive, and readily available. To support the efforts of USAID's Bureau
for Food Security, Deputy Director Bonnie Glick of USAID unveiled the Feed the
Future Food Safety Innovation Lab (FSIL) in August 2019.The $10 million, five-year
FSIL project, co-managed by Purdue and Cornell Universities, aims to support high-
impact, sustainable research that enhances food safety in developing nations.
Types of food chemistry
There are many types of food chemistry:

12. food chemistry
1)Food chemistry
Food chemistry is the study of the chemical interactions and reactions that occur
between all biological and non-biological components of food . As examples of
biological substances, consider foods like beef, poultry, lettuce, beer, and milk.
2)Carbohydrates

13. Sugar molecules make up carbohydrates, or carbs. Along with proteins and lipids, carbohydrates
are one of the three main nutrients found in foods and beverages. Your body breaks down carbs
to produce glucose. The primary source of energy for the cells, tissues, and organs in your body
is glucose, sometimes known as blood sugar.
3)Lipids structure
Lipids are a crucial component of the cell membrane. Typically, the structure consists of a
glycerol backbone, two hydrophobic fatty acid tails, and a hydrophilic phosphate group.
Phospholipids are hence amphipathic.
4) Structure of proteins

14. The polypeptide structures of proteins are made up of one or more extended chains of
amino acid residues.. They perform a wide range of organismal tasks, such as DNA
replication, molecule transport, catalyzing metabolic processes, and giving cells
structural support.
Types of nutrition
There are many types of nutrition:
1) Carbohydrates
Sugar molecules make up carbohydrates, or carbs. Along with proteins and lipids,
carbohydrates are one of the three main nutrients found in foods and beverages.

15. Your body breaks down carbs to produce glucose. The primary source of energy for
the cells, tissues, and organs in your body is glucose, sometimes known as blood
sugar.
2) water
Water has the chemical formula H2O, making it an inorganic substance. It is a translucent,
flavorless, odorless, and almost colorless chemical compound that makes up the majority of the
Earth's hydrosphere as well as the bodily fluids of all currently recognized living things (where it
serves as a solvent[1]). In spite of not providing food, energy, or organic micronutrients, it is
essential for all known forms of life. Its molecules are made up of two hydrogen atoms joined by
covalent bonds and have the chemical formula H2O. The angle at which the hydrogen atoms are
joined to the oxygen atom is 104.45°.[2] The liquid condition of H2O at standard pressure and
temperature is known as "water" as well.
3) Protiens

16. The building blocks of proteins are called amino acids. About 20 different amino
acids can be mixed in different ways. Your body uses them to produce new hormones,
enzymes, and proteins like bone and muscle. They can also serve as a source of
energy for it.
4) Fats
You get fats from food as a form of nutrients. While eating certain fats is necessary, eating too
much can be unhealthy. Your body gets the energy it needs to function correctly from the fats
you consume. Your body burns calories from the carbohydrates you've consumed while you
workout.
5) Vitamins

17. People need trace amounts of chemical compounds referred to as vitamins. Every one
plays a unique part in preserving health and body function. Depending on their
lifestyle and general health, some people may need supplements to increase their
supply. Vitamins are organic substances that are found in trace amounts in natural
foods. A lack of any vitamin may increase the risk of developing certain health
problems. A vitamin is an organic compound, which means it has carbon in it. It is
also a necessary nutrient that the body may require from food.
There are currently 13 vitamins that have been identified .
6) Minerals
Our bodies need minerals for optimal growth and development; they can be found in
food and the earth. Calcium, phosphorus, potassium, sodium, chloride, magnesium,
iron, zinc, iodine, chromium, copper, fluoride, molybdenum, manganese, and
selenium are nutrients that are crucial for good health.

18. 7) Dietry food
focuses on whole grains, fruits, and vegetables that are healthy, as well as low- or fat-fat milk
and milk products. Among the many foods high in protein are shellfish, lean meat and poultry,
eggs, legumes (beans and peas), soy products, almonds, and seeds. is low in salt, saturated fats,
cholesterol, and added sugars.
Types of sensory analysis
There are many types of sensory analysis:

19. 1) Acceptance Testing. Paired Comparison. Ranking.
2) Difference Testing. Du-Trio. Triangle.
3) Preference Testing. Hedonic Scales. Attribute Rating Scale.
Reference
 https://www.ift.org/career-development/learn-about-food-
science#:~:text=What%20is%20Food%20Science%3F,and%20chemical%20makeup%20
of%20food.
 https://www.ift.org/career-development/learn-about-food-science/food-facts/about-fs-
and-t