1) Introduction to Food Science

This class was created by Brainscape user Sophie Lamontagne. Visit their profile to learn more about the creator.

Flashcard maker: Sophie Lamontagne

Decks in this class (20)

Chapter 1: Food Science: An Old But New Subject
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54  cards
Chapter 3: Sensory Evaluation: The Human Factor
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34  cards
Chapter 4: Basic Food Chemistry: The Nature of Matter
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24  cards
Chapter 5: Energy: Matter in Motion
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91  cards
Chapter 6: Ions: Charged Particles in Solution
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45  cards
Chapter 7: Water: The Universal Solvent
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50  cards
Chapter 8: Sugar: The Simplest of Carbohydrates
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106  cards
Chapter 9: Complex Carbohydrates: Starches, Cellulose, Gums, Pectins
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91  cards
Chapter 10: Lipids: Nature's Flavour Enhancers
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99  cards
Chapter 11: Proteins: Amino Acids and Peptides
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86  cards
Chapter 12: Enzymes: The Protein Catalyst
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55  cards
Chapter 13: The Micronutrients: Vitamins and Minerals
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46  cards
Chapter 15: Food Analogs: Substitute Ingredients
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46  cards
Chapter 16: Additives: Producing Desired Characteristics in Food
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71  cards
Chapter 17: Fermentation: Desirable Effects of Microorganisms
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110  cards
Chapter 18: Food Safety: Sources of Contamination
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59  cards
Chapter 19: Thermal Preservation: Hot and Cold Processing
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34  cards
Chapter 20: Dehydration and Concentration: Controlling Water Activity
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55  cards
Chapter 21: Current Trends in Food Preservation: Irradiation
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30  cards
Chapter 22: Mixtures: Solutions, Colloidal Dispersions, and Suspensions
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76  cards

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1) Introduction to Food Science

  • Class purpose General learning

The creator of this class did not yet add a description for what is included in this class.

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