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  1. Food and Nutrition Science
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  4. The Science of Food - AbeBooks - P.M. Gaman; K.B. Sherrington:

Hence it is important that this program is offered to train the needed manpower and expertise that will help the industry and will produce the healthy community that will contribute to accelerate the economic development of country.

Food and Nutrition Science

The Institute selects courses that are aimed at offering the students a good understanding of the basic principles of Food technology according to the growing and dynamic needs of Food industry. According to the international education standards for Degree program in Food technology, the course content of any undergraduate syllabus should cover the following five categories: Food Chemistry and Analysis, Food Safety and Microbiology, Food Processing and Engineering, Applied Food Science. Poor nutritional indicators for Pakistan demanded some initiatives to uplift the nutritional status and initiation of Human Nutrition and Dietetics degree is important mile stone in this context.

This degree is not only produced skill nutritionist but also enhance the awareness regarding the issue that ultimately will uplift the nutritional status of the country.

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Home Economics is committed to be a leading academic center of excellence in teaching, research and skilled programs at national and international level. Lipids in food include the oils of such grains as corn , soybean , from animal fats, and are parts of many foods such as milk, cheese , and meat. They also act as vitamin carriers. They also play a fundamental role in the structure and function of cells.

Undergraduate study in the School of Food Science and Nutrition

In food, proteins are essential for growth and survival, and requirements vary depending upon a person's age and physiology e. Protein is commonly obtained from animal sources: eggs , milk , and meat. Nuts , grains and legumes provide vegetable sources of protein, and protein combining of vegetable sources is used to achieve complete protein nutritional quotas from vegetables.

Enzymes are biochemical catalysts used in converting processes from one substance to another. They are also involved in reducing the amount of time and energy required to complete a chemical process. Many aspects of the food industry use catalysts, including baking , brewing , dairy , and fruit juices , to make cheese, beer , and bread.

Vitamins are nutrients required in small amounts for essential metabolic reactions in the body.

These are broken down in nutrition as either water-soluble Vitamin C or fat -soluble Vitamin E. An adequate supply of vitamins can prevent diseases such as beriberi , anemia , and scurvy while an overdose of vitamins can produce nausea and vomiting or even death. Dietary minerals in foods are large and diverse with many required to function while other trace elements can be hazardous if consumed in excessive amounts.

These are found in many foods, but can also be taken in dietary supplements.

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Food colouring is added to change the colour of any food substance. It is mainly for sensory analysis purposes. Caramel is a natural food dye; the industrial form, caramel colouring, is the most widely used food colouring and is found in foods from soft drinks to soya sauce, bread, and pickles. Flavour in food is important in how food smells and tastes to the consumer, especially in sensory analysis. Some of these products occur naturally like salt and sugar , but flavour chemists called a " flavourist " develop many of these flavours for food products.

Such artificial flavours include methyl salicylate which creates the wintergreen odor and lactic acid which gives milk a tart taste. Food additives are substances added to food for preserving flavours, or improving taste or appearance.

The processes are as old as adding vinegar for pickling or as an emulsifier for emulsion mixtures like mayonnaise. From Wikipedia, the free encyclopedia. For the journal, see Food Chemistry journal. Main article: Water. Main article: Carbohydrate. Main article: Lipid. Main article: Protein nutrient. Main article: Enzyme.

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Main article: Vitamin. Main article: Dietary mineral. Main article: Food colouring. Main article: Flavour. Main article: Food additive. Food portal Chemistry portal Physics portal. Chem p. Physical Chemistry Of Foods. Marcel Dekker, Inc. Schwartzberg, Richard W. Physical Chemistry of Foods.

Minuteman Press, ; vols. Branches of chemistry.

The Science of Food - AbeBooks - P.M. Gaman; K.B. Sherrington:

Glossary of chemical formulas List of biomolecules List of inorganic compounds Periodic table. Biochemistry Bioorganic chemistry Biophysical chemistry Chemical biology Clinical chemistry Fullerene chemistry Medicinal chemistry Molecular biology Neurochemistry Physical organic chemistry Polymer chemistry. Bioinorganic chemistry Bioorganometallic chemistry Ceramic chemistry Cluster chemistry Coordination chemistry Materials science Organometallic chemistry.

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