Food Science and Technology for Registered Dietitians

Key Concepts

1. Food Chemistry
2. Food Microbiology
3. Food Processing
4. Food Safety
5. Food Engineering
6. Nutritional Biochemistry

1. Food Chemistry

Food Chemistry involves the study of the chemical composition of foods and how these components interact. Key areas include the analysis of macronutrients (carbohydrates, proteins, fats), micronutrients (vitamins, minerals), and non-nutritive components (additives, preservatives). Understanding food chemistry helps in optimizing nutritional content and enhancing food quality.

Example: The Maillard reaction, a chemical reaction between amino acids and reducing sugars, is responsible for the browning of baked goods. This reaction not only affects the color and flavor but also the nutritional profile of the food.

2. Food Microbiology

Food Microbiology focuses on the microorganisms that inhabit, create, or contaminate food. This includes beneficial microbes like probiotics and harmful pathogens like Salmonella. Knowledge of food microbiology is crucial for ensuring food safety and developing fermented foods.

Example: The fermentation of yogurt involves the use of Lactobacillus bacteria to convert lactose into lactic acid, which not only imparts a tangy flavor but also enhances the nutritional value by creating probiotics.

3. Food Processing

Food Processing encompasses the techniques and technologies used to transform raw ingredients into food products. This includes methods like canning, freezing, drying, and pasteurization. Food processing aims to preserve food, enhance flavor, and improve nutritional stability.

Example: Freezing vegetables quickly locks in their nutritional content by minimizing enzyme activity and microbial growth, ensuring that the vegetables retain their vitamins and minerals when consumed later.

4. Food Safety

Food Safety involves the practices and conditions necessary to ensure food is safe to consume. This includes the prevention of contamination, proper handling, and adherence to regulatory standards. Food safety is essential to prevent foodborne illnesses and maintain public health.

Example: The Hazard Analysis Critical Control Point (HACCP) system is a preventive approach to food safety that identifies potential hazards at each stage of food production and implements controls to mitigate these risks.

5. Food Engineering

Food Engineering applies engineering principles to food production and processing. This includes designing equipment, optimizing production lines, and developing new food products. Food engineering aims to improve efficiency, sustainability, and product quality.

Example: The design of a high-speed packaging machine for snack foods involves considerations of product consistency, packaging integrity, and operational efficiency to ensure that each package meets quality standards.

6. Nutritional Biochemistry

Nutritional Biochemistry studies the biochemical processes related to the metabolism of nutrients in the body. This includes the digestion, absorption, and utilization of carbohydrates, proteins, fats, vitamins, and minerals. Understanding nutritional biochemistry helps in developing dietary recommendations and supplements.

Example: The metabolism of glucose involves a series of biochemical reactions that convert it into energy through glycolysis and the Krebs cycle. Understanding this process aids in designing diets that optimize energy production and prevent metabolic disorders.