Food, Materials, and Processes

Food Science

Food Science

Study of the biological, chemical, and physical properties of food.

Materials Science

Investigation of the properties, performance, and applications of materials.

Processes Science

Study and application of techniques for manufacturing and processing materials.

Carbohydrates
Proteins
Fats

Macronutrients

Carbohydrates

Provide the primary source of energy for the body.

Simple Carbohydrates

Sugars such as glucose and fructose found in fruits and sweets.

Complex carbohydrates

Starches and fibers found in whole grains, legumes, and vegetables.

Proteins

Crucial for building and repairing tissues, producing enzymes and hormones.

Fats

Serve as long-term energy storage, provide insulation, and protect organs.

Saturated Fats

Typically solid at room temperature, found in animal products and some plant oils.

Unsaturated Fats

Liquid at room temperature, found in fish, nuts, and seeds. Includes monounsaturated and polyunsaturated fats.

Vitamins

Minerals

Micronutrients

Vitamins

Support various body functions, such as vision, immune function, and blood clotting.

Fat-soluble

Stored in body fat (e.g., Vitamins A, D, E, K).

Water-soluble

Not stored in the body and need to be consumed regularly (e.g., Vitamin C, B vitamins).

Minerals

Essential for building bones, teeth, and aiding in muscle function and nervous system activity.

Macro Minerals

Needed in larger amounts (e.g., Calcium, Magnesium, Potassium).

Trace Minerals

Required in small amounts (e.g., Iron, Zinc, Copper).

Water

Vital for digestion, absorption, circulation, and temperature regulation.

Canning

Food is sealed in sterilized containers and heated to destroy microorganisms.

Freezing

Lowers the temperature to below freezing, slowing down the activity of microorganisms.

Drying

Removes moisture to inhibit microbial growth.

Pasteurization

Heating food (such as milk) to a specific temperature for a set period to kill pathogens.

Preservatives

Extend the shelf life by preventing spoilage and growth of pathogens.

Colorings

Improve or maintain the color of food.

Flavorings

Enhance or add flavor.

Emulsifiers

Stabilize mixtures of oil and water, preventing separation.

Packaging

Protects food from contamination, physical damage, and extends shelf life.

Biological
Chemical
Physical

Types of Hazards

HACCP

Hazard Analysis Critical Control Point

Metals

Polymers

Ceramics

Composites

Types of Materials

Metals

• Conductivity: Excellent conductors of heat and electricity.

• Malleability: Can be hammered or rolled into thin sheets.

• Ductility: Can be drawn into wires.

Polymers

• Packaging: Flexible, lightweight, and often recyclable.

• Clothing: Synthetic fibers like polyester and nylon.

• Automotive Parts: Durable and resistant to corrosion.

Ceramics

• Hardness: Extremely hard and wear-resistant.

• Brittleness: Can fracture easily under stress.

• Heat Resistance: Withstands high temperatures without degradation.

Composites

Composition: Made from two or more different materials combined to enhance properties.

Strength
Hardness
Ductility

Mechanical Properties

Conductivity
Expansion

Thermal Properties

Conductivity
Insulation

Electrical Properties

Tensile Testing
Hardness Testing
Impact Testing

Testing Methods

Casting
Molding

Forming Processes for Materials

Welding
Adhesives

Joining Techniques for Materials

Coating
Plating

Surface Treatments for Materials

Recycling
Biodegradable Materials
Renewable Resources

Sustainable Material Use

Batch Production

• Production: Involves producing a set quantity of products in a series of steps.

• Flexibility: Can be easily adjusted to different products or quantities.

• Cost: Higher per unit due to lower economies of scale.

Continuous Production

• Production: Non-stop production process, where materials are continuously processed.

• Efficiency: High output and lower per-unit cost.

• Suitability: Ideal for high-demand, standardized products.

Open Loop

A system that operates without feedback, based on a set input.

Closed Loop

Uses feedback to continuously adjust and control the process.

CNC

Computer Numerical Control

NDT

Non-Destructive Testing

Energy Efficiency
Waste Minimization
Green Technologies

Sustainable Processing in Process Science