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Basil K. Dalaly
Professor
Department of Health and Nutritional
Sciences
South Dakota State University

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Ô Ôood Science deals with the production,
processing,, distribution,
processing distribution, preparation,
evaluation, and utilization of food. Ôood
chemists work with plants that have been
harvested for food, and animals that have
been slaughtered for food.

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Ô Ôood chemists are concerned with how these

food products are processed, prepared, and
distributed.. Ôor example, to address
distributed
consumer demands, some food chemists are
involved with finding fat and sugar substitutes
that do not alter food taste and texture.
texture.
Ô Develop and understanding of how individual
food components contributes to the overall
quality of foods.

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Ô Ñchieve an understanding of the chemical

changes that take place with food
components during processing and storage.
Ô Recognize reactions and mechanisms
important in food chemistry
chemistry..
Ô Be capable of designing and conducting
experiments and interpreting data to
understand important food chemistry
principles.
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Ô Ôood grown on the farm and processed in

the kitchen in the past
Ô Now, major factories are processing the
food and they sold in supermarkets
Ô Ñ huge number of formulated products
enter the market every year and much
science lies behind each product

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Ô [o understand the major components of

foods: CHO, lipids, protein, water and acids
and the chemical changes of food composition
which occur during the preparation of food’
Ñs well as the functional properties and
chemical reactions of food components.

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Ô [o develop a successful food product one

needs a basic understanding on how
ingredients work chemically and how they
interact with each other
Ô Shelf stability
Ô Ñppearance
Ô [exture
Ô [aste
Ô Nutrition
Ô If one fails the whole product can fail
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Ô D
bohyd
es m ke up g
up f chemic l

cmpunds fund in pl n nd nim l cells.
[ey  ve n empi
ic l f
mul DnH2nOn 

(DH2O)n. Since is f
mul is esseni lly
cmbin in f c
bn nd w e
ese
m e
i ls
e c lled
lle Ơ
es f c
bn 

c
b
esơ.

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Ô Carbohydrates are the primary product of

plant photosynthesis
photosynthesis,, and are consumed as
fuel by plants and animals. Ôood
carbohydrates include the simple
carbohydrates (sugars) and complex
carbohydrates (starches and fiber).
fiber).

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Ô ·
 nclue fat, o l, waxe, an

choleterol. In the boy, fat erve a a
ource of energy, a thermal nulator, an a
cuh on aroun organ an t  an m
ortant
com
onent of the cell. S nce fat have 2.25
t me the energy content of CHO an

rote n, mot
eo
le try to l m t the r ntake
of  etary fat to avo  becom ng overwe ght.
ght.

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Ô In most instances, fats are from animal

products ƛ meats, milk products,
products, eggs,
eggs, and
seafood and oils are from plants ƛ nuts,
olives, and seeds. We use lipids for flavor,
flavor, to
cook foods, and to improve the texture of
foods.

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Ô ×
e  a
e mp
a cmpe f fd.

Eve
y cell
equ
e p
e  f

ucu
e ad
fuc . ×
e  a
e cmplex plyme

cmped f am  ac d. [he
e a
e 20 am 
ac d fud  he bdy. E gh f hee a
e
ee al f
adul ad ch ld
e,
ld
e, ad  e a
e
ee al f
fa.

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Ô e me  h  we c o yhe ze

hem  rge eough qu   e for growh
d rep r of our bod e, d herefore, hey
mu be c uded  our d e. Proe  co 
of og ch  of 100
100--500 m o c d h 
form o hree
hree--d me o rucure, he r
  ve  e.

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Ô When you change the native state of the

protein, you change the three-
three-dimensional
structure, which is referred to as
denaturation.. Ôactors that cause denaturation
denaturation
include heating, acid, beating and freezing.

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Ô Ôood chemists work with biological systems

that are dead or dying (post-harvested plants
and postmortem animal tissues) and study
the changes they undergo when exposed to
different environmental conditions.

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Ô Ôor example, during the marketing of fresh

tomatoes, the food chemist must determine
the optimal conditions to sustain the residual
life in the tomatoes so the tomatoes will
continue to ripen and arrive at the
supermarket as a high-quality product for the
consumer.

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Ô Ôood science also includes biotechnology,

which is the use of biological processes to
make new foods, enzymes, supplements,
drugs, and vaccines. Ôor thousands of years,
people have been using microorganisms in
the fermentation of beer and in the making of
cheeses, wines, and breads. [oday
biotechnology also encompasses genetically
engineered foods.

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Ô In genetic engineering, scientists splice

genetic material from plants, animals, or
bacteria and insert this genetic material into
the DNÑ of other organisms. [hese new
organisms are called genetically modified
organisms (GMOs).

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