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Introduction to Food & Nutritional Sciences



Biology of Digestion

Our Evolving Food Environment

Our brief history with Nutrition
Diet as an Evolutionary Pressure
Our Food Environment
Industrial Revolution
Canadian Food Guide
Nova Classification of Foods
Healthy & Obesogenic Food Environments
Canadian Food Regulations: in Brief


Body Composition

Elements of the Body
Water
Macronutrients: Carbohydrates, Lipids, Proteins
Essential Macrominerals
Essential Ultra-Trace Minerals
Essential Vitamins
Other Essential Nutrients
Conditionally Essential Nutrients
Nonessential Nutrients
Phytochemicals


The Gut-Brain Axis

The Gut-Brain Axis
Our biological Drive to Eat
Vagus Nerve
Hunger, Appetite, Satiation and Satiety
Cephalic Response and Vagovagal reflex
Evolutionary Pressure to Over-Consume


Digestive Enzymes and the Catalytic Triad

Catalytic triad
Digestive Enzyme In the Oral Cavity
Digestive Enzymes in the Stomach
Digestive Enzymes in the Small Intestine
Digestive Enzymes in the Colon


Chemosensation (Taste, Aroma and Beyond)

Biology of Taste and Aroma
Beyond the Five Basic tastes
Chemosensing and the Ileal Break




The Oral Cavity

Mouth Process Model
Saliva
Lingual and Maternal Lipases
Salivary Amylase
Cephalic Response and Origins Of Condition Responses


The Gastric Compartment

Stomach
Antral Contraction Waves
Gastric Enzymes
Vagovagal Reflex
Intrinsic Factor


The Small Intestine

The Small Intestine
Bile, Colipase, and lipid digestion
Pancreatic and Brush Border Enzymes for Carbohydrate Digestion
Zymogens and Enzymes Involved in Protein
Digestion


The Large Intestine

The Large Intestine
Microbiome and Its Metabolites


Postprandial Glycemia and Lipemia

Homeostatic Control of Osmolarity
Carbohydrate Digestion & The Glycemic Response
Insulin and Diabetes
Lipid Digestion, Lipoproteins, and their Health Effects
Fatty Acid Composition and HDL/LDL
Metabolic Syndrome



Food Chemistry

Water Chemistry

Structure of Water

The Bent Structure & Polarity
Dipole Moment & Autoionization
Phase Transitions & Ice
Heat Capacity & Latent Heat
Adhesion and Cohesion of Water


Solutions & Colligative Properties

Solutions & Colligative Properties
Vapor Pressure
Boiling Point Elevation
Freezing Point Depression


Dispersions

Dispersions
Sedimentation and Creaming
Ostwald’s Ripening
Stabilization and Destabilization
Interfaces and Amphiphilic Molecules
DLVO Theory & Gibbs-Marangoni-Effect


Water Activity and Types of Water

Moisture Content and Water Activity
Bound, Capillary, and Free Water
Water Activity and Food Quality


Frozen & Glassy Foods

Cooling, Nucleation & Growth
Post-Crystallization Annealing
Glass Transitions & Glassy Foods
Frozen, Dried or Boiled Glasses


Lipid Chemistry

Structure of Lipids

Lipid Sources and Categories
Saturated & Unsaturated Fatty Acids
Fatty Acid Melting Temperature
Triglycerides


Liquid Oil and Solid Fat

Crystalline Lipids and Polymorphism
The Sequence of Fat Crystallization
Colloidal Fat Crystal Networks
Tempering of Chocolate


Lipid Processing & Modifications

Edible Oil Refining
Milk Fat Separation-Centrifugation, Churning, & Pasteurization
Hydrogenation of Lipids
Blending & Interesterification
Brominating Oils for Emulsion Stability


Lipid Oxidation

Lipid Oxidation- Initiation
Lipid Oxidation – Propagation
Lipid Oxidation – Termination
Factors Affecting Oxidation
Antioxidants: Food & Endogenous


Carbohydrate Chemistry

Structure of Monosaccharides

Structure of Carbohydrates
Structure of Monosaccharides
Structure of Disaccharides
Reducing Sugars & Benedict’s Test


Physical Properties of Monosaccharides

Solubility & Colligative Properties
Vapor Pressure & Water Activity
Boiling Point Elevation
Glass Transitions & Glassy Foods


Structure of Oligosaccharides

Oligosaccharide Structures and Uses


Properties of Polysaccharides

Structure of Carbohydrates
Polysaccharide Structures
Polysaccharides and Viscosity
Homopolysaccharides
Heteropolysacchairdes


Caramelization & Maillard Reaction

Caramelization &Maillard Reaction


Carbohydrate Refining

Refining of Sucrose
Refining & Modifying Starch


Protein Chemistry

Amino Acids

Amino Acid Structures
Isoelectric point and Zwitterions
Amino Acid Hydrophobicity


1o, 2o, 3o, 4oProtein Structures

The Peptide Bond
Primary (1o) Structure of Proteins
Secondary (2o) Structure of Proteins
2o alpha-helix, beta-sheet, turns & loops
Tertiary (3o) Structure of Proteins
The Catalytic Triad
Quaternary (4o) Structure of Proteins


Denaturation

Protein Denaturation
Denaturation Enzymes
Denaturation Egg Proteins
Denaturation of Fibrous Collagen


Flour and Dough

Flour, Viscoelastic Dough
Long and Short Dough, Lamination


Milk Proteins

Casein Proteins
Evolution of Bovine Caseins Proteins
Casein Cheeses & Whey Proteins

Food Processing

Intent of Food Processing

A Brief Look at Some Origins of Food Processing
Ensuring Safe Food (HACCP)


Food Preservation

Pillars of Preservation
Foodborne Illness, Infections and Intoxication
Intrinsic and Extrinsic Factors that Affect or Control Microbial Growth
Biological Preservation, Organic Intrinsic Parameters: Acids. pH & Water Activity
Extrinsic Parameter: Storage Temperature, Headspace Gases
Food Packaging
Food Packaging – The milk bag
Hurdle Technology


Thermal Processing

Blanching, Pasteurization and Commercial Sterilization
Microbial Inactivation
D-values, Z-values, and the 12D Process
Using D and Z values to Preserve Nutrients
Milk Pasteurization Considerations


Biological Preservation

Fermentation
Bacterial Fermentation
Yeast Fermentation


Chemical Preservation

Classes of Preservatives
Class 1-3 Microbial Inhibitors
Class 4 Antioxidants

Refining and Separation

Refining of Sucrose From Sugarcane and Sugar Beets
Refining Starch
Edible Oil Refining
Milk Fat Separation-Centrifugation
Milk Fat Separation-Churning
Valorization and Molecular Refining

Size Reduction

Liquid Size reduction
Dispersions
Sedimentation and Creaming
Ostwalds’ Ripening
Mechanical, Pressure, & Ultrasonic Homogenization
Two-Stage High-Pressure Processing
Dispersion Interfaces and Amphiphilic Molecules
DLVO Theory and the Gibbs-Marangoni-Effect


Chemical Modifications

Lipid Modifications
Hydrogenation
Blending & Interesterification
Bromination
Starch Modifications
Etherification & Esterification of Starch
Succinylation & Cationic Starch
Crosslinking & Thermal Treatment of Starch
Starch Saccharification


Ultra-Processed Foods (UPFs) and the NOVA Classification

Ultra Processed Foods
NOVA Classification



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