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75-427: Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards. Early scientific research into food technology concentrated on food preservation . Nicolas Appert 's development in 1810 of

150-440: A chemical equation . While in a non-nuclear chemical reaction the number and kind of atoms on both sides of the equation are equal, for a nuclear reaction this holds true only for the nuclear particles viz. protons and neutrons. The sequence of steps in which the reorganization of chemical bonds may be taking place in the course of a chemical reaction is called its mechanism . A chemical reaction can be envisioned to take place in

225-660: A career in food science are: Food science/technology (66%), biological sciences (12%), business/marketing (10%), nutrition (9%) and chemistry (8%). Careers available to food scientists include food technologists, research and development (R&D), quality control, flavor chemistry, laboratory director, food analytical chemist and technical sales. The five most common positions for food scientists are food scientist/technologist (19%), product developer (12%), quality assurance/control director (8%), other R&D/scientific/technical (7%), and director of research (5%). The Commonwealth Scientific and Industrial Research Organisation (CSIRO)

300-467: A chemical reaction is said to have occurred. A chemical reaction is therefore a concept related to the "reaction" of a substance when it comes in close contact with another, whether as a mixture or a solution ; exposure to some form of energy, or both. It results in some energy exchange between the constituents of the reaction as well as with the system environment, which may be designed vessels—often laboratory glassware . Chemical reactions can result in

375-470: A chemical transformation is the rearrangement of electrons in the chemical bonds between atoms. It can be symbolically depicted through a chemical equation , which usually involves atoms as subjects. The number of atoms on the left and the right in the equation for a chemical transformation is equal. (When the number of atoms on either side is unequal, the transformation is referred to as a nuclear reaction or radioactive decay .) The type of chemical reactions

450-412: A dense core called the atomic nucleus surrounded by a space occupied by an electron cloud . The nucleus is made up of positively charged protons and uncharged neutrons (together called nucleons ), while the electron cloud consists of negatively charged electrons which orbit the nucleus. In a neutral atom, the negatively charged electrons balance out the positive charge of the protons. The nucleus

525-535: A directed beam in a vacuum in a mass spectrometer . Charged polyatomic collections residing in solids (for example, common sulfate or nitrate ions) are generally not considered "molecules" in chemistry. Some molecules contain one or more unpaired electrons, creating radicals . Most radicals are comparatively reactive, but some, such as nitric oxide (NO) can be stable. The "inert" or noble gas elements ( helium , neon , argon , krypton , xenon and radon ) are composed of lone atoms as their smallest discrete unit, but

600-411: A number of steps, each of which may have a different speed. Many reaction intermediates with variable stability can thus be envisaged during the course of a reaction. Reaction mechanisms are proposed to explain the kinetics and the relative product mix of a reaction. Many physical chemists specialize in exploring and proposing the mechanisms of various chemical reactions. Several empirical rules, like

675-424: A particular substance per volume of solution , and is commonly reported in mol/ dm . In addition to the specific chemical properties that distinguish different chemical classifications, chemicals can exist in several phases. For the most part, the chemical classifications are independent of these bulk phase classifications; however, some more exotic phases are incompatible with certain chemical properties. A phase

750-405: A pure chemical substance that has its unique set of chemical properties, that is, its potential to undergo a certain set of chemical reactions with other substances. However, this definition only works well for substances that are composed of molecules, which is not true of many substances (see below). Molecules are typically a set of atoms bound together by covalent bonds , such that the structure

825-609: A substance may undergo and the energy changes that may accompany it are constrained by certain basic rules, known as chemical laws . Energy and entropy considerations are invariably important in almost all chemical studies. Chemical substances are classified in terms of their structure , phase, as well as their chemical compositions . They can be analyzed using the tools of chemical analysis , e.g. spectroscopy and chromatography . Scientists engaged in chemical research are known as chemists . Most chemists specialize in one or more sub-disciplines. Several concepts are essential for

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900-414: Is a pure substance which is composed of a single type of atom, characterized by its particular number of protons in the nuclei of its atoms, known as the atomic number and represented by the symbol Z . The mass number is the sum of the number of protons and neutrons in a nucleus. Although all the nuclei of all atoms belonging to one element will have the same atomic number, they may not necessarily have

975-409: Is a set of states of a chemical system that have similar bulk structural properties, over a range of conditions, such as pressure or temperature . Physical properties, such as density and refractive index tend to fall within values characteristic of the phase. The phase of matter is defined by the phase transition , which is when energy put into or taken out of the system goes into rearranging

1050-586: Is a very useful means for predicting the feasibility of a reaction and determining the state of equilibrium of a chemical reaction, in chemical thermodynamics . A reaction is feasible only if the total change in the Gibbs free energy is negative, Δ G ≤ 0 {\displaystyle \Delta G\leq 0\,} ; if it is equal to zero the chemical reaction is said to be at equilibrium . There exist only limited possible states of energy for electrons, atoms and molecules. These are determined by

1125-422: Is also possible to define analogs in two-dimensional systems, which has received attention for its relevance to systems in biology . Atoms sticking together in molecules or crystals are said to be bonded with one another. A chemical bond may be visualized as the multipole balance between the positive charges in the nuclei and the negative charges oscillating about them. More than simple attraction and repulsion,

1200-439: Is also used to identify the composition of remote objects – like stars and distant galaxies – by analyzing their radiation spectra. The term chemical energy is often used to indicate the potential of a chemical substance to undergo a transformation through a chemical reaction or to transform other chemical substances. When a chemical substance is transformed as a result of its interaction with another substance or with energy,

1275-491: Is an academic topic so most food science books are textbooks. Chemistry Chemistry is the scientific study of the properties and behavior of matter . It is a physical science within the natural sciences that studies the chemical elements that make up matter and compounds made of atoms , molecules and ions : their composition, structure, properties, behavior and the changes they undergo during reactions with other substances . Chemistry also addresses

1350-493: Is believed to be another step towards a better understanding of the development and application of technology and food. Moreover, the study of foodomics leads to other omics sub-disciplines, including nutrigenomics which is the integration of the study of nutrition, genes, and omics. Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking

1425-464: Is called a mixture. Examples of mixtures are air and alloys . The mole is a unit of measurement that denotes an amount of substance (also called chemical amount). One mole is defined to contain exactly 6.022 140 76 × 10 particles ( atoms , molecules , ions , or electrons ), where the number of particles per mole is known as the Avogadro constant . Molar concentration is the amount of

1500-523: Is composed of gaseous matter that has been completely ionized, usually through high temperature. A substance can often be classified as an acid or a base . There are several different theories which explain acid–base behavior. The simplest is Arrhenius theory , which states that acid is a substance that produces hydronium ions when it is dissolved in water, and a base is one that produces hydroxide ions when dissolved in water. According to Brønsted–Lowry acid–base theory , acids are substances that donate

1575-472: Is dense; the mass of a nucleon is approximately 1,836 times that of an electron, yet the radius of an atom is about 10,000 times that of its nucleus. The atom is also the smallest entity that can be envisaged to retain the chemical properties of the element, such as electronegativity , ionization potential , preferred oxidation state (s), coordination number , and preferred types of bonds to form (e.g., metallic , ionic , covalent ). A chemical element

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1650-464: Is electrically neutral and all valence electrons are paired with other electrons either in bonds or in lone pairs . Thus, molecules exist as electrically neutral units, unlike ions. When this rule is broken, giving the "molecule" a charge, the result is sometimes named a molecular ion or a polyatomic ion. However, the discrete and separate nature of the molecular concept usually requires that molecular ions be present only in well-separated form, such as

1725-537: Is more easily transferred between substances relative to light or other forms of electronic energy. For example, ultraviolet electromagnetic radiation is not transferred with as much efficacy from one substance to another as thermal or electrical energy. The existence of characteristic energy levels for different chemical substances is useful for their identification by the analysis of spectral lines . Different kinds of spectra are often used in chemical spectroscopy , e.g. IR , microwave , NMR , ESR , etc. Spectroscopy

1800-468: Is the crystal structure , or arrangement, of the atoms. Another phase commonly encountered in the study of chemistry is the aqueous phase, which is the state of substances dissolved in aqueous solution (that is, in water). Less familiar phases include plasmas , Bose–Einstein condensates and fermionic condensates and the paramagnetic and ferromagnetic phases of magnetic materials. While most familiar phases deal with three-dimensional systems, it

1875-458: Is the quantum mechanical model . Traditional chemistry starts with the study of elementary particles , atoms , molecules , substances , metals , crystals and other aggregates of matter . Matter can be studied in solid, liquid, gas and plasma states , in isolation or in combination. The interactions, reactions and transformations that are studied in chemistry are usually the result of interactions between atoms, leading to rearrangements of

1950-677: Is the federal government agency for scientific research in Australia . CSIRO maintains more than 50 sites across Australia and biological control research stations in France and Mexico. It has nearly 6,500 employees. The Korean Society of Food Science and Technology, or KoSFoST, claims to be the first society in South Korea for food science. In the United States, food science is typically studied at land-grant universities . Some of

2025-507: Is the probability of a molecule to have energy greater than or equal to E at the given temperature T. This exponential dependence of a reaction rate on temperature is known as the Arrhenius equation . The activation energy necessary for a chemical reaction to occur can be in the form of heat, light, electricity or mechanical force in the form of ultrasound . A related concept free energy , which also incorporates entropy considerations,

2100-546: Is the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the application of physicochemical techniques and instrumentation for the study and analysis of foods. Food engineering is the industrial processes used to manufacture food . It involves coming up with novel approaches for manufacturing, packaging, delivering, ensuring quality, ensuring safety, and devising techniques to transform raw ingredients into wholesome food options. Food microbiology

2175-420: Is the study of the microorganisms that inhabit, create, or contaminate food , including the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics , are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese , yogurt , bread , beer , wine and, other fermented foods . Food technology

2250-437: Is the technological aspect. Early scientific research into food technology concentrated on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event. The process was not called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques. In 2009, Foodomics was defined as "a discipline that studies

2325-526: Is useful in identifying periodic trends . A compound is a pure chemical substance composed of more than one element. The properties of a compound bear little similarity to those of its elements. The standard nomenclature of compounds is set by the International Union of Pure and Applied Chemistry (IUPAC). Organic compounds are named according to the organic nomenclature system. The names for inorganic compounds are created according to

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2400-509: The Woodward–Hoffmann rules often come in handy while proposing a mechanism for a chemical reaction. According to the IUPAC gold book, a chemical reaction is "a process that results in the interconversion of chemical species." Accordingly, a chemical reaction may be an elementary reaction or a stepwise reaction . An additional caveat is made, in that this definition includes cases where

2475-460: The canning process was a decisive event. The process wasn't called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques. Louis Pasteur 's research on the spoilage of wine and his description of how to avoid spoilage in 1864, was an early attempt to apply scientific knowledge to food handling. Besides research into wine spoilage , Pasteur researched

2550-455: The chemical bonds which hold atoms together. Such behaviors are studied in a chemistry laboratory . The chemistry laboratory stereotypically uses various forms of laboratory glassware . However glassware is not central to chemistry, and a great deal of experimental (as well as applied/industrial) chemistry is done without it. A chemical reaction is a transformation of some substances into one or more different substances. The basis of such

2625-493: The chemical industry . The word chemistry comes from a modification during the Renaissance of the word alchemy , which referred to an earlier set of practices that encompassed elements of chemistry, metallurgy , philosophy , astrology , astronomy , mysticism , and medicine . Alchemy is often associated with the quest to turn lead or other base metals into gold, though alchemists were also interested in many of

2700-469: The duet rule , and in this way they are reaching the electron configuration of the noble gas helium , which has two electrons in its outer shell. Similarly, theories from classical physics can be used to predict many ionic structures. With more complicated compounds, such as metal complexes , valence bond theory is less applicable and alternative approaches, such as the molecular orbital theory, are generally used. See diagram on electronic orbitals. In

2775-478: The food production chain is long and complicated and food technologies are diverse. Consequently, consumers are uncertain about the determinants of food quality and find it difficult to understand them. Now, acceptance of food products very often depends on perceived benefits and risks associated with food. Popular views of food processing technologies matter. Especially innovative food processing technologies often are perceived as risky by consumers. Acceptance of

2850-560: The home economics departments and used that as a base to launch the foundation of many modern food science programs. The main US organization regarding food science and food technology is the Institute of Food Technologists (IFT), headquartered in Chicago, Illinois , which is the US member organisation of the International Union of Food Science and Technology (IUFoST). Food Science

2925-510: The inorganic nomenclature system. When a compound has more than one component, then they are divided into two classes, the electropositive and the electronegative components. In addition the Chemical Abstracts Service has devised a method to index chemical substances. In this scheme each chemical substance is identifiable by a number known as its CAS registry number . A molecule is the smallest indivisible portion of

3000-500: The interconversion of conformers is experimentally observable. Such detectable chemical reactions normally involve sets of molecular entities as indicated by this definition, but it is often conceptually convenient to use the term also for changes involving single molecular entities (i.e. 'microscopic chemical events'). An ion is a charged species, an atom or a molecule, that has lost or gained one or more electrons. When an atom loses an electron and thus has more protons than electrons,

3075-529: The intermolecular forces of a substance are such that the energy of the surroundings is not sufficient to overcome them, it occurs in a more ordered phase like liquid or solid as is the case with water (H 2 O); a liquid at room temperature because its molecules are bound by hydrogen bonds . Whereas hydrogen sulfide (H 2 S) is a gas at room temperature and standard pressure, as its molecules are bound by weaker dipole–dipole interactions . The transfer of energy from one chemical substance to another depends on

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3150-438: The size of energy quanta emitted from one substance. However, heat energy is often transferred more easily from almost any substance to another because the phonons responsible for vibrational and rotational energy levels in a substance have much less energy than photons invoked for the electronic energy transfer. Thus, because vibrational and rotational energy levels are more closely spaced than electronic energy levels, heat

3225-488: The Food and Nutrition domains through the application and integration of advanced -omics technologies to improve consumer's well-being, health, and knowledge". Foodomics requires the combination of food chemistry, biological sciences, and data analysis. Foodomics greatly helps scientists in the area of food science and nutrition to gain better access to data, which is used to analyze the effects of food on human health, etc. It

3300-515: The Valence Shell Electron Pair Repulsion model ( VSEPR ), and the concept of oxidation number can be used to explain molecular structure and composition. An ionic bond is formed when a metal loses one or more of its electrons, becoming a positively charged cation, and the electrons are then gained by the non-metal atom, becoming a negatively charged anion. The two oppositely charged ions attract one another, and

3375-734: The acceptance of new technology by consumers: complexity, compatibility, relative advantage, trialability and observability. Acceptance of innovative technologies can be improved by providing non-emotional and concise information about these new technological processes methods. The HighTech project also suggests that written information has a higher impact on consumers than audio-visual information. Food science Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry , physics , physiology , microbiology , and biochemistry . Food technology incorporates concepts from chemical engineering , for example. Activities of food scientists include

3450-494: The atom is a positively charged ion or cation . When an atom gains an electron and thus has more electrons than protons, the atom is a negatively charged ion or anion . Cations and anions can form a crystalline lattice of neutral salts , such as the Na and Cl ions forming sodium chloride , or NaCl. Examples of polyatomic ions that do not split up during acid–base reactions are hydroxide (OH ) and phosphate (PO 4 ). Plasma

3525-412: The context of chemistry, energy is an attribute of a substance as a consequence of its atomic , molecular or aggregate structure . Since a chemical transformation is accompanied by a change in one or more of these kinds of structures, it is invariably accompanied by an increase or decrease of energy of the substances involved. Some energy is transferred between the surroundings and the reactants of

3600-447: The country's pioneering food scientists were women who attended chemistry programs at land-grant universities which were state-run and largely under state mandates to allow for sex-blind admission. Although after graduation, they had difficulty finding jobs due to widespread sexism in the chemistry industry in the late 19th and early 20th centuries. Finding conventional career paths blocked, they found alternative employment as instructors in

3675-483: The development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. The Institute of Food Technologists defines food science as "the discipline in which

3750-543: The different food technologies varies. While pasteurization is well recognized and accepted, high pressure treatment and even microwaves often are perceived as risky. Studies by the Hightech Europe project found that traditional technologies were well accepted in contrast to innovative technologies. Consumers form their attitude towards innovative food technologies through three main mechanisms: First, through knowledge or beliefs about risks and benefits correlated with

3825-429: The energies and distributions characterize the availability of an electron to bond to another atom. The chemical bond can be a covalent bond , an ionic bond , a hydrogen bond or just because of Van der Waals force . Each of these kinds of bonds is ascribed to some potential. These potentials create the interactions which hold atoms together in molecules or crystals . In many simple compounds, valence bond theory ,

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3900-409: The engineering, biological , and physical sciences are used to study the nature of foods , the causes of deterioration , the principles underlying food processing , and the improvement of foods for the consuming public". The textbook Food Science defines food science in simpler terms as "the application of sciences and engineering to study the physical, chemical, and biochemical nature of foods and

3975-442: The food may taste better due to improvements in food composition, including organoleptic changes, and changes in the perception and pleasures from eating food. In the 21st century, emerging technologies such as cellular agriculture , particularly cultured meat , 3D food printing , use of insect protein , plant-based alternatives , vertical farming , food deliveries and blockchain technology are being developed to accelerate

4050-546: The food supply and have changed our world. Some of these developments are: Technology has innovated these categories from the food industry : Innovation in the food sector may include, for example, new types for raw material processing technology , packaging of products, and new food additives . Applying new solutions may reduce or prevent adverse changes caused by microorganisms , oxidation of food ingredients, and enzymatic and nonenzymatic reactions. Moreover, healthier and more nutritious food may be delivered as well as

4125-711: The formation of igneous rocks ( geology ), how atmospheric ozone is formed and how environmental pollutants are degraded ( ecology ), the properties of the soil on the Moon ( cosmochemistry ), how medications work ( pharmacology ), and how to collect DNA evidence at a crime scene ( forensics ). Chemistry has existed under various names since ancient times. It has evolved, and now chemistry encompasses various areas of specialisation, or subdisciplines, that continue to increase in number and interrelate to create further interdisciplinary fields of study. The applications of various fields of chemistry are used frequently for economic purposes in

4200-444: The formation or dissociation of molecules, that is, molecules breaking apart to form two or more molecules or rearrangement of atoms within or across molecules. Chemical reactions usually involve the making or breaking of chemical bonds. Oxidation, reduction , dissociation , acid–base neutralization and molecular rearrangement are some examples of common chemical reactions. A chemical reaction can be symbolically depicted through

4275-445: The ionic bond is the electrostatic force of attraction between them. For example, sodium (Na), a metal, loses one electron to become an Na cation while chlorine (Cl), a non-metal, gains this electron to become Cl . The ions are held together due to electrostatic attraction, and that compound sodium chloride (NaCl), or common table salt, is formed. In a covalent bond, one or more pairs of valence electrons are shared by two atoms:

4350-473: The main characteristics of a molecule is its geometry often called its structure . While the structure of diatomic, triatomic or tetra-atomic molecules may be trivial, (linear, angular pyramidal etc.) the structure of polyatomic molecules, that are constituted of more than six atoms (of several elements) can be crucial for its chemical nature. A chemical substance is a kind of matter with a definite composition and set of properties . A collection of substances

4425-403: The nature of chemical bonds in chemical compounds . In the scope of its subject, chemistry occupies an intermediate position between physics and biology . It is sometimes called the central science because it provides a foundation for understanding both basic and applied scientific disciplines at a fundamental level. For example, chemistry explains aspects of plant growth ( botany ),

4500-419: The other isolated chemical elements consist of either molecules or networks of atoms bonded to each other in some way. Identifiable molecules compose familiar substances such as water, air, and many organic compounds like alcohol, sugar, gasoline, and the various pharmaceuticals . However, not all substances or chemical compounds consist of discrete molecules, and indeed most of the solid substances that make up

4575-740: The principles of food processing". Some of the subdisciplines of food science are described below. Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat , poultry , lettuce , beer , and milk . It is similar to biochemistry in its main components such as carbohydrates , lipids , and protein , but it also includes areas such as water, vitamins , minerals , enzymes , food additives , flavors , and colors . This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Food physical chemistry

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4650-406: The production of alcohol , vinegar , wines and beer , and the souring of milk . He developed pasteurization – the process of heating milk and milk products to destroy food spoilage and disease-producing organisms . In his research into food technology, Pasteur became the pioneer into bacteriology and of modern preventive medicine . Developments in food technology have contributed greatly to

4725-631: The questions of modern chemistry. The modern word alchemy in turn is derived from the Arabic word al-kīmīā ( الكیمیاء ). This may have Egyptian origins since al-kīmīā is derived from the Ancient Greek χημία , which is in turn derived from the word Kemet , which is the ancient name of Egypt in the Egyptian language. Alternately, al-kīmīā may derive from χημεία 'cast together'. The current model of atomic structure

4800-478: The reaction absorbs heat from the surroundings. Chemical reactions are invariably not possible unless the reactants surmount an energy barrier known as the activation energy . The speed of a chemical reaction (at given temperature T) is related to the activation energy E, by the Boltzmann's population factor e − E / k T {\displaystyle e^{-E/kT}} – that

4875-433: The reaction in the form of heat or light ; thus the products of a reaction may have more or less energy than the reactants. A reaction is said to be exergonic if the final state is lower on the energy scale than the initial state; in the case of endergonic reactions the situation is the reverse. A reaction is said to be exothermic if the reaction releases heat to the surroundings; in the case of endothermic reactions ,

4950-544: The resulting electrically neutral group of bonded atoms is termed a molecule . Atoms will share valence electrons in such a way as to create a noble gas electron configuration (eight electrons in their outermost shell) for each atom. Atoms that tend to combine in such a way that they each have eight electrons in their valence shell are said to follow the octet rule . However, some elements like hydrogen and lithium need only two electrons in their outermost shell to attain this stable configuration; these atoms are said to follow

5025-403: The rules of quantum mechanics , which require quantization of energy of a bound system. The atoms/molecules in a higher energy state are said to be excited. The molecules/atoms of substance in an excited energy state are often much more reactive; that is, more amenable to chemical reactions. The phase of a substance is invariably determined by its energy and the energy of its surroundings. When

5100-474: The same mass number; atoms of an element which have different mass numbers are known as isotopes . For example, all atoms with 6 protons in their nuclei are atoms of the chemical element carbon , but atoms of carbon may have mass numbers of 12 or 13. The standard presentation of the chemical elements is in the periodic table , which orders elements by atomic number. The periodic table is arranged in groups , or columns, and periods , or rows. The periodic table

5175-645: The solid crust, mantle, and core of the Earth are chemical compounds without molecules. These other types of substances, such as ionic compounds and network solids , are organized in such a way as to lack the existence of identifiable molecules per se . Instead, these substances are discussed in terms of formula units or unit cells as the smallest repeating structure within the substance. Examples of such substances are mineral salts (such as table salt ), solids like carbon and diamond, metals, and familiar silica and silicate minerals such as quartz and granite. One of

5250-695: The structure of the system, instead of changing the bulk conditions. Sometimes the distinction between phases can be continuous instead of having a discrete boundary' in this case the matter is considered to be in a supercritical state. When three states meet based on the conditions, it is known as a triple point and since this is invariant, it is a convenient way to define a set of conditions. The most familiar examples of phases are solids , liquids , and gases . Many substances exhibit multiple solid phases. For example, there are three phases of solid iron (alpha, gamma, and delta) that vary based on temperature and pressure. A principal difference between solid phases

5325-421: The study of chemistry; some of them are: In chemistry, matter is defined as anything that has rest mass and volume (it takes up space) and is made up of particles . The particles that make up matter have rest mass as well – not all particles have rest mass, such as the photon . Matter can be a pure chemical substance or a mixture of substances. The atom is the basic unit of chemistry. It consists of

5400-415: The taste and texture of traditional meat products. Approximately one-third of all food produced globally is wasted. Innovative food tech solutions are being developed to address this issue. For example, Apeel Sciences has developed an edible coating that extends the shelf life of fruits and vegetables, reducing spoilage and waste. Historically, consumers paid little attention to food technologies. Nowadays,

5475-447: The technology; second, through attitudes based on their own experience; and third, through application of higher order values and beliefs. A number of scholars consider the risk-benefit trade-off as one of the main determinants of consumer acceptance, although some researchers place more emphasis on the role of benefit perception (rather than risk) in consumer acceptance. Rogers (2010) defines five major criteria that explain differences in

5550-498: The transformation towards sustainable food systems. With the global population expected to reach 9.7 billion by 2050, there is an urgent need for alternative protein sources that are sustainable, nutritious, and environmentally friendly. Plant-based proteins are gaining popularity as they require fewer resources and produce fewer greenhouse gas emissions compared to animal-based proteins. Companies like Beyond Meat and Impossible Foods have developed plant-based meat alternatives that mimic

5625-484: Was recognized to have three components, which are social, artistic, and technical. Quality control involves the causes, prevention, and communication dealing with food-borne illness . Quality control also ensures that the product meets specs to ensure the customer receives what they expect from the packaging to the physical properties of the product itself. Sensory analysis is the study of how consumer's senses perceive food. The five most common college degrees leading to

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