The scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products.
Science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the processes by which the organism (body) ingests, digests, absorbs, transports, utilizes and excretes food substances.
Food Poisoning Statistics
Illnesses = 48 million
Hospitalizations = 128,000
Deaths = 3,000
Is not pleasant to eat, but it is not necessarily unsafe; most common factor between spoiled and unsafe is microbes.
Represents the best guess on how long a food will last before it spoils. Set based on quality factors and are useless if products are not properly handled and stored.
Is a sickness caused by consuming a contaminated food; symptoms include: nausea, vomiting, diarrhea, cramps, dizziness, dehydration, coma, and death.