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Product/Service Name: University of Manitoba-Department of Food Science Company: University of Manitoba-Department of Food Science ; 250 Ellis Building, 13 Freedman Crescent ; Ph: (204) 474-9601 ; Fax:(204) 474-7630 Food is a basic commodity in the lives of all people. Every day from birth to death people must eat. What we eat will depend upon a variety of factors. While availability of food is perhaps the greatest consideration, nutritional needs as well as cultural background, quality and cost also influence eating habits. The processing of food for human consumption lies, directly or indirectly, in the domain of the food scientist. Briefly defined, food science is the study of the physical, chemical and biological characteristics of food through all phases of its manufacture and processing, starting from the raw material and ending with its final presentation to the consumer. The field of food science is not new, however, it has taken on new importance and dimensions as people have moved from a rural to an urban society. The massing of population into small area, the availability of satisfactory preservation methods, and the possibility of long distance, rapid transport of food to urban areas, as well as the marked change in our eating lifestyle, have profoundly changed the way in which food is processed. Food science utilizes the tools of chemistry, physics, mathematics, microbiology, engineering and other basic sciences to study and improve the way food is processed, handled, and preserved. Improvement and development of new and old food products are ongoing exercises. Food science has thus developed into an important applied science. The complexity of this science can be approached at many different levels. These are specialized areas requiring their own separate expertise, existing to further improve the quality of food, and complementing one another in order to maintain the highest degree of scientific knowledge. MISSION STATEMENT "To implement education, research and outreach programs designed to foster knowledge and understanding of the composition, processing, quality and safety of foods to ensure a wholesome, high quality and sustainable food supply. Food Science is the study of food and food components in relation to their utilization and safety through use of the biological, chemical and physical sciences. Our faculty has expertise in the basic sciences, food science and food technology. We conduct research on the processing, functional quality, and safety of foods, apply the resulting knowledge in education and training of students and provide technical information and assistance to the food industry, consumers and government. We strive to achieve excellence in all our activities, to produce meaningful outcomes, and to be accountable to the stakeholders who have invested in us". |
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