Food commodity

Food commodity
See also

Food commodity is a branch of commodity science dealing with the entirety of knowledge regarding food commodities (their chemical composition, physical structure, acquisition and processing processes, changes in storage time, impact on the human body, factors affecting their quality, as well as research and evaluation of their quality, etc. ). Food commodity also deals with the characteristics, classification and technological suitability of various food groups and quality assessment and its provision on the basis of applicable legal regulations. The term commodity is derived from economic sciences and relates to the knowledge of the principles of obtaining and production, the use of appropriate packaging, transport, as well as food storage.

The scope and place of food commodity science among other sciences

Food commodity includes in its scope:

  • naming of goods,
  • raw materials and their impact on the quality of finished products,
  • basic principles of technological processes and their impact on the quality of food production,
  • properties of finished goods and their impact on the development of quality and meeting the needs of users,
  • classification rules,
  • test methods, allowing the assessment and determination of the food value of the goods,
  • the method of food storage and preservation in order to preserve its quality, extend its use and reduce losses,
  • conditions of food transport in connection with its properties,
  • standardization and legal provisions regulating the quality of goods, their marking, etc.,
  • quality acceptance of goods,
  • development of quality assurance systems for goods.

Food commodities due to a wide range of interests use research and methodology of other sciences, such as: food biochemistry, food microbiology, sensory analysis of food, food technology, food toxicology, bromatology. The necessity of supporting the experience of such a variety of sciences is particularly evident during the commodity assessment of food, which requires the determination of not only physicochemical characteristics but also the assessment of the health quality of food.

The role of food commodity

Knowledge about raw materials and their technological suitability, about various food products and the degree of their processing (from minimally processed food to highly processed convenience food), their quality and usability is indispensable both for producers and people involved in the distribution and control of manufactured food. Manufactured products must find a buyer so that they can become a commodity. In a market economy in which there is overproduction, the biggest problem is the production of appropriate products that will be accepted by the consumer. To achieve this, it is necessary to have a broad knowledge of goods, this knowledge is provided by commodity science.

Methodology

Food science as a science uses its own research methods, and uses research methods of other sciences with which it is associated, especially: chemistry, biochemistry, sensory analysis, etc.

Other issues related to food commodity:

  • Macronutrients
  • Bread
  • Spirit
  • Catabolism
  • Taster
  • Preservatives
  • Anabiosis
  • Conditioner
  • Organoleptic assessment
  • Hygroscopicity
  • Lipolysis
  • Shelf life
  • Trace elements
  • Mineralization
  • Emulsification
  • Antioxidants
  • Dangerous factors
  • Product grade
  • Food groups
  • Higrometria
  • Calorimetry
  • Caramelization
  • Colorimetry
  • Acidity
  • Maderyzation
  • Odorymetry
  • Packing
  • Sensory memory
  • Enzymatic preparations
  • Proteolysis
  • Trial (Commodity Science)
  • Swell
  • Thermostatic tests
  • Methods for determining water

References