Reflection Statement (NUTR 301)

In Advanced Science of Foods course, there was a focus on physical and biochemical

attributes of food. This was the first time I learned that foods and nutrition have a science side to

them. This class provided me with a lot of technical information that is necessary for someone in

the nutrition field to be aware of. I learned about different types of fat replacers used in the

industry such as carbohydrates, lipids and proteins. I also learned that each of those products has

unique properties and can be used in different methods of food preparation as well as different

products. Also, I was introduced to the phytochemicals, their sources, their properties and it was

interesting to know that some are pH and heat stable and some are not. This information was

very helpful in using the appropriate preparation method for different produce to preserve the

highest amounts of nutrients.

In this class, I was introduced to the fermentation process and the benefits of the

probiotics and prebiotics. This was great information to be familiar with since they are a hot

trend in the market right now. Learning about the food laws and regulations was very interesting

and it has helped me to make better choices for myself and others. Becoming more familiar with

the FDA and the USDA and the areas of their responsibility was very interesting and important

as well. I learned about genetically modified organisms (GMO) as well as organic farming and

the pros and cons of each. This has also helped me to make better food sources within a budget.

This class offered me a variety of information in regards to the science of food and helped me get

a better understanding of different properties of foods, certain additives and preservatives. I

learned that these ingredients help with shelf life and product stabilization, mouth feel and other

sensory qualities.