Food Science An Old but New Subject Chapter

Food Science: An Old but New Subject Chapter 1 Notes

• What is Food Science? • Food science= is the study of the nature of food & the principles of its production, processing, preservation, & packaging

• Food Science is an example of an integrated course of study. It involves related topics from a variety of subjects. • 1. familiar with concepts from the “traditional” science courses – biology, chemistry & physics

• 2. acquainted with nutrition & food preparation skills • 3. informed about health topics • 4. understanding of basic algebra concepts • 5. technical writing skills • 6. general nutrition knowledge

History • People throughout history have been intrigued by the study of food. When technology moved food preparation from the home to the factory, however, food science began to involve as a field of its own.

Three Periods in the Development of Food • 1. Early Food Discoveries – focuses on food discoveries of early peoples

• - ate whatever was naturally available where they lived • - variety was limited to location & seasons • - discovered which plants were tasty & safe to eat by experimentation

• - changing seasons required people to identify foods they could store for cold months • - looked for ways to extend the storage life • -many foods were discovered by accident (cheese)

• 2. The Industrial Revolution – began with the invention of modern machines and the development of mass production processes

• - microscope – early 1800’s • - canning plant – Boston 1820 • - use of steam & coal power led to processing plants • - Armour Foods - 1867 • - Pillsbury & Campbell - 1869 • - baking powder was mass-produced in 1856 • - commercial yeast – 1868 • - pancake mixes – WWI- WOMEN ENTERING WORKFORCE

3. Government Regulation of the Food Industry – to keep the food supply safe • Early Regulation – before the 1820’s the main concern regarding food safety was spoilage. – Adulteration= is a lowering of the quality & safety of a product by adding inferior or toxic ingredients • Example- Coffee contained roasted grain, scorched beans and peas, and baked horse liver.

Factors contributed to tampering: • • • - centralized food processing - greed - declining personal accountability

• United States Department of Agriculture (USDA) was established in 1863 to oversee food production and agricultural research. The Chemistry division was given little authority to monitor or enforce the safety of the food supply. • Harvey Wiley – appointed head chemist USDA in 1883 - his work led to the Pure Food & Drug Act of 1906

• Government Regulation Today – the Food, Drug, and Cosmetic Act contains detailed regulations regarding the production and interstate trade of foods. The act has been updated to better protect U. S. citizens. • -Food Code = a guide to handling food safely to prevent food borne illness • -Food Labeling = guidelines that all food manufacturers must follow -these guidelines are intended to help protect consumers from food fraud & mislabeling

Recent Contributions of Food Scientists http: //www. youtube. com/watch? v=C_0_p. ZE 1 V o. E&list=PL 2584 F 54 FA 3448565&index=2 Expanded Food Supply • to develop foods for hungry people throughout the world • research to develop safe, tasty, nutritious, low -cost foods

• incaparina= a cereal formulated from maize, sorghum, and cottonseed flour. It is economical and contains 28% protein. All the grains can grow in Central and South America

• Improve Crop Yields • - raise crops in regions where no crops would previously grow • hydroponic crops = are grown with their roots suspended in liquid nutrient solutions

New Food Products • -use by armed services – foods need to be compact & high in calories. Containers – lightweight, easy to open, soft & durable • -substitutes for natural ingredients – often healthier or less expensive (ex. salt, sugar, nondairy creamers)

• -food analogs – are natural or manufactured substances that are used in place of foods or food components (ex: bacon chips from soybeans)

• New Processing Techniques – food scientists are involved in developing production processes to achieve food products with the desired flavors, textures, and nutrient values. • - dehydrated • - vacuum packaging • - Teflon coatings • - freezer-to-oven cookware • -purification methods

• cryogenic liquids – substances that are liquid form at extremely low temperatures. Used for quick-freezing – results in small ice crystals

Development of International Regulations • -the increase in food exports and imports has led to a need for international food standards Why Study Food Science? • - interest • - job – over half of all jobs in the world are linked to food in some way • - problem-solving skills learned • - better consumer choices about food

• Nutrition= is the study of components of food & how they are used by the body to sustain life and health • Biotechnology= is an area of research that relates food science & agriculture. Biologists use technology to change a plant’s genetic makeup.