Transcript What is Food Science?

What is Food Science?
Chapter 1
History of Food Science
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Food Science = is the study of producing,
processing, preparing, evaluating, and using
food.
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1696, Sir Francis Bacon wanted to see how stuffing the
bird with snow conserved the meat – as a result from
the experiment Bacon developed bronchitis and died
soon
1st food science ”textbook” were cookbooks
A recipe, after all is based on facts that cooks have
learned by trial and error
1896 – Boston Cooking School Cook Book was thought
to awaken food knowledge
George Washington Carver help develop over 100
products from peanuts, pecans, and sweet potatoes
Early 1900’s advances in technology gave rise to
commercial food processing
1925 Clarence Birdseye helped the frozen foods industry
get started with a refined method for quickly freezing
fish
Food Science Today
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Like other science, food science has
advanced rapidly in recent decades
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The diet-conscious can not choose from many
fat-free products, including ice cream and
cookies.
Poultry producers can spray chicken with a
substance that the birds consume as they
clean it from their feathers.
 This substance then kills disease causing germs in the
chickens’ intestines
Food Production
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Food Chain = through this process,
matter and energy transfer between
organisms as food
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First, seeds are planted and grown
Animals eat the plants, and people eat both
With nourishment, people plant more seeds, and the
process begins again
Food production has developed many
techniques for raising crops and animals
of food.
Food Production Continued
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Biotechnology = scientist use the tools
of modern genetics in the age-old process
of improving plants, animals, and
microorganisms for food production.
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Modern biotechnology allows food producers to do
the same, but with greater understanding and
selectivity
Through biotechnology, scientists improve
agricultural products by enhancing or eliminating
traits that a plant or animal inherits
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Ex. in one achievement, a way to turn on a plant’s
natural defense against disease and insects was
found, producing an alternative chemical pesticide
Food Production Continued
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Food scientists involved in productions typically
specialize in one food group and its
components ex fish, cereal grains etc.
Microbiologists – research molds, bacteria and
other organisms
Supply and Demand affects pricing – why?
Food Processing and Food Preparation
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Food that has been produced and puts it through a
multitude of steps to create a final marketable result.
Developing a more economical processing methods
Work generally takes place in a lab, working with
other specialist ex. engineers, microbiologists, flavor
experts etc.
Quality control is used on a daily basis, to make sure
final product meets government, industry, and
company standards
Nutrition information on a food label comes from
scientists who test food for nutrient content
Determining yield, times, temperatures and other
factors result in multiple tests to make sure the
consumer receives the best product possible.
Evaluation and Utilization of Food
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Food scientist work with other experts to refine
a product’s taste, texture, appearance, and
other qualities.
Try varying ingredients and preparation
methods to design the most pleasing and
profitable food product.
Food design consultant might suggest
changing the sweetener, while a flavor chemist
will be able to chemically alter the product and
affect its taste. – cost and ease of production
determines a big factor
Consumers deplete our natural recources,
alternative resources are being developed.
Nutrition Science & Science in Real Life
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Scientists deal with atoms, molecules and
cells, from their research comes new
information and developments
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Questions –
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Why do fresh bananas turn brown?
What do you put on bananas to prevent them from
turning brown?
What other food turns brown when you slice in to
them?
Questions – Chapter 1
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What branches of science are most strongly
connected with food science?
Describe the impact of two people on the
advancement of food science.
What is biotechnology? Give me two examples.
What are three responsibilities of a quality
control specialist?
Why do people need to make thorough use of
the foods grown on earth?
Develop five questions that you have about the
science of food.