chap 1 food science
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Transcript chap 1 food science
Food science
CHAP 1
WHAT IS FOOD SCIENCE
Food science
The study of producing,
processing, preparing
Evaluating and using food
History of food science
1626- Sir Frances Bacon
bought a chicken
experiment: to see
how stuffing a dead
chicken with snow –
preserves the body
Justus von Liebig
Mid 1800’s
Explain science of food in bookResearches on the chemistry of
food
German chemist
Fannie Farmer
1896
American
Boston Cooking School Cook Book
“ condensed scientific knowledge” would
“ awaken an interest in the study of food
George Washington Carver
Late 1800’s
American South
New uses for traditional foods-
developed peanuts, pecans, sweet
potatoes
1900’s
Increased commercial food processing
1925- Clarence Birdseye quick freeze fish
Areas of food science
PRODUCTION
PROCESSING
PREPARATION
EVALUATION
UTILIZATION
Food Chain
Matter and energy transfer between organism as
food
Seeds planted
Plants grow
Animals eat plants
People eat plants and animals
People plant more seeds
Food production
Techniques that are developed to raise crops and
animals for food
Scientists research ways to treat soil to produce most
nutritious food
Biotechnology- use the tools of modern genetics in
the age-old process of improving plants, animals
and micro-organisms for food production
biotechnology
Enhancing or eliminates traits
Turns plant’s natural defenses against diseases and
insects- alternative to pesticides
Food scientists specialize on one area:
Cereal grains, fish, or beverages
One ingredients-
Food costs affected: supply and demand
Microbiologists Research molds, bacteria, and organisms
Food Processing
Takes food that has been produced and puts it
through steps to create a marketable result.
Industries and government agencies employ experts
Works takes place in a Laboratory Dig into chemical properties and the way they react
with each other
Food processors work with
Engineers
Microbiologists
Flavor Experts
Sensory Evaluation experts
Packaging Specialists
Marketing analysts
Quality control specialists
Monitors each step
Final products meet government, industry and
company standards
Determine raw products meet purchasing
specifications
Selling an apple for eating or applesauce
Quality (cont)
Check warehouses for sanitary conditions
Temperature and humidity conditions
Food labels info come from testing the food’s content
Food preparation
People trust package instructions to be accurate
Scientists determine times and temperatures
Food safety
Explain the whys behind kitchen processes-
Evaluation of food
Will people buy this product? - new items tested in
evaluation labs and tests kitchens
The areas tested include:
Taste
Texture
Appearance
Tests scientists
Vary ingredients and preparation methods
Design most pleasing and profitable food
Evaluation is a before and after process
Before- to decide if the food can be created at a
reasonable cost
After- refines the product
How have frozen dinners changed over the years
Utilization of Food
Searching to find new uses of food products
Leads to new non food uses- corn for gasoline
Getting the most from every product is urgent in
today’s world
Studying how food can be used completes or begins a
cycle of science in the food industry
Nutrition and Science
Dates before 1900’s
Questioning minds: why people eat food
Many questions remain
Scientists who study nutrition and chemistry and
physical laws of life
Science Principles
Applies to:
farm fields
Food processing plants
Home or restaurants kitchens
Research laboratories