Transcript I. Science – study of the physical world at all levels

I. Science – study of the physical world at
all levels
A.Technology – practical application of
scientific knowledge (science in action)
B.Food Science – scientific study of food
and its preparation
II. Food Supply
• A. Food Production – more efficient,
machines/hands, vaccines for diseases,
fertilize, pesticides
• B. Food processing and distributioncreating and meeting the demand
– I. New choices – manufactured – created to
replace another food
• A. Analog – made to imitate an actual food
(meatless hamburgers, soymilk)
B.
B. Formed – made from
inexpensive source and processed
to imitate (sumari – lobster/crab)
C. Egg substitutes – egg whites
and other ingredients – no yolks, no
fat or cholesterol
II. Packaging – preserve quality and safety,
convenience
A. MAP (modified atmospheric packaging)
gases inserted into package to slow bacteria
growth
B. Aseptic packages – juice boxes, layers of
plastic, paperboard and foil, shelf staple
C. Retort pouches – flexible packages of foil and
plastic film, heat process
III. Transportation – foods from around the world
C.Genetic Engineering – genes from one organism
and transferred to another
Advantages – larger food supply
improved nutrition and taste
greater resistance to spoilage
Disadvantages – allergic reactions
creation of immunity to pesticides
inability of poorer countries to buy
expensive seeds
D. Cloning – genetic copy of an organism
believe to expand and improve food supply and
prevent hunger
III. Improving Health
Enrichment – restore nutrition lost in Processing
(cereal)
Fortification – adds nutrients not normally found in
foods (vitamin D milk)
functional – provide health benefits beyond basic
nutrition (Calcium fortified orange juice)
Ergonomics – study of ways to make space/equipment
easier and more comfortable to use (design kitchens,
appliances, hand tools