Chapter 1 Food Science: An Old but New Subject Images shutterstock.com Objectives • Describe the three periods in the development of foods. • Summarize how food products.
Download ReportTranscript Chapter 1 Food Science: An Old but New Subject Images shutterstock.com Objectives • Describe the three periods in the development of foods. • Summarize how food products.
Chapter 1 Food Science: An Old but New Subject Images shutterstock.com Objectives • Describe the three periods in the development of foods. • Summarize how food products and processing methods have changed due to contributions of food scientists. • Analyze how studying food science now can benefit you in the future. © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. What Is Food Science? • Food science is the study of the nature of food, the causes of deterioration, the principles underlying food processing, and the improvement of foods for consumers • It began to evolve when technology moved food preparation from the home to the factory continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. What Is Food Science? • It involves concepts from math, science, food preparation, health, and technical writing • It focuses on what happens to foods before you eat them • It also addresses nutrition, or what happens to foods after you eat them © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Early Food Discoveries • Civilizations formed where water, game, and land were abundant • Foods, preparation techniques, and preservation methods were discovered by trial and error and by accident • Drying, salting, smoking, and cooking over open flame were earliest forms of food processing © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. The Industrial Revolution • Scientific advances brought changes in the economy and food production – The canning process reduced food spoilage – Specialized farm machinery and food processing equipment increased the food supply – New ingredients improved food quality and preparation ease © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Government Regulation of the Food Industry • The growing industry needed government regulations to maintain a consistent, economic, and convenient food supply • Mass food production led to mass adulteration of food products – Ground pepper contained gravel and twigs – Vinegar was diluted with sulfuric acid – Milk had added water or other substances © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Early Regulation • The U.S. Department of Agriculture (USDA) had authority to oversee food production and agricultural research – not to monitor or enforce safety • USDA chemist Harvey Wiley fought to eliminate misnamed and adulterated foods – which led to the creation of the Food and Drug Administration (FDA) continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Early Regulation • Two laws were the basis for rules and regulations written by the FDA – Pure Food and Drug Act of 1906 prohibits interstate commerce of misbranded and adulterated food, drinks, and drugs – Food, Drug, and Cosmetic Act of 1938 expands the FDA authority to cover cosmetics and to establish regulations and guidelines for the food industry © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Government Regulation Today • Regulations for improved safety – The Food Code is the basis for safe food handling – Delaney Clause becomes law and the GRAS list identifies food additives deemed “generally recognized as safe” – Food Safety Modernization Act of 2010 focuses on preventing food contamination continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Government Regulation Today • Labeling and Nutrition Guidelines – Fair Packaging and Labeling Act of 1966 requires honest, informative labels ©Monkey Business Images/Shutterstock.com © Goodheart-Willcox Co., Inc. continued Permission granted to reproduce for educational use only. Government Regulation Today • Labeling and Nutrition Guidelines – Nutrition Labeling and Education Act of 1990 requires packaged foods to have a nutrition label and authorizes certain health claims – Food Allergen Labeling and Consumer Protection Act of 2004 requires food allergy warning labels continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Government Regulation Today • FDA—Regulates 80% of food supply, approves food additives, sets food labeling guidelines, and creates food safety and wholesomeness standards • USDA—Oversees meat, poultry, and processed egg products; inspects processing plants; develops dietary guidance; and regulates organic foods © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Food Labeling • FDA and USDA share the responsibility • Failure to follow food labeling laws may lead to large fines, food recalls, or production plant closings • Laws established to protect food from farm to the table, or from growth until reaching the consumer © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Important Food Organizations • Nonpartisan organizations report unbiased, factual communication – The International Food Information Council (IFIC) – The Academy of Nutrition and Dietetics (AND) • They observe and report scientific developments, policy, and legislation related to the food industry © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Contributions of Scientists: Expanded Food Supply • Improve grain production to combat hunger • Develop new production methods – Hydroponic crops are grown with their roots suspended in liquid nutrient solutions – Biotechnology is used to lower production costs and increase crop yields © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Contributions of Scientists: New Food Products • Meet demands for inexpensive, tasty, nutritious, convenience foods • Develop foods for special needs such as armed services, sports, and health conditions – Food analogs are natural or manufactured substances used in place of foods or food components © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Contributions of Scientists: New Processing Techniques • Develop new production processes to achieve greater food variety and choices – Examples: dehydrated food products and special packaging for space travel – Cryogenic liquids are substances used for quick-freezing that help preserve food color, texture, and nutritive value © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Contributions of Scientists: Attention to Global Concerns • Keep food safety risks outside the U.S. • Support the international scientific authority—the Codex—in setting global food standards • Promote food defense, the protection of food from intentional contamination – The Department of Homeland Security (DHS) and the USDA work together continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Contributions of Scientists: Attention to Global Concerns • Scientists work to ensure food security, or having access to nutritionally adequate and safe food ©Goodluz/Shutterstock.com © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Why Study Food Science? • Increase exposure to a variety of career opportunities • Enhance problem-solving skills • Learn – how to make healthier food choices – proper food preparation techniques – safe food handling practices © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Recap • Major periods in the development of food are – early food discoveries – the industrial revolution – era of government regulations • Contributions of food scientists include – an expanded food supply – new products and processes that offer greater safety, variety, and choice continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Recap • Studying food science offers – an understanding of healthier food choices, proper preparation techniques, and safe handling practices – improved problem-solving skills – an introduction to exciting career opportunities © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only.