Food Science & Technology 101 Speaker Name Speaker Title Date (optional) © 2007 Institute of Food Technologists.
Download ReportTranscript Food Science & Technology 101 Speaker Name Speaker Title Date (optional) © 2007 Institute of Food Technologists.
Food Science & Technology 101 Speaker Name Speaker Title Date (optional) © 2007 Institute of Food Technologists Agenda • What is Food Science and Technology? • Careers in Food Science • Education • Questions © 2007 Institute of Food Technologists 2 Did you know? • During a lifetime the average person consumes about 35 tons of food • Americans eat approximately 100 acres of pizza each day, or 350 slices per second • There are more than 7,000 varieties of apples grown in the world • The biggest hamburger ever served weighed 8,266 lbs! © 2007 Institute of Food Technologists 3 Then Food Science may be a career for you!! © 2007 Institute of Food Technologists 4 What is Food Science? Food Science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. © 2007 Institute of Food Technologists 5 What is Food Technology? Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. © 2007 Institute of Food Technologists 6 What does a Food Scientist do? A Food Scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, Food Scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. © 2007 Institute of Food Technologists 7 Why Food Science? • It is an applied science: You could see the product you worked on in the grocery store. • It’s fun! Food scientists get to play with their food! • It’s exciting! Food scientists never get bored. They work in the lab, in the pilot plant, and travel to different plants sometimes all around the world. The Food Network’s Alton Brown at IFT’s 2006 Annual Meeting © 2007 Institute of Food Technologists 8 Why Food Science? In 2005: • The median starting salary was $48,000 • The median salary was $78,000 • The median salary by degree was: BS: $70,000 MS: $76,000 Ph.D.: $92,500 Source: Food Technology magazine, February 2006 © 2007 Institute of Food Technologists 9 Who can you work for? • Food companies/Ingredient suppliers • Government • Colleges or Universities © 2007 Institute of Food Technologists 10 What kind of jobs are available? • Product Development Scientist • Government Officials • Processing Engineer • Marketing • Microbiologist • Government Relations • Sensory Scientist • Quality Assurance • Basic Research • Food Safety © 2007 Institute of Food Technologists 11 Product Development Scientist • Responsible for product formulations New Product Development • Takes a product from concept to formulation Brand Maintenance • Creates line extensions (i.e. new flavors) Quality Improvement • Makes changes as necessary (i.e. supply chain interruption, consumer complaints) • Responsibilities: Bench-top development Testing Plant scale-up Commercialization Troubleshooting © 2007 Institute of Food Technologists Case Study: Juice To formulate a juice beverage, product development scientists can use a variety of ingredients including: fruit juices, juices from concentrate, and juice flavors 12 Sensory Scientist • Evokes, measures, analyzes and interprets those responses to products that are perceived by the senses New Product Development/Brand Maintenance • Investigates what consumers like and why Quality Improvement • Investigates whether consumers can tell a difference when an ingredient in a product is changed, they may also determine if the change was preferred Basic Research • Studies perception and develops and/or improves testing methodologies Case Study: Juice Sensory Scientists can conduct tests to determine if consumers like pulp in their juice. Red lights are sometimes used to mask visual differences. • Responsibilities: Experimental design Perform, analyze, and report experimental results Troubleshooting © 2007 Institute of Food Technologists 13 Process Engineer • Develops processing procedures and equipment New Product Development/Brand Maintenance Case Study: Juice • Develops processes and equipment to process new products and flavors Quality Improvements • Improves processes and equipment to improve efficiency and quality of products • Responsibilities: Bench-top/Pilot plant process/equipment development Testing Scale-up/Commercialization Troubleshooting © 2007 Institute of Food Technologists To ensure a juice product has a long shelf life, process engineers determine how long and at what temperature the product should be pasteurized using a HTST (High Temperature Short Time) Pasteurizer 14 Food Microbiologist • Contributes to the knowledge about the behavior of microorganisms in food and processing environments Case Study: Juice New products/Brand maintenance • Conducts tests to verify shelf-life of new food products Research • Develops new and/or rapid testing methods • Studies “good” (those responsible for fermentation) and “bad” (those responsible for food borne illness) bacteria • Responsibilities Food microbiologists validate the pasteurization of juice to ensure pathogens such as E.coli 0157:H7 will not survive and cause foodborne illness. Experimental design Perform, analyze, and report experimental results Troubleshooting © 2007 Institute of Food Technologists 15 Chemist Case Study: Juice • Analytical Chemist Analyzes and conducts tests on products and ingredients Determines and sets specifications • Flavor Chemist Develops flavors for the flavor and food industries and/or investigates the compounds responsible for flavor in food products • Responsibilities Bench-top/Pilot plant Testing Scale-up Commercialization Troubleshoot Experimental design Perform, analyze, and report experimental results © 2007 Institute of Food Technologists A chemist from the USDA prepares to analyze limonoids in orange juice. Some limonoids are bitter, and the presence of these limonoids in high concentrations reduces the acceptability of citrus juices to consumers and forces citrus juice producers to lower the bitter limonoid content through juice-blending dilution or the removal of bitter limonoids. 16 Packaging Engineer • Develops the packaging for food products New products/Brand maintenance • Develops packaging for new and current products • Develops new forms of packaging Quality improvements • Develops packaging that is easier to use and easier to open • Responsibilities: Bench-top/Pilot plant process/equipment development Testing Scale-up/Commercialization Troubleshoot © 2007 Institute of Food Technologists Case Study: Juice Packaging engineers develop new types of packaging such as the Sensory Straw which has a flat top with four small holes. When a kid takes a sip, the liquid flows in all four directions at the same time! 17 It takes a lot of work and resources to make a food product! © 2007 Institute of Food Technologists 18 How do you become a food scientist? © 2007 Institute of Food Technologists 19 What can you do now? • Talk to your guidance counselor Ask them about the Careers in food science resource packet they received from IFT and Discovery Education in 2006 • Talk to your science teachers Ask them about The science and scientists behind the food resource packet they received from IFT and Discover Education in 2006 © 2007 Institute of Food Technologists 20 What can you do now? • Gain experience Join a club • Science Olympiad • FFA © 2007 Institute of Food Technologists 21 What can you do in high school? • Apply to an IFT approved college degree program Eligible for scholarships Eligible to participate in competitions • Gain hands on experience Research lab Internship © 2007 Institute of Food Technologists 22 IFT Approved Schools • Alabama A&M University • University of Florida • University of Alberta • University of Georgia • University of Arkansas • University of Guelph • Auburn University • University of Idaho • Brigham Young University • University of Illinois • University of British Columbia • Iowa State University • University of California-Davis • Kansas State University • California Polytechnic State University • University of Kentucky • California State University, Fresno • Louisiana State University • Clemson University • University of Maine • Cornell University • University of Manitoba • University of Delaware • University of Maryland © 2007 Institute of Food Technologists 23 IFT Approved Schools Continued… • University of Massachusetts • Oregon State University • McGill University • Pennsylvania State University • Instituto Technologico y de Estudios Superiores De Monterrey • Purdue University • Michigan State University • University of Minnesota • Mississippi State University • University of Missouri • University of Nebraska • North Carolina State University • North Dakota State University • Ohio State University © 2007 Institute of Food Technologists • Rutgers-The State University • San Jose State University • University of Tennessee • Texas A&M University • Tuskegee University • Utah State University • Virginia Tech • Washington State University • University of Wisconsin-Madison 24 Typical Food Science Curriculum • Food Chemistry • Food Processing • Food Engineering • Product Development • Food Microbiology • Sensory Analysis • Food Analysis • Nutrition © 2007 Institute of Food Technologists 25 Degree Options • Food Science Concentrations include: Operations Management, Sensory Evaluation, Food Chemistry, Food Microbiology, Food Engineering, Food Safety, Food Packaging, Food Policy, and others… Degrees are offered at the B.S., M.S., and Ph.D. level • Related Degrees: Biochemistry Engineering Chemistry Packaging Science Nutrition Science © 2007 Institute of Food Technologists 26 Other programs • Certified Culinary Scientist (CCS) Food Science + Food Service Experience + CCS Validation Exam • Culinology Degree: Cal Poly Pomona/Orange Coast College Cal State University, Fresno Clemson University Dominican University/Kendall College Southwest Minnesota State University University of Nebraska-Lincoln / Metropolitan Community College University of Cincinnati / Cincinnati State Technical and Community College University of Massachusetts-Amherst © 2007 Institute of Food Technologists 27 Want to learn more? • Visit: http://www.ift.org http://school.discovery.com/foodscience/ • Find a Food Scientist: A database of IFT members who are willing to provide more information about the field of food science to you http://members.ift.org/IFT/Education/TeacherResources/findafoodscientist.htm © 2007 Institute of Food Technologists 28 Questions? © 2007 Institute of Food Technologists 29 Headquarters 525 W. Van Buren Street Suite 1000 Chicago, IL 60607 312.782.8424 ift.org Washington, D.C. Office 1025 Connecticut Avenue, NW Suite 503 Washington, D.C. 20036 202.466.5980