Transcript 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.

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.
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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
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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
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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 the earliest forms
of food processing
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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
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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
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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
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Government Regulation Today
• Labeling and Nutrition Guidelines
– Fair Packaging and Labeling Act of 1966
requires honest, informative labels
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continued
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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
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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
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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
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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
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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
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Contributions of Scientists:
Attention to Global Concerns
• Scientists work to
ensure food security,
or having access to
nutritionally adequate
and safe food
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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
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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
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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
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