Food Science & Technology Past Present & Future

1. Food Science & TechnologyPast Present & Future #FNPH2015

2. History: From farm to factory Between the 16th Century and the early 18th Century, farming technology developed very little. During the 16th Century there were new farming tools, such as the first horse drawn hoe and field drill devised by JethroTull. Breeding of animals continued, with the introduction of new breeds of cattle which gave higher milk yields.

3. Before the Industrial Revolution In the 19th Century, food was largely harvested by hand and cooked, as it had been for many centuries, in the home. However, a few basic food items such as bread, were available from bakeries. In fact the price and weight of bread was regulated as far back as 1267AD, by royal order. The production levels of bread were domestic, being based in simple kitchens with open fires and ovens.

4. The Industrial Revolution The Industrial Revolution brought many technologies together, and provided new possibilities for investigation. Mechanisation took place, increasing the volume of production of goods, including food products. As more and more factories were built for mass production of goods, so towns and cities grew and populations expanded. This also meant that there were more people to feed.

5. Housing The development of housing, which grew into towns around factories, allowed people to live closer to their work. However, it also prevented people from growing crops and rearing animals. In order to support this growing population food had to be processed and manufactured in factories. This in turn provided employment and a constant supply of food.

6. Malnutrition Almost half the children born in towns died before they were five, and many who survived suffered from malnutrition. The diet of poor people working in the towns consisted of potatoes, bread and tea, with milk and sugar once a week and an occasional piece of bacon.

7. Adulteration Adulteration is the process by which the quality or nature of a food is reduced by the addition of a foreign substance and the removal of a vital element. As there was a need for cheap food, nearly all food at this time was adulterated to make it go further. For example, oak leaves were added to tea and roasted corn was added to coffee. Eventually legislation was introduced to prohibit adulteration and set standards for food products.

8. The war years The diet of most people hardly changed until the outbreak of war in 1914. At this time workers in the munitions factories were very important, and the need for adequate nutrition was recognised. By the end of the war there were a thousand industrial canteens supplying a million meals a day. For the first time workers in industry were provided with hot, well cooked meals at reasonable prices.

9. After the war There was a period of intense trading in food-stuffs. For the first time people could eat fresh fruit in winter and much food started to come packaged under brand names that soon became familiar. The need for cooking in the home was reduced by the availability of processed foods, which as well as improving convenience, also provided consumers with far greater choice.

10. Food science Many of the developments that followed relied on the food science and technology expertise that had been generated by the war. Much more was learnt about food manufacture and preservation, and industrial food manufacture became established.

11. Factors affecting food technology Today, factors affecting food technology include: • domestication of animals and crops; • preservation methods; • development of villages and towns; • changes of land ownership; • transport and travel (national, worldwide & space) • war; • religion and culture; • famine; • drought, flood, disease; • mechanisation.

12. Factors affecting food technology Factors affecting food technology also include: • electricity; • discovery and use of raw materials; • understanding of scientific principles; • research and development of food ingredients; • increasing technological capabilities; • economic understanding and trade; • changes in society, e.g. the changing role of women; • changes in retailing.

13. The last 50 years Two recent major developments since World War II have changed the way in which food is produced and manufactured today. Technology has allowed advances in food processing, such as freeze drying and extrusion, and introduced ‘new’ food ingredients, such as Textured Vegetables Protein (TVP) and myco-protein. The use of biotechnology and nanotechnology is increasing.

14. The last 50 years Greater consumer awareness of nutrition, diet and health has led to new areas of food manufacture, and the formulation of food products with modified nutritional composition, for example, low fat spreads, low fat dairy products and low calorie drinks. Genetic modification of ingredients has also been increasing. Concern for the welfare of animals and humans in food production have also influenced the types of foods available and how they are produced. Food Science Technology

15. Thrust Areas in the Food Science Department • Food Biology-Applies molecular genetics, biochemistry, microbiology, and sensory science to the understanding of biological processes that affect food health, safety and quality. • Food Chemistry-Focuses on the effect of chemistry on food healthfulness and quality during processing and storage • Food Engineering: Develops Food processing and packaging strategies for the delivery of high quality, health promoting, environmentally friendly and safe foods to the consumer

16. Synergistic Benefits of a Food Science and Technology Alliance Nutraceuticals and Marketing Multidisciplinary Fundamental/Cook and University Cutting-Edge Education Fundamental/ Applied Research Solution Oriented Research Business R&D Food Science Customer Orientation Faculty/ Student Orientation Economy Short Time-Line Extension of Multidisciplinary Resources Extension of Education and Research Economic Development

17. What Do We Expect From Foods As We Move Into the Future? • Safe • Increase healthfulness and prevent disease - more vegetarian and cereal-based diet, low sugar, low fat • Foods to be delivered to specific genomic targets • Be designed for the changing demographics (increasing elderly population; increasing children population) • Improve performance • Convenience with high quality • Be available quickly in a ready-to-eat form • Be appetizing and fun • Culturally more diverse • Long shelf life with high quality • Be designed for the sensorial-challenged • Minimum disposable waste - biodegradable • Designed for supermarkets, restaurants and institutions • New texture flavor concepts • Improved functionality through biotechnology • Minimally processed ready-to-eat • Maximize freshness • Inexpensive • Designed for unusual human environments (space) • Manufactured at low cost with high productivity and quality • Packaged functionally and attractively • Individually tailored, internet marketed • High quality foods for developing countries and the underprivileged

18. What Does the Food Manufacturing Sector Need? • Computer Integration • Food Packaging Materials • HACCP Course • Local Resources in Food Tech • Improved Line Operations • In-Line Sensing • Information Technologies • Labor Saving Devices • Efficient Line Layouts • Nutrition Labeling • Shelf Life Extension • Product/Process Development • Supervisor Training • Technical Assistance • Feasibility Studies • Trade Show Assistance • Training for Field Agents • USDA/FDA Food Safety Reqs • Wastewater Recovery • Workforce Development

19. Science and Technologies Which Will Play an Increasing Role in Food Science and Engineering • Molecular Biology and Biotechnology will impact food safety, new ingredients, functional foods, identification of biomarkers for disease prevention and others • The identification of the human genome and food gene interactions - genomic sciences - regulation of biochemical processes in the human body with food; genes responsible for disease and taste perception; for obesity and their regulation with food. • Information Technologies and the Web • Combinatorial chemistry and computational chemistry will impact ingredient functionality, food ingredient selection, etc. • New structure identification technologies and structure manipulation and probing technologies Nanotechnology; ultrasound) • Computational sciences will impact design of food processing • Novel food preservation technologies with multiple sources of energy and in particular hybrid food technologies • Other

20. What should we need to know about Food Science in order to get oriented for a career? • What is Food Science and Technology? • Careers in Food Science • Educational Requirements • Internships • Job Market Predictions • Typical Salary

21. What is Food Science? Food Science is an applied science used to study the: • nature of foods • causes of their deterioration • principles underlying food processing

22. ATTRACT STATE,FEDERAL FUNDING ATTRACT INDUSTRIAL FUNDING MULTIDISCIPLINARY What do food scientists do? Pharmaceutical DELIVER VALUE TO NATIONAL ECONOMY Nutraceutical ENHANCE EDUCATIONAL OPPORTUNITIES SCHOLARLY EXCELLENCE INCREASE VALUE TO KEY INDUSTRIES EMERGING TECHNOLOGIES Food Agriculture OPPORTUNITIES AND CHALLENGES FOR FOOD SCIENCE Flavor Fragrance, Ingredient ORGANIZATION

23. What is Food Technology? Food Technology is the application of food science to the: • selection • preservation • processing • packaging • distribution • use of safe, nutritious, and wholesome food.

24. Food Science Expertise Chemistry • Analytical Chemistry • Flavor Chemistry • Physical Chemistry • Lipid Chemistry • Toxicology • Food Quality Biology • Sensory Analysis • Food Nutritive Value • Biochemistry • Molecular biology • Biotechnology • Food Microbiology • Nutragenomics

25. Expertise Engineering • Rheology • Extrusion • Packaging and Shelf Life • Membrane separations • Non-Thermal processing • Materials Science • Process Engineering

26. What does a Food Scientist do? A Food Scientist studies the physical, microbiological, and chemical makeup of food. Food Scientists may also develop ways to:- process food- preserve food- package food- store food

27. The Myths About Food Science • Food Science is NOT Home Economics • Food Science is NOT Only Nutrition • Food Science is NOT Only Cooking

28. New Expertise to Respond to Changing Needs • Materials Science in Particular New Organization of Food Using Nanotechnology, Micro Devices • Non-Thermal Processing • Biomarkers for Wellness • Proteomics • Bioinformatics • Food chemistry with emphasis on combinatorial chemistry towards functional foods • Food Biotechnology to Improve Food Functionality (nutraceutical value, flavor, texture, stability) • Microbial Molecular Biology/Food Safety • Extension specialists

29. Why Food Science? The food industry……………. • is the 2nd largest manufacturing sector • produces more than $600 billion in retail sales

30. There are generally more positions available than graduating students to fill them. • The USDA reports that between 2005 and 2010, universities will not graduate enough people with food, agriculture, and natural resource degrees to meet demand.

31. Most Food Science graduates experience 100 percent job placement by graduation or within six months after graduation.

32. Why Food Science? • It is an applied science: You could see the product you worked on the grocery store shelf. • It’s fun! Food scientists get to play with their food! • It’s exciting! Being a Food Scientist is not a boring career. You may work in the lab, in the pilot plant, or travel to different parts of the world.

33. Why Food Science? In 2008: • The lowest starting salary was $43,600 • The median salary was $59,520 • The highest salary was $104,520

34. What kind of jobs are available? CHECK OUT THESE CAREERS

35. FOOD SCIENCE RELATED CAREERS • Agricultural Engineer • Agronomist • Baking Technician • Biochemist • Chemical Engineer • Culinary Scientist • Dietician • Farm Product Purchasing Agent • Farmer • Flavor Chemist • Food Scientist • Food Stylist • Health Inspector • Government Agency Administrator • Microbiologist • Nutritionist • Packaging Engineer • Plant Manager • Production Inspector • Research Analyst • Restaurant Chef • Quality Assurance • Technical Writer • University Professor • And many more……………..

36. JOB PROSPECTS • Job growth among food scientists should be faster than the average for all occupations. • Opportunities are expected to be good over the next decade, particularly in food science and technology.

37. 16% JOB GROWTH isPREDICTED for FOOD SCIENCE

38. Where can you work? • Food processors • Ingredient manufacturer/suppliers • Academia • Self-employed/Consultant • Government • Non-government organizations • Foodservice • Testing laboratory

39. How do you become a food scientist? • Attend a college or university with an accredited Food Science Program. • Attend a college or university with an accredited Food Science Program. And/or

40. How do you become a food scientist? • Participate in INTERSHIPS with companies to gain hands-on experience.