CHAPTER 16 FOOD BIOTECHNOLOGY

1. CHAPTER 16 FOOD BIOTECHNOLOGY

2. Food biotechnology is the use of technological innovations in • manipulating food production and processing. • Food science is the study of substances humans eat. Includes • food make-up, nutritional content, and ways of making food • more available and appealing. • Food chemistry is the study of the substances that makes up • foods.

3. A nutrient is a substance in food that supports life processes. • The major food nutrients are proteins, fats, and carbohydrates. • Food physics is the study of the physical characteristics of food. • Water can be added to food, removed from food, or the state of the water • can be changed. • Osmosis is the flow of water from places of higher to lower • concentrations. Removing water from food also helps prevent decay.

4. Food biotechnology focuses on the characteristics of living organisms • and their products that are used for food. • Food from plant sources proved 80% of the protein and 88% of the • calories in the human diet. • Food from animal sources are less important worldwide, though • more important in the US.

5. The average amount of food consumed by each individual in a year • is known as per capita consumption. • Food quality is the ability of a food to meet nutritional needs. • Food processing is the preparation of food materials for consumption. • Food preservation consists of canning, freezing, refrigerating, dying, • pickling, and salting. • Spoilage is a condition that makes food unsafe to eat. The appearances, • texture, odor, and flavors of food change.

6. Microorganisms can grow in or on food. • Insects - damage food products • Chemical contamination - food with residues • and chemicals • Purity - food being mixed with other foods • Undesirable growth - foods that sprout • Shelf life is the length of time that a food can be sold • and is safe to eat.

7. Food microbiology deals with microorganisms that are present in • or on food. It is the study of microbes and how they affect food. • Most important microbes are molds, yeasts, bacteria, and viruses. • Harmful microbes are those that cause food to decay and become • unfit for human consumption. • Food-borne illness - disease that people get from food they eat • Two major types: infection and intoxication • Botulism is the most widely known food toxin. It is caused by • the Clostridium botulism bacterium.

8. Catalysis - the alteration of the rate at which chemical reactions • occur EX: ripening of fruit • An enzyme is a protein substance produced by living cells. • Enzymes comprise a group of proteins that regulate organism • growth and life processes. • Enzymes act as catalysts in chemical changes in cells. • Enzymes require substrate molecules to work.

9. Substrate - substance on which a specific enzyme reacts • Substrates are consumed by microbes when food decays. • Different enzymes cause different changes in foods. • Food processing - preparing foods for consumption • It includes preservation. • Preservation - treating food in some way so it doesn’t spoil • Spoilage - condition in which food is unsafe to eat

10. The End