Food Technology

1. Food Technology The Professionals Ana Y. Bernal Tami Lomma Haley Niazi Misty Schumaker Robert Wu EWS 425 April 19, 2005

2. WHAT IS FOOD? Definitions: • Food – “anything which, when taken into the body, serves to nourish or build up tissue or supply body heat” (Medical Dictionary) • “Food makes your body work, grow, and repair itself.” (healthyeatingclub.com) Misty Schumaker

3. 3 Categories: • Chemicals • Physical Form • Acidity Level Misty Schumaker

4. Chemicals • Macronutrients -major nutritional components that are present in relatively large amounts • Micronutrients -major nutritional components that are present in relatively small amounts • Flavors • Colors • Additives • Toxins Misty Schumaker

5. Physical Form • Size Can affect the extent to which nutrients are digested and absorbed • Nutrition - the sum of processes involved in taking in nutrients and breaking them down and utilizing them Misty Schumaker

6. Acidity Level • Uses alters the rate at which the stomach is emptied, food is digested in the small bowels, and the acidity level of the urine • Tastes acid = sour alkaline = soapy Misty Schumaker

7. Diet Misty Schumaker

8. What is Food Processing • Food Processing- the process of making food safe to eat. • Making plants edible • Detoxification/ Debittering • Forms of processing- removal of toxins and fermentation, milling, controlled storage and packaging, preservation, cooking, and freezing. Robert Wu

9. Making plants edible • Acorns, olives,sago, taro, and breadfruit. • Preparation • Cooking • Related to technology Robert Wu

10. Removal of toxins & fermentation Milling Storage and Ripening Waxing Cutting, Trimming, Peeling Blanching Cooking Freezing and Refrigeration Curing and Smoking Dehydration Pasteurization Forms of Food Processing Robert Wu

11. Food Processing Today • Technology today • Current uses of food preparation • “Super-Size Me” Robert Wu

12. Fermentation Fermentation is one of oldest forms of food preservation technologies in the world Fermented food involves techniques and procedures that woman have discovered and developed over the centuries Indigenous fermented foods include bread, cheese, beer, and wine Tami Lomma

13. Fermented drinks were being produced over 7,000 years ago in Babylon Bread making probably originated in Egypt over 3,000 year ago In Mesopotamia, brewing was a home industry. The brewers were often women Tami Lomma

14. Fermentation • Fermentation, initiated by the action of micro-organisms occurs naturally and is often part of the process of decay, especially in fruits and vegetables • In the case of beer or wine it is a method by which organisms such as yeast obtain their energy by converting sugars into other chemical compounds, particularly carbon dioxide Tami Lomma

15. Chocolate Coffee Cider Tea Beer Wine Pickles Sauerkraut Soy sauce Vinegar Yogurt Tabasco sauce Tami Lomma Favorite Fermented Foods

16. Detoxification Technology • Running close behind to woman’s accomplishment in cultivation of plants is her achievement in making harvested plants edible • Many of our earliest foods required that the toxins or poisons be removed before eating • Other plants required that the bitter taste be removed before eating • A number of toxin removal methods were cultivated by women, notably Acorn and Olive debittering Tami Lomma

17. Leaching Process • Acorns were an essential food source for many Native Americans • Acorns were cracked with stones, hulled, cleaned and pounded into flour with a stone pestle • The acorns are rinse with water until all the bitter tannic acid is removed • This entire food process was incredibly laborious work for these women Tami Lomma

18. Debittering Olives • Olives that sustained Mediterranean cultures also went through a process of debittering • Evidence suggests that olives were cultivate in Crete as long ago as 2,500 B.C. • Raw olives contain an alkaloid that makes them bitter and unpalatable • The olivil can be removed by an incredibly exhaustive treatment with pure water which must be change often Tami Lomma

19. Detoxification Technology • Additional foods needing toxins removed before eating, Taro, Sago, Breadfruit, and Yams • Women’s involvement in detoxification technology lead directly to inventions diverse as the stone pestle, graters, sieves and strainers, and mallets Tammi Lomma

20. Milling • Process of grinding foods, such as grain • Results in loss of nutrients HALEY NIAZI

21. CA Storage and Ripening • Process of storing foods in a controlled atmosphere • Allows foods to be available year round • Does not effect the nutritional value HALEY NIAZI

22. Waxing • Process of adding an artificial coat of wax to some fruits and vegetables • Improves appearance • Slows the loss of moisture and wilting HALEY NIAZI

23. Cutting, Trimming, Peeling • Process of removing inedible portions of food • Loss of nutrients when the skin is removed • Trimming meat can result in loss of energy and saturated fat HALEY NIAZI

24. Blanching • Process of heating foods with steam or water without cooking the food • Prepares food for stages of food processing • Some water soluble nutrients are lost HALEY NIAZI

25. Cooking • Process that produces the desired texture and flavor • Makes food easier to digest and removes toxic elements • Pressure cooking is the process of cooking foods at a higher temperature for a shorter period of time • Cooking can result in a loss of nutrients HALEY NIAZI

26. Freezing and Refrigeration • Process of storing foods at low temperatures • Some frozen fruits and vegetables have more nutrients than fresh foods • Freezing and refrigeration slows the growth of microorganisms • Ice crystals may form during freezing that effect taste and texture of thawed foods • Foods include: meat, fish, eggs, milk, fruits and vegetables HALEY NIAZI

27. Curing and Smoking • Curing is a process that involves adding spices and salts to meat products • Smoking is a flavoring technique that slowly cooks meat products over a low wood fire • Preserves foods by removing water and microorganisms • High levels of sodium nitrate may cause cancer and other health problems HALEY NIAZI

28. Dehydration • Process of drying foods to preserve them • Types of drying include sun drying, freeze drying, hot air drying • Loss of nutrients (Vitamin A and C) • Flavor and texture may be effected • Foods include meat, eggs, milk, soups, instant coffee, fruits, vegetables and yeasts HALEY NIAZI

29. Canning • Process of heating foods in a closed container to kill microorganisms • Texture, flavor and nutrients will be effected • Some foods that are commonly canned include soups, sauces, fruits, vegetables, juices, meats, fish and some dairy products HALEY NIAZI

30. Pasteurization • Process that heats food for a short time in order to kill harmful microorganisms • Lost nutrients are added back • Food spoilage can be reduced if food is refrigerated • Milk, some fruit juices, beer and wine are commonly pasteurized HALEY NIAZI

31. Food Packaging • Packaging food correctly will protect it from the environment • Important to use the right type of packaging (ie: metal, plastic) • Environmental concerns

32. Women’s Inventions and Contributions Ana Bernal

33. Continued List Ana Bernal