What is Food Science?

1. What is Food Science? Chapter 1

2. History of Food Science • Food Science = is the study of producing, processing, preparing, evaluating, and using food. • 1696, Sir Francis Bacon wanted to see how stuffing the bird with snow conserved the meat – as a result from the experiment Bacon developed bronchitis and died soon • 1st food science ”textbook” were cookbooks • A recipe, after all is based on facts that cooks have learned by trial and error • 1896 – Boston Cooking School Cook Book was thought to awaken food knowledge • George Washington Carver help develop over 100 products from peanuts, pecans, and sweet potatoes • Early 1900’s advances in technology gave rise to commercial food processing • 1925 Clarence Birdseye helped the frozen foods industry get started with a refined method for quickly freezing fish

3. Food Science Today • Like other science, food science has advanced rapidly in recent decades • The diet-conscious can not choose from many fat-free products, including ice cream and cookies. • Poultry producers can spray chicken with a substance that the birds consume as they clean it from their feathers. • This substance then kills disease causing germs in the chickens’ intestines

4. Food Production • Food Chain = through this process, matter and energy transfer between organisms as food • First, seeds are planted and grown • Animals eat the plants, and people eat both • With nourishment, people plant more seeds, and the process begins again • Food production has developed many techniques for raising crops and animals of food.

5. Food Production Continued • Biotechnology = scientist use the tools of modern genetics in the age-old process of improving plants, animals, and microorganisms for food production. • Modern biotechnology allows food producers to do the same, but with greater understanding and selectivity • Through biotechnology, scientists improve agricultural products by enhancing or eliminating traits that a plant or animal inherits • Ex. in one achievement, a way to turn on a plant’s natural defense against disease and insects was found, producing an alternative chemical pesticide

6. Food Production Continued • Food scientists involved in productions typically specialize in one food group and its components ex fish, cereal grains etc. • Microbiologists – research molds, bacteria and other organisms • Supply and Demand affects pricing – why?

7. Food Processing and Food Preparation • Food that has been produced and puts it through a multitude of steps to create a final marketable result. • Developing a more economical processing methods • Work generally takes place in a lab, working with other specialist ex. engineers, microbiologists, flavor experts etc. • Quality control is used on a daily basis, to make sure final product meets government, industry, and company standards • Nutrition information on a food label comes from scientists who test food for nutrient content • Determining yield, times, temperatures and other factors result in multiple tests to make sure the consumer receives the best product possible.

8. Evaluation and Utilization of Food • Food scientist work with other experts to refine a product’s taste, texture, appearance, and other qualities. • Try varying ingredients and preparation methods to design the most pleasing and profitable food product. • Food design consultant might suggest changing the sweetener, while a flavor chemist will be able to chemically alter the product and affect its taste. – cost and ease of production determines a big factor • Consumers deplete our natural recources, alternative resources are being developed.

9. Nutrition Science & Science in Real Life • Scientists deal with atoms, molecules and cells, from their research comes new information and developments • Questions – • Why do fresh bananas turn brown? • What do you put on bananas to prevent them from turning brown? • What other food turns brown when you slice in to them?

10. Questions – Chapter 1 • What branches of science are most strongly connected with food science? • Describe the impact of two people on the advancement of food science. • What is biotechnology? Give me two examples. • What are three responsibilities of a quality control specialist? • Why do people need to make thorough use of the foods grown on earth? • Develop five questions that you have about the science of food.