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Emerging Technology – Food Science

Emerging Technology – Food Science. Resources for this unit include: Principles of Food Science ( Goodheart -Wilcox) Dr. Robert Shewfelt (Professor of Food Science, The University of Georiga ) Special Thanks to Kelly Peele (UGA Student) for interviewing Dr. Shewfelt.

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Emerging Technology – Food Science

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  1. Emerging Technology – Food Science Resources for this unit include: Principles of Food Science (Goodheart-Wilcox) Dr. Robert Shewfelt (Professor of Food Science, The University of Georiga) Special Thanks to Kelly Peele (UGA Student) for interviewing Dr. Shewfelt

  2. FCS-FS-14: Students will examine emerging technology in the field of food science. a. Describe the benefits of various technological advances on the scientific study, processing, and preparation of food products. b. Describe examples of emerging technologies that may impact careers in food science and nutrition. c. Explore new types of food products and examine emerging food packaging technology.

  3. Technological Advances in Food Science • Over the years, many advances have been made in the use of technology in our food production, development, packaging and transportation • Food Irradiation • Food Transportation • Packing Materials • Freezing • Reduced Oxygen Packaging • Controlled Atmosphere Packaging • Modified Atmosphere Packaging

  4. Emerging Technologies • What new technologies are changing the way we cook and eat food…

  5. Molecular Gastronomy • A technology that studies the physical and chemical processes that occur while cooking • http://www.howstuffworks.com/molecular-gastronomy.htm • This process allows people to take food and the process of eating good to a whole other level • For example, you one day could eat a dish that tastes just like spaghetti, but it is made from vegetables instead of noodles • This technology could help combat obesity by possibly making foods less fattening, or more flavorful

  6. Culinology • This involves developing products that are both safe and highly appealing (flavorful) by combining food science with culinary skills. • One would have a background in both food science and culinary arts • Many colleges and institutes are adopting this new study • http://fsn.jcast.csufresno.edu/degrees_and_programs/undergraduate_degrees/culinology.aspx • Restaurants could soon be looking at hiring chef’s with degrees in culinology • It would mean a chef would have a broader understanding of making foods taste better and more healthier through different cooking methods, as well as considering new safety methods

  7. High-Pressure Processing (HPP) • This involves making foods safe without using as much heat leading to less loss of flavor and nutrients. • http://ohioline.osu.edu/fse-fact/pdf/0001.pdf • Using quality foods, this process uses high pressure leading to a more nutritious and flavorful product • In turn, this may encourage the production of high quality foods

  8. Risk-Based Safety Assessment • This involves using the principles of Hazard Analysis & Critical Control Points (HACCP), but becoming more quantitative and getting away from safe vs. unsafe foods to greatly reducing the risks of foods that are inherently difficult to preserve • This would only help to make foods more safe, however there will always be a risk since there is never 100% safety

  9. Clean Labels • Foods often use ingredients that may be hard for consumers to recognize or they may be misleading such as, “other natural ingredients” • MSG and different food colorings are often hidden in the ingredients • Clean Labels offer consumers a description of the ingredients in food that would be upfront and honest • In other words, easy to understand and decipher • Frito Lay has begun to move towards clean labels- http://www.bnet.com/blog/food-industry/why-frito-lay-8217s-move-towards-8220clean-labels-8221-is-smart-marketing/767

  10. Green Processing and Packaging • Involves reducing water and energy use in processing developing packaging materials that are biodegradable and use less energy to produce • This is a “hot topic” in food science, since there is a demand for processes that have less of an impact on the environment • SunChips brand chips are not only made through green processing (they use solar energy to produce the chips), but are also an example of using green packaging by making bags that are 100% compostable • http://www.fritolay.com/our-planet/making-a-better-bag.html • This website also offers information on saving water and conserving energy

  11. Salt Reduction • It has always been suggested to substitute salt with spice mixes, however, it is becoming more popular in food technology • This could be very beneficial to helping combat obesity and other health problems associated with high salt intake, such as high blood pressure

  12. Emerging Careers? • We already see that culinology is an emerging career in food science but overall, each of these emerging technologies require people pursuing careers in food science to be more technologically savvy and more informed about changes • The invention of these emerging technologies would open up many jobs in food science to others as well, and would make food science even more broader in its scope. • Each of these technologies have the potential to making food safer, healthier, and more appealing to the consumer.

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