Unit 1 Ch. 4

1. Unit 1 Ch. 4 Food Science and Technology

2. The role of Science and Technology • Science and Technology play a vital role in food, from farming to cooking. • Science is the study of the physical world. • Technology is the application of scientific knowledge. • Brainstorm ways in which food has been affected or improved by science and technology.

3. What is Food Science • Food Science is the study of all aspects of food including processing, storage and preparation. • Food science is considered a natural science, because it uses biology, chemistry and physics, to solve practical problems. • Food Scientist have developed new products through the years to keep the food supply safe.

4. What is Food Technology • Food Technology is the application of food science– the tools and techniques used in processing, storage and preparation. • Example: Scientist ask why does food spoil and then develop technologies such as freeze drying and controlled atmosphere storage to keep food fresh.

5. Technology Advances in Food History • Early Farming • Relied on animal power, human labor, and handmade tools. Then the invention of the cotton gin and the mechanical reaper made harvesting much easier for cotton and grain. • Modern Advances • Nowadays machinery does most of the work for humans. From seeding to harvesting. • New technologies are constantly being developed to improve food production, processing, distribution, packaging, and transportation.

6. Modern Advances • Production • Climatologist are better equipped to predict weather patterns • Veterinarians use new vaccines and antibiotics to protect livestock from diseases that once wiped out entire flocks. • Processing and Distribution • Food science helps with the creation of new foods to help meet variety needs. • Food Scientist are also working to make already existing foods more nutritious or more shelf stable • Manufactured Food- a product developed as a substitute for another food. • Increases choices for people on restricted diets or incomes

7. Modern advances • Processing and Distribution • Analogs- are foods made to imitate other foods. • Meat and dairy analogs are made from textured soy protein, tofu, vegetables or grains • Formed Products- foods made from an inexpensive food product to imitate an expensive food. • Example- Surimi- flavored and shaped to resemble crab or lobster • Egg Substitute- made from egg whites. • With the yolk removed there is little to no cholesterol and fat content.

8. Modern Advances • Packaging- 3 Types • Modified Atmosphere Packaging- uses carbon dioxide, oxygen and nitrogen to slow bacteria growth • Aseptic Packages – (ex. juice boxes)- consist of layers of plastic, paperboard, and aluminum foil • Shrink Wrap- removes remaining air • Quick Freezing-preserves food by exposing it to temps below-238 degrees

9. Genetic Engineering • Genetic Engineering- genes are removed from one organism, such as a plant, and transferred to another organism. • Plants and Animals that have been genetically modified are referred to as genetically modified organisms (GMOs). • GMOs can give a plant or animal a trait or characteristic that can make them become resist to certain chemicals and diseases.

10. Advantages of GMO’s • May increase the food supply by helping crops survive weed and pest damage • Can improve the nutrition and taste of some foods and remove substances that cause allergic reactions. • Farmers may need to use fewer pesticides on plants with built in resistance. • May have a better resistance to spoilage • Science can engineer new and better varieties of food.

11. Disadvantages of GMO’s • May cause health problems, such as allergic reactions. • May threaten the environment and the food supply. Harms biodiversity • Plants that have built in pesticides may kill beneficial insects, such as bees and butterflies. • Causes more superweeds that resist herbicides and also could cause harmful insects to become immune to the pesticides used by the farmer. • GMOs are patented by large corporations.

12. Clones • Form of Genetic Engineering • Clone- a genetic copy of an organism • Organisms cloned include- cattle, pigs, dogs, and other animals. • Advantage- • Scientist believe it could expand the food supply • Disadvantage • Critics believe it could destroy biodiversity • Causes animal suffering • Health defects such as inflamed brains and spinal cords

13. Improving Health • There is a direct link to diet and health • Better Nutrition in foods: • Enrichment: restoring nutrients that were lost in processing • Fortification: adding a nutrient that is not normally found in a food. Ex.)Vitamin D is add to milk • Functional Foods: foods with ingredients that offer specific • Three Categories: • Natural Whole Foods, Enhanced Foods, and Foods created by Science

14. Functional Foods • Natural Whole Foods: • Super Foods- foods that have antioxidants to help prevent disease • Examples: Blueberries, broccoli, salmon, garlic, and oats • Whole Foods, or foods that have not been processed, fir well into a healthful diet. • Enhanced Foods: • Foods that have had nutrients added to them to improve health. • Examples: Fiber is added to cereal to improve digestive health, also some orange juice has added Calcium.

15. Functional Foods • Food Created by Science: • Food scientist create new foods with specific health benefits. • Example: Some margarines are engineered to lower cholesterol. • These foods are referred to as Nutraceuticals, they are still being studied and long term results will be a long time to come. Do not rely on these foods, it is better to choose a food from a natural source.

16. Improving Meal Preparation • All cooks use science and technology in everyday cooking. • By using cooking techniques, appliances and computers • Cooking Techniques: foods are chemicals and a recipe is a chemical formula. If the simplest ingredient or instruction is changed, it can affect your final product • Appliance: • Make meal preparation more efficient and simpler. • Refrigerators prolong shelf life • Computers: • Changing the way cooks shop, plan and prepare meals. • How do you think computers shape this change?

17. Critical Thinking • Evaluate the Pros and Cons of genetic engineering. • Explain how scientists’ discoveries about the relationship between diet and health may have contributed to a longer average human life span.