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I. Science – study of the physical world at all levels

Chapter 4 - Food Science and Technology. I. Science – study of the physical world at all levels. Technology – practical application of scientific knowledge (science in action) Food Science – scientific study of food and its preparation. II. Food Supply.

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I. Science – study of the physical world at all levels

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  1. Chapter 4 - Food Science and Technology I. Science – study of the physical world at all levels • Technology – practical application of scientific knowledge (science in action) • Food Science – scientific study of food and its preparation

  2. II. Food Supply • A. Food Production – more efficient, machines/hands, vaccines for diseases, fertilize, pesticides • B. Food processing and distribution- creating and meeting the demand • I. New choices – manufactured – created to replace another food • A. Analog – made to imitate an actual food (meatless hamburgers, soymilk)

  3. B. Formed – made from inexpensive source and processed to imitate (sumari – lobster/crab)C. Egg substitutes – egg whites and other ingredients – no yolks, no fat or cholesterol

  4. Packaging – preserve quality and safety, convenience • A. MAP (modified atmospheric packaging) gases inserted into package to slow bacteria growth • B. Aseptic packages – juice boxes, layers of plastic, paperboard and foil, shelf staple • C. Retort pouches – flexible packages of foil and plastic film, heat process • III. Transportation – foods from around the world

  5. Genetic Engineering – genes from one organism and transferred to another • Advantages – larger food supply • improved nutrition and taste • greater resistance to spoilage • Disadvantages – allergic reactions • creation of immunity to pesticides • inability of poorer countries to buy expensive seeds

  6. D. Cloning – genetic copy of an organism believe to expand and improve food supply and prevent hunger III. Improving Health Enrichment – restore nutrition lost in Processing (cereal) Fortification – adds nutrients not normally found in foods (vitamin D milk) functional – provide health benefits beyond basic nutrition (Calcium fortified orange juice) Ergonomics – study of ways to make space/equipment easier and more comfortable to use (design kitchens, appliances, hand tools

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