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A Brief History of
Food Science and
Technology Dr. Fulya Eren
ACH FOOD COMPANIES INC.,
OCTOBER 2016
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FOOD SCIENCE AND TECHNOLOGY
Chem
istry
Psycholo
gy
Bio
logy
Nutritio
n
Sensory
Scie
nce
Physic
s
Engin
eerin
g
Medic
ine
Politic
al S
cie
nce
Regulation, Preservation, Safety, Availability, Sustainability
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DYNAMIC PUZZLE PIECE -
CONSUMER
Wikipedia :
The consumer is the one
who pays to consume
goods and services
produced.
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Preserving Food 4
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Innovating In Food World 5
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Cheese Making as an example
of evolution of food technology 6
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Food Product Design and sensory
Smell images and the flavour system in the human brain Gordon M. Shepherd, Nature 444, 316-321(16 November 2006)
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CONSUMER EXPECTATION -
FLAVOR
Quality
Value
Convenience
Customization
Sustainability
Function
Clean label
Short ingredient list
Local
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Better for you
Organic
GMO Free
Gluten Free
Environmentally friendly
Minimally processed
Adventure – Variety , Fusion
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Top Health Claims When Purchasing
Foods (FMI 2011)
Sharpen Mind Health 65%
Aid Digestive Health 66 %
0% 25% 50% 100% 75 %
Boost Energy 71%
Avoid Empty Calories 64%
Help Heart/Circulatory Issues 73%
9 9
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63%
62%
60%
47%
34%
23%
17%
17%
I wanted to lose weight
I wanted to protect my long term health to preventfuture
health conditions
I wanted to feel better and have more energy
I wanted to prevent weight gain
I noticed a change in my physical appearance
I wanted to prevent any changes in my physical
appearance
I wanted to set a good example for my friends and
family
I was diagnosed with a health condition
What motivated you to make an effort to change
your eating habits (aided responses)
IFT magazine, 2016
IFIC 2016 Food and Health Survey
Top Health Claims When Purchasing
Foods (FMI 2011)
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Does diet make a difference?
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A 1% reduction in LDL cholesterol
Reduces risk of heart disease 2-3%
Michael S. Brown, et. al. Science 311, 1721 (2006)
Terry A. Jacobson, et. al. Journal of Clinical Lipidology (2015) 9, 129–169
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2015 Dietary Guidelines Updates
Follow a healthy eating pattern across the lifespan.
Focus on variety, nutrient density, and amount.
Limit calories from added sugars and saturated fats
and reduce sodium intake.
Shift to healthier food and beverage choices.
Support healthy eating patterns for all.
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What does that mean?
We are turning a new cornerstone in food product
development. The new consumer base cares about
what they put into their bodies, where they buy it and
how they want it packaged. The eating experience is
now part of thrill seeking with extreme textures,
intense flavors and global cuisine.
Consumer is more interested in the story of the food,
fair trade, organic, free-range, cruelty free, local,
natural, less processed, authentic, sustainable, grass
fed, and hormone free…
There is a huge shift towards better for you / better for
environment foods.
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www.cdc.gov
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Barilla Center for Food and Nutrition
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Food Waste 16
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HUNGER IS REAL 17
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Lab Grown Meat 18
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3D Food Printing
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Plant based food
packaging
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Bioplastic packaging that
extends the shelf life of food
and tells us when it is no
longer fit to eat will result in
less waste.
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WHAT IS NEXT
Three elements of life; air, food, and water are interconnected
We impact one we impact others, it is our job to keep the balance
There are many problems we will face with increasing population and impact on environment
There is no one easy answer, or one-size-fits-all solution
Food science and technology should continue to focus on bringing creative solutions, while keeping environmental impact under control
We all are responsible for our own future as well as the future of next gnerations.
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FUTURE WE WANT 23