CHAP 1WHAT IS FOOD SCIENCE

Food science

Food science

The study of producing, processing, preparing

Evaluating and using food

History of food science

1626- Sir Frances Bacon

bought a chickenexperiment: to see

how stuffing a dead chicken with snow – preserves the body

Justus von Liebig

Mid 1800’sExplain science of food in book- Researches on the chemistry of foodGerman chemist

Fannie Farmer

1896AmericanBoston Cooking School Cook Book“ condensed scientific knowledge” would “ awaken an interest in the study of food

George Washington Carver

Late 1800’s American SouthNew uses for traditional foods- developed peanuts, pecans, sweet potatoes

1900’s

Increased commercial food processing

1925- Clarence Birdseye quick freeze fish

PRODUCTIONPROCESSINGPREPARATIONEVALUATIONUTILIZATION

Areas of food science

Food Chain

Matter and energy transfer between organism as food

Seeds plantedPlants growAnimals eat plantsPeople eat plants and animalsPeople plant more seeds

Food production

Techniques that are developed to raise crops and animals for food

Scientists research ways to treat soil to produce most nutritious food

Biotechnology- use the tools of modern genetics in the age-old process of improving plants, animals and micro-organisms for food production

biotechnology

Enhancing or eliminates traitsTurns plant’s natural defenses against

diseases and insects- alternative to pesticidesFood scientists specialize on one area:

Cereal grains, fish, or beverages One ingredients-

Food costs affected: supply and demandMicrobiologists-

Research molds, bacteria, and organisms

Food Processing

Takes food that has been produced and puts it through steps to create a marketable result.

Industries and government agencies employ experts

Works takes place in a Laboratory-Dig into chemical properties and the way

they react with each other

Food processors work with

EngineersMicrobiologistsFlavor ExpertsSensory Evaluation expertsPackaging SpecialistsMarketing analysts

Quality control specialists

Monitors each stepFinal products meet government, industry

and company standardsDetermine raw products meet purchasing

specifications Selling an apple for eating or applesauce

Quality (cont)

Check warehouses for sanitary conditionsTemperature and humidity conditionsFood labels info come from testing the food’s

content

Food preparation

People trust package instructions to be accurate

Scientists determine times and temperaturesFood safetyExplain the whys behind kitchen processes-

Evaluation of food

Will people buy this product? - new items tested in evaluation labs and tests kitchens

The areas tested include: Taste Texture Appearance

Tests scientists

Vary ingredients and preparation methodsDesign most pleasing and profitable food

Evaluation is a before and after processBefore- to decide if the food can be created at

a reasonable costAfter- refines the productHow have frozen dinners changed over the

years

Utilization of Food

Searching to find new uses of food productsLeads to new non food uses- corn for gasolineGetting the most from every product is

urgent in today’s worldStudying how food can be used completes or

begins a cycle of science in the food industry

Nutrition and Science

Dates before 1900’sQuestioning minds: why people eat foodMany questions remainScientists who study nutrition and chemistry

and physical laws of life

Science Principles

Applies to: farm fieldsFood processing plantsHome or restaurants kitchensResearch laboratories