1 INTRODUCTION TO FOOD SCIENCE I 1101 Steven C Seideman Extension Food Processing Specialist Cooperative Extension Service University of Arkansas

2 INTRODUCTION This module presents a very simple overview of the broad area of FOOD SCIENCE. FOOD SCIENCE uses chemistry, microbiology, engineering, nutrition, creativity and business to create, preserve, manufacture, package, distribute and market food to feed over 6,000,000,000 people worldwide. It is a $440 billion per year business.

3 Have you been to a food store lately? Look at the selection and volume of food.

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8 Food We often take for granted the richness of the U.S. food supply. This richness began with the development of the Land Grant College System in the 1860s followed later by the Cooperative Extension Service. These two systems increased the quantity of food farmers produced and gave rise to the present food system that we enjoy.

9 Food Human longevity (the length of life) began to increase in about the 1200s when mankind began to domesticate livestock and crops. Although the medical field is generally believed to have been the principle cause of increasing longevity, it is actually the quantity and variety of foods that has been the driving force behind increasing human longevity.

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11 FOOD SCIENCE FOOD SCIENCE covers the area between the field and table. Every aspect of food from harvest to when the consumer ultimately eats the food is considered food science.

12 AREAS OF FOOD SCIENCE Chemistry of Food- Biochemistry Microbiology (Shelf life and Food Safety Packaging Nutrition Food Law- Labeling Food Analysis/ Control Sensory Science- Taste panels Processing- Engineering Food Business – marketing, sales, distribution

13 Chemistry of Food - Biochemistry Food consists primarily (95-99%) of water, carbohydrates, fats or oils and protein. Most foods contain 0.2 to5.0% vitamins and minerals. It is truly amazing how the different types and structures of carbohydrates, fats/oils and proteins can produce such a wide variety of foods.

14 COMPOSITION OF FOODS COMPONENT Milk Beef Chicken Fish Cheese Cereal grains Potatoes Carrots Lettuce Apple Melon % Water % Carbohydrates %Protein % Fat % Min/Vit

15 FOOD CHEMISTRY Food chemistry studies these components of foods and finds ways to increase the shelf life, taste, texture, color and other quality aspects of foods after harvest through processing/packaging and distribution and ultimately to the consumer. Since foods are produced from living organisms, the chemistry of food science is actually biochemistry.

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22 MICROBIOLOGY Microbiology is the study of bacteria, yeasts, molds and viruses. Most food spoilage and food safety issues are the result of microorganisms in foods. Food microbiologists study bacteria, molds, yeasts and viruses on foods and find methods to control them to preserve foods and keep them virtually free of harmful bacteria.

23 FOOD SAFETY In the past two decades, food-borne pathogens, primarily bacteria, that cause related illness have become a major issue with consumers and the food processing industry. Food related pathogens include Staphylococcus aureas, Campylobacter, Listeria Monocytogenes, E coli 0157;H7, Shigella. Salmonella and Clostridium botulinum.

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26 Food Packaging Food packaging is a huge industry in the U.S. Over one half of the money spent in the U.S. on packaging is spent on food packaging. Food packaging includes cans, jars, paperboard, and plastics. Go to a food store and walk the aisle noting the wide variety of packaging types from cereal in paperboard with waxed liners, to meat in laminated plastics to plastic jugs of milk, etc.

27 Food Packaging The science of plastics and other packaging types is a science of its own. In addition to the packaging material itself, the packaging methods and machines used in this industry are sophisticated and truly high technology.

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36 NUTRITION Human nutrition studies the digestion, absorption and utilization of food in the body. Various types of foods supply various types of nutrients all necessary to support health and wellness. Although one hears of great diet plans and supplements that promote health, the best overall plan is still the food pyramid that suggests eating foods from a variety of sources.

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39 FOOD LAW Food law is the study of the history and regulations that surround our current food system. The U.S. Department of Agriculture (USDA) oversees the processing and labeling of primarily meat products while the Food & Drug Administration (FDA) oversees the processing and labeling of all other foods. There are lengthy regulations governing processing, labeling, nutritional labeling, etc that are based on guaranteeing the wholesomeness and safety of food and labeling that provides the customer with the “Right to Know” and prevention of deceiving the consumer.

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43 FOOD ANALYSIS/CONTROL Food analysis to include quality control and evaluation covers the area of foods whereby foods are analyzed and the quality assessed and/or controlled. Food analysis is primarily concerned with the analysis of foods into categories (e.g. amount of water, carbohydrates, fat, protein). Quality control and evaluation includes sampling, statistics and process control.

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45 SENSORY SCIENCE Sensory science is the science of studying the human perception of foods. Most people think of taste panels. Sensory science includes taste, flavor, texture, color, aroma and other properties and how people evaluate and judge the quality of food.

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50 PROCESSING- ENGINEERING Food processing in itself is a science involving primarily engineering and food science. Some of the food processing plants in the U.S. use extremely technical, automated pieces of equipment capable of producing truckloads of product per hour.

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53 FOOD BUSINESS The food business in the U.S. is extremely large. Food business includes marketing, sales, distribution and other areas that move food from the processing plants to food stores and restaurants providing Americans with an extremely low cost, high quality, nutritious food that we enjoy everyday.

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57 CONCLUSIONS This module provide a very brief overview of the area of food science from “Farm to Table”. You should have developed some understanding of the various areas of food science and how they dovetail into other areas such as engineering, business, biology, biochemistry, etc.

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