 Relate technological advances to their impact on food production and availability  Compare the potential positive impacts of genetically modified foods  Explain how science and technology have led to improved nutrition  Assess the usefulness of technology in meal preparation

 Analogs  Aseptic Packages  Clone  Enrichment  Ergonomics  Food Science  Formed Products  Fortification  Functional Foods  Genetic Engineering  Manufactured Food  MAP Packaging  Retort Pouches  Science Technology

 Science – the study of the physical world at all levels  Technology – the practical application of scientific knowledge  Food Science – scientific study of food and its preparation

 Food production – › It is quicker and more efficient now to produce food with newer equipment.  Tracters, GPS, fertilizers, pesticides, irrigation, immunizations  Food processing – › New food choices › Packaging › Transportation

 Manufactured food – a product developed as a substitute for another food. › Analogs – foods made to imitate actual foods › Formed Products – foods made from an inexpensive source and processed to imitate a more expensive food › Egg Substitutes – made from egg white and other ingredients

 Modified atmosphere packaging (MAP)– mixture of carbon dioxide, oxygen, and nitrogen is inserted into the package before sealing to slow bacterial growth  Aseptic packages – consist of layers of plastic, paperboard, and aluminum foil  Retort pouches – flexible packages also made of aluminum foil and plastic film

 Transportation and packaging combine to bring you food from around the world  We can eat fresh food from different parts of the world that we would normally not be able to eat in certain climates

 Genes are removed from one organism, such as a plant, animal, or microorganism, and transferred to another one

 Larger food supply  Improved nutrition  Greater resistance to spoilage  Reduced use of pesticides  New and better varieties of food

 Possible health problems, such as allergic reactions  Potential threat to the environment and food supply  Creation of super weeds that resist herbicides  Inability of developing countries to buy the very expensive seeds

 Clone – genetic copy of an organism  Could prevent hunger as populations increase  Could destroy the biodiversity of an animal

 Enrichment – restores nutrients that were lost in processing to near original levels  Fortification – adds a nutrient that is not normally found in a food

 Functional Foods – provide health benefits beyond basic nutrition. › Natural whole foods – grapes, broccoli, salmon, garlic, oats › Enhanced foods – a cereal with added fiber › New food products – scientists continue to develop new foods with particular health benefits. Example – margarine that lowers cholesterol. › Food created by science – scientists create foods with special functions – tomato that lowers risk of cancer

 Research has found 40 nutrients and hundreds of chemical compounds, all essential to good health

 Ergonomics – study of ways to make space and equipment easier and more comfortable to use

 Cooking Techniques – recipe is a chemical formula  Appliances – food processers, mixers, stoves, refrigerators.....  Personal Computers – shop, plan, and prepare meals. Get recipes and shop for the best deals