1. Food Science: An Old but New Subject
Chapter 1
Food Science: An Old but New Subject

2. Objectives Describe the three periods in the development of foods.
Summarize how food products and processing methods have changed due to contributions of food scientists.
Analyze how studying food science now can benefit you in the future.

3. What Is Food Science?
___________________is the study of the nature of food, the causes of deterioration, the principles underlying food processing, and the _________________ of foods for consumers
It began to evolve when __________________ moved food preparation from the ______________________________________
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4. What Is Food Science?
It involves concepts from ____________, ___________________, food preparation, health, and technical writing
It focuses on what happens to foods _________________ you eat them
It also addresses ____________________, or what happens to foods after you eat them

5. Early Food Discoveries
_______________________ formed where water, game, and land were abundant
Foods, preparation techniques, and preservation methods were discovered by trial and error and by ___________________
Drying, salting, smoking, and cooking over open flame were the earliest forms of ____________________________

6. The Industrial Revolution
Scientific advances brought changes in the economy and food production
The _________________ process reduced food spoilage
____________________ farm machinery and food processing equipment increased the food supply
New _____________________ improved food quality and preparation ease

7. Government Regulation of the Food Industry
The growing industry needed government __________________to maintain a consistent, economic, and convenient food supply
Mass food production led to mass ________________________of food products
Ground pepper contained gravel and twigs
_______________ was diluted with sulfuric acid
Milk had added water or other substances

8. Early Regulation
The U.S. Department of Agriculture (USDA) had ___________________ to oversee food production and agricultural research
not to monitor or enforce safety
USDA chemist Harvey Wiley fought to eliminate misnamed and adulterated foods
which led to the creation of the ________________________________ (FDA)
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9. Early Regulation
Two laws were the basis for rules and regulations written by the FDA
___________________________________of 1906
Food, Drug, and Cosmetic Act of 1938

10. Government Regulation Today
Regulations for improved safety
The ____________________is the basis for safe food handling
Delaney Clause
Meat Inspection Act
McNary-Mapes Amendment
Gould Amendment
Food Safety Modernization Act of 2010 focuses on ________________________ food contamination

11. Government Regulation Today
________________ and Nutrition Guidelines
Fair Packaging and Labeling Act of 1966
1st Certified Color Regulations
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12. Government Regulation Today
Labeling and Nutrition Guidelines
Nutrition Labeling and Education Act of 1990 requires ____________________ foods to have a nutrition label and authorizes certain health claims
Food Allergen Labeling and Consumer Protection Act of 2004 requires food allergy warning labels
Food Additive Amendment
Dietary Supplement Health and Education Act
Saccharin Study and Labeling Act
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13. Government Regulation Today
__________—Regulates 80% of food supply, approves food additives, sets food labeling guidelines, and creates food safety and wholesomeness standards
__________—Oversees meat, poultry, and processed egg products; inspects processing plants; develops dietary guidance; and regulates organic foods

14. Food Labeling FDA and USDA ________________ the responsibility
Failure to follow food labeling laws may lead to large fines, food recalls, or production plant closings
Laws established to protect food from ___________________________, or from growth until reaching the consumer

15. Important Food Organizations
_______________________ organizations report unbiased, factual communication
The International Food Information Council (IFIC)
The Academy of Nutrition and Dietetics (AND)
They observe and report scientific developments, policy, and legislation related to the food industry

16. Contributions of Scientists: Expanded Food Supply
__________________ grain production to combat hunger
Develop new production methods
__________________ crops are grown with their roots suspended in liquid nutrient solutions
Biotechnology is used to lower production costs and increase crop yields

17. NEW PRODUCTS

18. Contributions of Scientists: New Food Products
Meet demands for ____________________, tasty, nutritious, convenience foods
Develop foods for special needs such as armed services, sports, and health conditions
__________________________are natural or manufactured substances used in place of foods or food components

19. Contributions of Scientists: New Processing Techniques
Develop new production processes to achieve _________________ food variety and choices
Examples: dehydrated food products and special packaging for space travel
________________________are substances used for quick-freezing that help preserve food color, texture, and nutritive value

20. Contributions of Scientists: Attention to Global Concerns
Keep food safety risks _____________ the U.S.
Support the international scientific authority—the Codex—in setting global food standards
Promote _________________________, the protection of food from intentional contamination
The Department of Homeland Security (DHS) and the USDA work together
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21. Contributions of Scientists: Attention to Global Concerns
Scientists work to ensure ___________________, or having access to nutritionally adequate and safe food
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22. Why Study Food Science?
Increase exposure to a variety of ______________________________
Enhance problem-solving skills
Learn
how to make ___________________ food choices
proper food ____________________ techniques
safe food ___________________ practices

23. Recap Major periods in the development of food are
____________________________
Contributions of food scientists include
________________________and processes that offer greater safety, variety, and choice

24. Recap Studying food science offers
an ________________ of healthier food choices, proper preparation techniques, and safe handling practices
improved problem-solving skills
an introduction to exciting career opportunities