1. Breakdown!!
Rotting, getting moldy, going sour, and worms or insects infesting the food

2. Degradation:
Larger or more complex materials are broken down into smaller or less complex materials

3. Decomposition:
The breaking down of organic materials by microorganisms.

4. Food Preservation: treating foods to delay deterioration
Changing raw products into more stable forms that can be stored for longer periods of time.
Allows any food to be available any time of the year in any area of the world.

5. 3 Ways we Preserve Food Cold Sugar (chemical additive)
Salt (chemical additive)

6. Salt More effective in killing microorganisms
Makes water unavailable to them
Changes the pH of food
Significantly affects the taste
Decreases nutritional value (vitamins)
Health problems with sugar and salt.
Affects the taste of food.

7. Sugar Effective in killing microorganisms
Significantly affects the taste
Increases sugar consumption directly linked to obesity

8. Food Preservation Activity
Making Pickles and Strawberry Jam

9. Next Class Period: Bring a salty and a sugary snack.
This is worth 10 points!

10. Sodium Content Activity
Using nutritional information
Find the sodium content
Convert the mg to ounces
Divide mg by 1000 to get grams, then multiply by .035 to get ounces.
Pour the equivalent amount of salt into a container.

11. Sugar Content Activity
Using nutritional information
Find the sugar content
Convert the mg to ounces
Multiply by .035 to get ounces.
Pour the equivalent amount of sugar into a container.

12. Cold Does not have a direct effect on the taste of food, convenience
Merely slows down microorganisms growth but does not actually kill them

13. Activity List the foods you like to eat all year.
Eliminate foods that require refrigeration.
Eliminate foods preserved using salt, sugar or chemical preservatives.
Eliminate foods that you could not produce at your home.

14. Scope of Food Industry Largest industry in U.S.
Employs 14,000,000 people.
Americans spend $100 billion annually for food; 1/5 of all spending.

15. World Trends Affecting Food Science
Increase in world’s population is faster than increase in food supplies.
Scientists must obtain high productivity from small amounts of land.
Large food demand, small food supply

16. The Supermarket
A business that allows for greater varieties of products and product forms, prepared foods, automatic vending, and/ or fast-order foods.
Offers greater variety with lower prices.

17. Critical Thinking Assignment:
Would eliminating food spoilage guarantee that no one would starve? If not how could you begin to solve the problem?
Part 1: Clarity
What do you mean by that?
Can you give me an example of what you mean?
Part 2: Basis
On what information do you base your claim?
Provide citations
Part 3: Adequacy
Has the question been thoroughly answered?
Did you give credence to opposing viewpoints?
Part 4: Implications
How would society be affected by your proposal?

18. Would eliminating food spoilage guarantee that no one would starve?
No because there is still no way to guarantee distribution on the food. We already produce enough food to feed the world but starvation is still a big issue. Most food spoilage occurs in countries that have an abundance of food.