1. Food Science
The study of producing, processing, preparing, evaluating, and using food
Includes the fields of biology, botany, physiology, zoology, bacteriology, chemistry and physics
Covers everything from coloring, texture, flavor, preservation….

2. History
Curiosity leading to the investigation of how physical laws affect food
1626 Sir Francis Bacon stuffed a chicken with snow to see if freezing preserved the chicken

3. CookBooks? Like early Food science text books
Recipes are simply the end product of trial and error of a cook

4. Science & Nutrition
Veggie Burgers
Freezing Vegetables
Soy Milk

5. Production
Processing
Evaluation
Use
Marketing

6. Production Raising Crops and Animals for food Role of Biotechnology
Food Processing affects price
Promote Biodiversity
Variety of plants & animals

7. Processing
Takes produced food and puts it into the final marketable results
Researcher
Quality control specialist
Which product where
Correct food labeling

8. Preparation Aid in determining times, temperatures…
The scientist help answer the “whys” of cooking

9. Evaluation “Will people buy this product?”
Test kitchens/evaluation laboratories
Refine taste, texture, appearance…
Systematically vary ingredients and preparation

10. Utilization of Food Food has more uses than eating
The most from every resource gains urgency

11. Food Science Teaches You…
Proper food storage = saving lives
Study food science = improve your cooking skills
Many people have food science knowledge = ask people to share what interesting things they know about food and food preparation

12. Food Science can Decrease Environmental Impacts
Decrease waste = eat your utensils
Breed hardier plants = reduce need for chemicals
Food Science = going green
Change packaging = no need to refrigerate
Dry more foods = lighter shipping weight

13. Sustainable Farming
Producing food by natural methods that fit with local needs and conditions.
Grow native plants
Graze cows instead of plants
IPM (integrated pest management) control pests with nonchemical deterrents
Manage rather than overwhelm

14. Biotechnology
Biology and technology combine: take living organisms and modify them to change or improve the end product.
Concerns:
Unintentional cross pollination with organic crops
Food labeling
Allergies

15. Biotech Controversy
1 Argument: To meet demand Genetically modified (GM) crops are necessary
2 Argument: hunger crisis related to food distribution, politics not production

16. Biotechnology Pros Cons Traits to make more pest resistant crops
Detect genetic/hereditary disorders
Artificially produce vital hormones or proteins
Genetic pollution, artificial produced species spread
Side-effects, known and unknown
Expensive
May harbor new strains of diseases

17. More Pros Increasing yield
Increase crop tolerance to heat, drought, environment
Increased protein
Healthier oils
Conserve soil and energy
Reduce greenhouse gases
Minimize use of toxic herbicides