1. FOOD SCIENCE AND TECHNOLOGY UNIT 1 CH. 4

2. THE ROLE OF SCIENCE AND TECHNOLOGY Science and Technology play a vital role in food, from farming to cooking. Science is the study of the physical world. Technology is the application of scientific knowledge. Brainstorm ways in which food has been affected or improved by science and technology.

3. WHAT IS FOOD SCIENCE Food Science is the study of all aspects of food including processing, storage and preparation. Food science is considered a natural science, because it uses biology, chemistry and physics, to solve practical problems. Food Scientist have developed new products through the years to keep the food supply safe.

4. WHAT IS FOOD TECHNOLOGY Food Technology is the application of food science– the tools and techniques used in processing, storage and preparation. Example: Scientist ask why does food spoil and then develop technologies such as freeze drying and controlled atmosphere storage to keep food fresh.

5. TECHNOLOGY ADVANCES IN FOOD HISTORY Early Farming Relied on animal power, human labor, and handmade tools. Then the invention of the cotton gin and the mechanical reaper made harvesting much easier for cotton and grain. Modern Advances Nowadays machinery does most of the work for humans. From seeding to harvesting. New technologies are constantly being developed to improve food production, processing, distribution, packaging, and transportation.

6. MODERN ADVANCES Production Climatologist are better equipped to predict weather patterns Veterinarians use new vaccines and antibiotics to protect livestock from diseases that once wiped out entire flocks. Processing and Distribution Food science helps with the creation of new foods to help meet variety needs. Food Scientist are also working to make already existing foods more nutritious or more shelf stable Manufactured Food- a product developed as a substitute for another food. Increases choices for people on restricted diets or incomes

7. MODERN ADVANCES Processing and Distribution Analogs- are foods made to imitate other foods. Meat and dairy analogs are made from textured soy protein, tofu, vegetables or grains Formed Products- foods made from an inexpensive food product to imitate an expensive food. Example- Surimi- flavored and shaped to resemble crab or lobster Egg Substitute- made from egg whites. With the yolk removed there is little to no cholesterol and fat content.

8. MODERN ADVANCES Packaging- 3 Types Modified Atmosphere Packaging- uses carbon dioxide, oxygen and nitrogen to slow bacteria growth Aseptic Packages – (ex. juice boxes)- consist of layers of plastic, paperboard, and aluminum foil Shrink Wrap- removes remaining air Quick Freezing -preserves food by exposing it to temps below-238 degrees

9. GENETIC ENGINEERING Genetic Engineering- genes are removed from one organism, such as a plant, and transferred to another organism. Plants and Animals that have been genetically modified are referred to as genetically modified organisms (GMOs). GMOs can give a plant or animal a trait or characteristic that can make them become resist to certain chemicals and diseases.

10. ADVANTAGES OF GMO’S May increase the food supply by helping crops survive weed and pest damage Can improve the nutrition and taste of some foods and remove substances that cause allergic reactions. Farmers may need to use fewer pesticides on plants with built in resistance. May have a better resistance to spoilage Science can engineer new and better varieties of food.

11. DISADVANTAGES OF GMO’S May cause health problems, such as allergic reactions. May threaten the environment and the food supply. Harms biodiversity Plants that have built in pesticides may kill beneficial insects, such as bees and butterflies. Causes more superweeds that resist herbicides and also could cause harmful insects to become immune to the pesticides used by the farmer. GMOs are patented by large corporations.

12. CLONES Form of Genetic Engineering Clone- a genetic copy of an organism Organisms cloned include- cattle, pigs, dogs, and other animals. Advantage- Scientist believe it could expand the food supply Disadvantage Critics believe it could destroy biodiversity Causes animal suffering Health defects such as inflamed brains and spinal cords

13. IMPROVING HEALTH There is a direct link to diet and health Better Nutrition in foods: Enrichmen t: restoring nutrients that were lost in processing Fortification : adding a nutrient that is not normally found in a food. Ex.)Vitamin D is add to milk Functional Foods : foods with ingredients that offer specific Three Categories: Natural Whole Foods, Enhanced Foods, and Foods created by Science

14. FUNCTIONAL FOODS Natural Whole Foods: Super Foods- foods that have antioxidants to help prevent disease Examples: Blueberries, broccoli, salmon, garlic, and oats Whole Foods, or foods that have not been processed, fir well into a healthful diet. Enhanced Foods: Foods that have had nutrients added to them to improve health. Examples: Fiber is added to cereal to improve digestive health, also some orange juice has added Calcium.

15. FUNCTIONAL FOODS Food Created by Science: Food scientist create new foods with specific health benefits. Example: Some margarines are engineered to lower cholesterol. These foods are referred to as Nutraceuticals, they are still being studied and long term results will be a long time to come. Do not rely on these foods, it is better to choose a food from a natural source.

16. IMPROVING MEAL PREPARATION All cooks use science and technology in everyday cooking. By using cooking techniques, appliances and computers Cooking Techniques: foods are chemicals and a recipe is a chemical formula. If the simplest ingredient or instruction is changed, it can affect your final product Appliance: Make meal preparation more efficient and simpler. Refrigerators prolong shelf life Computers: Changing the way cooks shop, plan and prepare meals. How do you think computers shape this change?

17. CRITICAL THINKING Evaluate the Pros and Cons of genetic engineering. Explain how scientists’ discoveries about the relationship between diet and health may have contributed to a longer average human life span.