1. History of Food Science
FCS-FS-1a: Define the study of food science and summarize how food products and processing methods have changed in modern history due to contributions of food scientists.
FCS-FS-1b: Describe the history of the development of food and food systems emphasizing the transition from hunting and gathering to farming and then to market-based societies.

2. History of Food Science
The history of food can be broken into three broad periods
The first period focuses on food discoveries of early people
The second period began with the invention of modern machines and the development of mass production processes
The third period is marked by government regulations to keep the food supply safe.

3. Early Food Discoveries
Throughout most of history, people have eaten whatever has been naturally available in the areas where they lived
Through experimentation, people discovered which plants were tasty and safe to eat
Variety was limited by location and seasons

4. Early Food Discoveries
Civilizations formed where water, game, and land would provide abundant food supplies
Men often hunted and fished for the meat portion of the diet
Women and children searched for fruits and nuts

5. Early Food Discoveries
Changing seasons required people to identify foods they could store for cold months when plants would not grow
Gradually, foods that were favored because of their keeping qualities were cultivated and farming began
wheat, oats, rye, barley, corn
People also looked for ways to extend the storage life of foods
Drying foods
Among these foods were high-energy grains, such as wheat, oats, rye, barley, and corn.
They discovered that drying grains and other foods enabled them to be stored and used throughout the winter.

6. The Industrial Revolution
Much of the food you eat is prepared and preserved in ways that have been used for hundreds of years
Through trial and error, people learned techniques that would preserve foods, but they did not know why these techniques worked
It was not until the 1700s that tools and procedures for understanding the “whys” came into being

7. The Industrial Revolution
The microscope was improved in the early 1800s
As a result, scientists began to understand bacteria and their effects on food spoilage and human health
The canning process was invented, and the first canning plant was opened in Boston in 1820.

8. The Industrial Revolution
Along with advances in scientific knowledge, the late eighteenth century brought major changes in the economy
These changes were the result of the harnessing of steam and coal power and the development of power-driven machines

9. The Industrial Revolution
The use of steam and coal power sources enabled machines to do the work of many people
In the 1830s, the invention of such farm machinery as the thresher, reaper, and steel plow increased food production
The invention of specialized factory equipment sped food processing procedures
These developments led to the start of many food processing companies
Pillsbury and Campbell were founded in 1869

10. The Industrial Revolution
Ingredients began to be developed to make food manufacturing more profitable
Baking powder was mass-produced in 1856
Commercial yeast became available in 1868
Self-rising flour was first marketed in the 1890s

11. The Industrial Revolution
World Wars I and II encouraged the development and acceptance of a number of food products
Some convenience foods were developed first for the military
However, the majority of consumers initially snubbed these early convenience foods, considering them vastly inferior to homemade products
An example is pancake mixes, which were developed during World War I. Pancake mixes were followed to the consumer market by biscuit and cake mixes in the 1930s.

12. The Industrial Revolution
As a result of World War II, many women entered the workforce to replace men who had enlisted in the armed services
These women had less time for food preparation
Thus, the demand for foods that could be prepared easily increased
Wartime rationing of sugar and butter made it difficult to have ample supplies for home baking
These two factors fostered the popularity of mixes that had been poorly received by consumers in the 1930s

13. Government Regulation of the Food Industry
As with most new developments, the commercial mass production of food led to some problems
Government regulation was needed to address these problems
This has resulted in the consistent, economic, and convenient food supply you enjoy today

14. Early Government Regulation
Before the 1820s, the main concern regarding food safety was spoilage
With the arrival of mass food production and canning in the 1820s, adulteration became a widespread problem
Adulteration is a lowering of the quality and safety of a product by adding inferior or toxic ingredients

15. Adulterated Food Products
The following are a few nineteenth and early twentieth century examples:
Ground pepper contained gravel, leaves, and twigs
Vinegar was diluted with sulfuric acid
Coffee contained roasted grain, scorched beans and peas, and baked horse liver
Milk was water down or had chalk, starch, gelatin, or borax added
Sugar contained sand, dust, and lime

16. Early Government Regulation
A number of factors probably contributed to tampering with food ingredients
These included centralized food processing, greed, and declining personal accountability

17. Early Government Regulation
The United States Department of Agriculture was established in 1862 to oversee food production and agricultural research
However, the chemistry division was given little authority to monitor or enforce the safety of the food supply

18. Government Regulations
The FDA now has a bases for developing recommendations for safe food handling
These recommendations are published in the FDA Food Code
This reference is available to anyone seeking information on how to prevent foodborne illnesses
Restaurants, grocery stores, and institutions such as schools and hospitals use the Food Code as a guide to handling food safely
Show the food code here

19. Government Regulations
The FDA controls the use of pesticides on food crops and additives in processed foods
They have set food labeling guidelines and created standards for the safety and wholesomeness of food products
The FDA and USDA are key regulatory agencies for the food industry

20. Government Regulations
The USDA is responsible for the inspection of meat and poultry products shipped across state lines
They also mandated a system to ensure the safety of the meat and poultry industry
Food safety has greatly improved since the early days of mass production. This is due to new chemical analysis methods as well as government regulations. Substances in foods can now be identified and controlled in parts per million or parts per billion.

21. Watchdog Groups
There are organizations called watchdog groups that observe and report scientific developments, policy, and legislation related to the food industry
Some are nonpartisan
Others have agendas that are political in nature and may be biased in reporting

22. Watchdog Groups
The International Food Information Council (IFIC) was founded in 1985
They define themselves as a nonprofit organization whose mission is to provide information to professionals who communicate with consumers regarding science-based information on agricultural industries
It does not represent any product or company and does not lobby for legislation or regulatory action.

23. Watchdog Groups
The American Dietetic Association (ADA) is a professional association of nutritionists and nutrition research scientists that report summaries of current research on food related topics

24. Watchdog Groups
These types of organizations can help the public make sense of conflicting reports in the media
Although the information is available to the general public, these groups focus on providing information to professionals and educators

25. Food Labeling Another area of government regulation is food labeling
The U.S. Congress has established guidelines that all food manufacturers must follow to market their products
These guidelines are intended to help protect consumers from food fraud and mislabeling
The guidelines are also designed to help keep consumers informed about the nutritional content of food products

26. Food Labeling
The Nutrition Labeling and Education Act of 1990 restricted the use of nutrition claims on food labels
It defined terms like low fat and fat free
This act let to the standardized Nutrition Facts panel that appears on food labels

27. Food Labeling
Food scientists are required to analyze and properly label food products
To develop a label that meets federal guidelines, a food scientist must:
Understand the FDA and USDA regulations regarding manufactured foods and their labels
Carefully analyze all ingredients in a food item by nutrient category
Accurately calculate ingredients and nutrients
Keep thorough records that support labeling information

28. Food Labeling
Food manufacturers that fail to follow government regulations may have to pay large fines
They may also face expensive recalls of food products or forced closing of production plants

29. Recent Developments: Expanded Food Supply
One of the most urgent jobs of food scientists is to develop foods for hungry people throughout the world
Research is being conducted to develop safe, tasty, nutritious, low-cost foods to meet the needs of these people
Incaparina
Amaranth
Nearly two billion people do not have enough to eat.
Incaparina is a cereal formulated from maize, sorghum, and cottonseed flour. It is economical and contains 28% protein. All the grains used to make it can grow in Central and South America, where there are large numbers of hungry people.
Amaranth is an ancient grain used by the Aztecs. Its high protein level and resistance to drought make ti an economical option for people in many areas.

30. Recent Developments: Expanded Food Supply
Another way food scientists are working to meet the needs of hungry people is to improve crop yields
Agricultural researchers are trying to develop new varieties of many food crops
They want to raise crops in regions where no crops would previously grow

31. Recent Developments: Expanded Food Supply
Researchers are looking at raising hydroponic crops
Hydroponic crops are grown with their roots suspended in liquid nutrient solutions
Tomatoes, cucumbers, and lettuce grow well in this environment

32. Recent Developments: Expanded Food Supply
Biotechnology is an area of research that relates food science and agriculture
Biologists use technology to change a plant’s genetic makeup

33. Recent Developments: New Food Products
In areas where food is abundant, food scientists focus more on factors that affect the safety, cost, and quality of food products
Variety, ease of preparation, and nutrition are other factors food scientists study

34. Recent Developments: New Food Products
They are trying to meet consumers’ demands for inexpensive, tasty dishes that can be prepared and served quickly
Many food scientists are at work developing substitutes for natural ingredients
Examples include sugar and salt substitutes, nondairy creamers and toppings, and fat replacers
This has led to the introduction of thousands of new products in the last few decades. Food scientists can work two to three years on the development and test marketing of each new products.
These substitutes are used because they are often healthier or less expensive. Such substitutes help reduce the need for dietary changes by people with conditions like diabetes and heart disease.

35. Recent Developments: New Food Products
Food scientists have been involved in developing food analogs
These are natural or manufactured substances that are used in place of foods or food components
For example, scientists have been using vegetable proteins to make products that look and taste like meat. One of these food analogs is bacon chips made from soybeans. This product looks and tastes like real bacon. Unlike real bacon bits, however, the food analog has a long shelf life and does not require refrigeration

36. Recent Development: New Processing Techniques
Some of the food products designed to meet the needs of today’s busy consumers are highly processed
Often, complex alterations make a food product quite different from its original source
These products can result in products that look and taste totally different
Food scientists are involved in developing production processes to achieve food products with the desired flavors, textures, and nutrient values
For example, corn may be grounded, powdered, liquefied, fermented, puffed, dried, fried, or popped.

37. Development of International Regulation
The increase in food exports and imports has led to a need for international food standards
Many food scientists are at work creating guidelines food producers all around the world can follow

38. Timeline
Louis Pasteur, Clarence Birdseye, Charles Beck, Milton Hershey, Henri Nestle, or Nicholas Appert