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Published byGavin Leonard Modified over 9 years ago
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A manufacturer creates a popular candy with appealing colours A nutrition researcher explains why eating broccoli may reduce cancer risk A health organization ships packages of high-protein drink to malnourished children in a remote part of the world
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Without the work of food scientists, none of them would have been possible
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The first food science ‘textbooks’ may have been cookbooks based on facts that cooks learned by trial and error In the early 1900s, advances in technology gave rise to commercial food processing – for example, in 1925 the frozen food industry got started with a refined method for quickly freezing fish
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Today, food science has advanced rapidly – many new products have been created. For example, the diet- conscious can now choose from many fat-free products, including ice cream and cookies
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Personal Benefits (p. 35) It can protect your health, help you understand food safety, help you gain practical skills, and to explore potential careers
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Social Impacts (p. 37) Food science is a kind of ‘current event’. It considers food for the world’s people, public health and safety. Example; making the food supply the best it can be nutritionally in order to cater to all populations including those who are malnourished
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Environmental Impacts (p. 39) Examples: producing hardier plants - reduces need for chemicals and fertilizers; biodegradable disposable utensils; newer packaging for energy conservation; sustainable farming
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From the ‘ground up’ Genetics to improve food
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Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products
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The ‘Whys’ in cooking Times, temperatures, chopping, etc.
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Using the senses to evaluate food Taste, texture, smell, sound, sight
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Ways to use food besides eating Example, using corn as fuel
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What are TWO questions you have about the science of foods? For example, you might wonder why carrots are orange or why gravy thickens? Hand in your questions and I will do my best to answer your questions throughout the semester
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Sensory Evaluation : involves scientifically testing food, using the human sense of sight, smell, taste, touch, and hearing Sensory Characteristics: qualities of a food identified by the senses – how it looks, tastes, smells, sounds and feels when eaten
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Flavour: the distinctive quality that comes from a food’s unique blend of appearance, taste, odour, feel and sound
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Appearance Odour Flavour Mouthfeel Sound
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How many textures can you think of?
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