1. Modern Applications of Food Science
Chapter 4

2. Objectives Summarize the philosophy of ethics Define food composition
Relate food to Maslow’s Hierarchy of Needs
Define GAIN and explain its function
Describe hydroponics

3. Objectives (cont’d.)
Compare and contrast the advantages and disadvantages of aquaculture
Define biotechnology and its application to food science
Explain genetically modified organisms
Identify common food allergens
Define food irradiation

4. Objectives (cont’d.) Explain cultural heritage
Summarize ecology and its relationship to biodiversity and monocultures
Explain sustainable agriculture
Analyze conservation in food service
Define organics

5. Ethics and Food in Modern Society
Ethics is the study of right and wrong behavior
Divided into metaethics, normative ethics and applied ethics
In food service purchasing, some topics may require ethical guidance
Food irradiation, biotechnology

6. Food Composition A chef must consider food composition in its entirety
Organic or inorganic composition
Its pedigree
Foods contain a variety of chemical molecules
Water, fats, carbohydrates and proteins

7. Advancements in Food Science and Technology
4.2 Maslow’s Hierarchy of Needs

8. Combating World Hunger
United Nations has set a goal of reducing the number of hungry people
Starvation is decreasing, but undernourished people are increasing
Estimates indicate one in seven people do not have enough nourishment on a daily basis

9. Combating World Hunger (cont’d.)
Global Alliance for Improved Nutrition (GAIN)
Created to combat vitamin and mineral deficiency
Leadership hub bringing together different organizations
Disburses funds to developing countries to build food markets and fortify foodstuffs

10. Technological Advances in Food Production
Methods of increasing agricultural yields
Hydroponics
Growing plants without using soil
Water is medium used to grow the plants
Aquaculture
Fish farming in specially controlled environment
Biotechnology
Genetically modified plants

11. 4.4 Drawing of Hydroponic System

12. Human Health and Food Safety
Food engineering
Done for increased yields, pest resistance and increased shelf life
Genetically modified organisms (GMOs)
DNA transferred from one plant or animal to another

13. Human Health and Food Safety (cont’d.)
Cloned Farm Animals
Milk and meat tentatively concluded safe by the FDA
Food Allergen Labeling and Consumer Protection Act (FALCPA)
Requires presence of common allergens be included on the food label

14. Human Health and Food Safety (cont’d.)
Food allergens
Food service operators not currently required to post warnings
Growth-enhancing hormones
Natural steroids added to feed of beef and milk animals
Banned in E.U. but allowed in U.S.

15. Human Health and Food Safety (cont’d.)
Food irradiation
Reduces disease causing germs in food
High levels of radiant energy kills microorganisms without raising temperature of the food
FDA requires that irradiated foods be labeled as such

16. Cultural Heritage
Parts of society we want to keep, appreciate, and pass on to future generations
Tourism draws on cultural heritage
Local food service operations can protect cultural heritage by preparing local foods native to their region

17. Environmental Protection
Commitment to preserve and renew natural resources
Ecology
Study of the interaction between living things and their physical environment
Biodiversity
Number of species is declining

18. Environmental Protection (cont’d.)
Monoculture
Practice of growing the same crop on the same fields year after year
Need additional chemicals for pest control and fertilizers for soil quality
Risk that pests will become resistant to the chemicals and destroy crops

19. Environmental Protection (cont’d.)
Sustainable agriculture
Steps to maintain high yields without destroying the soil or decreasing productivity
Examples: crop rotation; planting cover crops; using natural predators instead of chemicals
Conservation
Conserving food frees up more for others

20. Environmental Protection (cont’d.)
20 percent of food is wasted each year
Left in fields or orchards
Lost during manufacturing, storage, or transportation
Wasted during final preparation in homes or restaurants

21. Environmental Protection (cont’d.)
Organics
No chemical fertilizers or pesticides
Minimally processed
Before the 1940’s, all farming was organic
National Organic Program implemented in 2002
Provides guidelines and certifications

22. Environmental Protection (cont’d.)
Sustainability and greening initiatives
National Restaurant Association (NRA) launched a campaign for sustainability in 2008
National nonprofit Green Restaurant Association (GRA) formed in 1990
All new Starbucks buildings will be certified by the U.S. Green Building Council

23. Summary Food is one of the most basic human needs
Number of undernourished people in the world is one in seven
Several international organizations working to reduce world hunger
Food allergen labeling is mandated

24. Summary (cont’d.)
Hydroponics, aquaculture, and biotechnology are methods employed to increase agricultural yields
Sustainable agriculture uses methods designed to preserve environment
Examples of green practices
Conservation, waste reduction