1. What do the following three situations have in common?  A manufacturer creates a popular candy with appealing colors.  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.

2. What is Food Science? Chapter 1

3. Objective #1 ● Trace the development of the scientific study of food.

4.  History of Food Science  1626, English scientist Sir Francis Bacon wanted to see how stuffing a bird with snow affected the “conservation…of bodies.”  “Did freezing preserve chicken?  Typical of food science research for many years.

5. Voc. Term Food Science (Definition from textbook)  1 st food science “textbooks” may have been cookbooks.  Mid-1800s, German chemist Justus von Liebig tried to explain things that cooks achieve in his book Researches on the Chemistry of Food.

6.  1896, Fannie Farmer continued with the idea with her cookbook Boston Cooking School Cook Book.  Scientist George Washington Carver, found new uses for traditional foods. Developed over 100 products from peanuts, pecans, and sweet potatoes.

7.  Food Science Today  Early 1900s, advances in technology gave rise to commercial food processing. 1925 Clarence Birdseye - frozen food industry started with a refined method for quickly freezing fish.  Food industry – started supporting scientific studies of food. _____________________________________  Advanced rapidly in recent decades.  New technology continues to open the doors to discovery.

8. Objective 2 Describe areas included in the field of food science.  Areas of Food Science  Food Production Voc Term Food chain (Definition from book)  Production  Processing  Evaluation  Use Each area contains a wide range of responsibilities.