1. Food Sciences An Introduction MS. MCGRATH

2. Food Science The study of producing, processing, preparing, evaluating and using food. An interest which would lead to deeper thought and a broader study of what to eat.

3. Branches of Food Sciences Biology Botany Physiology Zoology Bacteriology However, most often used are Organic Chemistry and Physics

4. History of Food Sciences The history of food began many hundred years ago. Curiosity was a main reason that food was studied. For example, in 1626 Sir Francis Bacon (a noted scientist, writer and philosopher) was curious as to if stuffing a chicken with snow would preserve a chicken during his journey home. Unfortunately, he developed bronchitis and died soon after.

5. History of Food Sciences Cookbooks Early cookbooks were the first food science textbooks They contained historical, as well as cultural information for the time Early cookbooks gave information about daily life, as they described what people actually ate, and how they lived

6. History of Food Sciences Cookbooks Early cookbooks contained information on how to: choose fresh vegetables and meat at a local market plant and grow a home garden make preserves that could be used all year around. use food utensils make home remedies for illness and injuries prepare dishes with local produce from North America (e.g. corn, cornmeal, pumpkin and cranberries)

7. Nutrition and Food Nutrition is a science that studies all of the interactions that occur between living organisms and food Food includes plant and animal products that, when consumed, can yield energy and provide nutrients needed to maintain life and allow growth and reproduction The science of nutrition studies the physiologic functions of nutrients and their requirements from the diet, as well as the digestion, absorption, transport, and metabolism of food and the nutrients and other substances it contains

8. Nutrition and Food The science of nutrition studies the physiologic functions of nutrients and their requirements from the diet, as well as: digestion absorption transport metabolism of food and the nutrients and other substances it contains

9. Determinants of Food Choice Why do people chose the foods they do? It may be that the food 1. is available 2. it suits their personal or cultural preferences 3. it is thought to be a healthy choice.

10. Areas of Food Sciences 1.Food Production 2.Food Processing 3.Food Preparation 4.Evaluation of Food 5.Utilization of Food

11. Areas of Food Sciences Food Production As humans, we all participate in food chains Food chains can be defined as matter and energy transfer between organisms as food All food chains start with producers, such as plants Over years, people have developed techniques for raising crops and animals for food – this is referred to as food production

12. Areas of Food Sciences Food Production (cont’d) Biotechnology Scientists use the tools of modern genetics in the age- old process of improving plants, animals and microorganisms for food production

13. Areas of Food Sciences Food Production (cont’d) Biotechnology Using internet websites and article: 1. identify three methods in which scientists are using technology in the area of food sciences 2. list two pros and two cons of using biotechnology 3. name a way to avoid consuming genetically modified foods