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. Determinants of Food Choice Culture & Geography If you live on a farm you will likely eat vegetables from your garden. Emotions & Psychology When you are sick it’s nice to have chicken noodle soup because it makes you feel better. Beliefs (Religious, Ethical) Some religions require people to fast on special holidays. (IE: Ramadan) Health Concerns Vegetables make your body healthier than chips. Food Costs If you only have $5 to spend on lunch you might get a value meal at McDonald’s even if it isn’t a healthy choice. Technology Microwaves make it easier to have popcorn at home.

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

12. Areas of Food Sciences 1. 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

13. Areas of Food Sciences 1. 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

14. Areas of Food Sciences 1. 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 (this can be stated in two words! )

15. Areas of Food Sciences 1. Food Production (cont’d) DNA (deoxyribonucleic acid) exists in the cells of all organisms. Scientists can work with DNA to alter certain features of an organism. This is how scientists makes some plants disease-resistant.

16. Areas of Food Sciences 2. Food Processing Food processing takes food that has been produced and puts it through steps to create the final marketable product Research is done to ensure that economical processing methods are used in order to retain greater food quality There are a variety of experts that work in food processing, such as: engineers, microbiologists, flavor experts, sensory evaluation, packaging specialists and marketing analysts

17. Areas of Food Sciences 2. Food Processing (cont’d) Quality control specialists use food science principals to help ensure final products meet government, industry and company standards They determine: * do raw products meet purchasing specifications * check warehouses and storage facilities for sanitary conditions, also to ensure temperature and humidity are suitable to preserve the food * ensure food labels properly represent the nutrient content in the food

18. Areas of Food Sciences 3. Food Preparation Food science is responsible for us being confident that when we prepare a food item at a certain temperature for a certain period of time, the food will be cooked to an acceptable state Determining time, temperature and other factors begin with scientific knowledge of how the components of food react to various conditions

19. Areas of Food Sciences 4. Evaluation of Food In order for a food to be successful, the food must be refined in terms of taste, texture and appearance Food evaluation is primarily used in the production phase to determine if the food can be created at a reasonable cost Later it is used to refine the food before it is test marketed with consumers

20. Areas of Food Sciences 5. Utilization of Food Many food products are used for a variety of items, for example: 1.Soybeans are used in soy milk and soybean oil, but soybeans are used in newsprint 2.Corn can be used in gasoline As growing consumer demands strains the earth’s resources, getting the most from every resource gains urgency