Images shutterstock.com Food Science: An Old but New Subject Chapter 1

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Food Science: An Old but New

Subject

Chapter 1

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

• Describe the three periods in the development of foods.

• Summarize how food products and processing methods have changed due to contributions of food scientists.

• Analyze how studying food science now can benefit you in the future.

Objectives


What Is Food Science?

• Food science is the study of the nature of food, the causes of deterioration, the principles underlying food processing, and the improvement of foods for consumers

• It began to evolve when technology moved food preparation from the home to the factory

continued


What Is Food Science?

• It involves concepts from math, science, food preparation, health, and technical writing

• It focuses on what happens to foods before you eat them

• It also addresses nutrition, or what happens to foods after you eat them


Early Food Discoveries

• Civilizations formed where water, game, and land were abundant

• Foods, preparation techniques, and preservation methods were discovered by trial and error and by accident

• Drying, salting, smoking, and cooking over open flame were earliest forms of food processing


The Industrial Revolution

• Scientific advances brought changes in the economy and food production– The canning process reduced food

spoilage– Specialized farm machinery and food

processing equipment increased the food supply

– New ingredients improved food quality and preparation ease


Government Regulation of the Food Industry• The growing industry needed

government regulations to maintain a consistent, economic, and convenient food supply

• Mass food production led to mass adulteration of food products– Ground pepper contained gravel and

twigs– Vinegar was diluted with sulfuric acid– Milk had added water or other

substances


Early Regulation

• The U.S. Department of Agriculture (USDA) had authority to oversee food production and agricultural research– not to monitor or enforce safety

• USDA chemist Harvey Wiley fought to eliminate misnamed and adulterated foods– which led to the creation of the Food and

Drug Administration (FDA)continued


Early Regulation

• Two laws were the basis for rules and regulations written by the FDA– Pure Food and Drug Act of 1906 prohibits

interstate commerce of misbranded and adulterated food, drinks, and drugs

– Food, Drug, and Cosmetic Act of 1938 expands the FDA authority to cover cosmetics and to establish regulations and guidelines for the food industry


Government Regulation Today

• Regulations for improved safety– The Food Code is the basis for safe food

handling– Delaney Clause becomes law and the

GRAS list identifies food additives deemed “generally recognized as safe”

– Food Safety Modernization Act of 2010 focuses on preventing food contamination

continued



• Labeling and Nutrition Guidelines– Fair Packaging and Labeling Act of 1966

requires honest, informative labels

continued©Monkey Business Images/Shutterstock.com



• Labeling and Nutrition Guidelines– Nutrition Labeling and Education Act of

1990 requires packaged foods to have a nutrition label and authorizes certain health claims

– Food Allergen Labeling and Consumer Protection Act of 2004 requires food allergy warning labels

continued



• FDA—Regulates 80% of food supply, approves food additives, sets food labeling guidelines, and creates food safety and wholesomeness standards

• USDA—Oversees meat, poultry, and processed egg products; inspects processing plants; develops dietary guidance; and regulates organic foods


Food Labeling

• FDA and USDA share the responsibility

• Failure to follow food labeling laws may lead to large fines, food recalls, or production plant closings

• Laws established to protect food from farm to the table, or from growth until reaching the consumer


Important Food Organizations• Nonpartisan organizations report

unbiased, factual communication– The International Food Information

Council (IFIC)– The Academy of Nutrition and Dietetics

(AND)

• They observe and report scientific developments, policy, and legislation related to the food industry


Contributions of Scientists: Expanded Food Supply• Improve grain production to combat

hunger• Develop new production methods

– Hydroponic crops are grown with their roots suspended in liquid nutrient solutions

– Biotechnology is used to lower production costs and increase crop yields


Contributions of Scientists: New Food Products• Meet demands for inexpensive, tasty,

nutritious, convenience foods• Develop foods for special needs such

as armed services, sports, and health conditions– Food analogs are natural or

manufactured substances used in place of foods or food components


Contributions of Scientists: New Processing Techniques• Develop new production processes to

achieve greater food variety and choices– Examples: dehydrated food products and

special packaging for space travel– Cryogenic liquids are substances used

for quick-freezing that help preserve food color, texture, and nutritive value


Contributions of Scientists: Attention to Global Concerns• Keep food safety risks outside the U.S. • Support the international scientific

authority—the Codex—in setting global food standards

• Promote food defense, the protection of food from intentional contamination– The Department of Homeland Security

(DHS) and the USDA work togethercontinued


Contributions of Scientists: Attention to Global Concerns

• Scientists work to ensure food security, or having access to nutritionally adequate and safe food

©Goodluz/Shutterstock.com


Why Study Food Science?

• Increase exposure to a variety of career opportunities

• Enhance problem-solving skills• Learn

– how to make healthier food choices– proper food preparation techniques– safe food handling practices


• Major periods in the development of food are– early food discoveries– the industrial revolution– era of government regulations

• Contributions of food scientists include– an expanded food supply– new products and processes that offer

greater safety, variety, and choice

Recap

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• Studying food science offers– an understanding of healthier food

choices, proper preparation techniques, and safe handling practices

– improved problem-solving skills– an introduction to exciting career

opportunities

Recap

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Images shutterstock.com Food Science: An Old but New Subject Chapter 1