Resources for this unit include:

•Principles of Food Science (Goodheart-Wilcox)•Dr. Robert Shewfelt (Professor of Food Science, The University of Georiga)•Special Thanks to Kelly Peele (UGA Student) for interviewing Dr. Shewfelt

Emerging Technology – Food Science

FCS-FS-14: Students will examine emerging technology in the field of food science.

a. Describe the benefits of various technological advances on the scientific study, processing, and preparation of food products.

b. Describe examples of emerging technologies that may impact careers in food science and nutrition.

c. Explore new types of food products and examine emerging food packaging technology.

Technological Advances in Food ScienceOver the years, many advances have been

made in the use of technology in our food production, development, packaging and transportationFood IrradiationFood TransportationPacking MaterialsFreezingReduced Oxygen PackagingControlled Atmosphere PackagingModified Atmosphere Packaging

Emerging TechnologiesWhat new technologies are changing the

way we cook and eat food…

Molecular GastronomyA technology that studies the physical and

chemical processes that occur while cooking http://www.howstuffworks.com/molecular-

gastronomy.htm This process allows people to take food and the

process of eating good to a whole other levelFor example, you one day could eat a dish that tastes

just like spaghetti, but it is made from vegetables instead of noodles

This technology could help combat obesity by possibly making foods less fattening, or more flavorful

CulinologyThis involves developing products that are both

safe and highly appealing (flavorful) by combining food science with culinary skills. One would have a background in both food

science and culinary arts Many colleges and institutes are adopting this new

studyhttp://fsn.jcast.csufresno.edu/degrees_and_programs/

undergraduate_degrees/culinology.aspx Restaurants could soon be looking at hiring chef’s

with degrees in culinologyIt would mean a chef would have a broader understanding

of making foods taste better and more healthier through different cooking methods, as well as considering new safety methods

High-Pressure Processing (HPP)This involves making foods safe without

using as much heat leading to less loss of flavor and nutrients. http://ohioline.osu.edu/fse-fact/pdf/0001.pdf Using quality foods, this process uses high

pressure leading to a more nutritious and flavorful productIn turn, this may encourage the production of high

quality foods

Risk-Based Safety AssessmentThis involves using the principles of Hazard

Analysis & Critical Control Points (HACCP), but becoming more quantitative and getting away from safe vs. unsafe foods to greatly reducing the risks of foods that are inherently difficult to preserve

This would only help to make foods more safe, however there will always be a risk since there is never 100% safety

Clean LabelsFoods often use ingredients that may be hard

for consumers to recognize or they may be misleading such as, “other natural ingredients”MSG and different food colorings are often

hidden in the ingredientsClean Labels offer consumers a description of

the ingredients in food that would be upfront and honestIn other words, easy to understand and decipher

Frito Lay has begun to move towards clean labels- http://www.bnet.com/blog/food-industry/why-frito-lay-8217s-move-towards-8220clean-labels-8221-is-smart-marketing/767

Green Processing and PackagingInvolves reducing water and energy use in processing

developing packaging materials that are biodegradable and use less energy to produceThis is a “hot topic” in food science, since there is a

demand for processes that have less of an impact on the environment

SunChips brand chips are not only made through green processing (they use solar energy to produce the chips), but are also an example of using green packaging by making bags that are 100% compostablehttp://www.fritolay.com/our-planet/making-a-better-

bag.html This website also offers information on saving water and

conserving energy

Salt ReductionIt has always been suggested to substitute

salt with spice mixes, however, it is becoming more popular in food technology

This could be very beneficial to helping combat obesity and other health problems associated with high salt intake, such as high blood pressure

Emerging Careers? We already see that culinology is an emerging

career in food science but overall, each of these emerging technologies require people pursuing careers in food science to be more technologically savvy and more informed about changes

The invention of these emerging technologies would open up many jobs in food science to others as well, and would make food science even more broader in its scope.

Each of these technologies have the potential to making food safer, healthier, and more appealing to the consumer.