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WHAT IS FOOD SCIENCE?

The study of producing, processing, preparing,

evaluating, and using food

• What does this mean

to you?

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FOOD SCIENTISTS IN HISTORY

• Sir Francis Bacon – Preservation through freezing

• Justus von Liebig – Researches on the Chemistry of Foods

• Fannie Farmer – Boston Cooking School Cookbook

• George Washington Carver – Developed more than 100 products from peanuts, sweet potatoes, and pecans

• Clarence Birdseye – Flash freezing

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AREAS OF FOOD SCIENCE

1. Production

2. Processing

3. Evaluation

4. Use

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FOOD PRODUCTION Food Chain – Process in which matter and energy transfer

between organisms as food.

Food Production – Techniques for raising crops and animals for

food

*Example: Food scientists discover new ways to treat soil to

produce the most nutritious crops.

Biotechnology - Scientists use the tools of modern genetics in the

age-old process of improving plants, animals, and micro-

organisms for food production.

*Example: Food scientists improve products by enhancing or

eliminating traits that a plant or animal inherits.

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FOOD PROCESSING

• Processing takes food that has been produced and puts it

through steps to create a final marketable result.

• Researchers in food science help develop more affordable

means of producing foods and retaining nutrients.

• Quality control specialists monitor foods through the

stages of processing to ensure the foods meet government

and industry standards.

*Check storage areas for cleanliness

*Develop food labels after testing foods for nutrient

content.

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FOOD PREPARATION

Food scientists are responsible for the cooking directions on

the back of our food products.

Science is used to determine cooking factors, such as time

and temperature. These factors are based on the type of

food and how different ingredients will react under

certain situations.

*This keeps our food safe and enjoyable!

Food scientists answer the “WHYS” we come across in the

kitchen.

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EVALUATION OF FOOD

• Evaluation is a before and after process.

• Test kitchens and evaluation laboratories conduct

crucial research to determine whether people will buy a

product. They focus on taste, texture, appearance,

flavor, and other similar qualities.

• Initially, food is evaluated to be cost effective.

• Later, evaluation of the product determines two things:

• Will people buy the product?

• Will people enjoy the product?

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UTILIZATION OF FOOD

-Food scientists are always searching

to find new uses for food items, but

now more than ever before. Why?

* Consumer demands are growing to new levels and

putting a strain on our earth’s resources.

-Looking for every possible use of a food has led to soybeans in our newsprint items and corn in our gasoline!

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FAMOUS FOOD SCIENTISTS… WHO AM I?

Research each one of these food scientists using the

Internet and a textbook (http://www.britannica.com/)

• Record facts/discovery/action/innovation the

person is best known for in food science

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DAY 1 – DISCUSSION/JOURNAL

People need to make thorough use of the foods

grown on earth because…

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DAY 1 – 90 SECOND SPEECH

Why can we consider cookbooks the first food

science “textbooks”?

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DAY 2 – JOURNAL/DISCUSSION

People have been interested in understanding

the science of food for a long time because…

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DAY 2 – 90 SECOND SPEECH

What are the four areas of food science, and

how are they interconnected?

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DAY 3 – JOURNAL/DISCUSSION

Without technology and the advancements in

food science, we would not have…

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DAY 3 – 90 SECOND SPEECH

How has food science increased the safety and

availability of our food supply?

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REFERENCES/RESOURCES

• Kay Yockey Mehas & Rodgers, Sharon Lesley . (2002). Food Science: The Biochemistry of Food and Nutrition. Fourth ed. New York, NY: Glencoe McGraw-Hill, pp. 23-33. Print.

• Encyclopedia Britannica

Online Encyclopedia

http://www.britannica.com

• Microsoft Office Clip Art images

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