Food Science Defined

1
CHAPTER 1

• INTRODUCTION

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Food Science Defined

• the application of the basic sciences and
  engineering to study the
• physical,
• chemical, and
• biochemical
• nature of foods and the principles of food
  processing.

3
Food Science Defined

• the application of the basic sciences and
  engineering to study the
• physical,
• chemical, and
• biochemical
• nature of foods and the principles of food
  processing.

4
Basic Sciences ...

• Chemistry
• Biochemistry
• Microbiology
• Nutrition
• Engineering
• Marketing
• Economics

5
Food Science Defined

• the application of the basic sciences and
  engineering to study the
• physical,
• chemical, and
• biochemical
• nature of foods and the principles of food
  processing.

6
Physical Properties

• Firmness
• Texture
• Viscosity
• Melting point
• Boiling Point

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Food Science Defined

• the application of the basic sciences and
  engineering to study the
• physical,
• chemical, and
• biochemical
• nature of foods and the principles of food
  processing.

8
Chemical Properties

• Fat
• Moisture
• Carbohydrates
• Micronutrients

• Sugar
• Acid
• pH
• Protein

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Food Science Defined

• the application of the basic sciences and
  engineering to study the
• physical,
• chemical, and
• biochemical
• nature of foods and the principles of food
  processing.

10
Biochemical Properties

• Enzyme activity
• Oxidative reactions
• Degradation reactions

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Food Technology Defined

• the application of knowledge generated by food
  science in the selection, preservation,
  processing, packaging and distribution of foods
  as it affects the consumption of safe, nutritious
  and wholesome food.

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Food Technology Defined
the application of knowledge generated by food
science in the selection, preservation,
processing, packaging and distribution of foods
as it affects the consumption of safe, nutritious
and wholesome food.
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Selection of Foods

• The quality of processed foods can be no better
  than the raw product selected.
• Processed food quality can vary with
• Variety or breed
• Maturity
• Climate
• Harvesting technique

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Selection of Foods

• Variety or Breed
• Angus vs. Holstein Cattle
• Chipping vs. Baking potatoes
• Hard vs. Soft wheat
• Sweet vs. Field corn

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Selection of Foods

• Maturity
• Old vs. young Beef Cattle
• Soft, overripe fruit
• Tough, stringy greenbeans
• Overmature corn

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Selection of Foods

• Climate
• Drought
• Extreme heat
• Extreme cold
• Too little sun

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Selection of Foods

• Harvesting Technique
• Mechanical harvesting
• Hand harvesting

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Food Technology Defined
the application of knowledge generated by food
science in the selection, preservation,
processing, packaging and distribution of foods
as it affects the consumption of safe, nutritious
and wholesome food.
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Preservation of Foods

• Refrigeration
• Freezing
• Dehydration
• Canning
• Pickling
• Fermentation

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Food Technology Defined
the application of knowledge generated by food
science in the selection, preservation,
processing, packaging and distribution of foods
as it affects the consumption of safe, nutritious
and wholesome food.
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Processing of Foods

• Washing
• Peeling
• Cutting
• Blanching
• Grinding
• Extruding
• Heating

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Food Technology Defined
the application of knowledge generated by food
science in the selection, preservation,
processing, packaging and distribution of foods
as it affects the consumption of safe, nutritious
and wholesome food.
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Packaging of Foods

• Bags
• Boxes
• Cans
• Jars
• Pouches
• Cartons

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Food Technology Defined
the application of knowledge generated by food
science in the selection, preservation,
processing, packaging and distribution of foods
as it affects the consumption of safe, nutritious
and wholesome food.
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Distribution of Foods

• Fresh
• Frozen
• Dehydrated
• Canned

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U.S. Statistics

• In 1900, 1 U.S. farm worker produced enough food
  to feed 5 people
• Now, 1 farm worker produces enough food to feed
  130 people
• Less than 2 of the U.S. workforce is involved in
  production agriculture

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World Statistics

• Today, 2 billion people do not have enough food
  to eat
• 40,000 die daily due to starvation and disease
  related to malnutrition
• 4 billion more people will have to be fed in 2025

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Essential Inputs to Life

• Human
• 1. Food
• 2. Water
• 3. Oxygen (O2)

• Plant
• 1. Nutrients
• 2. Water
• 3. O2 CO2