Presentation is loading. Please wait.

Presentation is loading. Please wait.

Food Science: An Old but New Subject

Similar presentations

Presentation on theme: "Food Science: An Old but New Subject"— Presentation transcript:


2 Food Science: An Old but New Subject
Chapter 1 Food Science: An Old but New Subject

3 Objectives 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.

4 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

5 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

6 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

7 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

8 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

9 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

10 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

11 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

12 Government Regulation Today
Labeling and Nutrition Guidelines Fair Packaging and Labeling Act of 1966 requires honest, informative labels ©Monkey Business Images/ continued

13 Government Regulation Today
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

14 Government Regulation Today
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

15 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

16 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

17 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

18 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

19 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

20 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 together continued

21 Contributions of Scientists: Attention to Global Concerns
Scientists work to ensure food security, or having access to nutritionally adequate and safe food ©Goodluz/

22 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

23 Recap 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 continued

24 Recap 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

Download ppt "Food Science: An Old but New Subject"

Similar presentations

Ads by Google