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

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.

What Is Food Science? ___________________is the study of the nature of food, the causes of deterioration, the principles underlying food processing, and the _________________ of foods for consumers It began to evolve when __________________ moved food preparation from the ______________________________________ continued

What Is Food Science? It involves concepts from ____________, ___________________, food preparation, health, and technical writing It focuses on what happens to foods _________________ you eat them It also addresses ____________________, or what happens to foods after you eat them

Early Food Discoveries _______________________ formed where water, game, and land were abundant Foods, preparation techniques, and preservation methods were discovered by trial and error and by ___________________ Drying, salting, smoking, and cooking over open flame were the earliest forms of ____________________________

The Industrial Revolution Scientific advances brought changes in the economy and food production The _________________ process reduced food spoilage ____________________ farm machinery and food processing equipment increased the food supply New _____________________ improved food quality and preparation ease

Government Regulation of the Food Industry The growing industry needed government __________________to maintain a consistent, economic, and convenient food supply Mass food production led to mass ________________________of food products Ground pepper contained gravel and twigs _______________ was diluted with sulfuric acid Milk had added water or other substances

Early Regulation The U.S. Department of Agriculture (USDA) had ___________________ 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 ________________________________ (FDA) continued

Early Regulation Two laws were the basis for rules and regulations written by the FDA ___________________________________of 1906 Food, Drug, and Cosmetic Act of 1938

Government Regulation Today Regulations for improved safety The ____________________is the basis for safe food handling Delaney Clause Meat Inspection Act McNary-Mapes Amendment Gould Amendment Food Safety Modernization Act of 2010 focuses on ________________________ food contamination

Government Regulation Today ________________ and Nutrition Guidelines Fair Packaging and Labeling Act of 1966 1st Certified Color Regulations ©Monkey Business Images/Shutterstock.com continued

Government Regulation Today Labeling and Nutrition Guidelines Nutrition Labeling and Education Act of 1990 requires ____________________ 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 Food Additive Amendment Dietary Supplement Health and Education Act Saccharin Study and Labeling Act continued

Government Regulation Today __________—Regulates 80% of food supply, approves food additives, sets food labeling guidelines, and creates food safety and wholesomeness standards __________—Oversees meat, poultry, and processed egg products; inspects processing plants; develops dietary guidance; and regulates organic foods

Food Labeling FDA and USDA ________________ 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 ___________________________, or from growth until reaching the consumer

Important Food Organizations _______________________ 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 __________________ grain production to combat hunger Develop new production methods __________________ crops are grown with their roots suspended in liquid nutrient solutions Biotechnology is used to lower production costs and increase crop yields

NEW PRODUCTS

Contributions of Scientists: New Food Products Meet demands for ____________________, tasty, nutritious, convenience foods Develop foods for special needs such as armed services, sports, and health conditions __________________________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 _________________ food variety and choices Examples: dehydrated food products and special packaging for space travel ________________________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 _____________ the U.S. Support the international scientific authority—the Codex—in setting global food standards Promote _________________________, the protection of food from intentional contamination The Department of Homeland Security (DHS) and the USDA work together continued

Contributions of Scientists: Attention to Global Concerns Scientists work to ensure ___________________, or having access to nutritionally adequate and safe food ©Goodluz/Shutterstock.com

Why Study Food Science? Increase exposure to a variety of ______________________________ Enhance problem-solving skills Learn how to make ___________________ food choices proper food ____________________ techniques safe food ___________________ practices

Recap Major periods in the development of food are ____________________________ Contributions of food scientists include ________________________and processes that offer greater safety, variety, and choice

Recap Studying food science offers an ________________ of healthier food choices, proper preparation techniques, and safe handling practices improved problem-solving skills an introduction to exciting career opportunities