What is Food Science? The study of the nature of food The principles of its: Production Processing Preservation Packaging

What is Food Science? Food Science involves the use of a variety of subjects: Biology, Chemistry, Physics Nutrition and Food preparation skills Health topics and functions of body systems Nutrition focuses on what happens to foods after you eat them Food Science focuses on what happens to food before you eat them

What is Food Science? Food Science is the study of producing, processing, preparing, and evaluating food Food scientists need to understand how the body converts food products into usable nutrients to develop foods that will meet people’s nutritional needs Why study it? Over half of all jobs are linked to food Is there an impact on health and safety? YES! Monitor food processing, directions for proper handling, and discovering links between foods and diseases Two examples: Flavorist- someone who identifies the flavors in chemical compounds and then plans and conducts experiments Research and Design Specialist- Creates, modifies, and markets food products

A History of Food Science The history of food science can be separated into three periods Early Food Discoveries Invention of modern machines and the development of mass production Government regulations

A History of Food Science: Early Food Discoveries Variety of foods was limited to location and season People had to learn to preserve foods during the winter months when plants weren’t available Many foods were discovered by accident How was cheese discovered?

A History of Food Science: Modern Machines and Mass Production During the 1700s the tools and procedures for understanding food preservation were invented After the microscope was developed in the early 1800s, scientists began to understand bacteria and their effect on food

A History of Food Science: Modern Machines and Mass Production Ingredients were developed to make food manufacturing more profitable 1856: Baking powder was mass produced 1868: Commercial yeast became available 1890s: Self-rising flour was first marketed

A History of Food Science: Modern Machines and Mass Production 1930s: Pancake, biscuit, and cake mixes Initially the products were snubbed and considered inferior to home baked goods Wartime (WW I & II) made convenience foods more popular as women entered the workforce Women had less time for food preparation Rationing of butter and sugar made baking difficult because supplies were limited

A History of Food Science: Government Regulation Mass Production led to the need for government regulation Main concern moved from spoilage to adulteration Adulteration is a lowering of the quality and safety of a product by adding inferior or toxic ingredients

Food Science Legislation Assignment You will get into groups. You will be given one of the pieces of legislation Research information on it and share that info with the class. You are going to make a visual aid, but wait for Mrs. Hoffman to explain. Tell the year the legislation was passed What does it do (general facts) How is it supposed to help our food supply?

Pieces of Legislation Delaney Clause Fair Packaging and Labeling Act Saccharin Study and Labeling Act Nutrition Labeling and Education Act Dietary Supplement Health and Education Act

Extra! Extra! Read all about it! You are going to be writing a faux (fake) newspaper article about the history of food science. You should list three things that you’ve learned about during the presentations

What’s wrong with these videos? Youtube

Virtual Job Shadow--Careers You will have two days to login into Virtual Job Shadow and complete the chart For each career that you research and complete the boxes for, you will also need to take the ‘pop quiz’ over it. The quiz will be logged and I WILL be able to see whether or not you did it and will grade accordingly.

How do you apply for jobs? Resume General Info Objective Education Work Experience Achievements Volunteer Experience Interests Skills References Other

Interview DRESS TO IMPRESS Arrive early Have copies of resume with you Be relaxed. You have to be confident in yourself (because you are ‘convincing’ them that you’re the best one for the job, but you also have to be humble) Shake hands

Virtual Job Shadow—Applying for a job Logging back into Virtual Job Shadow, you will be building a resume. As you complete it and save, it will show up where I can see it. You will have the rest of today and tomorrow to complete it. After it’s completed, you will each be applying for a job. I will have your resume’s printed off and will call you one at a time over where I will interview you for a particular job. Hand shake grade/activity

Sensory Characteristics Check out this PDF

Sensory Evaluation: The Human Factor Opinions on foods are subjective Physical Influences Psychological Influences Cultural Influences Environmental Influences

Physical Influences Number of taste buds Gender Health Age As many as 1,100 per sq. centimeter or as few as 40 per sq. centimeter Gender Women’s ability to perceive tastes varies depending on their hormone cycle Health Age

Psychological Influences Taste bias When food becomes linked to unpleasant memories Believed to be a protective mechanism Affected by Advertising Peers Brand name Setting

Cultural Influences Culture is the beliefs and behaviors followed by a group of people Grits are part of the southern and Midwestern cultures Shopping daily for fresh vegetables is part of the French culture Jewish people do not eat pork Hindu people do not eat beef

Environmental Influences People are more likely to eat what is available and economical Jamaicans eat much fresh fruit, which grows abundantly in the warm local climate Alaskans eat less fruit because it is not readily available Children learn to like foods for which they are regularly exposed

Sensory Characteristics Appearance Refers to shape, size, condition, and color Flavor Combined effect of taste and aroma Texture

Appearance Appearance is usually evaluated by the interior and exterior of the product Color is one aspect of appearance that can be measured exactly Colorimeter Measures Hue, value, and chroma Hue: basic color of red, blue, or green Value: lightness or darkness Chroma: how intense the color is

Flavor Taste starts in the mouth with the taste buds on the tongue Each region on the tongue is designed to respond to one type of taste Salty Bitter Sour Sweet

Flavor Your ability to taste foods is related to the temperatures of the food Cheese served at room temperature rather than being chilled

Flavor Aroma is the second component of flavor The odor of food As your ability to identify odors improves so will your ability to identify flavors Babies and children prefer sweet tastes

Odor is the result of volatile particles coming in contact with the olfactory nerves Contain particles that evaporate quickly Umami is the 5th taste Works with other flavors to amplify taste sensations A brothy or meaty taste MSG increases this flavor in foods

Texture How a food product feels to the fingers, tongue, teeth, and palate roof of the mouth Evaluation terms: Chewiness- how well one part of the food slides past another without breaking Graininess- size of the particles in a food product Brittleness- how easily a food shatters or breaks apart Firmness- a food’s resistance to pressure Consistency- the thinness or thickness of a product

So what was the scientific method? 1. Observation/Asking a question 2. Form a hypothesis 3. Design a controlled experiment 4. Record and analyze results 5. Draw Conclusions Fill out the first 3 parts for our experiments we will do tomorrow 

Let’s experiment! What happens when you mix milk and coca cola? Get your form from Mrs. Hoffman Complete steps 4 and 5 for this! https://www.youtube.com/watch?v=aKPoQYevoLs While you’re waiting on the milk and coke, complete the salt and egg experiment 

Why do objects float or sink? Placing an object that's denser than fresh water automatically sinks. In our Salt Water Egg experiment, because the egg is denser than tap water, it pushes away water particles so it can make space for itself hence the sinking motion. But in the case of the salt water, since it is heavier than ordinary tap water, it is more capable of holding the egg up - hence the egg floating. When salt is added and dissolved in water, it breaks down into ions that are then attracted to the water molecules. This attraction causes them to bind tightly, increasing the amount of matter per volume (density). Instead of just having the molecules hydrogen and oxygen in the water, sodium and chlorine joins, and the saltwater now has more particles in it compared to the ordinary tap water we started with.

Coke and Milk The separation happens because of a reaction between phosphoric acid and milk.  Phosphoric acid molecules attach to the molecules of milk, increasing the density and separating them from the rest of the liquid. The remaining liquids, having less density than the phosphoric acid and milk molecules, floats on top.

Can you detect a difference between low fat and regular fat (original) Oreo cookies You will be given three cookies. You need to TASTE (not eat) your cookies from left to right, take a sip of water between each sample The object of the test is to mark which of the cookies is different from the other two. Only one cookie out of the three should be marked as being different. If you cannot tell the difference, it is ok to back and forth and re taste samples to determine the different cookies. Complete the sensory test on cookies and turn in---how did you do? Complete the Discussion questions and submit via padlet