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

2. 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

3. 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

4. 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

5. 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?

6. 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

7. 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

8. 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

9. 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

10. 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?

11. 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

12. 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

13. What’s wrong with these videos?
Youtube

14. 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.

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

16. 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

17. 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

18. Sensory Characteristics
Check out this PDF

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

20. 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

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

22. 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

23. 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

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

25. 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

26. 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

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

28. 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

29. 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

30. 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

31. 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 

32. 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!
While you’re waiting on the milk and coke, complete the salt and egg experiment 

33. 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.

34. 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.

35. 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