1. CHAP 1 WHAT IS FOOD SCIENCE Food science

3. The study of producing, processing, preparing Evaluating and using food

4. History of food science 1626- Sir Frances Bacon bought a chicken experiment: to see how stuffing a dead chicken with snow – preserves the body

5. Justus von Liebig Mid 1800’s Explain science of food in book- Researches on the chemistry of food German chemist

6. Fannie Farmer 1896 American Boston Cooking School Cook Book “ condensed scientific knowledge” would “ awaken an interest in the study of food

7. George Washington Carver Late 1800’s American South New uses for traditional foods- developed peanuts, pecans, sweet potatoes

8. 1900’s Increased commercial food processing 1925- Clarence Birdseye quick freeze fish

9. PRODUCTION PROCESSING PREPARATION EVALUATION UTILIZATION Areas of food science

10. Food Chain Matter and energy transfer between organism as food Seeds planted Plants grow Animals eat plants People eat plants and animals People plant more seeds

11. Food production Techniques that are developed to raise crops and animals for food Scientists research ways to treat soil to produce most nutritious food Biotechnology- use the tools of modern genetics in the age-old process of improving plants, animals and micro-organisms for food production

12. biotechnology Enhancing or eliminates traits Turns plant’s natural defenses against diseases and insects- alternative to pesticides Food scientists specialize on one area:  Cereal grains, fish, or beverages  One ingredients-

13. Food costs affected: supply and demand Microbiologists-  Research molds, bacteria, and organisms

14. Food Processing Takes food that has been produced and puts it through steps to create a marketable result. Industries and government agencies employ experts Works takes place in a Laboratory- Dig into chemical properties and the way they react with each other

15. Food processors work with Engineers Microbiologists Flavor Experts Sensory Evaluation experts Packaging Specialists Marketing analysts

16. Quality control specialists Monitors each step Final products meet government, industry and company standards Determine raw products meet purchasing specifications Selling an apple for eating or applesauce

17. Quality (cont) Check warehouses for sanitary conditions Temperature and humidity conditions Food labels info come from testing the food’s content

18. Food preparation People trust package instructions to be accurate Scientists determine times and temperatures Food safety Explain the whys behind kitchen processes-

19. Evaluation of food Will people buy this product? - new items tested in evaluation labs and tests kitchens The areas tested include:  Taste  Texture  Appearance

20. Tests scientists Vary ingredients and preparation methods Design most pleasing and profitable food Evaluation is a before and after process Before- to decide if the food can be created at a reasonable cost After- refines the product How have frozen dinners changed over the years

21. Utilization of Food Searching to find new uses of food products Leads to new non food uses- corn for gasoline Getting the most from every product is urgent in today’s world Studying how food can be used completes or begins a cycle of science in the food industry

22. Nutrition and Science Dates before 1900’s Questioning minds: why people eat food Many questions remain Scientists who study nutrition and chemistry and physical laws of life

23. Science Principles Applies to: farm fields Food processing plants Home or restaurants kitchens Research laboratories