2.  A manufacturer creates a popular candy with appealing colours  A nutrition researcher explains why eating broccoli may reduce cancer risk  A health organization ships packages of high-protein drink to malnourished children in a remote part of the world

3.  Without the work of food scientists, none of them would have been possible

4.  The first food science ‘textbooks’ may have been cookbooks based on facts that cooks learned by trial and error  In the early 1900s, advances in technology gave rise to commercial food processing – for example, in 1925 the frozen food industry got started with a refined method for quickly freezing fish

5.  Today, food science has advanced rapidly – many new products have been created.  For example, the diet- conscious can now choose from many fat-free products, including ice cream and cookies

6.  Personal Benefits (p. 35)  It can protect your health, help you understand food safety, help you gain practical skills, and to explore potential careers

7.  Social Impacts (p. 37)  Food science is a kind of ‘current event’. It considers food for the world’s people, public health and safety.  Example; making the food supply the best it can be nutritionally in order to cater to all populations including those who are malnourished

8.  Environmental Impacts (p. 39)  Examples: producing hardier plants - reduces need for chemicals and fertilizers; biodegradable disposable utensils; newer packaging for energy conservation; sustainable farming

10.  From the ‘ground up’  Genetics to improve food

11.  Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals  Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products

12.  The ‘Whys’ in cooking  Times, temperatures, chopping, etc.

13.  Using the senses to evaluate food  Taste, texture, smell, sound, sight

14.  Ways to use food besides eating  Example, using corn as fuel

15.  What are TWO questions you have about the science of foods?  For example, you might wonder why carrots are orange or why gravy thickens?  Hand in your questions and I will do my best to answer your questions throughout the semester

16.  Sensory Evaluation : involves scientifically testing food, using the human sense of sight, smell, taste, touch, and hearing  Sensory Characteristics: qualities of a food identified by the senses – how it looks, tastes, smells, sounds and feels when eaten

17.  Flavour: the distinctive quality that comes from a food’s unique blend of appearance, taste, odour, feel and sound

18.  Appearance  Odour  Flavour  Mouthfeel  Sound

19.  How many textures can you think of?