Presentation on theme: "THE IMPORTANCE OF THE FOOD SCIENCE INDUSTRY Agriscience 102 Applied Agricultural Science and Technology #8408 TEKS: (c)(5)(A)"— Presentation transcript:
THE IMPORTANCE OF THE FOOD SCIENCE INDUSTRY Agriscience 102 Applied Agricultural Science and Technology #8408 TEKS: (c)(5)(A)
Introduction Food science is defined as the discipline of applying chemistry, engineering, microbiology, medicine, and molecular biology to create, prepare, and process foods. Photo courtesy of USDA Online Photography Center.
Food scientists use science and engineering to produce, process, evaluate, package, and distribute foods that are nutritious, palatable, and safe. Photo courtesy of USDA Online Photography Center.
Methods that food scientists employ include basic research, product development, quality control, processing, packaging, labeling, technical sales, and market research. Photo by Jack Dykinga courtesy of USDA Online Photography Center.
The U. S. is faced with a decreasing population of farmers and ranchers who produce food for an increasing world population. Technological advances in genetics, soil science, food processing and purification, and marketing have helped produce food for the world.
The Role of Government in the Food Industry The food business is a complex system of marketers, buyers, and transporters that orchestrate how food gets from the processor to the grocery store shelf.
Government agencies regulate and inspect all phases of food production to ensure that consumers have food that is both wholesome and safe.
The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) are two government agencies that regulate the food industry.
Food Labeling The U.S. Food and Drug Administration requires that certain labeling be placed on food products that are packaged for consumption.
Food labels are required to include information about nutritional facts (Recommended Daily Allowances) of the product based on serving sizes.
Labels also tell the consumer about the natural and additive substances in the foods. Photo by Ken Hammond courtesy of USDA Online Photography Venter
Food Processing From Grower to Consumer Farmers and ranchers grow the food we eat, including fruits, vegetables, cereal grains, meat, and other foods. Photo by Ken Hammond courtesy of USDA Online Photography Center.
Food must then be processed, cooked, packaged, and transported. Photo by Joe Valbuena courtesy of USDA Online Photography Center.
Foods are cleaned, canned, dehydrated, frozen, refrigerated, and packaged to eliminate bacterial contamination, which can cause food poisoning and other health risks.
Types of food processing includes: cold processing; dehydration; irradiation; fermentation; milling and cereal processing; hydrogenation; and formulated prepared.
Manufacturers purchase food from growers and prepare or process the food to be stored and sold at wholesale operations and grocery stores.
Retail stores sell food bought either from manufacturers or wholesalers and then sell this food to consumers. Photo by Ken Hammond courtesy of USDA Online Photography Center.
Managers, marketers, and distribution specialists must keep track of this complex trade and check for damaged goods or products that may be spoiled. Photo by Ken Hammond courtesy of USDA Online Photography Center.
The consumer is the last stop on the check for safe food. Consumers should check expiration dates and make sure that the foods that they purchase and eat follow governmental codes for safety. Photo by Ken Hammond courtesy of USDA Online Photography Center.
Food Biotechnology: Benefits and Potential Risks Food producers use technology to solve problems such as pests, disease, fungal infections, and poor soil quality so that they can provide a sufficient amount of raw foods for an increasing world population.
In the early 1900’s, scientists introduced chemicals that could be used on crops to increase yields and maximize the growth of raw food. Photo by John Collier courtesy of USDA Online Photography Center
However, concern over the way that increasing amounts of chemicals used on crops may be impacting our bodies and the environment in potentially harmful ways has led to the development of new methods of pest control.
Biologically altered agronomic crops, integrated pest management techniques, and organic farming methods have been offered as alternative farming methods. Genetically modified organisms (GMOs), such as Bt Corn, have provided alternatives to chemicals.
However, concern from the public and scientific community over genetically engineered plants and animals has this area of biotechnology under hard scrutiny. More research needs to be conducted to assure the safety of biologically altered foods for human consumption.
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