Food Science Exam 1 Study Guide Food Science Concerned with all quality and safety aspects of food before a person consumes it make it both healthier and taste good To make foods healthier you also have to keep in mind the taste and adjust your formula to Food science is what happens when you make adjustments Food science deals with food manipulations and their consequences Focus on how additives will enhance or produce a better product Food Scientists Applies scientific knowledge and technological principles to study food and their components Tend to be the originators of most new food products Consumer trends dictate the need for new food choices Concentrate on Basic Research Product Development Quality Assurance Processing Food scientists must factor in additives in order to assess their functional contribution to food products Nutrition Related to how the body uses the food Nutritionists focus on how much you should consume of certain compounds Food technology The application of the science Food Manufacturing The processes that are used to convert raw materials into finished food products Basic Research Involves basic sciences such as biology including microbiology chemistry and physics Biology The study of living things and their life sustaining systems Microorganisms Have a great impact on food from both positive and negative standpoints Fermentation and foodborne illness Chemistry The study of atoms and molecules the structures that they can form and the reactions in which they participate Foods contain a variety of molecular structures such as water proteins carbohydrates and lipids which undergo many different chemical reactions Food Scientists use the different properties of food to their advantage Physics The study of matter and energy Concerned with changes in matter under various conditions Many different aspects of physics impact food Applied Food Sciences Involves areas such as sensory evaluation and food safety 1 Engineering Discipline devoted to the study of momentum heat and mass transfer among other physical phenomenon Engineering principles are applied throughout the manufacturing operations used to process food Here you study the processing the freezing and the drying that you use for your product Product Development Utilized by most food processing companies to develop new or modify existing product lines Quality Assurance Employed to maintain and assure quality at all levels of the processing and marketing of food products Makes sure the product fulfills the standards of the consumer company and government The Food Processing Industry The history of food processing is long and varied dating back to the milling of flour more than 10 000 years ago Industrial Age led to dramatic advances Currently 2nd largest manufacturing sector in the nation 600 billion in retail sales Frozen dinners Because food and water is the most essential necessity of life historically the need for provision of food to advert starvation has led to the modern food industry Nicolas Appart 1810 Credited with the first large scale use of canning technology as a means They gave a heat treatment to the bottle and removed the air Brian Donkin Credited with developing the tin can which replaced the glass bottle Gail Boden Developed a canned milk product with added sugar that was used by soldiers in The canned milk became available to the public when the soldiers came home from war and Canning of Foods to feed Napoleon s troops the Civil War wanted the canned milk Refrigeration Technology Ice House The precursor to modern day refrigeration which has made it possible through the development of compressor based refrigeration systems in the mid 1800s Early 20th century first domestic refrigerator became available for homes Macrocomponents of living tissue Protein lipids and carbohydrates Discovered by early chemists looking into the chemistry of agriculture and physiology Nutrient Deficiency Diseases Revealed the importance of vitamins Beri Beri Deficiency of vitamin B It affects the cardiovascular systems Pellegre Deficiency of B3 Produces weakness red skin diarrhea and mental confusion 2 Scurvy Deficiency of vitamin C Produces spots on skin and spongy gums High in pirates who consumed a lot of curried meats and dried grains Upton Sinclair s The Jungle 1904 Depicted the abuse in the meat industry Major factor in the development of the US Food and Drug Act and the Meat Inspection Act 1906 These acts were the first laws related to the regulation of food and drugs Research Tools and Scope Scientific Method Question Hypothesis Experimental Design Conduct Experiment Analyze the Results Draw Conclusions IFT Institute of Food Technology 5 areas in which articles are written about Food Chemistry and Biochemistry Food Engineering and Processing Food Microbiology Nutrition Food Sensory Evaluation Nutraceuticals Foods that may provide health benefits beyond their normal nutritional value such as preventing heart disease or cancer They have become an emerging product in the history of food product development Ex Beta Carotenes in carrots protect eyes Macronutrients Protein lipids carbohydrates and water Micronutrients Minerals and vitamins Phytochemicals Plant derived chemicals that are biologically active and are thought to prevent certain disease processes Considered nonnutritive MyPlate Developed by the USDA as a guide to help people chose the makeup of their diet so that nutritional value is maximized and potential harm is minimized Replaced the Food Guide Pyramid Food Microbiology The study of all aspects of microbial involvement in food both good and bad Food Chemistry The study of chemicals in food how they are analyzed and how they impact food quality Food Engineering Applies engineering principles to food processes and food processing equipment Sensory Evaluation Evaluates food as perceived by the human senses of light smell taste touch and hearing 3 CHAPTER 2 Composition The substances or components found in a food or beverage Food scientists have developed tables that depict the composition of a wide variety of foods Includes fat protein carbohydrate water vitamins and minerals The USDA maintains a database of these tables Commodities Useful consumer goods of agricultural origin generally referring to raw products USDA lists 14 commodities some are processed foods Examples Red meats poultry fish and shellfish eggs dairy products beverage milks fats and oils fruits vegetables shelled peanuts and