Introduction to Food Science Technology Chapter 1 Dimensions of Food Science Food Science concerned with all quality and safety aspects of food before a person consumes it Nutrition related to how the body Food Technology the application of uses the food the science Food Manufacturing the processes that are used to convert raw materials into finished food products Food Science Nutrition Food science deals Nutrition deals with food manipulations and their consequences with the consequences of food components on the body Biology Food Science Biology the study of living things and their life sustaining systems Microorganisms have a great impact on food from both positive and negative standpoints E g Using them to create new food cheese beer wine coffee chocolate pathogenic bacteria E coli spoilage bacteria Chemistry Food Science 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 Physics Food Science Physics the study of matter and energy Concerned with changes in matter under various conditions Many different aspects of physics impact food Engineering Food Science 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 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 History of Food Science Because food and water is the most essential necessity to life historically the need for provision of food to avert starvation has led to the modern food industry Canning of Foods Nicolas Appert 1810 is credited with the first large scale use of this technology as a means to feed Napoleon s troops Brian Donkin is credited with developing the tin can which replaced the glass bottle Gail Borden developed a canned milk product with added sugar that was used by soldiers during the Civil War Refrigeration Technology The Ice House was the precursor to modern day refrigeration which was made possible through the development of compressor based refrigeration systems in the mid 1800s Discovery of Vitamins Early chemists looking into the chemistry of agriculture and physiology discovered the macrocomponents of living tissue protein lipid carbohydrate Treatment of what are now referred to as nutritional deficiency diseases revealed the importance of vitamins micronutrients Adulteration of Foods In the 1800s some food drug manufacturers sought to exploit and adulterate food to increase volume weight or aesthetic quality Upton Sinclair s book The Jungle which depicted the extent of abuse in the meat industry was a major factor in the development of the US Food and Drug act and the Meat Inspection Act 1906 Work of a Food Scientist A food scientist food technologist applies scientific knowledge and technological principles to study food and their components Food scientists tend to be the originators of most new food products Consumer trends dictate the need for new food choices Food scientists concentrate on Basic Research Product Development Quality Assurance Processing Basic Research Basic Research involves the basic sciences such as biology including microbiology chemistry and physics Applied food sciences involve areas such as sensory evaluation and food safety 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 Includes raw ingredient specifications company quality standards etc Research Tools and Scope Food scientists operate in the same mode as all scientists with their focus on some aspect of food Scientific Method a systematic approach to answering the problem or question posed by the scientists and involves the following steps Question Hypothesis Experimental design Conduct experiment Analyze the Result Draw Conclusions Nutraceuticals Nutraceuticals foods that may provide health benefits beyond their normal nutritional value such as preventing cancer or heart disease They have become an emerging new product in the history of food product development Ex food as a medicine probiotics etc Major Classes of Food Components There are three major classes of food components Macronutrients protein lipid carbohydrate water Micronutrients minerals and vitamins Phytochemicals plant derived chemicals that are biologically active and are thought to function in the body 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 Science Education All products found in the grocery store have been affected by university trained food scientists The early food scientists were basic scientists who were inspired to solve problems related to food quality or safety Earning a Food Science Degree Graduates can work in the many varied aspects of food science 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 Evaluations evaluates food as perceived by the human senses of sight smell taste touch and hearing