Food Science - Food Scientists.pptx

Food Science?
Food Scientists?

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WHAT IS FOOD SCIENCE?
> The study of producing, processing, preparing, evaluating, and using
food
> What does this mean to you?

FOOD SCIENTISTS IN HISTORY
> Sir Francis Bacon – Preservation through freezing
> Justus von Liebig – Researches on the Chemistry of Foods
> Fannie Farmer – Boston Cooking School Cookbook
> George Washington Carver – Developed more than 100 products from
peanuts, sweet potatoes, and pecans
> Clarence Birdseye – Flash freezing

AREAS OF FOOD SCIENCE
> Production
> Processing
> Evaluation
> Use

FOOD PRODUCTION
> Food Chain – Process in which matter and energy transfer
between organisms as food.
> Food Production – Techniques for raising crops and animals for
> food
> *Example: Food scientists discover new ways to treat soil to
> produce the most nutritious crops.
> Biotechnology - Scientists use the tools of modern genetics in
the age-old process of improving plants, animals, and micro-
organisms for food production.
> *Example: Food scientists improve products by enhancing or
eliminating traits that a plant or animal inherits

FOOD PROCESSING
> Processing takes food that has been produced and puts it through steps
to create a final marketable result.
> Researchers in food science help develop more affordable
> means of producing foods and retaining nutrients.
> Quality control specialists monitor foods through the stages of
processing to ensure the foods meet government and industry
standards.
> *Check storage areas for cleanliness
> *Develop food labels after testing foods for nutrient content.

FOOD PREPARATION
> Food scientists are responsible for the cooking directions on the back of
our food products.
> Science is used to determine cooking factors, such as time and
temperature. These factors are based on the type of food and how
different ingredients will react under certain situations.
> *This keeps our food safe and enjoyable!
> Food scientists answer the “WHYS” we come across in the kitchen.

EVALUATION OF FOOD
> Evaluation is a before and after process.
> Test kitchens and evaluation laboratories conduct crucial research to
determine whether people will buy a product. They focus on taste,
texture, appearance, flavor, and other similar qualities.
> Initially, food is evaluated to be cost effective.
> Later, evaluation of the product determines two things:
• Will people buy the product?
• Will people enjoy the product?

UTILIZATION OF FOOD
> Food scientists are always searching to find new uses for food items,
but now more than ever before. Why?
> * Consumer demands are growing to new levels and putting a strain on
our earth’s resources.
> -Looking for every possible use of a food has led to soybeans in our
newsprint items and corn in our gasoline!

FAMOUS FOOD SCIENTISTS… WHO AM I?
> Research each one of these food scientists using the Internet and a
textbook (http://www.britannica.com/)
> Record facts/discovery/action/innovation the person is best known for in
food science

DAY 1 – DISCUSSION/JOURNAL
> People need to make thorough use of the foods grown on earth
because…

DAY 1 – 90 SECOND SPEECH
> Why can we consider cookbooks the first food science “textbooks”?

DAY 2 – JOURNAL/DISCUSSION
> People have been interested in understanding the science of food for a
long time because…

> What are the four areas of food science, and how are they
interconnected?

DAY 3 – JOURNAL/DISCUSSION
> Without technology and the advancements in food science, we would
not have…

> How has food science increased the safety and availability of our food
supply?

REFERENCES/RESOURCES
> Kay Yockey Mehas & Rodgers, Sharon Lesley . (2002). Food Science: The Biochemistry of
Food and Nutrition. Fourth ed. New York, NY: Glencoe McGraw-Hill, pp. 23-33. Print.
> Encyclopedia Britannica
> Online Encyclopedia
> http://www.britannica.com
> Microsoft Office Clip Art images

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