Food Science & Technology

Chapter 4

Objectives

Relate technological advances to their impact on food production and availability

Compare the potential positive impacts of genetically modified foods

Explain how science and technology have led to improved nutrition

Assess the usefulness of technology in meal preparation

Key Terms

Analogs Aseptic Packages Clone Enrichment Ergonomics Food Science Formed Products

Fortification Functional Foods Genetic Engineering Manufactured Food MAP Packaging Retort Pouches Science Technology

The Scientific Side of Food

Science – the study of the physical world at all levels

Technology – the practical application of scientific knowledge

Food Science – scientific study of food and its preparation

Expanding the Food Supply

Food production – › It is quicker and more efficient now to

produce food with newer equipment. Tracters, GPS, fertilizers, pesticides,

irrigation, immunizations Food processing –

› New food choices› Packaging› Transportation

New Food Choices

Manufactured food – a product developed as a substitute for another food.› Analogs – foods made to imitate actual

foods› Formed Products – foods made from an

inexpensive source and processed to imitate a more expensive food

› Egg Substitutes – made from egg white and other ingredients

Packaging

Modified atmosphere packaging (MAP)– mixture of carbon dioxide, oxygen, and nitrogen is inserted into the package before sealing to slow bacterial growth

Aseptic packages – consist of layers of plastic, paperboard, and aluminum foil

Retort pouches – flexible packages also made of aluminum foil and plastic film

Transportation

Transportation and packaging combine to bring you food from around the world

We can eat fresh food from different parts of the world that we would normally not be able to eat in certain climates

Genetic Engineering

Genes are removed from one organism, such as a plant, animal, or microorganism, and transferred to another one

Genetic Engineering Advantages

Larger food supply Improved nutrition Greater resistance to spoilage Reduced use of pesticides New and better varieties of food

Genetic Engineering Disadvantages

Possible health problems, such as allergic reactions

Potential threat to the environment and food supply

Creation of super weeds that resist herbicides

Inability of developing countries to buy the very expensive seeds

Cloning

Clone – genetic copy of an organism

Could prevent hunger as populations increase

Could destroy the biodiversity of an animal

Better Nutrition in Foods

Enrichment – restores nutrients that were lost in processing to near original levels

Fortification – adds a nutrient that is not normally found in a food

Functional Foods

Functional Foods – provide health benefits beyond basic nutrition.› Natural whole foods – grapes, broccoli, salmon,

garlic, oats› Enhanced foods – a cereal with added fiber› New food products – scientists continue to

develop new foods with particular health benefits. Example – margarine that lowers cholesterol.

› Food created by science – scientists create foods with special functions – tomato that lowers risk of cancer

Nutritional Research

Research has found 40 nutrients and hundreds of chemical compounds, all essential to good health

Ergonomics

Ergonomics – study of ways to make space and equipment easier and more comfortable to use

Improving Meal Preparation

Cooking Techniques – recipe is a chemical formula

Appliances – food processers, mixers, stoves, refrigerators . . . . .

Personal Computers – shop, plan, and prepare meals. Get recipes and shop for the best deals