FOOD SCIENCE AND FOOD SCIENCE AND TECHNOLOGYTECHNOLOGY
Dr. Mukund V. KarweUndergraduate Program Director,
Professor of Food Engineering,Department of Food Science
Cook College, Rutgers UniversityNew Brunswick, NJ 08901
[email protected]://foodsci.rutgers.edu
C
EnergyPerformance
NutritionDiseasePrevention
SatiationThinkingAnd Mood
FOOD
What are these?
These products are made (engineered) using a machine called Food Extruder
And these?
Control Panel
Hopper(flour, water, sugar, Salt, flavors, color)
Barrel (heated or cooled)
Die
(to give shape)
Twin Screw Extruder: making corn popsTwin Screw Extruder: making corn pops(Dr. (Dr. KarweKarwe’’ss lab)lab)
Have you heard of Rutgers Tomato?
Great flavor, pest resistant, and mechanically harvestable
SO, WHAT’S IN A TOMATO?
Lycopene
• Red pigment from the carotenoid family.• Naturally found in fruits and vegetables.• Health-promoting antioxidant properties.
(reduces risk of prostate, bladder, skin, lung, breast, cervical cancers)
• Better absorbed from processed tomatoes
WHAT’S IN A GRAPE?
RESVERATROL
Anti-oxidant, good for
WHAT’S IN A KIWI?
Lutein
Good for
Egg yolk, corn, zucchini, red grapes, pumpkin are also rich in lutein
Anti-inflammatory activities of flavonoid fractions isolated from
cranberry
WHY ARE GUMMY BEARSGUMMY?
Because they contain Collagen
3 STRANDS OF PROTEINS
Good, Bad, and Ugly BugsFood Microbiology
Green fluorescent protein (GFP)
Pathogens
Fermentation
Do you get a bitter taste in broccoli?
Do you prefer Coke over Pepsi or vice-versa?
How are these responses related to age, gender, state of health, genetics, psychology, etc.?
FOOD SENSORY SCIENCE
FOOD SCIENCE
FOOD SCIENCE
A coherent and systematic body of knowledge and understanding of the nature and composition of food materials, and their behavior under the various conditions to which they may be subject
Institute of Food Technology
FOOD TECHNOLOGY
Application of food science to practicaltreatment of food materials so as to convertthem into food products of the kind, qualityand stability, and so packaged and distributed,as to meet the needs of consumers for safe,wholesome, nutritious and attractive foods
Institute of Food Technology
Food Science and Food Science and Technology Technology
at Cook Collegeat Cook CollegeRutgers UniversityRutgers University
Food Science and CAFTFood Science and CAFTNew BrunswickNew Brunswick
CAFT/FMT FacilityCAFT/FMT FacilityPiscatawayPiscataway
Food Industries Research Food Industries Research and Extension center and Extension center ––FIREFIRE
BridgetonBridgeton
Nutraceuticals InstituteNutraceuticals Institute
Synergistic BenefitsSynergistic Benefits
Fundamental/Fundamental/AppliedApplied
ResearchResearch
Faculty/Faculty/Student Student
OrientationOrientation
CuttingCutting--Edge Edge EducationEducation
Multidisciplinary Multidisciplinary Fundamental/Cook Fundamental/Cook
and Universityand University
SolutionSolutionOrientedOrientedResearchResearch
CustomerCustomerOrientationOrientation
Extension of Extension of Education and Education and
ResearchResearch
Short TimeShort Time--LineLineExtension of Extension of
Multidisciplinary Multidisciplinary ResourcesResources
NI
FIRE
EconomicEconomicDevelopmentDevelopment
Nutraceuticals and MarketingNutraceuticals and Marketing
CAFT FS
The Food Science and Technology Complex at Rutgers University
Mission of Undergraduate Food Science Program
“… educate students to become Food Science Professionals with a BS degree in Food Science.”
• Fundamental science as it applies to Food Systems
• Perform in industrial or government jobs• Prepare for graduate school• Qualify for professional programs & teaching
Food Science Education at Rutgers Food Science DepartmentFood Science Department
CoursesResearch EquipmentWorld Class FacultyStudent AssociationsFinancial SupportInteractionLeadership Development
CAFT/NI/FIRECAFT/NI/FIREExperiential LearningMore FundingIndustrial NeedsTeamworkJob OpportunitiesIndustry VisitsMore Equipment
Thrust Areas in the Food Science Department
• Food Biology
• Food Chemistry
• Food Engineering
Thrust Areas in the Food Science Department
• Food Biology - Applies molecular genetics, biochemistry, microbiology, and sensory science to the understanding of biological processes that affect food health, safety, and quality.
Food Biology Faculty
• George Carman
• Paul Lachance
(Emeritus)
• Thomas Montville
• Karl Matthews
• Loredana Quadro
• Mohammed Rafi
• Donald Schaffner
• Mikhail Tchikindas
• Beverly Tepper
Thrust Areas in the Food Science Department
• Food Chemistry -Focuses on the effect of chemistry on food healthfulness and quality (flavor, color, nutritional) during processing and storage
Food Chemistry Faculty
• Henryk Daun
• Thomas Hartman
• Quinron Huang
• Chi-Tang Ho
• Alan King
• Rick Ludescher
• Tung Ching Lee
• Karen Schaich
Thrust Areas in the Food Science Department
• Food Engineering: Develops food processing and packaging strategies for the delivery of high quality, health promoting, environmentally friendly and safe foods to the consumer
Food Engineering Faculty
• Mukund Karwe
• Jozef Kokini
• Sean Liu
• Paul Takhistov
• Kit Yam
FOOD SCIENCE AT RUTGERS http://foodsci.rutgers.edu
• ONE OF THE BEST FOOD SCIENCE DEPARTMENTS
IN THE COUNTRY (TOP 5 OUT OF 51)
• SCIENCE ORIENTED (NOT COMMODITY BASED)
• GREAT STUDENTS AND FACULTY (FAMILY)
LOW STUDENTS:FACULTY RATIO (4:1)
• LOTS OF SCHOLARSHIPS (FROM $ 500 TO $ 5000)
• CO-OP EXPERIENCE (INDUSTRIAL INTERNSHIP)
• GREAT JOB AND CAREER OPPORTUNITIES
The Future
What Do We Expect From Foods As We Move Into the Future?
Safe, convenient, and high qualityIncrease healthfulness and prevent disease, boost performance Be appetizing and funCulturally more diverse Designer foods Minimum disposable waste - biodegradable
New texture flavor conceptsMinimally processed ready-to-eatMaximize freshnessInexpensiveSpace foodsPackaged functionally and attractively
Science and Technologies Which Will Play an Increasing Role in Food Science and
EngineeringMolecular biology and biotechnology
Food gene interactions
Information technologies and the Web
Combinatorial chemistry and computational chemistry
Nanotechnology
Computational sciences and design of food processing
Novel food preservation technologies
How can we get health-promoting compounds of tomato, asparagus, kiwi fruit, grapes, fenugreek, thyme, bay leaves, almond skins,…… delivered through food products?
Fish oil (containing Omega-3 fatty acids) is good for your health but it smells (stinks!!): How can we mask the undesirable odorand incorporate fish oil into food products?
Omega Cookies Omega Bread
NEW FOOD PROCESSING TECHNOLOGIES
LampLamp
ShelfShelf
Source: Dr. Carmen Moraru
Pulsed Light Processing
• Intense, short duration, broad-spectrum light is exposed to a food or package
• Very effective on product surfaces• Marginally effective at penetrating to depths in foods• Reduces the need for chemical disinfectants and
preservatives
High Intensity High Intensity Oscillating Magnetic Field Food ProcessingOscillating Magnetic Field Food Processing
People like to eat raw oysters and clams (because of their tasteand flavor), but are concerned because they could contain harmful bacteria.
How can we overcome this without steaming/grilling the oysters?
Conventionally Processed
HHP Processed
High Hydrostatic Pressure ProcessingSqueeze them!!!
50,000 pounds per square inch (like 1 huge elephant standing on a dime!)
Nutragenomics and Nutraceuticals
OHO
OHOH
O
OH
OH OH
OHOH
O
• Garlic• Licorice• Ginger• Lily• Galanga• Myrrh• Bay leaves
Plants under study for their nutraceutical value
OH
OH
OO
OHOH
CH2OH
OH
213 1'
2'3'
4'
Plant Process
EXTRACT
FractionateAnalyze By HPLC
Isolate Structure
Bio-Assay
Genomic and Protein Assays
FoodsHealthy
Elucidation
Peak ofInterest
Food NanotechnologyNew materials
Membranes
New sensorsBiosensors
Targeted delivery of nutraceuticals within human body
Food industry is the 2nd largest manufacturing sector.
More than $ 600 billion in retail sales.
New Jersey has the highest concentration of food industry.
High-paying jobin the field which will
never become obsolete (you can’t live without food)
Food Scientists and Technologists Jobs
Median Starting Salary (Middle Atlantic Region)
With BS degree: 2006:~ $ 50,000
With a degree in Food Science (from Rutgers) you can
Work for•A Food Company•USDA•FDAOR•Teach•Go into your own Business•Go for a degree in Medicine
Our strong curriculum with emphasis on science allows student to do whatever they want to
Alumni Feedback• “The Food Science program at Rutgers has provided me the
knowledge to succeed in many different areas of the food industry. The course offered combine the traditional classroom environment, hands-on learning and work experience to prepare you for the real world” (Mathew Kradenpoth, Product Development Scientist, Masterfoods; B.S., Food Science 2000)
• “I am so proud to have graduated with a Food Science degree from Rutgers. All professors were amazing and helpful. The variety of classes gave me a well-rounded education on all aspects of the science of food. After graduation, I felt well prepared to enter the real world” (Stacy Volesko, Flavor Technologists; B.S., Food Science, 2001)
So…….if you
• Want a degree from one of the top departments in the country with a High-Paying job upon graduation
• Have an interest in science and its applications to food systems
• Like good food which is palatable, safe, and nutritious
• Want to compete for many awards and scholarships available and win
• Want to learn how the Food Science Department is helping (space pizza) NASA go to the planet MARS
•Want to learn about*nutraceuticals* in foods that promote health
•Want to know how we make microwave ovens "intelligent"
• How we make microorganisms "fluorescent"
• Like to get paid for eating and trying different foods
• Want to join a body of socially active students who can mix professional career goals with good, clean fun
You should major inFOOD SCIENCE
at
Visit us at http://foodsci.rutgers.edu
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