Chapter 1: Food Science: An Old But New Subject

Material (animal or plant-based) that contains essential body nutrients.

To be ingested and assimilated to produce energy, stimulate growth and sustain life.

People: eat and drink
Plants: absorb

Water is debatable.

Study of the nature of food, the courses of deterioration, food processing, and improvement of foods for consumers.

When technology moved food prep to factories

What happens to foods before you eat them

What happens to foods after you eat them

Since it involves related topics from various disciplines, such as biology, chemistry, physics, food preparation, health topics, algebra, writing, etc.

Civilizations formed where water, game, and land would provide abundant food supplies.

Microscope

1) Early Food Discoveries
2) Industrial Revolution
3) Government Regulation of the Food Industry

Drying, salting, smoking, and cooking over an open flame

No, that is a developed country mindset. “All natural” doesn’t exist, everything is processed or manipulated to a certain extent.

No, you are eating to SURVIVE. Limited fruits/veggies, heavy reliance on staple food.

Potatoes, rice, maize, wheat

Suitable for long periods of storage

• Microscope

• Farm machinery: thresher, reaper, steel plow

• Baking powder, yeast, self-rising flour

• Canning

• USDA and FDA: safety laws

• Food labelling

• Organic products

• Expanded food supply

• New food products

• New processing techniques

Inventor of canning in glass jars with boiling water.

Napoleon won many wars thanks to this technique.

Tin

When the can opener was invented in 1855

Upside: one of the best preservation methods
Downside: low nutritional value

Inventor of ammonia compression –> year-round freezing replaced block ice

The use of CFCs in the 1920s as a “safer” alternative to ammonia –> fridges in the HOUSE

Heat can kill bacteria

All thermal processing

Why Appert's canning process worked

Tuberculosis

To maintain a consistent, economic, and convenient food supply.

Mass adulteration

• Ground pepper contained gravel and twigs

• Vinegar diluted with sulphuric acid

• Milk had added water

• Less expensive fish, replaced and said to be more expensive fish

• Painted olives

• Counterfeit sugar and booze

A revolution in terms of government regulations.

Oversees meat, poultry, processed egg products, inspects processing plants, dietary guidance, organic foods.

Harvey Wiley, a researcher for the USDA pushed to form an association that deals with food safety

1) The Pure Food and Drug Act (1906)

| 2) Food, Drug, and Cosmetic Act (1938)

The FDA Food Code

Regulates 80% of the food supply, approves food additives, sets food labelling guidelines, and creates food safety and wholeness standards.

It means it is certified organic and has 95% or more organic content, not including water and salt.

Canning, chopping, cleaning, cooking, dehydrating, fermenting, freezing, pasteurizing, salting, smoking

Prohibits interstate commerce of misbranded and adultered food, drinks, and drugs.

Covers cosmetics and establishes regulations for food industry.

Preventing food contamination from IMPORTED foods.

Protect the public against health hazards and fraud from the sale of food.

Health Canada

Canadian Food Inspection Agency

| enforcement of the health and safety requirements in the FDA

Agriculture and Agri-Food Canada

| Information and support to help industry understand regulatory requirements to get innovative foods into the marketplace

USA: FDA/USDA
Canada: CFIA

Grown with their roots suspended in liquid nutrient solutions.
For example, tomatoes, cucumbers, and lettuce grow well in this environment.

Food analogs are natural or manufactured substances used in place of foods or food components. For example, “bacon” chips made from soybeans. Unlike real bacon bits, this food analog has a long shelf life and does not require refrigeration.

Cryogenic liquids are substances that are in liquid form at extremely low temperatures.
Ordinary freezing techniques allow relatively large ice crystals to form. These ice crystals can rupture the cell walls of foods like fruits and vegetables. Cryogenic liquids are so cold that foods freeze almost on contact. This results in the formation of very small ice crystals, which cause minimal damage to cell structure. Products thus maintain much of the color, texture, and nutritive value of fresh foods.

Food defense is the protection of food products from intentional adulteration by biological, chemical, physical, or radioactive agents.

Food security means access to nutritionally adequate and safe food.

• Help understand food labels and analyze new products

• Understanding how scientific principles relate to food can help become a better cook

• Understanding today’s market will help make the best decisions when buying food to avoid potential hazards

Adulteration is lowered quality and safety of a product caused by adding inferior ingredients that may be toxic. These ingredients are often cheaper, and save the manufacturer money.

• Identified nutrients

• Links between food supplies and health

• Developed new food products/ingredients