INTRODUCTION TO FOOD SCIENCE I 1101

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INTRODUCTION TO FOOD SCIENCE I1101

• Steven C Seideman
• Extension Food Processing Specialist
• Cooperative Extension Service
• University of Arkansas

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INTRODUCTION

• This module presents a very simple overview of
  the broad area of FOOD SCIENCE.
• FOOD SCIENCE uses chemistry, microbiology,
  engineering, nutrition, creativity and business
  to create, preserve, manufacture, package,
  distribute and market food to feed over
  6,000,000,000 people worldwide.
• It is a 440 billion per year business.

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Have you been to a food store lately? Look at the
selection and volume of food.
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Food

• We often take for granted the richness of the
  U.S. food supply.
• This richness began with the development of the
  Land Grant College System in the 1860s followed
  later by the Cooperative Extension Service. These
  two systems increased the quantity of food
  farmers produced and gave rise to the present
  food system that we enjoy.

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Food

• Human longevity (the length of life) began to
  increase in about the 1200s when mankind began to
  domesticate livestock and crops. Although the
  medical field is generally believed to have been
  the principle cause of increasing longevity, it
  is actually the quantity and variety of foods
  that has been the driving force behind increasing
  human longevity.

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FOOD SCIENCE

• FOOD SCIENCE covers the area between the field
  and table. Every aspect of food from harvest to
  when the consumer ultimately eats the food is
  considered food science.

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AREAS OF FOOD SCIENCE

• Chemistry of Food- Biochemistry
• Microbiology
• (Shelf life and Food Safety
• Packaging
• Nutrition
• Food Law- Labeling

• Food Analysis/ Control
• Sensory Science- Taste panels
• Processing- Engineering
• Food Business marketing, sales, distribution

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Chemistry of Food - Biochemistry

• Food consists primarily (95-99) of water,
  carbohydrates, fats or oils and protein.
• Most foods contain 0.2 to5.0 vitamins and
  minerals.
• It is truly amazing how the different types and
  structures of carbohydrates, fats/oils and
  proteins can produce such a wide variety of foods.

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COMPOSITION OF FOODS

• COMPONENT
• Milk
• Beef
• Chicken
• Fish
• Cheese
• Cereal grains
• Potatoes
• Carrots
• Lettuce
• Apple
• Melon

• Water Carbohydrates Protein Fat
  Min/Vit
• 87.3 5.0
  3.5 3.5 0.7
• 60.0 0
  17..5 22.0 0.9
• 66.0 0
  20.2 12.6 1.0
• 81.8 0
  16.4 0.5 1..3
• 37.0 2.0
  25.0 31.0 5.0
• 10-14 58-72 8-13
  2-5 0.5-3.0
• 78.0 18.9
  2.0 0.1 1.0
• 88.6 9.1
  1.1 0.2 1.0
• 94.8 2.8
  1.3 0.2 0.9
• 84.0 15.0
  0.3 0.4 0.3
• 92.8 6.0
  0.6 0.2 0.4

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FOOD CHEMISTRY

• Food chemistry studies these components of foods
  and finds ways to increase the shelf life, taste,
  texture, color and other quality aspects of foods
  after harvest through processing/packaging and
  distribution and ultimately to the consumer.
• Since foods are produced from living organisms,
  the chemistry of food science is actually
  biochemistry.

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MICROBIOLOGY

• Microbiology is the study of bacteria, yeasts,
  molds and viruses.
• Most food spoilage and food safety issues are the
  result of microorganisms in foods.
• Food microbiologists study bacteria, molds,
  yeasts and viruses on foods and find methods to
  control them to preserve foods and keep them
  virtually free of harmful bacteria.

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FOOD SAFETY

• In the past two decades, food-borne pathogens,
  primarily bacteria, that cause related illness
  have become a major issue with consumers and the
  food processing industry.
• Food related pathogens include Staphylococcus
  aureas, Campylobacter, Listeria Monocytogenes, E
  coli 0157H7, Shigella. Salmonella and
  Clostridium botulinum.

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Food Packaging

• Food packaging is a huge industry in the U.S.
• Over one half of the money spent in the U.S. on
  packaging is spent on food packaging.
• Food packaging includes cans, jars, paperboard,
  and plastics.
• Go to a food store and walk the aisle noting the
  wide variety of packaging types from cereal in
  paperboard with waxed liners, to meat in
  laminated plastics to plastic jugs of milk, etc.

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Food Packaging

• The science of plastics and other packaging types
  is a science of its own.
• In addition to the packaging material itself, the
  packaging methods and machines used in this
  industry are sophisticated and truly high
  technology.

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NUTRITION

• Human nutrition studies the digestion, absorption
  and utilization of food in the body.
• Various types of foods supply various types of
  nutrients all necessary to support health and
  wellness.
• Although one hears of great diet plans and
  supplements that promote health, the best overall
  plan is still the food pyramid that suggests
  eating foods from a variety of sources.

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FOOD LAW

• Food law is the study of the history and
  regulations that surround our current food
  system.
• The U.S. Department of Agriculture (USDA)
  oversees the processing and labeling of primarily
  meat products while the Food Drug
  Administration (FDA) oversees the processing and
  labeling of all other foods.
• There are lengthy regulations governing
  processing, labeling, nutritional labeling, etc
  that are based on guaranteeing the wholesomeness
  and safety of food and labeling that provides the
  customer with the Right to Know and prevention
  of deceiving the consumer.

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FOOD ANALYSIS/CONTROL

• Food analysis to include quality control and
  evaluation covers the area of foods whereby foods
  are analyzed and the quality assessed and/or
  controlled.
• Food analysis is primarily concerned with the
  analysis of foods into categories (e.g. amount of
  water, carbohydrates, fat, protein).
• Quality control and evaluation includes sampling,
  statistics and process control.

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SENSORY SCIENCE

• Sensory science is the science of studying the
  human perception of foods.
• Most people think of taste panels.
• Sensory science includes taste, flavor, texture,
  color, aroma and other properties and how people
  evaluate and judge the quality of food.

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PROCESSING- ENGINEERING

• Food processing in itself is a science involving
  primarily engineering and food science.
• Some of the food processing plants in the U.S.
  use extremely technical, automated pieces of
  equipment capable of producing truckloads of
  product per hour.

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FOOD BUSINESS

• The food business in the U.S. is extremely large.
• Food business includes marketing, sales,
  distribution and other areas that move food from
  the processing plants to food stores and
  restaurants providing Americans with an extremely
  low cost, high quality, nutritious food that we
  enjoy everyday.

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CONCLUSIONS

• This module provide a very brief overview of the
  area of food science from Farm to Table.
• You should have developed some understanding of
  the various areas of food science and how they
  dovetail into other areas such as engineering,
  business, biology, biochemistry, etc.

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