Food Science

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Food Science
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Nutrients

• Substances necessary for the functioning of an
  organism
• There are 50 required nutrients
• Nutrition involves the combination of processes
  by which all body parts receive and utilize
  materials necessary for function, growth, and
  renewal.

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Six classes of nutrients

• Carbohydrates
• Fats
• Proteins
• Vitamins
• Minerals
• water

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Functions

• Carbohydrates serve as the main source of energy
  for the body
• Types of carbs and foods carbs are found in
• Sugars fruit, milk, peas
• Starch bread, potatoes, rice, pastas, veggies
• Fiber found in the plant cell wall
• Glucose turns into fat when its not used
• Humans are unable to digest fiber.

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Nutrients

• Fats are another source of energy for the body.
• Some vitamins require fats to carry them to the
  part of the body where they are needed.
• The body needs this to build and re-build its
  cells- proteins
• What are fat soluble vitamins? A, D, E, K
• What are water soluble vitamins? C and eight B

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Nutrients

• Fat soluble can be stored in the body.
• What are the four major groups that minerals are
  divided into?
• Parts of bones
• Regulates bodily functions
• Makes special materials for cells
• Triggers chemical reactions in the body
• The human body is more than what percent water?
  gt 50

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Five Food Groups

• Fruits and vegetables
• Breads and cereals
• Dairy milk, cheese
• Meats, fish, poultry, beans
• Fats and sweets

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Processing Food

• Fermentation is a chemical change that involves
  foaming as gas is released.
• used to produce cheese, wines, beers, pickles,
  etc
• Tomatoes and Cucumbers sold raw are waxed to
  retard shriveling.
• Apples are treated with decay inhibitors.
• Grapes are fumigated with sulfur dioxide to
  control insects.

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Processing Foods

• Carbon dioxide inhibits the growth of bacteria.
• Controlled atmosphere is where oxygen and carbon
  dioxide are adjusted to preserve or enhance
  particular foods.
• Refrigeration is the process of chilling or
  keeping cool.
• Hydro cooling is cooling with water.

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Processing Foods

• Blanching is the scalding of food for a brief
  time before freezing it. (frozen vegetables)
• Canning involves putting foods in airtight
  containers.
• Food is sterilized during canning to kill all
  living organisms that could cause spoilage.
• Temperatures of 212-250 degrees F are required to
  kill all living organisms that cause spoilage.

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Processing Food

• Dehydration is lowering the moisture content to
  inhibit growth of microorganisms.
• Freeze drying is the newest method of dehydration
  and involves the removal of moisture by rapid
  freezing at very low temperatures.
• Oxidative deterioration is loss of quality due to
  a reaction with oxygen.

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Wrapping products

• Cardboard boxes
• Wood boxes
• Molded pulp trays
• Plastic wrap
• Retortable pouches 2 layers of film with foil
  between them

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Food Additives

• Processing may cause plants to lose nutritional
  value.
• Food additive is anything that is added to a food
  during processing and before it goes into a
  package.
• Preservatives are also added to foods to extend
  their shelf life.

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Food Additives

• Shelf life refers to the amount of time before
  spoilage begins
• Sugar is one of the most widely used food
  additives.
• Labels identify the contents of a product.

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Preparation Techniques

• Dry-heat cooking involves surrounding the food by
  dry air in the oven or under the broiler
• Moist-heat cooking involves surrounding the food
  by hot liquid or by steaming, braising, boiling,
  or stewing it.
• Dehydrators dry food.
• Smokers preserve food by keeping smoke in contact
  with the food for prolonged periods.

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Dairy Products

• Milk is the main fluid product from dairy animals
• 40 is consumed in fluid form.
• Fat in milk is called butterfat.
• Cream is a component of milk that contains up to
  40 percent butterfat.
• Butter is 80 fat and is made from cream.

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Dairy Products

• Cheese is made by exposing milk to certain
  bacterial fermentation or by treating it with
  enzymes.
• Cottage cheese is made from skimmed milk.
• Condensed and evaporated milk are both produced
  by removing large portions of water from the
  whole milk using a machine called a vacuum pan.

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Steps in the Slaughtering Process

• Render Insensible single gun shot, electric
  current, or carbon dioxide gas
• Shacking confine legs and prevent movement
  Hoist raise into position Stuck bleed out
  the head is removed in this process
• Skinning the breast and rump bones are split at
  this time
• Removing viscera (intestines) Carcass refers to
  the body meat Offal is non-meat that is
  converted into by-products.

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Steps in the Slaughter Process

• Splitting carcass completely in half and removing
  tail
• Washing and Drying
• Shrouding wrap carcass tightly in cloth
• Send to the cooler

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Products

• What are some uses of waste products?
• Leather, soap, candles, brushes, insulin, etc.
• In a 1000lb. Steer, how many lbs become retail
  beef? About 432 lbs.