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Family and Consumer Sciences relating to new food technologies

Family and Consumer Sciences relating to new food technologies. By Havonna J. Taylor. Research Topic:

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Family and Consumer Sciences relating to new food technologies

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  1. Family and Consumer Sciences relating to new food technologies By Havonna J. Taylor

  2. Research Topic: Apply the mission and philosophy of Family and Consumer Sciences to current research and its impact on new technologies relating to the quality, safety, availability, and affordability of food and to the environment.

  3. What is Food Technology? • Food Technology is a field that applies scientific methods to selecting, preserving, processing, packaging, and distributing of food. • Approximately 70% of all food consumed in the United States has been genetically modified with the use of food technologies (Keithley, Lemon, Lessick,Swanson,2002, p.242)

  4. Food Technologies & Quality • Food production processes diminish nutritional value within plants and animals that are found in nature. For example: Farm Raised Salmon

  5. Food Technology and Safety • Long Term Side effects are not known • Potentially lead to deadly side effects such as disease and allergic reactions. • Most consumers do not know that their food contains genetically modified organisms (GMOs). No regulation product labeling in the US

  6. Proposition 37-CA

  7. Availability and Affordability of Food -Mass production of food has become cheap, fast, and returns large profits for manufactures and food industry. -Quality and nutritious organic food have become less available families, especially low-income families and individuals. Majority of traditionally food have been replaced with fast food and grocery stores filled with processed foods. Obesity and chronic illness such as diabetes, hypertension, heart disease is significantly higher on low-income communities.

  8. Food Technologies and the Environment • The transfer of engineered genes (transgenes) from genetically modified crops to conventional, cultivated plants or to related crop species in the wild. This may happen by means of wind, insect pollination, or other transfer. Result in change of eco-system. • Many genetically modified crops are engineered to produce their own pesticides and may even be classified as pesticides by the EPA. This strategy, in turn, adds even more pesticides into our fields and food then ever before. Also creates new species of bugs, “ Super Bugs”.

  9. Benefits of New Food Technologies • Food Consistency • Preservation of food for long periods of time • Seasonal availability of non-traditional fruits and vegetables • Improvement of dietetic needs for individuals with conditions such as allergies and diabetic needs • Lower food shortages and easier distribution methods

  10. Conclusion • When 1st introduced processed food helped to alleviate food shortages and made food available to the masses. • With the invasion of big business and large profits stemming from this industry, food technology and food production has grown into the largest manufacturing industry within the United States. • While new food technologies have made the affordability and availability of food more accessible, this has been accomplished at the expense of food quality, safety , and the environment. • Adequate and nutritious food is a basic right in human well-being. FCS professionals must continue to find the proper place for new food technologies within the food manufacturing industries. In order to continue improving the lives of families, individuals, and communities industry regulation must be set within the United States in regards to current food regulation.

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