Modern Applications of Food Science

1. Modern Applicationsof Food Science Chapter 4

2. Objectives • Summarize the philosophy of ethics • Define food composition • Relate food to Maslow’s Hierarchy of Needs • Define GAIN and explain its function • Describe hydroponics

3. Objectives (cont’d.) • Compare and contrast the advantages and disadvantages of aquaculture • Define biotechnology and its application to food science • Explain genetically modified organisms • Identify common food allergens • Define food irradiation

4. Objectives (cont’d.) • Explain cultural heritage • Summarize ecology and its relationship to biodiversity and monocultures • Explain sustainable agriculture • Analyze conservation in food service • Define organics

5. Ethics and Food in Modern Society • Ethics is the study of right and wrong behavior • Divided into metaethics, normative ethics and applied ethics • In food service purchasing, some topics may require ethical guidance • Food irradiation, biotechnology

6. Food Composition • A chef must consider food composition in its entirety • Organic or inorganic composition • Its pedigree • Foods contain a variety of chemical molecules • Water, fats, carbohydrates and proteins

7. Advancements in Food Science and Technology 4.2 Maslow’s Hierarchy of Needs

8. Combating World Hunger • United Nations has set a goal of reducing the number of hungry people • Starvation is decreasing, but undernourished people are increasing • Estimates indicate one in seven people do not have enough nourishment on a daily basis

9. Combating World Hunger (cont’d.) • Global Alliance for Improved Nutrition (GAIN) • Created to combat vitamin and mineral deficiency • Leadership hub bringing together different organizations • Disburses funds to developing countries to build food markets and fortify foodstuffs

10. Technological Advances in Food Production • Methods of increasing agricultural yields • Hydroponics • Growing plants without using soil • Water is medium used to grow the plants • Aquaculture • Fish farming in specially controlled environment • Biotechnology • Genetically modified plants

11. 4.4 Drawing of Hydroponic System

12. Human Health and Food Safety • Food engineering • Done for increased yields, pest resistance and increased shelf life • Genetically modified organisms (GMOs) • DNA transferred from one plant or animal to another

13. Human Health and Food Safety (cont’d.) • Cloned Farm Animals • Milk and meat tentatively concluded safe by the FDA • Food Allergen Labeling and Consumer Protection Act (FALCPA) • Requires presence of common allergens be included on the food label

14. Human Health and Food Safety (cont’d.) • Food allergens • Food service operators not currently required to post warnings • Growth-enhancing hormones • Natural steroids added to feed of beef and milk animals • Banned in E.U. but allowed in U.S.

15. Human Health and Food Safety (cont’d.) • Food irradiation • Reduces disease causing germs in food • High levels of radiant energy kills microorganisms without raising temperature of the food • FDA requires that irradiated foods be labeled as such

16. Cultural Heritage • Parts of society we want to keep, appreciate, and pass on to future generations • Tourism draws on cultural heritage • Local food service operations can protect cultural heritage by preparing local foods native to their region

17. Environmental Protection • Commitment to preserve and renew natural resources • Ecology • Study of the interaction between living things and their physical environment • Biodiversity • Number of species is declining

18. Environmental Protection (cont’d.) • Monoculture • Practice of growing the same crop on the same fields year after year • Need additional chemicals for pest control and fertilizers for soil quality • Risk that pests will become resistant to the chemicals and destroy crops

19. Environmental Protection (cont’d.) • Sustainable agriculture • Steps to maintain high yields without destroying the soil or decreasing productivity • Examples: crop rotation; planting cover crops; using natural predators instead of chemicals • Conservation • Conserving food frees up more for others

20. Environmental Protection (cont’d.) • 20 percent of food is wasted each year • Left in fields or orchards • Lost during manufacturing, storage, or transportation • Wasted during final preparation in homes or restaurants

21. Environmental Protection (cont’d.) • Organics • No chemical fertilizers or pesticides • Minimally processed • Before the 1940’s, all farming was organic • National Organic Program implemented in 2002 • Provides guidelines and certifications

22. Environmental Protection (cont’d.) • Sustainability and greening initiatives • National Restaurant Association (NRA) launched a campaign for sustainability in 2008 • National nonprofit Green Restaurant Association (GRA) formed in 1990 • All new Starbucks buildings will be certified by the U.S. Green Building Council

23. Summary • Food is one of the most basic human needs • Number of undernourished people in the world is one in seven • Several international organizations working to reduce world hunger • Food allergen labeling is mandated

24. Summary (cont’d.) • Hydroponics, aquaculture, and biotechnology are methods employed to increase agricultural yields • Sustainable agriculture uses methods designed to preserve environment • Examples of green practices • Conservation, waste reduction