Hunting and Gathering Societies vs. Modern Food Preservation and Preparation

2. Discuss with your group… The similarities and differences of hunting and gather societies and modern day food preservation and preparation.

3. Introduction to Food Science HUM-FS-2. Define food science and explore careers in food science.

4. Objectives At the end of this lecture, you will be able to: • Define the study of food science and summarize how food products and processing methods have changed in modern history due to contributions to food scientist. • Describe the history of the development of food and food systems emphasizing the transition from hunting and gathering to farming and then to market- based societies.

5. What is Food Science? The study of the nature of food, the causes of deterioration, the principles underlying food processing, and the improvement of foods for consumers

6. What is Food Science? Involves concepts from all subjects (math, science, technical writing, health, food preparation) Focuses on what happens to foods before and after we eat them

7. What is Food Technology? Application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.

8. What if we didn’t have food science • No way to keep food fresh • Nutrition would be a guessing game • Food would look and taste bad • Food would cost a lot more • Dinner would take all day to prepare • Food would be unsafe to eat • There wouldn’t be enough food for everyone

9. Food science and food technology is responsible for: • Preserving Techniques • Quality • Nutrition • Convenience • Disease Prevention • Sustainability • Food Safety

10. Early Food Discoveries • Civilizations- near water, a wide area for game, and land for farming. • Trial and Error were how the early civilizations found food preparation and preservation methods • Drying, salting, smoking, and cooking over open flame

11. Early Food Discoveries • Changes in season required people to identify food they could store for cold months when plants would not grow • Foods favored for keeping qualities were cultivated and farming began • Drying foods became popular to extend storage of foods

12. Industrial Revolution • Scientific advances brought changes to the economy and food production • Canning • Farm Machinery • Food Processing Equipment • New Ingredients

13. Industrial Revolution • Microscope- improved in the 1800’s • scientist began to understand bacteria and their effects on food spoilage and human health

14. Industrial Revolution • Ingredients began to be developed to make food manufacturing more profitable • Baking powder was mass-produced- 1856 • Commercial yeast- 1868 • Self-rising flour first marketed in 1890’s

15. Industrial Revolution • World War I & II encouraged development • Some convenience foods were first developed for military • WWII there were more women in the work force • More demand for easily prepared foods • most convenience foods were snubbed

16. Government Regulation • With new developments, there were problems • Regulation was needed to address the problems • Food spoilage was the main concern in 1820s

17. Government Regulation • Mass food production led to adulteration of food production • Ground pepper contained gravel & twigs • Vinegar was diluted with sulfuric acid • Milk had added water or had chalk, starch, gelatin, borax • Sugar contained sand, dust, and lime

18. Government Regulation • The U.S. Department of Agriculture (USDA) had authority to oversee food production and agricultural research • Harvey Wiley • Fought to eliminate misnamed or altered foods • Creation of Food and Drug Administration (FDA)

19. Early Regulation • Pure Food and Drug Act of 1906 prohibits interstate commerce of misbranded and adulterated food, drink, and drugs • Food, Drug, Cosmetic Act of 1938 expands the FDA authority to cover cosmetics and to establish regulations and guidelines for the food industry

20. Regulation Today • Regulations for improved safety • Food Code is the basis for safe food handling • Delaney Clause becomes law and the GRAS list identifies food additives deemed “generally recognized as safe”

21. Regulation Today • Food Safety Modernization Act of 2012 focuses on preventing food contamination • Fair Packaging and Labeling Act of 1966 requires honest, informative labels

22. Regulation Today FDA- Regulates 80% of food supply, approves food additives, sets food labeling guidelines, and creates food safety and wholesome standards USDA- Oversees meat, poultry, and processed egg products, inspects processing plants; develops dietary guidance and regulates organic foods

23. Food Organizations • Nonpartisan organizations report unbiased, factual communication • The International Food Information Council (IFIC) founded in 1985 • The Academy of Nutrition and Dietetics (AND) • Observe and report scientific developments, policy, and legislation related to the food industry

24. Discussion • What are 5 words would you describe the food industry before regulation? • What are 5 words would you describe the food industry after regulation?

25. Food Labeling • Shared responsibility by FDA & USDA • Failure to follow laws can result in large fines, food recalls, or production plants closings • Laws establish to protect food from farm to table

26. Food Labeling • Nutrition Labeling and Education Act of 1990 restricted the use of nutrition claims of food labels • Low fat • Fat free

29. Food Labeling • Food Scientist are required to analyze and properly label food products • The food scientist must: • Understand the FDA & USDA regulations regarding manufacturing foods and their labels • Carefully analyze all ingredients and nutrients • Accurately calculate ingredients and nutrients • Keep thorough records that support labeling information

30. Why Study Food Science • Increase exposure to a variety of career opportunities • Enhance problem-solving skills • Learn: • how to make healthier food choices • proper food preparation techniques • safe food handling practices

31. Recent Developments: Expanded Food Supply • One of the most urgent jobs of food scientist is to develop foods for hungry people throughout the world • Research is being conducted to develop safe, tasty, nutritious, low-cost foods to meet the needs of these people • Incaparina • Amaranth

33. Recent Developments: Expanded Food Supply • Agricultural researchers are trying to develop new varieties of many food crops • Raise crops in regions where no crops would previously grow

34. Recent Developments: Expanded Food Supply • Develop new production methods • Hydroponic crops are grown with their roots suspended in liquid nutrient solutions • Tomatoes, cucumbers, lettuce • Biotechnology is used lower production costs and increase crop yields • Biologist use technology to change a plant’s genetic makeup

36. Recent Developments: New Food Products • Meeting demands for inexpensive, tasty, nutritious, convenience foods • Develop foods for special needs such as armed services, sports, and health conditions • Food analogs are natural or manufactured substances used in place of foods or food components

38. Recent Developments: New Processing Techniques • Some of the food products designed to meet the needs of the consumers are highly processed • Complex alterations make a food product quite different from its original source & may taste and look totally different

39. Contributions of Scientists: New Processing Techniques • Develop new production processes to achieve greater food variety and choices • Dehydrated foods • Special Packaging for space travel • Cryogenic liquid substances used for quick-freezing that help preserve food color, texture, and nutritive value

43. Contributions of Scientists: Attention to Global Concerns • Keep food safety risk outside the U.S. • Support the international scientific authority in setting food standards • Promote food defense- protection of food from international contamination • Department of Homeland Security (DHS) & USDA work together