Transcript Emerging Technology PowerPoint

Emerging Technology – Food Science
Resources for this unit include:
•Principles of Food Science (Goodheart-Wilcox)
•Dr. Robert Shewfelt (Professor of Food Science, The University of Georiga)
•Special Thanks to Kelly Peele (UGA Student) for interviewing Dr. Shewfelt
FCS-FS-14: Students will examine emerging
technology in the field of food science.
a. Describe the benefits of various technological advances on
the scientific study, processing, and preparation of food
products.
b. Describe examples of emerging technologies that may
impact careers in food science and nutrition.
c. Explore new types of food products and examine emerging
food packaging technology.
Technological Advances in Food
Science
 Over the years, many advances have been made in the use of
technology in our food production, development, packaging
and transportation
 Food Irradiation
 Food Transportation
 Packing Materials
 Freezing
 Reduced Oxygen Packaging
 Controlled Atmosphere Packaging
 Modified Atmosphere Packaging
Emerging Technologies
 What new technologies are changing the way we cook and
eat food…
Molecular Gastronomy
 A technology that studies the physical and chemical processes
that occur while cooking
 http://www.howstuffworks.com/molecular-gastronomy.htm
 This process allows people to take food and the process of
eating good to a whole other level
 For example, you one day could eat a dish that tastes just like
spaghetti, but it is made from vegetables instead of noodles
 This technology could help combat obesity by possibly
making foods less fattening, or more flavorful
Culinology
 This involves developing products that are both safe and
highly appealing (flavorful) by combining food science with
culinary skills.
 One would have a background in both food science and culinary
arts
 Many colleges and institutes are adopting this new study
 http://fsn.jcast.csufresno.edu/degrees_and_programs/undergraduate_d
egrees/culinology.aspx
 Restaurants could soon be looking at hiring chef’s with degrees
in culinology
 It would mean a chef would have a broader understanding of making
foods taste better and more healthier through different cooking methods,
as well as considering new safety methods
High-Pressure Processing (HPP)
 This involves making foods safe without using as much
heat leading to less loss of flavor and nutrients.
 http://ohioline.osu.edu/fse-fact/pdf/0001.pdf
 Using quality foods, this process uses high pressure leading to a
more nutritious and flavorful product
 In turn, this may encourage the production of high quality foods
Risk-Based Safety Assessment
 This involves using the principles of Hazard Analysis &
Critical Control Points (HACCP), but becoming more
quantitative and getting away from safe vs. unsafe foods to
greatly reducing the risks of foods that are inherently difficult
to preserve
 This would only help to make foods more safe, however there
will always be a risk since there is never 100% safety
Clean Labels
 Foods often use ingredients that may be hard for consumers
to recognize or they may be misleading such as, “other
natural ingredients”
 MSG and different food colorings are often hidden in the
ingredients
 Clean Labels offer consumers a description of the ingredients
in food that would be upfront and honest
 In other words, easy to understand and decipher
 Frito Lay has begun to move towards clean labels-
http://www.bnet.com/blog/food-industry/why-frito-lay8217s-move-towards-8220clean-labels-8221-is-smartmarketing/767
Green Processing and Packaging
 Involves reducing water and energy use in processing developing
packaging materials that are biodegradable and use less energy to
produce
 This is a “hot topic” in food science, since there is a demand for
processes that have less of an impact on the environment
 SunChips brand chips are not only made through green processing
(they use solar energy to produce the chips), but are also an
example of using green packaging by making bags that are 100%
compostable
 http://www.fritolay.com/our-planet/making-a-better-bag.html
 This website also offers information on saving water and conserving energy
Salt Reduction
 It has always been suggested to substitute salt with spice
mixes, however, it is becoming more popular in food
technology
 This could be very beneficial to helping combat obesity and
other health problems associated with high salt intake, such as
high blood pressure
Emerging Careers?
 We already see that culinology is an emerging career in food
science but overall, each of these emerging technologies
require people pursuing careers in food science to be more
technologically savvy and more informed about changes
 The invention of these emerging technologies would open up
many jobs in food science to others as well, and would make
food science even more broader in its scope.
 Each of these technologies have the potential to making food
safer, healthier, and more appealing to the consumer.