Transcript Food Sciences An Introduction

Food Sciences
An Introduction
MS. MCGRATH
Food Science
The study of producing, processing, preparing,
evaluating and using food.
An interest which would lead to deeper thought
and a broader study of what to eat.
Branches of Food Sciences
•
Biology
• Botany
• Physiology
• Zoology
• Bacteriology
However, most often used are Organic Chemistry and Physics
History of Food Sciences
The history of food began many hundred years ago.
Curiosity was a main reason that food was studied.
For example, in 1626 Sir Francis Bacon (a noted
scientist, writer and philosopher) was curious as to
if stuffing a chicken with snow would preserve a
chicken during his journey home. Unfortunately, he
developed bronchitis and died soon after.
History of Food Sciences
Cookbooks
• Early cookbooks were the first food science textbooks
• They contained historical, as well as cultural information for the
time
• Early cookbooks gave information about daily life, as they described
what people actually ate, and how they lived
History of Food Sciences
Cookbooks
Early cookbooks contained information on how to:
• choose fresh vegetables and meat at a local market
• plant and grow a home garden
• make preserves that could be used all year around.
• use food utensils
• make home remedies for illness and injuries
• prepare dishes with local produce from North America (e.g. corn,
cornmeal, pumpkin and cranberries)
Nutrition and Food
Nutrition is a science that studies all of the interactions that occur
between living organisms and food
Food includes plant and animal products that, when consumed, can
yield energy and provide nutrients needed to maintain life and allow
growth and reproduction
The science of nutrition studies the physiologic functions of nutrients
and their requirements from the diet, as well as the digestion,
absorption, transport, and metabolism of food and the nutrients and
other substances it contains
Nutrition and Food
The science of nutrition studies the physiologic functions of nutrients
and their requirements from the diet, as well as:
• digestion
• absorption
• transport
• metabolism
of food and the nutrients and other substances it contains
Determinants of Food Choice
Why do people chose the foods they do?
It may be that the food
1. is available
2. it suits their personal or cultural preferences
3. it is thought to be a healthy choice.
Areas of Food Sciences
1.
2.
3.
4.
5.
Food Production
Food Processing
Food Preparation
Evaluation of Food
Utilization of Food
Areas of Food Sciences
Food Production
• As humans, we all participate in food chains
• Food chains can be defined as matter and energy transfer
between organisms as food
• All food chains start with producers, such as plants
• Over years, people have developed techniques for raising crops
and animals for food – this is referred to as food production
Areas of Food Sciences
Food Production (cont’d)
Biotechnology
Scientists use the tools of modern genetics in the ageold process of improving plants, animals and
microorganisms for food production
Areas of Food Sciences
Food Production (cont’d)
Biotechnology
Using internet websites and article:
1. identify three methods in which scientists are using
technology in the area of food sciences
2. list two pros and two cons of using biotechnology
3. name a way to avoid consuming genetically modified foods