Presentation Notes for Food Science? Food Scientists?

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1 P a g e 1 Presentation Notes for Slide 1

2 P a g e 2 Presentation Notes for Slide 2 TEA COPYRIGHT Copyright Texas Education Agency, These Materials are copyrighted and trademarked ( ) as the property of the Texas Education Agency (TEA) and may not be reproduced without the expressed written permission of TEA, except under the following conditions: 1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts and schools educational use without obtaining permission from TEA. 2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA. 3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered, and unchanged in any way. 4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged. Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty. For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX ; phone ; copyrights@tea.state.tx.us. 2

3 P a g e 3 Presentation Notes for Slide 3 WHAT IS FOOD SCIENCE? The study of producing, processing, preparing, evaluating, and using food What does this mean to you? 3 Here you see a definition of food science. Think about each part of this definition. What does it mean to study the producing of food? What comes to mind when you hear that phrase? (Have a student record these answers.) Let s continue to look at the definition. What does it mean to study the processing of food? What would be studied? (Record answers) What does it mean to study the preparing of food? How could this be studied? (Record answers) What does it mean to study the evaluation of food? How could this be studied? (Record answers) Lastly, how can one study the using of food or study how foods are used? What would you be investigating if you were studying this? As you can see, each part of this definition involves studying. In the science domain, it means the scientific study of each aspect. A problem is defined that is to be studied. You might say you are going to see, what is the best way to produce or raise carrots? That would be the producing of a food. What soil produces the best product? What fertilizer would be best to use? What variety of carrots would work the best in Texas? All of these questions are examples of what could be studied when producing a food. This is one small example of what would be involved in food science. So, on your own paper, write down in your own words, What is food science to me?

4 P a g e 4 Presentation Notes for Slide 4 FOOD SCIENTISTS IN HISTORY Sir Francis Bacon Preservation through freezing Justus von Liebig Researches on the Chemistry of Foods Fannie Farmer Boston Cooking School Cookbook George Washington Carver Developed more than 100 products from peanuts, sweet potatoes, and pecans Clarence Birdseye Flash freezing 4 These famous food scientists helped transform and create the foods we eat today. -Sir Francis Bacon was the first to question preservation through freezing. In 1626, on a snowy day, Sir Francis Bacon stuffed a chicken with snow to see if it would affect the conservation of the bodies. Unfortunately, his curiosity led to his death by bronchitis shortly after his experiment. -Justus von Liebig, a German scientist, started to archive cooks findings in his book, Researches on the Chemistry of Food. -Fannie Farmer extended von Liebig s idea and wrote her book, Boston Cooking School Cookbook. It is said that textbooks like Farmer s were the first food science textbooks because they contain information from cooks trial and errors. -George Washington Carver stepped away from the idea of writing about food science and began experimenting as Sir Francis Bacon had done. He was able to develop more than 100 products from peanuts, sweet potatoes, and pecans. -Clarence Birdseye is perhaps the most famous food scientist. With advancements in technology, Clarence Birdseye was able to help the frozen food industry learn how to flashfreeze fish in Today, the Birdseye brand is still a popular choice for frozen food products in our supermarkets.

5 P a g e 5 Presentation Notes for Slide 5 AREAS OF FOOD SCIENCE 1.Production 2. Processing 3. Evaluation 4. Use 5 Due to advances in technology, food science is involved in these four areas. Each area is interconnected and must work together to develop safe, clean, and nutritious foods. We will now look at each area in more depth. Briefly, production is getting the original foodstuff, be it tomatoes grown on a local farm or milk from a local dairy. What did it take to produce the food item? What steps of processing (could be washing the green beans and clipping off the ends) are needed to get the food to the consumer? How are products evaluated for quality? What characteristics define a high-quality food product? How will individuals and families use these food products?

6 P a g e 6 Presentation Notes for Slide 6 FOOD PRODUCTION Food Chain Process in which matter and energy transfer between organisms as food. Food Production Techniques for raising crops and animals for food *Example: Food scientists discover new ways to treat soil to produce the most nutritious crops. Biotechnology - Scientists use the tools of modern genetics in the age-old process of improving plants, animals, and microorganisms for food production. *Example: Food scientists improve products by enhancing or eliminating traits that a plant or animal inherits. 6 -Everything on earth is part of the food chain, and humans happen to be at the very top. We eat both the seeds that grow from the ground and the animals that eat the seeds to survive. -Since science has begun its research in food production, the amount of products and animals that we produce has increased greatly. Thus, we have a larger food supply. Based on the given example, you can say that food scientists are involved from the ground up! -Biotechnology aids in food production by allowing us to grow and create items with desirable characteristics. Recently, scientists have found a way to turn on a specific plant s natural defense system against disease and insects. This plant can now grow organically, with no pesticides. -All of these advancements have helped decrease the demand of food and increase the supply. In most cases, this lowers the prices of the foods we purchase.

7 P a g e 7 Presentation Notes for Slide 7 FOOD PROCESSING Processing takes food that has been produced and puts it through steps to create a final marketable result. Researchers in food science help develop more affordable means of producing foods and retaining nutrients. Quality control specialists monitor foods through the stages of processing to ensure the foods meet government and industry standards. *Check storage areas for cleanliness *Develop food labels after testing foods for nutrient content. 7 -Once food is produced, it goes through a series of steps before we buy it in the store. This is called processing. -Food science researchers look for ways to process foods while retaining the most nutrients possible. To do this, food scientists must understand if food components are water soluble or fat soluble. Green beans, for example, are high in vitamin C. Vitamin C is water soluble, which means that if the processing step immerses the green beans in water, much of the vitamin C will go off into the water and never make it to the consumer. Vitamin C is also deactivated by heat and light. If the green beans are stored in a warm room or exposed to light, vitamin C will be destroyed. Processing can make a food worthless if key nutrients are destroyed.

8 P a g e 8 Presentation Notes for Slide 8 FOOD PREPARATION Food scientists are responsible for the cooking directions on the back of our food products. Science is used to determine cooking factors, such as time and temperature. These factors are based on the type of food and how different ingredients will react under certain situations. *This keeps our food safe and enjoyable! Food scientists answer the WHYS we come across in the kitchen. 8 -Whenever you use the directions on a box or a can to prepare your food, you are using food science! Each set of cooking directions has been carefully analyzed and tested by food scientists. -These tests determine how long and at what temperature we cook our foods and the materials we use during food preparation. -The tests done during food preparation help keep our foods safe and enjoyable! -We come across a lot of whys in the kitchen, and this area of food science answers these questions for us. For example, Why do apples brown after being cut? or Why can you not beat egg whites if even a tiny amount of yolk is present? -Through this class, you will act as a food scientist who answers these questions and many more.

9 P a g e 9 Presentation Notes for Slide 9 EVALUATION OF FOOD Evaluation is a before and after process. Test kitchens and evaluation laboratories conduct crucial research to determine whether people will buy a product. They focus on taste, texture, appearance, flavor, and other similar qualities. Initially, food is evaluated to be cost effective. Later, evaluation of the product determines two things: Will people buy the product? Will people enjoy the product? 9 -Evaluating food is a process used to determine whether people will buy and enjoy a product. -Test kitchens and labs are used throughout the processing of a food item to find ways to make them cost-effective and then to make the food taste, smell, and look appealing. Taste panels are assembled to evaluate new food products. -Other factors that food scientists evaluate are packaging and preserving food safety. Proper packing can allow foods not to spoil while it sits on the store shelf waiting to be chosen by a consumer. Food scientists work with food microbiologists to ensure food safety. -Consumers tend to judge a book by its cover, so it is important that foods look as good as they taste! Quality Control Specialists taste and evaluate foods to meet quality standards. -Processing and evaluating of foods require trained food scientists!

10 P a g e 10 Presentation Notes for Slide 10 UTILIZATION OF FOOD -Food scientists are always searching to find new uses for food items, but now more than ever before. Why? * Consumer demands are growing to new levels and putting a strain on our earth s resources. -Looking for every possible use of a food has led to soybeans in our newsprint items and corn in our gasoline! 10 The population of the world is increasing, but the land available for crop production is not. This means farmers will need to be able to produce more food on less land if there is to be enough food to feed the world. There is also pressure for the production of energy. Some feel it is inappropriate to use a food source, such as corn, to produce a fuel source such as ethanol. What do you think about this dilemma? -Investigating new uses of foods is usually the first step in creating a new food item. -Recent studies have developed a way to use soybeans in newsprint and corn in gasoline. Is this a wise choice to use soybeans for newsprint when it could be used to feed protein-deficient children in Asia?

11 P a g e 11 Presentation Notes for Slide 11 FAMOUS FOOD SCIENTISTS WHO AM I? Research each one of these food scientists using the Internet and a textbook ( Record facts/discovery/action/innovation the person is best known for in food science 11 -Give each student a copy of the Famous Food Scientist Handout.

12 P a g e 12 Presentation Notes for Slide 12 DAY 1 DISCUSSION/JOURNAL People need to make thorough use of the foods grown on earth because 12 There are limited resources worldwide to use in food production. There are people in parts of the world who cannot grow enough food to feed themselves. Some countries can provide more than enough food. But, people all over the world don t necessarily like the same kind of foods, so it is important to help people, where they are, to grow and raise food with which they are most familiar. Likewise, it is important that the governments of countries be able to determine whether there will be enough food for the whole population and allow money to purchase foods from other countries if needed.

13 P a g e 13 Presentation Notes for Slide 13 DAY 1 90 SECOND SPEECH Why can we consider cookbooks the first food science textbooks? 13

14 P a g e 14 Presentation Notes for Slide 14 DAY 2 JOURNAL/DISCUSSION People have been interested in understanding the science of food for a long time because 14 Eating food is a basic need of all people. As mankind matured, there was recognition to raise food, preserve it, and store it. Then, if a famine occurred, there would still be food to eat. Even in the Old Testament there is a story of seven years of plenty (lots of wheat raised) and a king who stored this wheat so that in the seven years of famine there would be enough food to feed everyone. This is an example of planning to make sure there will be enough food to feed everyone during feast or famine.

15 P a g e 15 Presentation Notes for Slide 15 DAY 2 90 SECOND SPEECH What are the four areas of food science, and how are they interconnected? 15 -Production is the process of producing food; growing vegetables, fruits, and grains; feeding the grains to livestock so there will be meat and milk. -Processing is manipulating the food so that it could be distributed to consumers. -Evaluation is judging processing methods for nutritional and aesthetic (eating) quality. Use is researching ways for consumers to use these food stuffs in meals.

16 P a g e 16 Presentation Notes for Slide 16 DAY 3 JOURNAL/DISCUSSION Without technology and the advancements in food science, we would not have 16 foods with high nutritional components that we have learned are needed to prevent cancer, heart disease, and weight gain. enough food safe food to feed the world s population. new and creative foods that meet the needs of different cultural groups or different lifestyles.

17 P a g e 17 Presentation Notes for Slide 17 DAY 3 90 SECOND SPEECH How has food science increased the safety and availability of our food supply? 17 As food scientists continue to study the 4 areas of food science, microbiological content is better understood in food packaging and food distribution. Sometimes, ignorance in food handling is what makes food unsafe and causes foodborne illness. Better preservation methods are studied so foods can be stored for longer periods of time, and safe food packaging allows food to be transported more efficiently.

18 P a g e 18 Presentation Notes for Slide 18 REFERENCES/RESOURCES Kay Yockey Mehas & Rodgers, Sharon Lesley. (2002). Food Science: The Biochemistry of Food and Nutrition. Fourth ed. New York, NY: Glencoe McGraw-Hill, pp Print. Encyclopedia Britannica Online Encyclopedia Microsoft Office Clip Art images 18