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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 WHAT IS FOOD SCIENCE? The study of producing, processing, preparing, evaluating, and using food What does this mean to you? 3

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

5 AREAS OF FOOD SCIENCE 1. Production 2. Processing 3. Evaluation 4. Use 5

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

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

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

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

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

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

12 DAY 1 DISCUSSION/JOURNAL People need to make thorough use of the foods grown on earth because 12

13 DAY 1 90 SECOND SPEECH Why can we consider cookbooks the first food science textbooks? 13

14 DAY 2 JOURNAL/DISCUSSION People have been interested in understanding the science of food for a long time because 14

15 DAY 2 90 SECOND SPEECH What are the four areas of food science, and how are they interconnected? 15

16 DAY 3 JOURNAL/DISCUSSION Without technology and the advancements in food science, we would not have 16

17 DAY 3 90 SECOND SPEECH How has food science increased the safety and availability of our food supply? 17

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