Modern Applications of Food Science

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Modern Applicationsof Food Science

• Chapter 4

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Objectives

• Summarize the philosophy of ethics
• Define food composition
• Relate food to Maslows Hierarchy of Needs
• Define GAIN and explain its function
• Describe hydroponics

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Objectives (contd.)

• Compare and contrast the advantages and
  disadvantages of aquaculture
• Define biotechnology and its application to food
  science
• Explain genetically modified organisms
• Identify common food allergens
• Define food irradiation

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Objectives (contd.)

• Explain cultural heritage
• Summarize ecology and its relationship to
  biodiversity and monocultures
• Explain sustainable agriculture
• Analyze conservation in food service
• Define organics

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Ethics and Food in Modern Society

• Ethics is the study of right and wrong behavior
• Divided into metaethics, normative ethics and
  applied ethics
• In food service purchasing, some topics may
  require ethical guidance
• Food irradiation, biotechnology

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Food Composition

• A chef must consider food composition in its
  entirety
• Organic or inorganic composition
• Its pedigree
• Foods contain a variety of chemical molecules
• Water, fats, carbohydrates and proteins

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Advancements in Food Science and Technology
4.2 Maslows Hierarchy of Needs
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Combating World Hunger

• United Nations has set a goal of reducing the
  number of hungry people
• Starvation is decreasing, but undernourished
  people are increasing
• Estimates indicate one in seven people do not
  have enough nourishment on a daily basis

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Combating World Hunger (contd.)

• Global Alliance for Improved Nutrition (GAIN)
• Created to combat vitamin and mineral deficiency
• Leadership hub bringing together different
  organizations
• Disburses funds to developing countries to build
  food markets and fortify foodstuffs

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Technological Advances in Food Production

• Methods of increasing agricultural yields
• Hydroponics
• Growing plants without using soil
• Water is medium used to grow the plants
• Aquaculture
• Fish farming in specially controlled environment
• Biotechnology
• Genetically modified plants

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4.4 Drawing of Hydroponic System
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Human Health and Food Safety

• Food engineering
• Done for increased yields, pest resistance and
  increased shelf life
• Genetically modified organisms (GMOs)
• DNA transferred from one plant or animal to
  another

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Human Health and Food Safety (contd.)

• Cloned Farm Animals
• Milk and meat tentatively concluded safe by the
  FDA
• Food Allergen Labeling and Consumer Protection
  Act (FALCPA)
• Requires presence of common allergens be included
  on the food label

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Human Health and Food Safety (contd.)

• Food allergens
• Food service operators not currently required to
  post warnings
• Growth-enhancing hormones
• Natural steroids added to feed of beef and milk
  animals
• Banned in E.U. but allowed in U.S.

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Human Health and Food Safety (contd.)

• Food irradiation
• Reduces disease causing germs in food
• High levels of radiant energy kills
  microorganisms without raising temperature of the
  food
• FDA requires that irradiated foods be labeled as
  such

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Cultural Heritage

• Parts of society we want to keep, appreciate, and
  pass on to future generations
• Tourism draws on cultural heritage
• Local food service operations can protect
  cultural heritage by preparing local foods native
  to their region

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Environmental Protection

• Commitment to preserve and renew natural
  resources
• Ecology
• Study of the interaction between living things
  and their physical environment
• Biodiversity
• Number of species is declining

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Environmental Protection (contd.)

• Monoculture
• Practice of growing the same crop on the same
  fields year after year
• Need additional chemicals for pest control and
  fertilizers for soil quality
• Risk that pests will become resistant to the
  chemicals and destroy crops

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Environmental Protection (contd.)

• Sustainable agriculture
• Steps to maintain high yields without destroying
  the soil or decreasing productivity
• Examples crop rotation planting cover crops
  using natural predators instead of chemicals
• Conservation
• Conserving food frees up more for others

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Environmental Protection (contd.)

• 20 percent of food is wasted each year
• Left in fields or orchards
• Lost during manufacturing, storage, or
  transportation
• Wasted during final preparation in homes or
  restaurants

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Environmental Protection (contd.)

• Organics
• No chemical fertilizers or pesticides
• Minimally processed
• Before the 1940s, all farming was organic
• National Organic Program implemented in 2002
• Provides guidelines and certifications

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Environmental Protection (contd.)

• Sustainability and greening initiatives
• National Restaurant Association (NRA) launched a
  campaign for sustainability in 2008
• National nonprofit Green Restaurant Association
  (GRA) formed in 1990
• All new Starbucks buildings will be certified by
  the U.S. Green Building Council

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Summary

• Food is one of the most basic human needs
• Number of undernourished people in the world is
  one in seven
• Several international organizations working to
  reduce world hunger
• Food allergen labeling is mandated

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Summary (contd.)

• Hydroponics, aquaculture, and biotechnology are
  methods employed to increase agricultural yields
• Sustainable agriculture uses methods designed to
  preserve environment
• Examples of green practices
• Conservation, waste reduction