Food Science Exam 1
Sustainable Food System
(SFS) is a food system that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised
Nutrients
(amino acids, proteins, carbohydrates, etc.)
Packaging on nutrient content
(bred to withstand packaging and storage conditions)
Trends
(changes in food consumption patterns) income growth and demographics global food demand packaged foods and beverages governmental regulations technical innovations
Industry Allies
(do not produce food but help the food system) Packaging industry Chemical manufacturers Food machinery and equipment manufacturers Monitoring and regulatory agencies: FDA, USDA
Government regulations
(food additives, standards, labeling) → labels that follow food trends and buzzwords; food composition standards
season on nutrient content
(less micronutrients nutrients when it is less ripe; frozen/canned foods are picked at peak ripeness and sometimes can be nutrient dense)
Geographical differences on nutrient content
(location can affect nutritional value)
Global food demand
(low vs high income countries) → low income countries spend all of their money on food; high income countries spend their income on recreation
Hazardous compounds
(mycotoxins, herbicides, fungicides, some food additives, etc.) —> helps with quality control
Technical innovations
(new processing methods, ingredient modifications, new packaging methods, and cooking advances)
Bioactive compounds
(phenolic compounds, isoflavones, ellagitannins, flavonoids, etc.)
Preparation methods on nutrient value
(sometimes cooking a food can increase its nutritional value; sometimes overcooking vegetables can decrease nutritional value)
Functional foods may include:
- Conventional foods such as grains, fruits, vegetables and nuts. - Modified foods such as yogurt, cereals and orange juice.
food demand
- pressure on food supply will result from the nutrition transition and demands for new food types - land used from staple food grains will be converted to produce meat - without new land prices could rise, squeezing the poorest
Trends-
-A pattern of gradual change in a condition, output, or process, or an average or general tendency of a series of data points to move in a certain direction over time, represented by a line or curve on a graph
Major Product Lines
-Cereals and bakery products • Meats, fish, and poultry • Dairy products • Fruits and vegetables • Sugars and other sweets • Fats and oils • Nonalcoholic beverages • Alcoholic beverages
Food Science Contributions
-frozen foods -canned foods -Microwave meals -milk which keeps -snacks -nutritious new foods -more easily prepared traditional foods -above all, VARIETY in our diets.
jobs in food marketing
-people in the food industries jobs are to develop foods that follow trends and people will buy
Challenges Facing the Food System
-population, growth, urbanization, and aging -economic growth -competition for natural resources -unsustainable food production -climate change -transboundary pests and disease -conflicts, crises, and natural disasters -overconsumption and waste
Methods of Determining Composition
-spectrophotometry -gas chromatography (GC)
Carbohydrate Functions (what they provide in terms of food products)
-what kind of carbohydrate it is determines the function of that carbohydrate Flavor enhancing and sweetening due to caramelization Water binding Contributing to texture (starch, gluten) Hygroscopic nature (water absorption) Providing sources of yeast food Regulating gelation of pectin Dispersing molecules of protein or starch Acting to subdivide shortening for creaming control crystallization Preventing spoilage Delaying coagulation protein Giving structure due to crystals Affecting osmosis Affecting color of fruits Affecting texture (viscosity, structure) Contributing flavor other than sweetness
Bomb Calorimeters
A bomb calorimeter is an instrument used to measure combustible materials' energy content. The device works by burning a sample in an oxygen-rich atmosphere and then measuring the temperature increase from this combustion reaction. It calculates how much heat is released per unit mass of combustible material burned.
enzymatic browning
A chemical process that occurs when the oxygen in the air comes in contact with the flesh of cut fruit.
how does a bomb calorimeter work
Consists of an enclosure in which a reaction takes place; surrounded by a liquid; the water absorbs the heat of the reaction and then increases the temperature → the temperature rise allows you to calculate the heat generated (calorie)
Food Composition:
How to break down food to gather nutritional information
what processes are used to convert relatively bulky, perishable, and typically inedible food materials into shelf- stable, convenient, and palatable foods and beverages.
Chemical, biological, and mechanical processes
Fat Functions
Source of essential fatty acids Add caloric density (energy) Act as carriers for flavors Carry fat-soluble vitamins Contribute to texture and mouthfeel Precursors of flavor Provide a heat-transfer medium (especially through frying).
Depending on their area of specialization, food scientists may develop ways to process, preserve, package, and/or store food according to _______________________________
industry and government specifications and regulations.
Gas Chromatography (GC)
is a common type of chromatography used in analytical chemistry for separating and analyzing compounds that can be vaporized
Production:
is the raising or growing of plant and animal products for food consumption. It includes such industries as farming, ranching, orchard management, fishing, and aquaculture
Although FDA regulates food labeled as functional, there is NO
legal definition of the term
variety on nutrient content
of produce available (have been bred to withstand certain conditions in transport, processing, etc.)
low income countries spend most of their money on
on food while high income countries spend their money on recreation
challenges facing the food system
population growth urbanization and aging economic growth competition for natural resources (i.e. land, energy, and water) Unsustainable food production Climate change Transboundary Pests and Disease Conflicts, Crises and Natural Disasters Overconsumption and Waste
Sustainability meets the needs of the
present without compromising the ability of future generations to meet their own needs.
Food processors take _______________________ and transform them into edible products through the application of labor, machinery, energy, and scientific knowledge.
raw animal, vegetable, or marine materials
production
raw materials; before it becomes edible
Sustainability
reducing food waste and increasing the use of byproducts to make other things
Top 10 Functional Food Trends:
reheatable foods, meal patterns, sustainable food, gourmet convenience, technical difficulty
Texture is a mechanical behavior of foods measured by
sensory (physiological or psychological) or physical (rheology) means.
Packaged foods and beverages
sign of a richer income country; U.S., Europe, and Japan are the main producers
The food system is composed of
subsystems (e.g. farming system, waste management system, input supply system, etc.) and interacts with other key systems (e.g. energy system, trade system, health system, etc.).
Sensory evaluation
taste food as a job; figure out what happened if something tastes odd → a panel has analyzed that product before it appears to consumers; can be trained or untrained
Texture testing in foods is based on
the actions of stress and strain. Many of the methods use compression, shearing, shear pressure, cutting, or tensile strength to determine texture.
consumption
the using up of a resource
Food processing is the
treatment of food substances by changing their properties to preserve it, improve its quality or make it functionally more useful.
food consumption trends
urbanization, demographics, income
Income growth and demographics
urbanization: higher incomes; people want higher quality products and convenience foods that go along with their busy lifestyles
Sustainability means
using a harvesting method or resource so that the resource is not depleted or permanently damaged.
Influencers of Nutrient Content
varieties, season, geographical differences, packaging, preparation methods
Food Science and Nutrition Connection
work hand in hand with nutritionists to reduce sodium/sugar and increase helpful things like fiber, etc. gluten free products, dairy free products
What is a functional food?
• All foods are functional, considering they offer physiological benefits such as muscle repair, energy, and cell functions.
according to the the Food, Agriculture, and Trade Act., sustainable food- production systems have seven key features:
1. Will meet human needs for food now and far into the future 2. Will integrate plant and animal production 3. Will rely as much as possible on natural processes and cycles 4. Are designed specifically to fit the biological, social, and economic conditions of specific places (i.e., they are site specific) 5. Will provide a livable income for farm families 6. Will protect natural resources 7. Will enhance the quality of life for farmers and for society as a whole
Standards of Sustainable Food Production
1. base direction and change on science 2. follow market principles 3. increase profitability and reduces risk 4. satisfy human need for fiber and safe, nutritious food 5. conserve and seek energy resources 6. create and conserve healthy soil 7. conserve and protect water resources 8. recycle or manage waste products 9. select animals and crops appropriate for environment and available resources 10. manage pests with minimal environmental impact 11. encourage strong communities 12. use appropriate technology 13. promote social and environment responsibility
6 Major Segments of a Food System
1. production 2. manufacturing 3. distribution 4. marketing 5. consumption 6. waste and disposal
Marketing
: is the selling of foods and involves wholesale, retail, institutional, and restaurant sales. Marketing is the segment that consumers are most involved with.
What is a food system?
An interconnected web of activities, resources, and people that extends across all domains involved in providing human nourishment and sustaining health, including production, processing, packaging, distribution, marketing, consumption and disposal of food.
Just Add Water Food trend
Decade: 1960s (NASA-inspired) • Trending: Convenience (easy mac, instant mashed potatoes) • Issue(s): Well, they're still here and some of which we use regularly
Fat-free craze
Decade: 1990s • Trending: Fat-free craze • Slogan: "All the Taste 1 Gram of Fat." • Issue(s): The secret ingredient was Olestra, a calorie and cholesterol-free fat substitute. Sales skyrocketed to over $300 million in the first year alone, which meant that plenty of folks discovered the side effects of Olestra: an urgent and unanticipated need to run to the bathroom. Not surprisingly, sales slipped to $200 million two years later. The product is still around today, however, it has been rebranded as "Light" chips. Olestra is still listed as the second ingredient.
fractions of proximate analysis
Dry Matter Crude Protein (looking at nitrogen content) Fat (ether extract) Crude fiber Nitrogen-free extract (indicates sugars and starches) Ash or total mineral
The Food System and its Influences
Environmental: -natural drivers -environmental feedbacks -environmental welfare Socioeconomic -socioeconomic feedbacks -social welfare All working towards food security
Protein Functions
Enzymes (e.g., trypsin and pepsin) Storage (e.g., ovalbumin and ferritin) Transport (e.g., hemoglobin and lipoproteins) Contractile contraction (e.g., actin and myosin) Protective (e.g., antibodies and thrombin) Hormones (e.g., insulin and growth hormone) Structural (e.g., keratin, collagen, and elastin) Membranes Proteins in food can act as emulsifiers and influence the color, flavor, and texture of food (in terms of product development rather than in the body)
Food Composition Table (comes from the USDA)
Food Item number: No. Description of food and measure: description of food Percentage of water: water (%) Food energy in kilocalories: energy (kcal) Protein in grams: prot (g) Fat in grams: fat (g) Saturated fatty acid in grams: sat (g) Monounsaturated fatty acid in grams: Mono (g) Polyunsaturated fatty acid in grams: Poly (g) Cholesterol in milligrams: Chols (mg) Carbohydrate in grams: Carb (g) Calcium in milligrams: Ca (mg) Phosphorus in milligrams: P (mg) Iron in milligrams: Fe (mg) Potassium in milligrams: K (mg) Sodium in milligrams: Na (mg) Vitamin A in international units: Vit A (IU) Vitamin A in retinol equivalents (REs): Vit A (RE) Thiamin in milligrams: Thmn (mg) Riboflavin in milligrams: Ribof (mg) Niacin in milligrams: Niacin (mg) Ascorbic acid in milligrams: Vit C (mg)
what is the largest industry in the US
Food Processing is the largest Industry in the United States
Processed
Food ingredients that have had their structure and/or nutrients changed, sometimes radically, and are typically used in cooking
In 1990, the U.S. Congress defined sustainability in its
Food, Agriculture, and Trade Act.
Highly processed:
Foods that are combinations of unprocessed and processed food ingredients.
Minimally processed:
Foods that are minimally processed do not change the foods' original structure or nutritional properties (in terms of seasons of fruits and vegetables, frozen ones are frozen at peak ripeness while out of season one's lack as many nutrients)
The effect of the amount of water on texture
Fresh fruits and vegetables become soggy as cells break down and lose water. Dried fruits absorb water, their texture also changes. Breads and cakes lose water as they become stale. If crackers, cookies, and pretzels take up water, they usually become soft and undesirable
maillard vs enzymatic browning
Maillard increases flavor (good) enzymatic browning is bad ex: produce turning brown
High-Performance Liquid Chromatography (HPLC)
Relies on a pump to pass pressurized liquid in the sample through a column filled with an absorbent —> leads to the separation of the sample's components Examples: Cereal, milk, fruit wine, fruit juice (product composition testing)
rheology
Rheology is the study of the science of deformation of matter. The four main reasons for studying rheology include: 1. Insight into structure 2. Information used in raw material and process control in industry 3. Applications to machine design 4. Relation to consumer acceptance
how are food systems organized
The organization of food systems reflects and responds to social, cultural, political, economic, health and environmental conditions and can be identified at multiple scales, from a household kitchen to a city, county, state or nation
manufacturing
The process of making a raw material into a finished product; especially in large quantities.
can the segments of a food system exist by themselves
These are all interconnected, do not exist by themselves
Allied Industries
Two or more industries that work together towards the same purpose eg. food and beverage industry
Manufacturing
converts raw agricultural products to more refined or finished products. For example, peanuts are manufactured into hundreds of different products, only one of which is peanut butter
Spectrophotometry:
a method to measure how much a chemical substance absorbs light by measuring the intensity of light as a beam of light passes through sample solution. The basic principle is that each compound absorbs or transmits light over a certain range of wavelength
The food system therefore includes not only the basic elements of how we get our food from farm to fork but also
all of the processes and infrastructure involved in feeding a population.
what contributes to the popularity of functional foods
an emphasis in nutritional and medical research on associations between diet and dietary constituents and health benefits, a favorable regulatory environment, the consumer self-care phenomenon, and rapid growth in the market for health and wellness products.
Unprocessed food example
apple, lemon just sitting out in the grocery store
Food technology is the
application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food
Lipids (fats) do what to texture
are softeners and lubricants used in cakes.
Maillard browning reaction
chemical reaction between proteins and sugars during heating of foods to produce browned colors and flavors
what factors influence the appearance of food
color size/shape
Distribution
deals with those Aspects conducive to product sales, including product Formation, weighing and bulk, transportation, and storage requirements and stability
Proximate Analysis
developed in a Windy City experiment in Germany over 100 years ago; separated food into fractions through a series of chemical determinations; Proximate analysis is used for estimation of the quantity of food
Systems can also exist within systems, for example,
farming systems, agricultural ecosystems, economic systems, and social
Functional Food are one of the
fastest growing industries
a SFS produces
food that people can afford and that supports the economy; venn diagram between economic, environmental, and social concerns
• In the 1980s, the Japanese government created a class of ___________________-conventional and modified foods that include additional health benefits beyond basic nutrition.
functional foods
Functional foods:
functional foods are considered to be those whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals), when they are consumed at efficacious levels as part of a varied diet on a regular basis.
distribution
getting it out
Unsustainable Food Production
• Overfishing, deforestation, soil erosion, water shortages, and Greenhouse gas emissions
Competition for Natural Resources (i.e. land, energy and water)
• Producing more food with less resources • Affected by changes in demand and changes in climate (i.e. droughts)
Climate Change
• Climate change may jeopardize the possibility of expanding agricultural yields in some regions of the globe, which is required to meet growing demand; the result would be upward pressure on prices
Orbitz trend
• Decade: 90s Experimental Era • Slogan: "Prepare to embark on a tour into the bowels of the Orbiterium". • Trending: Weird stuff (clear Pepsi, green ketchup) • Issue(s): Pineapple Banana Cherry Coconut was one, single, incoherent flavor — to the tiny, neon balls of gelatin suspiciously suspended mid-juice.
Jell-O Salads trend
• Decades: 1960s • Trending: JELL-O® congealed in popularity and the makers decided to go for savory, adding four new savory flavors: Celery, Italian, Mixed Vegetable, and Seasoned Tomato. • Issue(s): Dieting fashions changed. Salad courses had, for decades, been edging toward the border of dessert, but in the 1970s and '80s, nutrition campaigns began to emphasize the importance of eliminating sugar
Economic Growth
• Effects how food is purchased and marketed (as well as amplifying the social and political consequences of increases in food prices
