1

Ordre des chimistes du Québec & food scientists

the knowledge and the understanding of the nature and composition of food materials and their behavior under different conditions. Uses biology, physical sciences and engineering to study causes of deteriation, food processing

the treatment of the food to preserve it better, to improve quality and to make them functionally more efficient

Labor, machinery, energy and scientific knowledge

Drying, salting, smoking, fermentation

staple foods (rice, corn, wheat, potato, cereal grains and tubers)

1810 = Nicolas Appert, Canning (glass jars sealed hermetically and placed in boiling water). Useful in Napoleon's battles 1855 = Can opener

1859 = Ammonia Compression to replace block ice. Facilitated industrial ice production

1920 = Use of CFCs (chlorofluorocarbons, Freon-Dupont), safer alternative because of low toxicity, reactivity and flammability.

1867 = Louis Pasteur, recognition of bacteria as a cause of foodborne disease. Pasteurization. Explained why Appert worked. Milk was now sain = No more Tuberculosis, brucellosis.

1930 = Clarence Birdseye, father of frozen food industry. Technology for quick freezing.

Quality control, product development, management, RandD (come up with recipe in a scientific way, come up with something new (research and development) CFInspectionAgency, health canada, USDA

Food and beverages processing manufacture is the second’s largest manufacture in Canada Half of the primary production of Canada is exported 5th largest exporting country, 6th largest importing country of agri, food products

1500 business = 70 000 workers 80% <50 employees, 4,5> 250 employees. Larger companies encounter for 44% of jobs (ex: Agropur, largest coop in Canada >3billion of sales/year) Dairy, meat, drinks!! Animal food, baked goods, fruits/veggies

10% of household expenditure, Food Freedom Day is the first week of February = by this date, the average canadian has earned enough money to pay for a year of food. In other countries, can be 50-100% depending on cost of living, and income

Advanced agricultural practices (mechanization, increasing production efficiencies) from 1farmer for 12 persons (1940) to 1 for 200 (2006). Household expenditures spent on food dropped from 20% (1960) to 10% (2006) Advanced preservation and processing technologies (but 50% is due to pests, poor refrigeration/preservation, in developing countries) Efficient distribution networks, ex:roads (less in developing countries)

Small farms (<100000$ revenue) = 62% of farms, 7% value of production Largest farms (<1000000$) = 5% of farms, 49% of production, with a majority owned by family.

Production: Collecting Raw materials and storage Processing: Quality control + legeal regularoty requirements Distribution: Wholesale, retail and food service operations. Retail outlets in Canada = 24000 hypermarkets, supermarkets, grocery stores. Intense competition among products for shelf space. Internet sales of food = <0,3%. Low profit/item bussiness so rapid stock turnover is key. Marketing: Allied industries= Packaging materials (steel, aluminum, glass, plastic). Specialty chemical/functional ingredients (additives, flavors, spices, sweetteners, proteins, acids, enzymes). Equipment manufacturers: processing equipment, packaging equipment.

Dynamic nature of food industry: Responsive to demographic/trend changes (aging population, ethnic diversity, health concerns, higher level of education, government regulations, technological innovations, environmental issues) to stay in the competition

Product development fail 95% of the time, expressive process

Question Gather information about topic Hypothesis Design experiment (variable and control, plus variation) Conduct experiment = Collect data Evaluate resuslts Conclusion (back to hypothesis,etc.) To explain it to public, a meta-analysis is mandatory!!

A hypothesis repeatedly tested over a variety of conditions

Theories widely accepted as explaining and predicting phenomena