Lecture One: "What is Food Science?"

• GMOs – improve yield; herbicides kill weeds without damaging crops: corn, cotton and soybeans • Improve nutrition quality of convenience foods • Improve crop yield to battle hunger at a low cost • Formulate new products to address hunger and nutrient deficiency problems; Eg: Children’s cereal using local/low cost grains - 30% of protein • Hydroponic crops in places where water is scarce; Addresses produce deficiency problems in desert areas

• Traditional freezing - Slow process to freeze • Damaged veggies b/c water in cells form relatively large crystals that damage cell structure. • After thawing - they are damaged and mushy • Fast/Instant Freezing - Uses liquid nitrogen to reach -194 C in a few seconds • Finer crystal structure that preserve nutrition and texture • After thawing - vegetables as fresh as before

• Dry food - reducing aW • Smoking - improved flavor, maillard reaction, preserve color; Combine with curing (adding salt) • Pickle - using salt to prolong shelf life • Why it works – because of water content

HISTORY -First discovered in Middle East by businessmen traveling by camel through the desert • Carried milk in slaughtered cow or sheep stomach • After few days of sloshing around in a warm stomach, milk curdled- was good and could be kept longer CHEESE FORMATION - • Renin - enzyme in the stomach of slaughtered animal; changes the molecular structure of casein which forms curdles → cheese • Hot desert and jostling of camel promoted cheese formation; still use agitation in modern cheese formation BIOTECH DEVELOPMENT - • Can now produce renin by bacterial fermentation (vegetarian)

CHEESE - curdling of casein in milk, then add lactic acid bacteria & renin, renin (only works in low pH) curdles protein – LAB added to lower pH so renin can work YOGURT - no renin just LAB – LAB lowers pH & casein gets curdled but the texture is more gel like (cheese is tightly packed curdle) – acid curdles casein in yogurt but renin curdles protein in cheese

detailed regulations with production and trading, develop recommendations, safety while handling and processing.

Serves as a guidance from growing crops to being a restaurant food handler Every preparation step the industry uses and every ingredient has to comply with Food Code (suppliers, bottling & packaging company, etc) Prevent food borne illnesses in retail, operations, restaurant, hospitals, groceries, schools

Regulates 80% of domestic and imported food supply • Mainly processed foods Doesn’t include meat, poultry, or processed egg products - DO regulated fresh eggs (like in the shell) • Approves food additives and labeling • Create safety and wholesomeness standards

Regulates any meat, poultry, or processed egg products (but NOT eggs in shell) • Enforce all food safety laws • Research nutritional needs of Americans to develop science-based dietary guidelines • Inspect all manufacturing plants

No legal definition for “natural” in Food Code • High fructose corn syrup is considered natural • Psychological trick for consumers - think it’s better than competitor

Well-defined term; can be sold at higher price because of this • Has to contain at least 95% organic ingredients (not including water and salt) • Has to be either grown in an organic form or grown in organic way

All of the ingredients (except water and salt) produced by organic agricultural methods

At least 75% of ingredients (not water and salt) grown organically

irradiation, sewage or synthetic fertilizers, prohibited pesticides, and GMO products

livestock cannot be treated with antibiotics or growth hormones; 100% organic feed; have to have access to the outdoors and meet animal welfare standards