Chapter 1 and 2
No description yet. This curated deck is ready for daily study.
Card preview (24)
What is food science
• Nature and composition of food materials and their behavior • Interdisciplinary science to study the nature of foods, the causes of their deterioration and the principles underlying food processing -The treatment of food substances to preserve them and improve their quality or make then functionally more useful
What do food processors do
Take raw animal. edible vegetables , or marine materials and transform them into edible products through the application of labor, machinery, energy , ad scientific knowledge
The purpose of food processing and the reason
The reason- biological nature-> deterioration, Purpose: to preserve food, to extend the edible period
Traditional methods of preserving foods
• Drying • Salting • Smoking • Fermentation
What do we believe the food was like before?
More nutritious , but in fact it was poor even for more well off
What people ate before
Rare meat ( only when killed and slaughtered) -Veg and fruits only in some places -Heavily relied on staple foods as wheat, potatoes, because it is easy to store. Still 90% of intake
Who invented canning and when
1810 Nicolas Appert Jars were hermetically sealed by boiling, did randomly
How was invention of Appert helpful
For Napoleon and his wars
When jars became widespread
After invention of cane opener in 1855
What happened in 1859
Invention of ammonia compression-> first refrigerator all -year round
What is the safer option for ammonia and when was it invented
1920s Chlorofluorocarbons (CFCs) Low toxicity, low reactivity, low flammability-> can be placed at home
What happened in 1867
Louis Paster- bacteria are a cause of food borne disease -> pasteurization
What did Clarence Birdseye do and when
Technology for quick freezing of foods developed in 1930s “A father of the prozen food industry “
What is the central concern in food nowadays?
Food safety: microbiological contamination
Consumers are involved in ___
maintaining the safety of food
In what institutions food science is required
• Canada Food Inspection Agency • Health Canada • Us Food and Drug Administration • WHO • FAO
Four pillars of food security
• Food availability • Food access • Food utilization • Food system stability:
Food science professional societies
Canadian Institute of Food Science and Technology -Institute of Food Technologists -Internatioanl Union of Food science and Technology -American Oil Chemists’ Society -American Association of Cereal Chemists AOAC
Why AOAC is important for us
Methods that have legal standing If some kind of test is needed for nutritional labeling, here is the first place to look
What is the contribution of food sector in canada’s economy
• 5 billion dollars- 6.7% of GDP 16. 7% of labor work in industry
How many food/beverage establishements are there in canada
9000 ( more than 50% in Ontario or Quebec)
Export / import of food in Canada
Export: 43.6 billion, fifth larger, 3.5 % of world agriculture and exports 48,4 % of export foes to US , 11,4 % to china Imports: 32,2 billion, 6th larger importer. 61,2 & are from US
How many food businesses in Quebec and how many people does it employ
1500 businesses 70,000 workers
Where most employment is concentrated
Montreal metropolitan