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Innovations in Food Technology: Enhancing Quality and Sustainability

Explore the science behind food production and processing, including the use of technology to improve efficiency, safety, and nutrition. Discover how genetic engineering and enrichment methods are shaping the future of food supply.

rodneybradley
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Innovations in Food Technology: Enhancing Quality and Sustainability

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  1. Chapter 4 - Food Science and Technology I. Science – study of the physical world at all levels • Technology – practical application of scientific knowledge (science in action) • Food Science – scientific study of food and its preparation

  2. II. Food Supply • A. Food Production – more efficient, machines/hands, vaccines for diseases, fertilize, pesticides • B. Food processing and distribution- creating and meeting the demand • I. New choices – manufactured – created to replace another food • A. Analog – made to imitate an actual food (meatless hamburgers, soymilk)

  3. B. Formed – made from inexpensive source and processed to imitate (sumari – lobster/crab)C. Egg substitutes – egg whites and other ingredients – no yolks, no fat or cholesterol

  4. Packaging – preserve quality and safety, convenience • A. MAP (modified atmospheric packaging) gases inserted into package to slow bacteria growth • B. Aseptic packages – juice boxes, layers of plastic, paperboard and foil, shelf staple • C. Retort pouches – flexible packages of foil and plastic film, heat process • III. Transportation – foods from around the world

  5. Genetic Engineering – genes from one organism and transferred to another • Advantages – larger food supply • improved nutrition and taste • greater resistance to spoilage • Disadvantages – allergic reactions • creation of immunity to pesticides • inability of poorer countries to buy expensive seeds

  6. D. Cloning – genetic copy of an organism believe to expand and improve food supply and prevent hunger III. Improving Health Enrichment – restore nutrition lost in Processing (cereal) Fortification – adds nutrients not normally found in foods (vitamin D milk) functional – provide health benefits beyond basic nutrition (Calcium fortified orange juice) Ergonomics – study of ways to make space/equipment easier and more comfortable to use (design kitchens, appliances, hand tools

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