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Copy of Unit 1: Introduction to Food Science

History of food science
by

Kristin Shapiro

on 27 August 2013

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Transcript of Copy of Unit 1: Introduction to Food Science

What is Food Science?

the study of producing, processing, preparing, evaluating, and using food.
Food Science

Clarence Birdseye- invented the process quick freezing which allowed vegetables to be frozen quickly to capture nutrients, while extending the life of the food.

Will Keith Kellogg- started the company which created Corn Flakes, a popular and nutritious breakfast cereal. He disagreed with the addition of sugar, was one of the first to use nutrition labels, and added prizes to his products.

Charles Post- founded Post after visiting Keith Kellogg’s company, and was a pioneer in prepared food.

Dr. Harvey Wiley- "Father of the Pure Food and Drugs Act" when it became law in 1906. Required that drugs be labeled as such, along with warnings about their use.

Ellen Richards- chemist, women’s rights activist, pioneer in water regulation, founder of Family Consumer Science
Who matters ?
DNA (deoxyribonucleic acid) exists in the cells of all organisms.
Scientists can work with DNA to alter certain features of an organism.
Food time line
http://www.foodtimeline.org/
History of Food Science
Use this website and others to complete the timeline on the back of your note page.
Food recipes are chemistry experiments that have evolved over time.
There are specific time periods important to food science:

Includes World War I.
Food preservation was vital as it allowed more troops onto the battle field. Three trends emerged:

Preserving food to last longer
Concerns about economic and toxic effects of unsafe food
Building an agronomic system that could provide food internationally
Getting Enough Food (1900-1929)
Dominated by the Great Depression and World War II

Rationing was common

Long lasting habits:
more meat
more dairy
sweets
Reduced fat foods due to scarcity during the war
Innovation in Getting By: 1929-1945
Convenient and New Products! (1945-1965)
Time of some extravagance; there were stirrings of nutritional concerns, and a great deal of emphasis on convenience.

More women joined the work force, so that one-dish meals and casserole mixes gained popularity.
A time of fierce competition:
High demand for food formulators, but many product failures
Marketing did not focus on nutrition < price and convenience
U.S. Department of Agriculture (USDA) published its first dietary recommendations in 1894.
1916, the first food guide, (Food For Young Children) was published with the following groups:

cereals
fats/fatty foods
milk/meat
vegetables/fruits,
sugars/sugary foods.
History of Food Guidelines
National Nutrition Conference was called in 1941:
USDA came up with Recommended Dietary Allowances (RDA’s)
specified caloric intake
essential nutrients.

Also, the USDA announced the “Basic Seven” in 1943, which was a special modification of the nutritional guidelines to help people deal with the shortage of food supplies during the war.
Americans looked for more government assistance

Formed consumer groups

Companies tried to better understand the consumer's role in the food sector.

Increased regulation (FDA, USDA)

Nutrition labeling was required under the Fair Practices Labeling Act
Nutrition & Food Safety (1965-1980)
American preferences for food became more international.
Seasonal fruit demanded year round imported food
Demanded safe, sterile foods increased food testing
Changing Styles of Food Consumption
(1980-2000)
Biotechnology: scientist using the tools of genetics to improve agriculture products by enhancing or eliminating traits that a plant or animal inherits.

What examples can you think of?
What is biotechnology??? The future of food….

Takes food that has been produced and puts it through the steps to create the final marketable result.
techniques for raising crops and animals for food.
Food production
Food Processing
Full transcript