Food Science Food Science & Technology& Technology

Past Present & FuturePast Present & Future

#FNPH2015

History: From farm to factory

Between the 16th Century and the early 18th Century, farming technology developed very little.

During the 16th Century there were new farming tools, such as the first horse drawn hoe and field drill devised by Jethro Tull.

Breeding of animals continued, with the introduction of new breeds of cattle which gave higher milk yields.

Before the Industrial Revolution

In the 19th Century, food was largely harvested by hand and cooked, as it had been for many centuries, in the home.

However, a few basic food items such as bread, were available from bakeries. In fact the price and weight of bread was regulated as far back as 1267AD, by royal order. The production levels of bread were domestic, being based in simple kitchens with open fires and ovens.

The Industrial Revolution

The Industrial Revolution brought many technologies together, and provided new possibilities for investigation.

Mechanisation took place, increasing the volume of production of goods, including food products.

As more and more factories were built for mass production of goods, so towns and cities grew and populations expanded. This also meant that there were more people to feed.

Housing

The development of housing, which grew into towns around factories, allowed people to live closer to their work.

However, it also prevented people from growing crops and rearing animals. In order to support this growing population food had to be processed and manufactured in factories. This in turn provided employment and a constant supply of food.

Malnutrition

Almost half the children born in towns died before they were five, and many who survived suffered from malnutrition.

The diet of poor people working in the towns consisted of potatoes, bread and tea, with milk and sugar once a week and an occasional piece of bacon.

Adulteration

Adulteration is the process by which the quality or nature of a food is reduced by the addition of a foreign substance and the removal of a vital element.

As there was a need for cheap food, nearly all food at this time was adulterated to make it go further.

For example, oak leaves were added to tea and roasted corn was added to coffee.

Eventually legislation was introduced to prohibit adulteration and set standards for food products.

The war years

The diet of most people hardly changed until the outbreak of war in 1914. At this time workers in the munitions factories were very important, and the need for adequate nutrition was recognised.

By the end of the war there were a thousand industrial canteens supplying a million meals a day.

For the first time workers in industry were provided with hot, well cooked meals at reasonable prices.

After the war

There was a period of intense trading in food-stuffs. For the first time people could eat fresh fruit in winter and much food started to come packaged under brand names that soon became familiar.

The need for cooking in the home was reduced by the availability of processed foods, which as well as improving convenience, also provided consumers with far greater choice.

Food science

Many of the developments that followed relied on the food science and technology expertise that had been generated by the war.

Much more was learnt about food manufacture and preservation, and industrial food manufacture became established.

Factors affecting food technology

Today, factors affecting food technology include:• domestication of animals and crops;• preservation methods;• development of villages and towns;• changes of land ownership;• transport and travel (national, worldwide & space)• war;• religion and culture;• famine;• drought, flood, disease;• mechanisation.

Factors affecting food technology

Factors affecting food technology also include:• electricity;• discovery and use of raw materials;• understanding of scientific principles;• research and development of food ingredients;• increasing technological capabilities;• economic understanding and trade;• changes in society, e.g. the changing role of women;• changes in retailing.

The last 50 years

Two recent major developments since World War II have changed the way in which food is produced and manufactured today.

Technology has allowed advances in food processing, such as freeze drying and extrusion, and introduced ‘new’ food ingredients, such as Textured Vegetables Protein (TVP) and myco-protein. The use of biotechnology and nanotechnology is increasing.

The last 50 years

Greater consumer awareness of nutrition, diet and health has led to new areas of food manufacture, and the formulation of food products with modified nutritional composition, for example, low fat spreads, low fat dairy products and low calorie drinks.

Genetic modification of ingredients has also been increasing. Concern for the welfare of animals and humans in food production have also influenced the types of foods available and how they are produced.

FoodScience

Technology

Thrust Areas in the Food Science Department

• Food Biology-Applies molecular genetics, biochemistry, microbiology, and sensory science to the understanding of biological processes that affect food health, safety and quality.

• Food Chemistry-Focuses on the effect of chemistry on food healthfulness and quality during processing and storage

• Food Engineering: Develops Food processing and packaging strategies for the delivery of high quality, health promoting, environmentally friendly and safe foods to the consumer

Fundamental/Fundamental/AppliedApplied

ResearchResearch

Faculty/Faculty/Student Student

OrientationOrientation

Cutting-Edge Cutting-Edge EducationEducation

Multidisciplinary Multidisciplinary Fundamental/Cook Fundamental/Cook

and Universityand University

SolutionSolutionOrientedOrientedResearchResearch

CustomerCustomerOrientationOrientation

Extension of Extension of Education and Education and

ResearchResearch

Short Time-LineShort Time-LineExtension of Extension of

Multidisciplinary Multidisciplinary ResourcesResources

Synergistic Benefits of a Food Science and Technology AllianceSynergistic Benefits of a Food Science and Technology Alliance

Business

Economy

EconomicEconomicDevelopmentDevelopment

Nutraceuticals and MarketingNutraceuticals and Marketing

R&D Food Science

What Do We Expect From Foods As We Move Into the Future?

Safe Increase healthfulness and prevent

disease - more vegetarian and cereal-based diet, low sugar, low fat

Foods to be delivered to specific genomic targets

Be designed for the changing demographics (increasing elderly population; increasing children population)

Improve performance Convenience with high quality Be available quickly in a ready-to-eat

form Be appetizing and fun Culturally more diverse Long shelf life with high quality Be designed for the sensorial-challenged Minimum disposable waste -

biodegradable

Designed for supermarkets, restaurants and institutions

New texture flavor concepts Improved functionality through

biotechnology Minimally processed ready-to-eat Maximize freshness Inexpensive Designed for unusual human

environments (space) Manufactured at low cost with high

productivity and quality Packaged functionally and attractively Individually tailored, internet marketed High quality foods for developing

countries and the underprivileged

What Does the Food Manufacturing Sector Need?

Computer Integration Food Packaging Materials HACCP Course Local Resources in Food Tech Improved Line Operations In-Line Sensing Information Technologies Labor Saving Devices Efficient Line Layouts Nutrition Labeling Shelf Life Extension

Product/Process Development Supervisor Training Technical Assistance Feasibility Studies Trade Show Assistance Training for Field Agents USDA/FDA Food Safety Reqs Wastewater Recovery Workforce Development

Science and Technologies Which Will Play an Increasing Role in Food Science and Engineering

Molecular Biology and Biotechnology will impact food safety, new ingredients, functional foods, identification of biomarkers for disease prevention and others

The identification of the human genome and food gene interactions - genomic sciences - regulation of biochemical processes in the human body with food; genes responsible for disease and taste perception; for obesity and their regulation with food.

Information Technologies and the Web Combinatorial chemistry and computational chemistry will impact

ingredient functionality, food ingredient selection, etc. New structure identification technologies and structure

manipulation and probing technologies Nanotechnology; ultrasound)

Computational sciences will impact design of food processing Novel food preservation technologies with multiple sources of

energy and in particular hybrid food technologies Other

What should we need to know What should we need to know about Food Science in order to about Food Science in order to

get oriented for a career?get oriented for a career?

• What is Food Science and Technology?• Careers in Food Science• Educational Requirements • Internships• Job Market Predictions• Typical Salary

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What is Food Science?What is Food Science?Food Science is an

applied science used to study the:

• nature of foods

• causes of their deterioration

• principles underlying food processing

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OPPORTUNITIES AND CHALLENGES

FOR FOOD SCIENCE

OPPORTUNITIES AND CHALLENGES

FOR FOOD SCIENCE

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What do food scientists do?What do food scientists do?

What is Food Technology?What is Food Technology?

Food Technology is the application of food science to the:

• selection• preservation• processing• packaging• distribution• use

of safe, nutritious, and wholesome food. 24

Food Science

ExpertiseExpertise

Biology

Sensory Analysis

Food Nutritive Value

Biochemistry

Molecular biology

Biotechnology

Food Microbiology

Nutragenomics

Chemistry

Analytical Chemistry

Flavor Chemistry

Physical Chemistry

Lipid Chemistry

Toxicology

Food Quality

Expertise

Engineering Rheology Extrusion Packaging and Shelf Life Membrane separations Non-Thermal processing Materials Science Process Engineering

What does a Food Scientist do?What does a Food Scientist do?A Food Scientist studies the

physical, microbiological, and chemical makeup of food.

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Food Scientists may also develop ways to:

- process food- preserve food- package food- store food

The Myths About Food ScienceThe Myths About Food Science

• Food Science is NOT Home Economics

• Food Science is NOT Only Nutrition

• Food Science is NOT Only Cooking

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New Expertise to Respond to Changing Needs

Materials Science in Particular New Organization of Food Using Nanotechnology, Micro Devices

Non-Thermal Processing Biomarkers for Wellness Proteomics Bioinformatics Food chemistry with emphasis on combinatorial chemistry towards

functional foods Food Biotechnology to Improve Food Functionality (nutraceutical

value, flavor, texture, stability) Microbial Molecular Biology/Food Safety Extension specialists

Why Food Science?Why Food Science?

The food industry…………….

• is the 2nd largest manufacturing sector

• produces more than $600 billion in retail sales

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There are generally more positions available than graduating students to fill them.

The USDA reports that between 2005 and 2010, universities will not graduate enough people with food, agriculture, and natural resource degrees to meet demand.

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Most Food Science graduates experience 100 percent job placement by graduation or within six months after graduation.

Why Food Science?Why Food Science?• It is an applied science: You could see the

product you worked on the grocery store shelf.

• It’s fun! Food scientists get to play with their food!

• It’s exciting! Being a Food Scientist is not a boring career. You may work in the lab, in the pilot plant, or travel to different parts of the world.

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Why Food Science?Why Food Science?

In 2008:

• The lowest starting salary was $43,600

• The median salary was $59,520

• The highest salary was $104,520

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What kind of jobs are available?What kind of jobs are available?

CHECK OUT THESE CAREERS

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FOOD SCIENCE RELATED CAREERSFOOD SCIENCE RELATED CAREERS

• Agricultural Engineer

• Agronomist

• Baking Technician

• Biochemist

• Chemical Engineer

• Culinary Scientist

• Dietician

• Farm Product Purchasing Agent

• Farmer

• Flavor Chemist

• Food Scientist

• Food Stylist

• Health Inspector

• Government Agency Administrator

• Microbiologist

• Nutritionist

• Packaging Engineer

• Plant Manager

• Production Inspector

• Research Analyst

• Restaurant Chef

• Quality Assurance

• Technical Writer

• University Professor

• And many more……………..

JOB PROSPECTSJOB PROSPECTS

• Job growth among food scientists should be faster than the average for all occupations.

• Opportunities are expected to be good over the next decade, particularly in food science and technology.

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15,600

13,400

12,000

12,500

13,000

13,500

14,000

14,500

15,000

15,500

16,000

2008 2018

Year

# Employed

16%

16% JOB GROWTH16% JOB GROWTH is isPREDICTED for FOOD SCIENCEPREDICTED for FOOD SCIENCE

Where can you work?Where can you work?

• Food processors

• Ingredient manufacturer/suppliers

• Academia

• Self-employed/Consultant

• Government

• Non-government organizations

• Foodservice

• Testing laboratory

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How do you become a food How do you become a food scientist?scientist?

• Attend a college or university with an accredited Food Science Program.

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• Attend a college or university with an accredited Food Science Program.

And/or

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How do you become a food How do you become a food scientist?scientist?

• Participate in INTERSHIPS with companies to gain hands-on experience.