Intro. to Food_Sci_1.pptbbbbbiochemistry
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- 2. Foods and Food Science By Naveed Ahmad Multan College of Rehabilitation Sciences, MMDC, Multan 2
- 3. Chapter: Foods & Food Science 3 Course Outline Introduction to Food Science, Food Production, processing & Retail Course Detail Definitions of Food Science & terms, Food Production, Preservation, (different methods & their effects of food groups), and Processing (heat treatments (types), milk processing techniques, irradiation, & additives, antioxidants, phytochemicals). Sensory Food Evaluation (Types/Functions), Food grading Perspectives in Nutrition (Latest ed.-Ch#3) Subject: Fundamentals of Nutrition (2nd year Nutrition)
- 4. Foods & Food Science • Introduction to Food Science • “FOODS” • Food Science • Nutrition • Nutrients (classes/ macro/micro/inorganic/organic/indispensable/non- essential/ energy yielding/calories) • Diet • Functional Foods! (modified/fortified/enriched) • Energy • Energy Density • Nutritional Genomics/ Nutrigenetics • Malnutrition • Chronic ailments • Acute ailments 4 “FOOD” : A lawful edible substance, which when ingested supplies the body with nutrients like CHO, Proteins, fats, minerals, and/or vitamins (products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues).
- 5. Foods & Food Science (cont.) • Food fortification v/s • Food enrichment • Exotic foods • Food availability & access • The food supply • A bountiful, varied, nutritious, & safe food supply! • Poor diet + too little physical activity • 2nd leading death cause • Food imitation – a concern!! • Food availability & access • Worldwide agriculture • 2720 kcal/person • Enough for 7.1 billion people on earth • FAO (UNO) estimates – 870 million (12% of world’s population = 1/8 chronically hungry) • 963 million/6.7 billion =14% (understanding 12th ed.) 5 37000 supermarkets 39000 items 20000 meals 70000 meals 60 tons food
- 6. Food Production • Agriculture, the production of food and livestock, has supplied humans with food for millennia • At one time, nearly everyone was involved in food production • Only about 1 in 3 people around the globe, and far fewer in the U.S. (less than 1%), is now involved in farming • Today, numerous advances in agricultural sciences are affecting our food supply; of particular note are organic food production and biotechnology • ORGANIC FOODS (OFS) • BIOTECHNOLOGY – GENETICALLY MODIFIED FOODS (GMFS) • ORGANIC FOODS • Biological Pest Management (BPM) • Sustainable agriculture • Personal & environmental health interest has uplifted OFS (sales & availability) 6 The term organic refers to the way agricultural products are produced. Organic production relies on farming practices such as biological pest management, composting, manure applications, and crop rotation to maintain healthy soil, water, crops, and animals
- 7. Cont. • Foods labeled & marketed as ‘ORGANIC’ – 95% ingredients by weight (USDA) • The phrase “made with organic” can be used if at least 70% of the ingredients are organic • Small organic producers and farmers with sales less than $5000 per year are exempt from the certification regulation • Some farmers use organic production methods but choose not to be USDA certified. Their foods cannot be labeled as organic, but many of these farmers market and sell to those seeking organic foods. 7
- 8. Organic Foods and Health • Consumers may eat organic foods to reduce their pesticide intake to support • Sustainable agriculture and protect the environment, and to improve the nutritional quality of their diets • Those who consume organic produce do ingest lower amounts of pesticides • However, organic foods may be a wise choice for infants and young children because pesticide exposure may pose a greater risk to them (see Section 3.5 for more about pesticides) • Organic farming can reduce • Fossil fuel consumption, improve soil health, and reduce contamination with pesticides and herbicides • Comparing the nutrient content of conventional and organic foods is challenging for researchers !!!! • At this point…? • Another consideration for food selection is the possibility of contamination by microbial pathogens • Use safe food-handling practices to prevent foodborne illness. 8
- 9. Biotechnology—Genetically Modified Foods • Traditional biotechnology is almost as old as agriculture • By selectively breeding the best animals • By the 1930s, biotechnology had made possible the selective breeding of better plant hybrids • Corn • Wheat with wild grasses • Development of BIOTECHNOLOGY • Directly alter the genetic makeup of an organism • GE/ rDNA technology/Genetic modification/transgenes/ • Produces • GM food • A genetically engineered food (GE food) • A transgenic plant, animal, or organism; or a genetically modified organism (GMO) • A GM food differs from the original food by only 1 or 2 genes • Compared with traditional breeding, this process allows access to a wider gene pool and faster, more accurate transfer of genes • Note, however, that developing a transgenic plant often takes years of careful research because it can be very difficult to identify the specific genes associated with desired traits 9
- 10. GM Crops • Genetically engineered foods have been available for more than 20 years • The first commercial GE food – the Flavr Savr tomato • Today genetic engineering is used primarily to confer • Herbicide tolerance and/or • Insect resistance to soy, corn, cotton, sugar beets, and canola • Genetic engineering also is used to modify other traits, such as increasing nutrient content • U.S., followed by Brazil, Argentina, Canada, and India, is the leading user of this biotechnology • Nearly all soy and corn grown in the U.S. is genetically modified • Worldwide • About 80% of soybeans and cotton • 30 to 35% of canola and corn, are grown from genetically modified seeds • Many countries, including most European countries, choose not to grow or import GE foods or may require food labels to declare the presence of GE ingredients • Roundup Ready – Hebicide-tolerant crops (glyphosate) 10
- 11. Cont. • Farmers can apply the herbicide to control weeds without harming the crop itself • This increases • Crop yields • Decrease use of the most toxic herbicides, and • Reduce tilling to decrease weeds (less tilling can reduce soil erosion and save fuel) • Bacillus thuringiensis (Bt) • Corn and cotton • GM potatoes • A beetle-killing toxin in their leaves • GM papayas • That resist a devastating virus common in this fruit 11
- 12. GMAnimals • Currently, no GE food animals are approved for human consumption, but scientists have developed many such animals • As an example, transgenic salmon • 1990 • 18 months instead of 3 yrs. • FDA approval for transgenic salmon to enter the food supply has been a multiyear process • One concern has been that, if transgenic fish somehow escaped from their landlocked pens to ocean water, they could pass on their genes on to wild fish or outcompete them for food 12
- 13. Other GMApplications • Currently, no GE food animals are approved for human consumption, but scientists have developed many such animals • As an example, transgenic salmon • 1990 • 18 months instead of 3 yrs. • FDA approval for transgenic salmon to enter the food supply has been a multiyear process • One concern has been that, if transgenic fish somehow escaped from their landlocked pens to ocean water, they could pass on their genes on to wild fish or outcompete them for food 13
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