Food Testing is a very important activity done in the food industry; it is done for a variety of reasons, such as testing the physical properties of food, the shelf life of the product, the identification of the chemical components of the food (Food Chemistry Testing). In addition, this is counted as testing the quality of food being served for the consumers in order to know whether the food is safe for them or not. Recently, nanotechnology is being introduced in the food market where many scientists are warning from its serious risks on human and environment due to the concept of manipulation of matter at the scale of atoms and molecules (Miller, G. (2007). Clean Food Organic).
Nanoparticles are being introduced in food in order to change the texture, flavor, and color of food, in addition to offering benefits in food safety and enhancing the health benefits of food.
Food texture, taste and color is changed by applying changes on the nano-size scale; proteins are assembled in order to change the food’s texture such as in yogurt where the protein undergoes denaturation and then reassembling of the components which will form larger structures, these large structures will assemble and form gel networks that are the texture of the product (Nanotechnology in food products, 2009). Some foods for example chocolate shake are coated with cocoa particles in order to change their taste into creamy chocolate.
Our body is in need for many nutrients in order to maintain a good health and a healthy immune system; some of these nutrients are introduced in food via nanotechnology. There are nano-sized capsules designed to carry omega-3 fatty acids, antioxidants, enzymes, and providing the solubility of some vitamins that are being used in food ...
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On the other hand, nanotechnology has disadvantages and risks on the human beings life. Some doctors state that nanoparticles are very small in size so that they can easily cross the blood-brain barrier, the membrane that protects the brain from harmful and toxic chemicals in the bloodstream, where larger molecules cannot pass through. After they cross the blood-brain barrier, the particles will pass to organs such as the kidneys, and liver (R. Smithers, The Guardian, 2010). For example, nano materials present in the food packaging would migrate from the package to the interior of the food which may contain chemicals or molecules that may harm (C. Ortiz, 2014). Although some risks are being discussed but this does not apply to all nano materials and does not reflect the risk of nanotechnology itself since it depends on many different settings.
The unknown substance is probably a carbohydrate because it tested positive for starch which is a polysaccharide. This reaction also had very similar results as the Lugol’s test for potatoes which is a polysaccharide. Although the colors from the test for potatoes were not the same colors as the test for the unknown; the Biuret test had a slight color change and the Lugol’s test had a dramatic color change for both the unknown and potatoes. I am sure that the unknown was a starch, but the Benedict’s test for sugar was positive for the potatoes while the Benedict’s test for the unknown didn’t have a color change. The unknown probably did not have a color change for the Benedict’s test simply because there were not enough sugar present in the unknown for it to test positive. The Sudan IV Test for Lipids did not test positive for the unknown nor the potatoes because there isn’t a trace of lipids in starch. Based on my results, the unknown has a little protein, a lot of starch and no traces of lipids or
For 8 weeks of vacation work I have been looking at preparing and characterizing nanoparticulate systems to encapsulate the antimicrobial drug mupirocin. Specifically polymeric nanoparticles and liposomes were investigated.
In this case study, our concern goes for the chitosan nanoparticles; firstly nanoparticles are able to adsorb and/or encapsulate a drug, thus protecting it against chemical and enzymatic degradation. Furthermore the encapsulated drug may be prevented from crystallization, thus forming a solid solution. Depending on drug solubility in the carrier, a drug load varying from only a few percent up to 50%] Secondly, chitosan is ...
Chemical advancement in modern science is a contributing factor to “better”, faster, and cheaper food production. Although the ideas of GMO’s (Genetically Modified Organisms) that scientists thrive for are theoretically beneficial, they are corrupting the natural methods for farming and food that consumers will purchase. Nowadays, around 70% of food has a genetically modified ingredient. What is being consumed in mass quantities across the country barely constitutes as food in some instances. A prime example lies in the tomato. Tomatoes are sold year round in grocery markets nationwide....
Food production may help consumers to buy cheaper food and ease them to cook faster or just not cook at all by developing food science and producing chemicals such as artificial sweeteners, preservatives, and hydrogenated oils. However, to save their pockets and produce food in cheaper way, the food manufacturers also deceive consumers by adding those artificial chemicals that harm our body. Chemicals made by food production will make you feel appetite, but your body will not feel too good about consuming them into itself.
Over a period the human body can develop a series of sicknesses when it intakes an excessive amount of artificial food, these sicknesses may include cancer, ADHD, and obesity. The human body is made to digest Earths natural nutrients, either if its meat, grains, herbs or crops. The question is ‘do we really want to know what we are consuming? Over the years, many scientists toiled in labs trying to figure out what chemically engineered products we would like best, either if it is from the taste, scent, texture, or appearance. Businesses care more about the wealth of the product than about our planet's well being. The scientists load up the product with a preferred amount of salt, sugar, and/or fat, just so the consumer will purchase the item. The dyes in food alone are so unnatural that they could cause serious complications in children.
"Dangers of Molecular Manufacturing." An Overview of CRN's Current Findings . Center for Responsible Nanotechnology, 2008. Web. 13 Jul 2011. .
I was born in one of the countries in Asia, and our staple food is rice. Rice is always at the center of the table, and the rest of the viand surrounds it. Here in the United States, my household still eat rice every day, accompanied by cooked vegetables and meat. My food choices are influenced by culture and family. Vegetables and fruits of my choice are abundant at the International Market and other Asian grocery stores. Vegetables are also available for a cheaper price at the farmers market. I myself buy these foods to ensure its freshness, prepare and cook them for my entire family. Inspired by Asian and American cuisine, our food is prepared with variety of cooking styles; such as dry like barbecues, baked and fried, with sauce
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Over the past couple of decades scientists have made breakthrough discoveries on the genetic level of altering foods for a variety of positive reasons. The most frequently transformed are among plan...
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
In order to fully understand the issues faced by genetically modified foods, it is important to understand the basics of natural selection and genetics. The basis of all genetic engineering technology is that all of nature operates under a single, rather simple code. Every life process in every living organism, whether it is a bacterium or a human, is controlled by sets of proteins. These proteins are aligned into chains, which control the biological processes of organisms. When a species evolves, its genetic code is changed through random mutations, and the mutated organisms that are the most fit for the environment survive. Geneticists use this concept of evolution to produce varieties of organisms with more evolved characteristics. Scientists are able to remove and add pieces of protein to the genetic code, and are even able to create new se...
Food labs are great technique for experiencing and learning the right method for preparing healthy and clean food. For some people like me, who have no cooking experience it is very challenging, stressful, and enjoyable. I used to think that cooking is just adding variety of ingredients together, but it is more than that. Through the first two food labs I discovered that there are many things that people have to remember and watch for when cooking such as managing their time, planning a head, following proper knife handling techniques, following proper measuring techniques, following kitchen safety, and following the recipe. Also, through this food lab, I have faced some challenges, success, learned a lot of things, and discovered the roles of some important ingredients including salt, pastry flour, sugars, fats, baking soda, and eggs.
The quality systems for FDA-regulated products (food, drugs, biologics, and devices) are known as current good manufacturing practices. Chopped nuts manufacturer should follow the all food quality system and food requirements, legal frameworks measure a key pillar in a good food system. All countries, food is ruled by a complexness of laws and regulations that kicked off the government’s needs to be met by organic phenomenon operators to confirm the food is safe and of adequate quality. Generally “food law” is employed to use to legislation that regulates the assembly, trade and handling of food and thence covers the regulation of food management, food safety and relevant aspects of food trade. Minimum quality needs square measure enclosed within the food law to confirm the foods made square measure pure and don 't seem to be subjected to any deceitful practices supposed to deceive the patron. Additionally, food law ought to cowl the overall chain starting with provisions for animal feed, on-farm controls and early process through to final distribution and use by the
Food quality evaluation is important to ensure proper control of quality in food industry, lesser prices, longer shelf life and good taste of the food. Human perception is manipulative and accurate. Hence, there is a need for machine perception since it’s a robust and reliable method. For food quality evaluation, sample images with some problem in quality are chosen. Some of the commonly evaluated foodstuffs include: