2.3 Food science
Food science is the multidisciplinary study of food and the application of knowledge thus gained to the development of food products and processes, the preservation and storage of foods, and the assurance of food safety and quality (Bringham University, 2014).
Martin (2012) stated that food science is a multidisciplinary field involving nutrition chemistry, biochemistry, microbiology, and engineering to give scientific knowledge to solve real problem that have connection with various aspect in food system.
The basis of the discipline focused on understanding of the chemistry of food components such as proteins, carbohydrates, fats and water and reaction during processing than storage. Good understanding about processing and preservation method are needed which includes drying, pasteurization, canning and irradiation (Susan, 2012).
According to Flemming and Samuelson (2008), food science is still relatively new and growing discipline brought about mainly as response to the social changes taking place in North America and other parts of developed world. Originally the food industry only provided primary product for final preparation in the home finds itself responding to market demands for more refined sophisticated and convenient products (McGill, 2011).
The demand for easy to prepare and convenience of food create major scientific and technological challenges that cannot be fulfilled without experts scientific capable of understanding complex chemistry or biochemistry of food system and knowledge about method to preserved food which increases dependability of society towards ready-to-eat has led the greater responsibility for processors in terms of quality, safety and nutrition (McGill, 2011).
2.4 Food Safety ...
... middle of paper ...
... and nutritious experience by giving people actual experience to see, feel and taste what is nutrition about (Hegler, 2010).
Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).
The root of food borne illness starts from the receiving area which have the most important procedure to identify and reject any damaged and spoiled goods upon the receiving points which includes variety types of physical checks such as check any foreseen damage, changes in color, smell and texture of the food (Khamis, Rashdi and Zuraini, 2009).
Furthermore, food safety is a major issue in the United States. Foodborne illness has caused an estimated 1 and 6 Americans to be sickened, 128,000 hospitalizations, and cause 3,000 deaths each year (http://www.sustainabletable.org/). These numbers may seem shocking, but they are all too real. All of the high levels
In our fast pace society, we base everything on time and money. This need to save money and time has transformed the way we see food and purchase food. Food is an essential part of all cultures. It plays a role in every person’s life. The population has the power to choose what we eat and how the food industry is shaped. There are many important questions that we need to ask ourselves in order to keep the food industry in check. These questions are: How do we know our food is safe? What should we eat? How should food be distributed? What is good food? These are simple yet difficult questions.
Every popular belief of food and nutrition is carefully analyzed and debunked by Pollan using various examples from cultural habits, basic scientific processes and relevant studies and experiments. The vast amount of information from numerous, and likely fraudulent, sources reflect the message he is trying to convey: that food is naturally too complicated to study and perfect in science. Each chapter flows smoothly into the next topic as explanations become clearer and more in-depth. His knowledge in the topic and history is strongly demonstrated as well, building his credibility with his audience.
Nutritionism is an ideology that believes that the nutrients in foods are the key to understanding them. Nutritionism believers are so focused on the nutrients that food contains that they forget about all other aspects of food. The problem is that consumers rely on packaging to tell them what nutrients a food provides, since nutrients cannot be obviously seen, and they rely on science to tell us what nutrients are good and which are “evil”.
Food—it is that precious substance our bodies need to survive. Whether it brings feelings of nostalgia and comfort, or unites families together, we can all agree that food is a vital source of nourishment. However, our definition of food has changed drastically with the advent of modern technology, which has given rise countless food trends. The desire for the cheap mass-production of food has induced an unspoken transition from slow cooked chicken and steamed veggies to frozen tv-dinners disguised to look like actual food worthy of consumption. Hence, food trends and technology effects the way we produce, purchase, and consume food in the United States.
Food-borne transmission refers to any illness that results due to the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms (cdc.gov). Bacteria is the most often the pathogen that causes food-borne illness. This is usually due to improper handling of foods, improper preparation of food and improper food storage. According to the CDC, the top 5 contributing pathogens to food-borne illness are Norovirus, non-typhoidal Salmonella, Clostridium perfringens, Campylobacter spp. and Staphylococcus aureus.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
Food is “composed of synthetic chemical additives, such as colorings, preservatives, sugar substitutes and trans-fats” (Fitzgerald, 2006, p.72). Fitzgerald reported that by the “1970s most meats and dairy products that were factory farmed were laced with growth hormones, antibiotics and a range of pesticides” (p.72). Furthermore, food that is frozen, packaged and canned is considered processed food. A brief explanation of the chemical additives in processed food. 1.
A large community that represents and promotes Culinology is known as the “Research Chef Association” (RCA). This association was founded in 1996 by a group of like-minded food professionals. Which today are still working towards one common goal: to bring excellence to food product development. The RCA believes that Culinologists both define and will create the future of food. To accomplish such a feat a great deal of work must be done, and a major part of achieving that goal is to be able to predict what the consumers want.
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...
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)
Biotechnology in food uses genes of plants,microorganisms and animals that have desired production or nutrition related characteristics. The tools that are used in food biotechnology include traditional breeding ,such as cross breeding,and many modern techniques that have to do with using what is known about genes or orders for specific traits to better the quality and quantity of plant species. Food biotechnology modifies the production of fruits and vegetables that ripen on the vine for a better fresher taste. Different type of foods also benefit from food biotechnology .Foods that are developed using biotechnology are studied very carefully and judge by many governing agencies, health expects and scientists all over the world. Biotechnology can assist in the improve ment of the safety of food by reducing the naturally occurring toxins and allergens in different types of food .Food biotechnology is one of many tools farmers and food producers can use to give a food supply that is affordable,safe,convenient and sustainable
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from
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.
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.