2. Foods and Food Science
By
Naveed Ahmad
Multan College of Rehabilitation Sciences,
MMDC, Multan 2
3. Chapter: Foods & Food Science
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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.)
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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)
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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.
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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.
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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
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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)
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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
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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
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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
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