logging in or signing up 1.01 Food technology aSGuest11869 Download Post to : URL : Related Presentations : Let's Connect Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Copy embed code: Embed: Flash iPad Dynamic Copy Does not support media & animations Automatically changes to Flash or non-Flash embed WordPress Embed Customize Embed URL: Copy Thumbnail: Copy The presentation is successfully added In Your Favorites. Views: 3108 Category: Education License: All Rights Reserved Like it (3) Dislike it (0) Added: January 31, 2009 This Presentation is Public Favorites: 1 Presentation Description No description available. Comments Posting comment... By: normayin (36 month(s) ago) it is nice Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript What are the scientific and technological developmentsthat affect food choices? : What are the scientific and technological developmentsthat affect food choices? OBJ. 1.02 Food Science and Technology : Food Science and Technology Irradiation is the process by which food is exposed to radiation to remove bacteria in food. The purpose is to slow down ripeing and spoilage, and to kill insects and germs. Foods that are irridated are wheat, potatoes,flour, spices, tea, fruits and vegetables. Food Science and Technology : Food Science and Technology Some argue against irradation because it destroys nutrients and causes chemical changes in food. A retort pouch is a aluminum foil sandwiched between layers of plastic. It is flexible, lightweight, and keeps food fresh without refrigeration. Examples: Juicy Juice, CapriSun, and Starkist Tuna. Aceptic packaging is layers of plastic, paperboard, aluminum foil, and adhesive all formed into a single sheet. Examples are juice boxes and milk. Food Science and Technology : Food Science and Technology Dual Oven Packaging is a thick plastic which has been created for use in the freezer, oven, and microwave. A susceptor board is made by encasing cardboard between thin layers of aluminim. It browns food in the microwave. Example: hotpockets Aquaculture refers the farming of fish, crustaceans, and aquatic plants in fresh or salt water. Food Science and Technology : Food Science and Technology Mariculture is farming an aquatic crop in salt water only. China, Japan, and Western Africa lead in aquatic farming. In the U.S. aquatic crops are catfish, trout, shellfish, clams, shrimp, talipia, and bass. Food Science and Technology : Food Science and Technology FDA (Food and Drug Administration) regulates food, dietary supplements, drugs, cosmetics, medical devices, and blood products. We can not be 100% sure of our food because even the nutrients are posionous if eaten in large enough quantities. Simplesse is a fat substitute, made from proteins found in egg white and milk. Food Science and Technology : Food Science and Technology Olestra is a low calorie fat based substitute made from eggs and oil. It takes away the vital nutrients A,D, E, K. Food Science is the study of food through chemistry, microbiology, engineering, and nutrition to develop new food products. Ergonomics refers to equipment design. It involves arranging the environment to fit the person. Food Science and Technology : Food Science and Technology The EPA (Environmental Protection Agency) regulates and enforces important environmental standards. FTC( Federal trade Commission) controls advertising. The FSIS (Food Safety and Inspection Service) regulates and inspects meat and poultry products. USDA-United States Department of Agriculture Food Science and Technology : Food Science and Technology Food Fad-beliefs based on myths or misinformation and exaggerated claims. Food Quacks people who use food fads to sell a product. Their main interest is making money, not the health of their customer. Organic Foods- foods grown without the use of added chemicals, fertilizers, or sprays. These foods are more expensive and are sold in health food stores. It is impossible to feel the difference between organic and nonorganic. The nutritional quality is the same. Natural Food- the food has no artificial ingredients. (cost more) Food Science and Technology : Food Science and Technology Additive-a substance added to a food product for a specific purpose. Shelf life the length of time food holds it’s original flavor and quality in a store or your home. GRAS list-foods that are generally recognized as safe. Includes substances such as salt, sugar, and spices. These additives can be used automatically without getting permission from the FDA. Contaminants-harmful substances that get into food as it is grown, processed, salted, or packaged. Some which may be present in food are pesticides, industrial chemical wastes, and chemicals used in raising farm animals. Food Science and Technology : Food Science and Technology Pesticides- chemicals used to prevent insects and disease from damaging or destroying crops. Industrial Chemical Wastes- chemicals that have been used as part of manufacturers process and are no longer needed. Tolerance levels-safe limits of certain amounts of chemicals for the human body. Antibiotics-always used to fight off infections. In animals they also promote rapid growth. You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.