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Transcript of Modern Applications of Food Science Chapter 4. Objectives Summarize the philosophy of ethics Define...
![Page 1: Modern Applications of Food Science Chapter 4. Objectives Summarize the philosophy of ethics Define food composition Relate food to Maslow’s Hierarchy.](https://reader030.fdocuments.in/reader030/viewer/2022032804/56649e4e5503460f94b444e4/html5/thumbnails/1.jpg)
Modern Applicationsof Food Science
Chapter 4
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Objectives
• Summarize the philosophy of ethics
• Define food composition
• Relate food to Maslow’s Hierarchy of Needs
• Define GAIN and explain its function
• Describe hydroponics
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Objectives (cont’d.)
• Compare and contrast the advantages and disadvantages of aquaculture
• Define biotechnology and its application to food science
• Explain genetically modified organisms
• Identify common food allergens
• Define food irradiation
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Objectives (cont’d.)
• Explain cultural heritage
• Summarize ecology and its relationship to biodiversity and monocultures
• Explain sustainable agriculture
• Analyze conservation in food service
• Define organics
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Ethics and Food in Modern Society
• Ethics is the study of right and wrong behavior– Divided into metaethics, normative ethics
and applied ethics
• In food service purchasing, some topics may require ethical guidance– Food irradiation, biotechnology
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Food Composition
• A chef must consider food composition in its entirety– Organic or inorganic composition– Its pedigree
• Foods contain a variety of chemical molecules– Water, fats, carbohydrates and proteins
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Advancements in Food Science and Technology
4.2 Maslow’s Hierarchy of Needs
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Combating World Hunger
• United Nations has set a goal of reducing the number of hungry people– Starvation is decreasing, but
undernourished people are increasing– Estimates indicate one in seven people do
not have enough nourishment on a daily basis
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Combating World Hunger (cont’d.)
• Global Alliance for Improved Nutrition (GAIN)– Created to combat vitamin and mineral
deficiency– Leadership hub bringing together different
organizations– Disburses funds to developing countries to
build food markets and fortify foodstuffs
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Technological Advances in Food Production
• Methods of increasing agricultural yields– Hydroponics
• Growing plants without using soil• Water is medium used to grow the plants
– Aquaculture• Fish farming in specially controlled environment
– Biotechnology• Genetically modified plants
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4.4 Drawing of Hydroponic System
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Human Health and Food Safety
• Food engineering– Done for increased yields, pest resistance
and increased shelf life
• Genetically modified organisms (GMOs)– DNA transferred from one plant or animal
to another
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Human Health and Food Safety (cont’d.)
• Cloned Farm Animals– Milk and meat tentatively concluded safe
by the FDA
• Food Allergen Labeling and Consumer Protection Act (FALCPA)– Requires presence of common allergens
be included on the food label
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Human Health and Food Safety (cont’d.)
• Food allergens– Food service operators not currently
required to post warnings
• Growth-enhancing hormones– Natural steroids added to feed of beef and
milk animals– Banned in E.U. but allowed in U.S.
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Human Health and Food Safety (cont’d.)
• Food irradiation– Reduces disease causing germs in food– High levels of radiant energy kills
microorganisms without raising temperature of the food
– FDA requires that irradiated foods be labeled as such
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Cultural Heritage
• Parts of society we want to keep, appreciate, and pass on to future generations
• Tourism draws on cultural heritage
• Local food service operations can protect cultural heritage by preparing local foods native to their region
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Environmental Protection
• Commitment to preserve and renew natural resources
• Ecology– Study of the interaction between living
things and their physical environment
• Biodiversity– Number of species is declining
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Environmental Protection (cont’d.)
• Monoculture– Practice of growing the same crop on the
same fields year after year– Need additional chemicals for pest control
and fertilizers for soil quality• Risk that pests will become resistant to the
chemicals and destroy crops
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Environmental Protection (cont’d.)
• Sustainable agriculture– Steps to maintain high yields without
destroying the soil or decreasing productivity
• Examples: crop rotation; planting cover crops; using natural predators instead of chemicals
• Conservation– Conserving food frees up more for others
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Environmental Protection (cont’d.)
• 20 percent of food is wasted each year– Left in fields or orchards– Lost during manufacturing, storage, or
transportation– Wasted during final preparation in homes
or restaurants
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Environmental Protection (cont’d.)
• Organics– No chemical fertilizers or pesticides– Minimally processed– Before the 1940’s, all farming was organic
• National Organic Program implemented in 2002– Provides guidelines and certifications
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Environmental Protection (cont’d.)
• Sustainability and greening initiatives– National Restaurant Association (NRA)
launched a campaign for sustainability in 2008
– National nonprofit Green Restaurant Association (GRA) formed in 1990
– All new Starbucks buildings will be certified by the U.S. Green Building Council
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Summary
• Food is one of the most basic human needs– Number of undernourished people in the
world is one in seven– Several international organizations working
to reduce world hunger
• Food allergen labeling is mandated
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Summary (cont’d.)
• Hydroponics, aquaculture, and biotechnology are methods employed to increase agricultural yields
• Sustainable agriculture uses methods designed to preserve environment
• Examples of green practices– Conservation, waste reduction