Food Science with a Focus on Nutrition

Food Science with a Focus on Nutrition

Food Science with a Focus on Nutrition

Aadinath Pothuvaal

Food Science with a Focus on Nutrition

Aadinath Pothuvaal

ISBN - 9789361529818

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Preface

From Idly to Pasta, that is from Indian Cuisine to Italian, who does not like food! Some say that the birth that they have taken is just to taste the food variety...Ha Ha, and we call them ‘foodie(s)’ right. And folks travel around the world to taste the native varieties also. Even when we are sad or happy, something that we cannot stop ourselves from having it is the food we eat. We starve for one day, and that is the special day when we realize that ‘ without you(food), I am not myself.’ We love sweet, spicy, bitter, etc., but have we ever gave a thought to the persons who are sending us this food. In that case, we say thanks to the farmers, but they are not solely responsible for all this. Some people check the quality of it, the purity of it, and then send it to us. Let it be from the milk we drink in the morning to the Channa we eat in the night all these are thoroughly checked by the food scientists and then delivered at our doorsteps. This does not stop here; this food waste is also taken to the soil if it gets wasted, and the food products should not be harmful to the surroundings and the environment. This book is for all those people who sacrifice their time to check the food products and make sure that no people are harmed by eating that product. To all those foodies who are just safe because of them.

Table of Contents

1 Origin and Development of Food Science 1

1.1 What is Food Science? 1

1.1.1 Origination 3

1.1.2 Purpose of Food Science 6

1.1.3 Food Science in Past 9

1.1.4 Food Science in Present 15

1.1.5 Food Science in the Future 20

1.2 Exercise 23

2 Importance of Food Science 25

2.1 Need for Food Science 25

2.1.1 Job Security 25

2.1.2 Diverse Environment 26

2.2 Scope of Food Science 29

2.2.1 Food Chemistry 29

2.2.2 Food Microbiology 30

2.2.3 Food Processing 31

2.2.4 Food Technology 32

2.3 Role of Food Scientist 33

2.4 Advantages of Food Science 38

2.5 Disadvantages of Food Science 41

2.6 Exercise 44

3 Principles of Discipline in Food Science 45

3.1 Food Chemistry 45

3.1.1 Examples of Food Chemistry 47

3.2 Components of the Food we Eat 48

3.2.1 Water 48

3.2.2 Carbohydrates 49

3.2.3 Structure 50

3.2.4 Lipids 50

3.2.5 Proteins 52

3.3 Food Engineering 56

3.4 Food Microbiology 61

3.5 Food Preservation 64

3.6 Food Products from Microorganisms 64

3.7 Industrial Microbiology and Genetic Engineering 65

3.8 Plant Pathology 67

3.8.1 Food Packaging 67

3.8.2 Manufacturing 74

3.8.3 Food Preservation 75

3.8.4 Food Substitution 84

3.8.5 Food Technology 87

3.8.6 Molecular Gastronomy 88

3.9 Quality Control 93

3.9.1 Importance of Quality Control 94

3.9.2 Better Goodwill 95

3.9.3 Facilitates Pricing 95

3.9.4 Increase Sales 95

3.9.5 Improved Techniques of Production 96

3.9.6 Higher Employee Morale 96

3.10 Exercise 100

4 Human Nutrition 102

4.1 What is Nutrition? 102

4.1.1 Types 103

4.1.2 Energy Macronutrients 104

4.1.3 Macronutrients that do not Provide Energy 105

4.1.4 Micronutrients 105

4.1.5 Vitamins 110

4.2 History of Human Nutrition 114

4.3 Fast Facts 120

4.3.1 Advantages of Nutrition 121

4.4 Exercise 123

5 Classification of Nutrients and Holozoic Nutrition 125

5.1 Carbohydrates 125

5.1.1 Function of Carbohydrates 126

5.1.2 Simple vs. Complex Carbohydrates 126

5.1.3 Sugars, Starches and Fibers 127

5.1.4 Good Carbs vs. Bad Carbs 129

5.1.5 Fats 130

5.1.6 Dietary Fiber 131

5.1.7 Minerals 133

5.1.8 Calcium 133

5.1.9 Iron 133

5.1.10 Potassium 134

5.1.11 Zinc 134

5.1.12 Proteins 135

5.1.13 Vitamins 137

5.1.14 Water 140

5.2 Exercise 142

6 Education and Career on Food Science and

Human Nutrition 144

6.1 Education on Food Science and Human Nutrition 144

6.2 Food Scientist 145

6.3 Food Product Development Scientist 147

6.3.1 Key skills for product development scientists 148

6.4 Public Health Nutritionist 149

6.4.1 Characteristics 151

6.4.2 Nature of the Work 151

6.4.3 Education and Training 152

6.4.4 Nutritionist 153

6.4.5 Sports Nutritionist 155

6.4.6 Pediatric Nutritionist 155

6.4.7 Gerontological Nutritionist 155

6.4.8 Renal or Nephrology Nutritionist 156

6.5 Training and Certification 156

6.5.1 Dietitians 156

6.5.2 Nutritionists 157

6.5.3 Other Nutrition Professionals 157

6.5.4 Regulatory Affair Specialist 158

6.5.5 Food Safety Auditor 161

6.6 Career Requirements 162

6.7 Steps to Be a Food Safety Auditor 162

6.7.1 Step 1: Complete a Bachelor’s Degree 162

6.7.2 Step 2: Get an Entry-Level Job 162

6.7.3 Step 3: Obtain Professional Certification for

Career Advancement 163

6.7.4 Corporate Wellness Consultant 170

6.8 Corporate Wellness Consultant Education 170

6.9 Skills and Job Description 173

6.10 Corporate Wellness Consultant Salary 174

6.11 Job Outlook 175

6.11.1 Food Labelling Specialist 176

6.11.2 Required Education 177

6.11.3 Required Skills 177

6.11.4 Career Outlook and Salary 178

6.11.5 Food Labeling Specialists are responsible

for food labels 180

6.11.6 Food Labeling Specialists have this Education 181

6.11.7 Food Labeling Specialists Participate in Meetings 181

6.11.8 Food Labeling Specialists must keep

up with Regulations 181

6.12 Humanitarian Nutritionist 182

6.13 Nutrition Service Manager 183

6.13.1 Necessary Skills 184

6.13.2 Degree and Education Requirements 184

6.13.3 Pros and Cons of the Position 185

6.13.4 Getting Started 185

6.13.5 Future Outlook 186

6.14 Clinical Nutritionist 187

6.14.1 Salary Range and Outlook 187

6.15 Academic Requirements 187

6.16 Nutritional Therapist 188

6.17 Nutritional Therapist Salary and Wages 191

6.17.1 Education 191

6.17.2 Certifications 192

6.17.3 Necessary Skills and Qualities 192

6.18 Exercise 196

Appendix 197

Glossary 198

Index 207

Chapter - 1 Origin and Development of Food Science

The science which feeds men is worth at least as much as the one which teaches how to kill them.

1.1 What is Food Science?

Food Science is a convenient name used to describe the application of scientific principles to create and maintain a wholesome food supply. Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology, and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system. Food Science is the study of foods and the changes that occur in them naturally as a result of handling and processing. The basis of the discipline lies in an understanding of the chemistry of food components, such as proteins, carbohydrates, fats and water and the reactions they undergo during processing and storage.

A complete understanding of processing and preservation methods is required, including drying, freezing, pasteurization, canning, irradiation, extrusion, to name just a few. The ability to carry out analysis of food constituents is developed along with statistical quality control methods. The microbiology and safety aspects of food must also be understood. Other topics covered include food additives, the Physico-chemical properties of food, flavor chemistry, product development, food engineering, and packaging. Food science integrates this broad-based knowledge and focuses it on food.

Food Science is still a relatively new and growing discipline, brought about mainly as a response to the social changes taking place in North America and other parts of the developed world. The food industry, which originally provided only primary products for final preparation in the home, finds itself responding to market demands for more refined, sophisticated, and convenient products. The demand for easy to prepare, convenience foods, poses major scientific and technological challenges that cannot be met without highly trained scientists capable of understanding the complex chemistry/biochemistry of food systems and knowledge of the methods to preserve them.

This increased reliance on society on ready-to-eat foods has led to greater responsibility for processors in terms of quality, safety, and nutrition. To ensure high quality and competitive products, scientific principles and new technologies are being applied to food manufacturing, and the body of knowledge required has become that discipline called Food Science.

Image 1.1-Food Science

https://www.mastersavenue.com/disciplines/food-sciences

Food science knowledge and experience obtained through education, research, and professional development are the engines for innovative solutions that have historically solved key challenges in providing food for men since ancient times, and hold the key to meeting the future needs of a growing global population.

The systems in place that have been used to evolve our education programs conduct research and provide continuous learning opportunities that are essential to ensuring a vibrant and widely available nutritious, safe, and wholesome food supply.

1.1.1 Origination

Food science began when humans transitioned from nomads to farmers. This led to practices such as growing fruit, cattle domestication, and agriculture, which helped our ancestors survive through difficult times.

The growth of the human population and advancement in civilization led to the first processed foods due to a need for longer shelf life. People needed to be able to store food for when it was less abundant. It also helped to make food safer. Early forms of processed food, such as bread and wine, were favorable because they lasted longer.

As food production expanded, food safety was key to preventing widespread illness among populations. We are lucky to have a relatively safe food supply today, but historically only royalty had access to high-quality food. For example, in Mexico, Montezuma’s slaves (Emperor of pre-hispanic Mexico) ran distances of about 20,000 miles a day to bring him fresh fish.

Nicolas Appert’s food preservation method was undoubtedly the invention that marked a turning point in the science of food, allowing for its further growth and industrialization. Appert is known as the father of canning since he developed the first canning methods that successfully preserved foods such as soups, vegetables, juices, and dairy products.

The history told us Roman realized, more than Greeks, Egyptians, or any other prior civilizations, that agriculture was a prime concern for the government.

The Romans were able to preserve a variety of foods by holding them in vinegar, honey or pitch. Some foods were dried either by the sun or over the fire. These civilizations also produced cheeses or wine.

Food science became a legitimate profession following World War II. Before that, the vast majority of food is in the world was prepared locally and so consumers had no option but to visit butchers, bakeries, dairies, greengrocers and other purveyors close to their homes and purchase mainly unbranded goods of questionable quality.

Image 1.2 Neolithic age

https://stmuhistorymedia.org/neolithic-era-technology-advances-and-beginnings-of-agriculture/

During ancient times, food was dried to ensure survival. Without dried foods, nomadic tribes would have been unable to travel vast distances. Using the sun, wind or smoke from the fire, food such as grains, herbs, fruits, and meats were preserved from one year to another.

Perhaps the most advanced civilizations when it came to preserving food were the Greeks and the Romans, who learned how to dry peas and grapes with a measure of success. When it came to preserving fruits like dates, melons, and apricots, the Persians excelled. Chinese and Japanese people during the Middle Ages learned the art of curing fish and sea vegetables.

One of the earliest explorers to use dried milk products on their expeditions were Mongolian invaders! Early settlers in North America gradually learned the art of sun-drying venison, buffalo meat, herbs, squash and a whole lot of harvest crops as they pioneered homestead in the West.

The 19th century marked a turning point in the history of food preservation, as people learned to preserve fruit caramelized in sugar and salted veggies and nuts. Fruits and vegetables in brine were other popular methods of food preservation used during this time. Dried food as a means of preserving it, before the advent of canning and airtight, self-sealing containers in the 1850s. Sealing wax, corks and other methods were used to seal the food in containers.

In July 2009, an important discovery and conjecture were made about the recognition that food security was of paramount importance. Kuijt and Finlayson (2009) reported that they believe they have