Feeding the World Today and Tomorrow: The Importance of Food Science and Technology - Floros - 2. Comprehensive Reviews in Food Science and Food Safety. As indicated above, food processing has evolved from merely a need to preserve foods from the time and location of harvest or assembly until the product reaches the consumer, to possibly complex activities that may include sourcing raw materials and ingredients from different parts of the world that can improve nutritional and other desirable qualities for better overall health and wellness of consumers. Objectives of food processing. Food processing frequently serves multiple objectives. For example, freezing or cooking and freezing both preserve and provide convenience. Heating or fermentation of soy is necessary both to achieve edibility and to remove the hemagglutinens that would be mildly toxic. Processing operations are conducted under controlled conditions to ensure that the process is completed in the most effective and efficient manner. The resulting products include ingredients delivered to food manufacturers to be used in producing foods for consumers, as well as ingredients (for example, flour) for consumers to use in food preparation. ![]() ![]() The development and implementation of new technologies enhances food quality and safety. New and innovative products, some with unique product attributes, have been developed through the use of new processing technologies. ![]() Prevention articles on weight loss, weight loss success stories, weight loss programs, smart nutrition tips, and need-to-know information on weight loss surgery. Q: I’m pretty sure it’s there, just need some guidance on the ramifications of alcoholic beverages on your diet (caloric intake)? Here goes nothin’. Aiding weight loss. According to one study of 158 people, published in Nutrition & Metabolism, those who were given whey "lost significantly more body fat and showed. Consuming probiotics promotes weight loss, reduces BMI Date: July 11, 2016 Source: Taylor & Francis Summary: Consuming probiotics, so-called Feeding the World Today and Tomorrow: The Importance of Food Science and Technology. An IFT Scientific Review. Health Watch: Teen saves fellow student from choking on a cheese curd. Watch: Teen saves fellow student from choking on a cheese curd A cafeteria security camera. Processing is accomplished by using one or more of a range of operations, including washing, grinding, mixing, cooling, storing, heating, freezing, filtering, fermenting, extracting, extruding, centrifuging, frying, drying, concentrating, pressurizing, irradiating, microwaving, and packaging. The formulation, processing, and packaging of a food or beverage is accomplished for several clearly definable purposes, with numerous benefits to the consumer and society. This is the oldest and perhaps still the most common purpose, and the one most familiar to consumers. The purpose of preservation is to extend the shelf life of a food or beverage. ![]() ![]() ![]() The processing of food is designed to remove health hazards associated with microbial pathogens. Processing operations dealing with raw food materials or ingredients carrying pathogens have significant controls and regulations to detect and inactivate food- borne microorganisms that can cause illness. Pasteurization of milk is just one of many examples of processes that eliminate a health hazard for the consumer and extend the life of the product. Managing food safety, however, goes beyond microbiological risks. Good agricultural and manufacturing practices and other principles address chemical and physical hazards as well. In addition, plant breeding has contributed to reduction of some of the toxicants that occur naturally in foods in small amounts (ACS 1. Hall 1. 97. 7) and have been the source of common and sometimes widespread human illness and occasionally death. Processing is, however, still necessary in some instances. For example, manioc must be crushed and soaked—or crushed, heated, and treated with acid—to remove hydrogen cyanide from cyanogenic glycosides before the resulting starch (tapioca) is safe to consume. Processes to ensure the delivery of foods and beverages of the highest quality to the consumer continue to evolve. Quality attributes include taste, aroma, texture, color, and nutrient content. In most cases, these attributes begin to decline as soon as a raw food material or ingredient is harvested or collected. The goal of the processes is to ensure that the decline in quality attributes is minimized. POWER FOODS LIST Fruits Included All fresh, frozen, or canned without added sugar Fruit canned in its own juice (drained) Fruit salad—mixed fruits with no added sugar.For example, blanching and freezing vegetables immediately after harvesting ensures that the nutrients remain at their peak level. In some cases, the quality attributes are enhanced by processing. For example, processing of soybeans greatly improves their flavor. Food processing helps to ensure that the consumer has access to a wide variety of foods and food ingredients at any time, including those that help to improve the retention of quality attributes for the period of time required for delivery of the product to the consumer. For example, controlling the composition of the atmosphere surrounding apples and other fruits leads to extended freshness. Food processing ensures that the resources required to produce raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production- to- consumption stages. To maximize the conversion of raw materials into consumer products, efforts begin at the production stage, with activities to reduce postharvest losses and increase use of by- products. Efforts continue, through food manufacturing and beyond, to ensure that energy, water, and other resources are used most efficiently and environmental impacts are minimized. Refrigeration of fresh produce is an example of an action that reduces loss and increases the edible life of the product. Many processed foods and beverages are developed to allow them to be consumed after limited amounts of preparation. For example, a frozen or refrigerated entree is delivered to the consumer in a form ready for microwave heating. Snack foods are ready to eat when delivered to the consumer. At a fundamental level, food is viewed as a source of nutrition to meet at least the minimum daily requirements for survival, but there is an ever- greater focus on the desire for health optimization from food. Processing can enhance the nutritional value of foods in a number of ways. For example, refining—separation of the antinutritional components—is the best means of improving the nutritional quality of many foodstuffs of vegetable origin, and processing of fresh tomatoes (for example, into catsup) improves the bioavailability of the carotenoid lycopene. Some products are specifically designed to enhance individual health and wellness—the focus of many current trends—requiring specific unique ingredients and an array of processes to ensure desired product attributes. Many products are fortified or enriched with vitamins and minerals (for example, orange juice fortified with calcium for bone health) and other nutrients (for example, margarine enriched with plant stanols and sterols for heart health) in response to defined nutritional needs of consumers. The success of these products—often referred to as “functional foods”—requires that flavor and texture also meet consumer expectations. Typical technologies, processes, and operations. The mechanical operations, processes, and technologies typically used to achieve these benefits in preparing and using raw materials in manufacturing foods and beverages (Potter and Hotchkiss 1. There are many mechanical operations used throughout the food system, including simple conveying of raw materials from one location to another, as well as more intense operations to change the physical structure of the material. All or most of these operations are larger scale versions of operations that have been used to prepare foods for centuries. The cracking and grinding of cereal grains to manufacture the flour used in bakery products is a very visible example. Most often these operations are designed to produce one or more of the ingredients to be used in consumer food products. The extraction of oil from soybeans and other oilseeds requires a mechanical operation before efficient separation of the oil can be accomplished. In most cases, these operations are a component of series of steps needed to ensure the most efficient use of the raw material, often including the manufacturing of an array of by- products for consumers to utilize. Another typical mechanical operation is dry mixing, involving the blending of various ingredients to ensure homogeneous and uniform distribution of the various ingredients before a final stage of manufacturing. The use of thermal energy to increase the temperature of a raw food or ingredient is the most recognized and widely used approach to preservation of food. By increasing the temperature to appropriate levels and holding for an appropriate time that is dependent on both the nature of the food and the objective of the process, pathogenic or spoilage microorganisms are significantly decreased in number or eliminated. Thermal processes applied to foods in food manufacturing are based on the same principles as those governing traditional cooking of foods during preparation. The impact of heating—thermal processing—on components of the food is the same as that during cooking and often results in the enhancement of flavors and texture, as well as some modest losses of heat- sensitive nutrients. Many shelf- stable foods are available to consumers as a result of thermal processing. Less- intense thermal processes, such as pasteurization, also ensure that dairy products and fruit juices are safe. Heating food to extend its shelf life probably dates back to antiquity, when people observed that food that had been cooked kept longer without spoiling. However, it was not until Appert and others investigated heating foods in containers that it was discovered that immediate recontamination of heated food from the environment did not occur. Since those meager beginnings, advances in mathematics, chemistry, biology, and engineering, coupled with their application to food science and technology, have resulted in development of equipment and procedures to optimize the application of heat to foods for the purpose of extending their shelf life and enhancing their edibility (texture, flavor, and visual appearance). There are basically 3 types of heat processes that are applied to food, other than cooking: blanching, pasteurization, and canning. The latter 2 are tightly regulated by federal—and in some cases, state—agencies to ensure proper application of the technology and prevention of food- borne illness.
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