Download Food Processing From Grower to Consumer

THE IMPORTANCE
OF THE FOOD
SCIENCE INDUSTRY
Agriscience 102
Applied Agricultural Science and Technology
#8408
TEKS: (c)(5)(A)
Introduction
Food science is defined as the discipline
of applying chemistry, engineering,
microbiology, medicine, and molecular
biology to
create,
prepare, and
process foods.
Photo courtesy of USDA Online Photography Center.
Food scientists use
science and
engineering to
produce, process,
evaluate, package,
and distribute
foods that are
nutritious,
palatable, and
safe.
Photo courtesy of USDA Online Photography Center.
Methods that food scientists employ
include basic research, product
development, quality control,
processing, packaging, labeling,
technical sales, and market research.
Photo by Jack Dykinga courtesy of USDA Online Photography Center.
The U. S. is faced with a decreasing
population of farmers and ranchers
who produce food for an increasing
world population.
Technological advances in genetics,
soil science, food processing and
purification, and marketing have
helped produce food for the world.
The Role of Government in the
Food Industry
The food business is a complex
system of marketers, buyers, and
transporters that orchestrate how
food gets from the processor to the
grocery store shelf.
Government agencies regulate and
inspect all phases of food production
to ensure that consumers have food
that is both wholesome and safe.
The Food and Drug Administration
(FDA) and the United States
Department of Agriculture (USDA)
are two government agencies that
regulate the food industry.
Food Labeling
The U.S. Food and Drug
Administration requires that certain
labeling be placed on food products
that are packaged for consumption.
Food labels are
required to include
information about
nutritional facts
(Recommended
Daily Allowances)
of the product
based on serving
sizes.
Labels also tell the consumer about
the natural and additive substances
in the foods.
Photo by Ken Hammond courtesy of USDA Online Photography Venter
Food Processing From
Grower to Consumer
Farmers and ranchers grow the food
we eat, including fruits, vegetables,
cereal grains, meat, and other foods.
Photo by Ken Hammond courtesy of USDA Online Photography Center.
Food must then be processed,
cooked, packaged, and transported.
Photo by Joe Valbuena courtesy of USDA Online Photography Center.
Some of the allied food
industries include:
• Steel companies that
make cans;
• Chemical companies
that produce food
preservatives; and
• Plastic companies that
develop food packages.
Food processing is used to reduce
spoilage.
Foods are cleaned,
canned,
dehydrated, frozen,
refrigerated, and
packaged to
eliminate bacterial
contamination,
which can cause
food poisoning and
other health risks.
Types of food processing includes:
cold processing; dehydration;
irradiation; fermentation; milling and
cereal processing; hydrogenation;
and formulated prepared.
Manufacturers
purchase food
from growers and
prepare or
process the food
to be stored and
sold at wholesale
operations and
grocery stores.
Retail stores sell food bought either
from manufacturers or wholesalers
and then sell this food to consumers.
Photo by Ken Hammond courtesy of USDA Online Photography Center.
Managers,
marketers, and
distribution
specialists must
keep track of this
complex trade
and check for
damaged goods
or products that
may be spoiled.
Photo by Ken Hammond courtesy of USDA Online
Photography Center.
The consumer is the last stop on the check
for safe food. Consumers should check
expiration dates and make sure that the
foods that they purchase and eat follow
governmental codes for safety.
Photo by Ken Hammond courtesy of USDA Online Photography Center.
Food Biotechnology:
Benefits and Potential Risks
Food producers use technology to
solve problems such as pests,
disease, fungal infections, and
poor soil quality so that they can
provide a sufficient amount of raw
foods for an increasing world
population.
In the early 1900’s, scientists introduced
chemicals that could be used on crops to
increase yields and maximize the growth
of raw food.
Photo by John Collier courtesy of USDA Online Photography Center
However, concern over the way that
increasing amounts of chemicals used on
crops may be impacting our bodies and
the environment in potentially harmful
ways has led to the development of new
methods of pest control.
Biologically altered agronomic crops,
integrated pest management
techniques, and organic farming
methods have been offered as
alternative farming methods.
Genetically modified organisms
(GMOs), such as Bt Corn, have
provided alternatives to chemicals.
However, concern from the public and
scientific community over genetically
engineered plants and animals has
this area of biotechnology under hard
scrutiny.
More research needs to be conducted
to assure the safety of biologically
altered foods for human consumption.
ALL RIGHTS RESERVED
Reproduction or redistribution of all, or
part, of this presentation without
written permission is prohibited.
Instructional Materials Service
Texas A&M University
2588 TAMUS
College Station, Texas 77843-2588
http://www-ims.tamu.edu
2006