feb 8 - Food: how did that happen? Joseph A. ODonnell,...

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CDRF Food: how did that happen? Joseph A. O’Donnell, Ph.D. California Dairy Research Foundation odonnell@cdrf.org www.cdrf.org
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Identify and Select What “could” be food? Plant Animal What can I do to make it food? Harvest or Catch it Process it CDRF
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CDRF Conflict of the Omnivore We have the ability to eat many foods BUT – Foods do not want to be eaten Toxins Unpalatable Thorns Foul odors Horns, teeth, hooves
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CDRF Creativity in Food Procurement Most of the plants don’t like the idea of being eaten so they put up defenses – e.g. cyanide, belladonna, digitalis, atropine, caffeine, bad taste, tough texture, thorns… Early on people learned how to domesticate fruit, vegetables, cereal, animals find creative ways to maximize their use for pleasure and nutrition
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CDRF Innovation Liberate the nutrients Use genetic selection to reduce defensive tactics Processing (heat, dry, salt, freeze…) Detoxify Avoid spoilage Kill pathogens Improve taste/texture
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CDRF Taming the Wild Tomato Genetic selection Bred out toxins (belladonna) Select for flavor, texture, size Select to resist disease Select for yields and ease of harvest Processing (heat, salt, remove water) Destroy toxins Improve texture and shelf life
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CDRF Domestic Animals Wild animals have horns, hooves, teeth, claws or speed Domesticate the young Selectively breed for production of milk, meat, eggs, etc.
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CDRF Secret to a Varied Diet INNOVATION
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Broaden Choices Innovation in breeding, processing and distribution of food allows us to select from a larger number of foods over the year The greater the selection available the greater our chances for attaining high nutritional status CDRF
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CDRF People Meet the Challenge Innovative – problem solving ability Integrative – connect the dots Free thinkers – we don’t do it that way syndrome not consistent with survival
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CDRF
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CDRF “We Do This Because We Can” Bruce German
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CDRF Because We Can Not since biblical manna has any food been designed just for us Need to apply innovation
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People have the responsibility to be stewards of the world’s resources and to apply their skills to that end Provide high nutritional status to the all people regardless of economic status Sustainable approach to food production to ensure food for the long term. CDRF
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This note was uploaded on 02/21/2009 for the course FST 100B taught by Professor Germain during the Winter '08 term at UC Davis.

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feb 8 - Food: how did that happen? Joseph A. ODonnell,...

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