Gravani_2nd_lecture.ppt_08 - Food Science 1101 What do Food...

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Food Science 1101 What do Food Scientists do? By Robert B. Gravani, Professor Department of Food Science 11 Stocking Hall
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Food Science 101 Perishability The Food System Food Processing What Food Scientists Do
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Food Selection Each of these sets of factors interacts with the others Factors influencing food selection and dietary quality
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Perishable Something liable to deteriorate or spoil
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Perishability of Food STABLE (Keeps for several months to years) Cereal grains, oilseeds, sugar, nuts, & honey Baking Flour milling, Oil pressing Refrigeration Controlled atmospheres Chemical preservatives Juicing Refrigeration Pasteurization Canning, Freezing, Dehydration, Irradiation PERISHABLE (Keeps for one week to several months) root vegetables & pumpkins HIGHLY PERISHABLE (Keeps for hours to one week) Milk, fish, meat, poultry, many fruits and vegetables,
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Perishability The perishability of a food can be modified Can change the form of the product Apply a preservation (processing) method
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Food System Pipeline What are the inputs and outputs of the system? Input Output Food Processing
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VALUE ADDED !
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Food Processing Process of converting a raw agricultural commodity to higher value, more advanced food product Consumer driven Technology based Environmentally aware
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Cost of Food Why is cost so important? Is food in the US cheap or expensive? What is the relative cost of food?
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Consumer Food Spending* Billion Dollars 1990 2007 Food--at home 304.5 583.6 Food--away from home 248.1 555.7 All Food 552.6 1,139.4 Alcoholic Beverages 72.6 162.5 *Economic Research Service, USDA, 2008
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Gravani_2nd_lecture.ppt_08 - Food Science 1101 What do Food...

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