Adulteration of Food-Some wholesalers and retailers in the 1800's extended food profits and supply by adding cheap bulk ingredients to certain foodstuffs. Examples were adding "pepper dust" to pepper, which may have consisted of pea flour, mustard husks, or even floor sweepings. -1860 saw the year when Britain drafted its Food and Drugs act, and in 1872 to regulate food purity. -In the United States in 1785, Massachusetts enacted the first general food adulteration law. In 1905 Upton Sinclair wrote a book entitled The Jungle, that detailed unsanitary practices in the meat industry, leading to the enactment of the 1906 Food and Drugs Act and the Meat Inspections Act.
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Food Scientist- is a person who applies scientific knowledge and technological principles to the study of foods and their components either for research or manufacturing purposes. Such technologies include: microwave, pasteurization, ultrafiltration, and reverse osmosis. Basic Research- Food scientists in basic research study the chemical, microbiological, physical, and sensory properties of foods and their ingredients. Basic food scientists obtain fundamental information from food research, while applied food scientists apply information to food product development and testing. Product Development- Most large food processing companies have a test kitchen and food scientists work closely with test kitchen staff. They also work with engineers, microbiologists, flavor experts, sensory evaluation experts, packaging specialists and marketing professionals. Quality Assurance-Food scientists who sample and check raw products to see if they are fresh and conform to purchasing specifications. They make sure that operators monitor each processing step to make sure the products meet government, company, and industry standards. Scientific Principles and the Scientific Method -Food research and development scientist apply the scientific method to their studies. Although the complete, stepwise method approach may not be feasible in certain instances due to time, resource, and other limitations, it is still important to apply it whenever possible and practical. Nutraceuticals - a food that in whole or part proposed new regulatory category of food components, a food that in whole or in part is able to provide health improvement or disease prevention. The seven types of food components are: Major Components: water, carbohydrates, lipids, and proteins Minor Components: vitamins, minerals and phytochemicals Phytochemicals-Are plant derived chemicals that are their own separate class of food components that may offer specific benefit to the prevention of certain human diseases. Many more of these beneficial effects have still of yet to be discovered. Phytochemicals are ingested in varying degrees when we
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