食品科学和技术(英文).pptx

Food Science and TechnologyBy Gilsonl10/23/2002DefinitionFood science: Scientific study of food from “farm to fork”. Food technology: Use of the information generated by food science to produce safe, nutritious and wholesome food. FOOD SCIENCEMultidisciplinary Engineering Chemistry/Biochemistry Microbiology Nutrition Foods as edible biochemicals Touches on many other areas Globalization of world food supply MORE PEOPLE, LESS FOOD Widespread food shortages will develop over the next 40 years as a population explosion gradually outstrips world food supply. The food supply is the most immediate constraint on the Earth’s population-carrying capacity.Milestones Projections: 1830: World human population reaches 1 billion 1930: 2 billion 1960: 3 billion 1975: 4 billion 1999: 6 billion [Assuming a 64-year human life expectancy, of all the people??born on earth since its creation, 2/3 are now alive.] 2030: 9 billion Biggest increases are expected in some of the poorest areas, such as Africa, southern Asia, and South America. Human population of Africa will double in 23 years. Population of South America will double in 29 years. Population of Europe will double in 343 years. Projection: Maximum amount of people earth can sustain = 20.7 billionFood Science Achievements: 1900 -: Vacuum packaging - removes atmosphere from food packages. Hydrogenation - to keep unsaturated fats from turning rancid. U.S. British patents issues for killing bacteria in food with ionizing radiation (1905). In U.S., first commercial freezing of fruit and fish. 1910s: In U.S., first large-scale commercial pasta production. 1920s: Clarence Birdseye develops quick-freezing process for foods and first commercializes blanched frozen vegetables. Food fortification begins by fortifying table salt with iodine (1924). 1930s: Freeze-drying process invented to preserve food. Vitamin D first added to milk through ultraviolet radiation (1933). 1940s: Mass production of food using automation take