Modern Applications
of Food Science
Chapter 4
Objectives
• Summarize the philosophy of ethics
• Define food composition
• Relate food to Maslow’s Hierarchy of
Needs
• Define GAIN and explain its function
• Describe hydroponics
Objectives (cont’d.)
• Compare and contrast the advantages
and disadvantages of aquaculture
• Define biotechnology and its application
to food science
• Explain genetically modified organisms
• Identify common food allergens
• Define food irradiation
Objectives (cont’d.)
• Explain cultural heritage
• Summarize ecology and its relationship
to biodiversity and monocultures
• Explain sustainable agriculture
• Analyze conservation in food service
• Define organics
Ethics and Food
in Modern Society
• Ethics is the study of right and wrong
behavior
– Divided into metaethics, normative ethics
and applied ethics
• In food service purchasing, some topics
may require ethical guidance
– Food irradiation, biotechnology
Food Composition
• A chef must consider food composition
in its entirety
– Organic or inorganic composition
– Its pedigree
• Foods contain a variety of chemical
molecules
– Water, fats, carbohydrates and proteins
Advancements in Food Science
and Technology
4.2 Maslow’s Hierarchy of Needs
Combating World Hunger
• United Nations has set a goal of
reducing the number of hungry people
– Starvation is decreasing, but
undernourished people are increasing
– Estimates indicate one in seven people do
not have enough nourishment on a daily
basis
Combating World Hunger
(cont’d.)
• Global Alliance for Improved Nutrition
(GAIN)
– Created to combat vitamin and mineral
deficiency
– Leadership hub bringing together different
organizations
– Disburses funds to developing countries to
build food markets and fortify foodstuffs
Technological Advances
in Food Production
• Methods of increasing agricultural yields
– Hydroponics
• Growing plants without using soil
• Water is medium used to grow the plants
– Aquaculture
• Fish farming in specially controlled environment
– Biotechnology
• Genetically modified plants
4.4 Drawing of Hydroponic System
Human Health and Food Safety
• Food engineering
– Done for increased yields, pest resistance
and increased shelf life
• Genetically modified organisms (GMOs)
– DNA transferred from one plant or animal
to another
Human Health and
Food Safety (cont’d.)
• Cloned Farm Animals
– Milk and meat tentatively concluded safe
by the FDA
• Food Allergen Labeling and Consumer
Protection Act (FALCPA)
– Requires presence of common allergens
be included on the food label
Human Health and
Food Safety (cont’d.)
• Food allergens
– Food service operators not currently
required to post warnings
• Growth-enhancing hormones
– Natural steroids added to feed of beef and
milk animals
– Banned in E.U. but allowed in U.S.
Human Health and
Food Safety (cont’d.)
• Food irradiation
– Reduces disease causing germs in food
– High levels of radiant energy kills
microorganisms without raising
temperature of the food
– FDA requires that irradiated foods be
labeled as such
Cultural Heritage
• Parts of society we want to keep,
appreciate, and pass on to future
generations
• Tourism draws on cultural heritage
• Local food service operations can
protect cultural heritage by preparing
local foods native to their region
Environmental Protection
• Commitment to preserve and renew
natural resources
• Ecology
– Study of the interaction between living
things and their physical environment
• Biodiversity
– Number of species is declining
Environmental Protection
(cont’d.)
• Monoculture
– Practice of growing the same crop on the
same fields year after year
– Need additional chemicals for pest control
and fertilizers for soil quality
• Risk that pests will become resistant to the
chemicals and destroy crops
Environmental Protection
(cont’d.)
• Sustainable agriculture
– Steps to maintain high yields without
destroying the soil or decreasing
productivity
• Examples: crop rotation; planting cover crops;
using natural predators instead of chemicals
• Conservation
– Conserving food frees up more for others
Environmental Protection
(cont’d.)
• 20 percent of food is wasted each year
– Left in fields or orchards
– Lost during manufacturing, storage, or
transportation
– Wasted during final preparation in homes
or restaurants
Environmental Protection
(cont’d.)
• Organics
– No chemical fertilizers or pesticides
– Minimally processed
– Before the 1940’s, all farming was organic
• National Organic Program implemented
in 2002
– Provides guidelines and certifications
Environmental Protection
(cont’d.)
• Sustainability and greening initiatives
– National Restaurant Association (NRA)
launched a campaign for sustainability in
2008
– National nonprofit Green Restaurant
Association (GRA) formed in 1990
– All new Starbucks buildings will be certified
by the U.S. Green Building Council
Summary
• Food is one of the most basic human
needs
– Number of undernourished people in the
world is one in seven
– Several international organizations working
to reduce world hunger
• Food allergen labeling is mandated
Summary (cont’d.)
• Hydroponics, aquaculture, and
biotechnology are methods employed to
increase agricultural yields
• Sustainable agriculture uses methods
designed to preserve environment
• Examples of green practices
– Conservation, waste reduction