Chapter 1
What is Food Science?
Chp. 1 Vocabulary & Questions
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Food Science- the study of producing,
processing, preparing, evaluating, and using
food.
Biotechnology- Improving plants, animals,
and microorganisms using the tools of
modern genetics.
Food chain- a process through which matter
and energy transfer between organisms as
food.
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R & D specialist- A food scientist who helps
create, modify, and market food products.
They participate in all aspects of product
development.
How does food science help people who
cook in restaurants or at home?
Food science explains the whys behind so
many kitchen processes.
Why do manufacturers need to evaluate their
products?
Initially it is done to see if a food can be
created at a reasonable cost. Later, a food is
evaluated to refine a product before test
marketing with consumers.
 Describe the impact of 2 people on the
advancement of food science.
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1. Sir Frances Bacon- his personal
experimentation showed him to be a food
scientist long before the term existed.
2. George Washington Carver- developed
numerous uses for peanuts, pecans, & sweet
potatoes.
3. Clarence Birdseye- helped the frozen food
industry get started.
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Fannie Farmer- Wrote the Boston Cooking
Cook Book.
Justus von Liebeg- Chemist who explained
some things that cooks achieve in his book,
Researches on the Chemistry of Food.
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8. Why do people need to make a thorough
use of foods grown on earth?
As growing consumer demand strains the
earth’s resources, getting the most from
every resource gains urgency.
Food Science
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The study of producing, processing,
preparing, evaluating, and using food.
Covers the branches of science, including
biology, botany, physiology, zoology,
bacteriology, but mostly organic chemistry
and physics. Whew!
Daily life is filled with events that demonstrate
the close relationship between food and the
scientific world.
History of Food Science
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Sir Francis Bacon- English scientist, writer,
philosopher. On his way home one day, he
stopped to buy a chicken. He wanted to see
how stuffing the bird with snow would affect
the “conservation” of bodies.
He developed bronchitis and died soon after.
The 1800’s
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Bacon’s method & curiosity were typical of
food science research for many years.
The first food science “textbooks” may have
been cookbooks. Recipes are trial & error.
Justus von Liebeg- wrote Researches on
the Chemistry of Food, there he described
some things that cooks achieve in his book.
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Fannie Farmer- wrote Boston Cooking
School Cook Book. She hoped that by
writing this book she would “would awaken
an interest…which will lead to deeper thought
and broader study of what to eat.”
George Washington Carver- developed over
100 products from peanuts, pecans, & sweet
potatoes.
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In the early 1900’s, advances in technology
gave rise to commercial food processing.
In 1925, Clarence Birdseye helped the frozen
foods industry get started with a method for
freezing fish.
Food Science Today
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Food science has advanced rapidly in recent
decades.
Diet products, fat-free products, disease
killing substances for poultry.
Areas of Food Science
Food Science is part of every stage in the
production, processing, evaluation, and use of
food.
 1. Food Production- Over the years people have
developed many techniques for raising crops and
animals for food.
 Food chain- the process by which matter & energy
transfer between organisms as food.
Ex. Seeds>Plants>Animals>People eat both.
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Biotechnology- Using modern genetics in the ageold process of improving plants, animals, and
microorganisms for food production.
Through biotechnology, scientists improve
agricultural products by enhancing or eliminating
traits that a plant or animal inherits. Ex. Turning on
a plant’s natural defense to avoid using pesticides.
Areas of Food Science
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2. Food processing- takes food that has
been produced and puts it through steps to
create the final marketable result.
Researchers in food science may help
develop processing methods that retain
greater food quality. The work of a food
scientist often takes place in a food
laboratory.
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Quality control specialists- Monitor each step
in processing, help ensure that final products
meet government, industry, and company
standards. They determine whether raw
products meet purchasing specifications.
They check for sanitary conditions,
temperature, and humidity of storage
facilities. They can also test for nutrient
content for food labels.
Areas of Food Science
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3. Food Preparation- Experts in this area
help decide the best preparation methods for
the products you buy. They determine times,
temperatures, and other factors.
Food science explains the whys behind so
many kitchen processes. Ex. Why does a
sauce thicken?
Areas of Food Science
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4. Evaluation of food- “Will people buy this
product?” Food scientists work with other
experts to refine a product’s taste, texture,
appearance, and other qualities. A food
design consultant might suggest changing
the sweetener used in a recipe, while a flavor
chemist can explain how that change would
chemically alter the product and affect taste.
Evaluation is a before and after process.
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Ex. Frozen dinners are in larger supply than
ever and have improved greatly over the
earliest products. Why do you think that has
happened?
Areas of Food Science
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5. Utilization of food- Can you name 10
things made from soybeans? The search to
find new uses for food products. Ex. Using
soybeans for various items, ex., soybean oil,
newsprint, soy milk. As growing consumer
demands strains the earth’s resources,
getting the most from every resource is
important.
Nutrition Science
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Questioning minds used to wonder why
people eat food. They began to connect
foods to the way the body functions.
Although much has been learned over the
years, many ? still await answers.
Some scientists create nutritious food
products. Others refine foods to make them
better for you. Still others draw conclusions
about what you should be eating and give
recommendations.
Science in Real Life
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Science principles are applied to food
everywhere- in farm fields, in food processing
plants, in home and restaurant kitchens, and
in research laboratories.
Until now, you might have not noticed the
interesting connection between food and
science and this class will help you
understand it.
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Identify a food that you enjoy. How do you
think a food scientist would be involved in the
production, processing, and marketing of that
food product?
Chp. 1 Vocabulary & Questions
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1. Food Science
2. Biotechnology
3. Food chain
4. R&D Specialist
5. How does food science help people who
cook in restaurants or at home?
6. Why do manufacturers need to evaluate
their products?




7. Describe the impact of two people on the
advancement of food science.
8. Why do people need to make thorough
use of the foods grown on earth?
9. What is biotechnology? Give 2 examples.
10. How is food science related to nutrition?
Vocabulary & Questions



Food Science- The study of how foods are
produced, processed, & used.
Biotechnology- Improving plants, animals, &
microorganisms using modern techniques of
genetics.
Food chain- The process through which
matter & energy transfer between organisms
as food.


R & D Specialist- A food scientist who helps
create, modify, & market food products.
How does food science help people who
cook in restaurant or at home? Helps
determine times, temperatures, and other
factors about how different food components
react to various conditions. Food Science
explains the whys behind so may kitchen
processes.
Why do manufacturers need to evaluate their
products? Initially, to decide whether a food can be
created at a reasonable cost. Later, it helps refine a
product before test marketing with consumers.
 Describe the impact of 2 people on the
advancement of food science.
Sir Frances Bacon- English scientist whose personal
experimentation showed him to be a food scientist
long before the term existed.

George Washington Carver- developed
numerous uses for plants, sweet potatoes,
and pecans.
Fannie Farmer- Wrote Boston Cooking School
Cook Book, hoping that her book would lead
to a broader study of what to eat.
Clarence Birdseye- helped the frozen foods
industry get started.


Why do people need to make thorough
use of the food grown on earth? As
growing consumer demand strains the earth’s
resources, getting the most from every
resource gains urgency.
What is biotechnology? Scientists use the
tools of modern genetics in the age-old
process of improving plants, animals, &
microorganisms for food production.


Give 2 examples. 1)Improving agricultural
products by enhancing or eliminating traits
that a plant or animal inherits. 2)Alter the
organism’s genetic material to speed the
natural process.
How is food science related to nutrition?
Science principles are applied to food
everywhere.
Word Bank
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Sir Francis Bacon
Laboratory
George Washington Carver
Nutrition
Clarence Birdseye
Safety
Chemistry
Cooperation
Food industry
Packaging
Textbook
*Not all the words will be used