Introduction to Food Science and Food Systems [2 ed.] 143548939X, 9781435489394

Table of contents :
Contents
Chap 1 Overview Food Sci
Chap 2 Food Sytems
Chap 3 Chemistry of Foods
Chap 4 Nutrition and Digestion
Chap 5 Food Composition
Chap 6 Quality Factors in Foods
Chap 7 Unit Operations
Chap 8 Food Deterioration
Chap 9 Heat
Chap 10 Cold
Chap 11 Drying Dehydration
Chap 12 Radiant and Electrical Energy
Chap 13 Fermentations, Microorganisms and Biotechnology
Chap 14 Food Additives
Chap 15 Packaging
Chap 16 Milk
Chap 17 Meat
Chap 18 Poultry and Eggs
Chap 19 Fish and Shellfish
Chap 20 Cereal Grains, Legumes and Oilseeds
Chap 21 Fruits and Vegetables
Chap 22 Fats and Oils
Chap 23 Candy and Confectionery
Chap 24 Beverages
Chap 25 Environmental Concerns
Chap 26 Food Safety
Chap 27 Regulation and Labelling
Chap 28 World Food Needs
Chapter 29 Food and Health
Chap 30 Careers in Food Science
Review of Chemistry
Reference Tables
Harvesting, Storing Fruits, Nuts and Vegetables
Glossary

Citation preview

INTRODUCTION TO -

Rick Parker and Miriah Pace

I

INTRODUCTION TO

Rick Parker and Miriah Pace CENGAGE Learning· Auslr.illa •Brazil• Mexico• Singapore• United Kingdom• United States

••

CENGAGE Learning·

Introduction to Food Science & Food Systems, Second Edition Rick Parker and Miriah Pace Senior Vice President, GM Skills & Global Product Management: Dawn Gerrain Product Team Manager: Erin Brennan

© 2017, 2003 Cengage Learning WCN: 02-200-208 ALL RIGHTS RESERVED. No part of this work covered by the copyright herein may be reproduced or distributed in any form or by any means, except as permitted by U.S. copyright law, without the prior written permission of the copyright owner.

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Printed in the United States of America Print umber: 0 l Print Year: 2016

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TO MO ri ly n, wife, mother, partner, friend,

and one true love for more than 47 years, through good times and bad, helping me enjoy the journey.

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SECTION ONE INTRODUCTION AND BACKGROUND Chapter 1 Overview of Food Science Parts of the Food Industry Trends Allied Industries International Activities

Standard 4: Satisfy Human Need for Fiber and Safe, Nutritious Foods

3 4 5 6

14

Responsiveness to Change Interrelated Operations

15 19 19

Summary

20

Review Questions

20

Student Activities Additional Resources

21 21

References

21

Chapter 2 Food Systems and Sustainability Food-System Definitions

22

31

Standard 5: Conserve and Seek Energy Resources Standard 6: Create and Conserve Healthy Soil

33

Standard 7: Conserves and Protects Water Resources

34

Standard 8: Recycle and Reduce Waste Products Standard 9: Select Animals and Crops Appropriate for an Environment and Available Resources Standard 10: Manage Pests with Minimal Environmental Impact Standard 11: Encourage Strong Communities Standard 12: Use Appropriate Technology Standard 13: Promote Social and Environmental Responsibility Sustainable Standards Score Card

32

36

37 38

38 39 39 40

Summary Review Questions

40

Student Activities

Allied Industries

23 24

International Activities

24

Interrelated Operations

25 25

Additional Resources References

41 42 42

26

Chapter 3 Chemistry of Foods

44

Food-System Trends Retail Trends Defining Sustainability Standards of Sustainable Food Production Standard 1: Base Direction and Changes Based on Science Standard 2: Follow Market Principles Standard 3: Increase Profitability and Reduce Risks

27

28 28 30 30

CONTENTS

Carbohydrates Function in Food Monosaccharide Di saccharides Sugars in Food Polysaccharides

41

45 46 46 49

50

52 vii

C

Proteins Functions of Proteins in Foods Lipids Role of Fats in Food Fatty Acids Double Bonds Triglycerides Phospholipids Cholesterol Vitamins Fat-Soluble Vitamins Water-Soluble Vitamins Minerals Calcium Phosphorus Potassium Sodium Chloride Magnesium Sulfur Chromium Cobalt Copper Fluorine Iodine Iron Manganese Molybdenum Nickel Selenium Silicon Tin Vanadium Zinc Water Biotin Choline Phytochemicals Summary Review Questions Student Activities Additional Resources

54 57 57 58 59 59 60 60 60 60 60 61 61 61 61 62 62 62 62 62 62 62 62 62 62 62 63 63 63 63 63 63 63 63 64 64 64 64

65

65

66 66

67 67

References Endnotes

Chapter 4 Nutrition and Digestion

68 69 69 69 71 71

Nutrient Needs Water Energy Carbohydrates Fiber Protein

72

74 74 75 75 75

Lipids Vitamins Minerals MyPlate Food Groups Digestive Processes

Bl

81 81

Ingestion Digestion Absorption

Bl Bl

Elimination Components of the Human Digestive System

81 83 83 83 84 84 84 85 85 85 86

Vegetarian Diets Bioavailability of Nutrients Stability of Nutrients Diet and Chronic Disease Summary Review Questions Student Activities Additional Resources References Endnotes

Chapter 5 Food Composition

88

Determining the Composition of Foods

89

Energy in Food

89

Food-Composition Tables

90

Summary

91

Review Questions

92

Student Activities

92

CONTENTS

viii

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Additional Resources References

Chapter 6 Quality Factors in Foods Sensory Evaluation Appearance Factors Textural Factors Flavor Factors Additional Quality Factors Proteins Lipids Carbohydrates Vitamins Chemicals and Microbiological Characteristics Quality Standards Quality Standards: USDA and the AMS Grading and Certification Mission Food Quality Assurance Commercial Item Descriptions Quality Control Summary Review Questions Student Activities Additional Resources References Endnotes

Chapter 7 Unit Operations in Food Processing Materials Handling Cleaning Separating Cream Separator Clarification Membrane Processes Size Reduction Pumping (Fluid Flow)

93 93

94 96 96

97 98 101 101 101 101 102 102 102 102 104 105 106 106 106 108 109 109 110 110 110

Mixing Heat Exchanging Concentration Drying Forming Packaging Controlling Overlapping Operations Conserving Energy Other Processes Summary Review Questions Student Activities Additional Resources References Endnotes

Chapter 8 Food Deterioration Types of Food Deterioration Shelf Life and Dating of Foods Causes of Food Deterioration Bacteria. Yeast. and Mold Food-Borne Disease Insects Food Enzymes Heat and Cold Oxygen Postharvest Biochemical Changes Postslaughter Biochemical Changes Principles of Food Preservation Heat Cold

112 113 113 114 114 114 115 115 115

Drying Acid Sugar and Salt Smoke Atmosphere Chemicals Radiation Summary Review Questions

117 117 119 120 120 120 121 121 122 122 124 124 124 125 125 125

126 127 127 129 129 130 130 130 132 132 133 133 133 133 133 134 134 134 134 135 135 135 136 136

Ix

CONTENTS

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.' . 136 137 137

Student Act ivities Additional11Resources References

SECTION TWO PRESERVATION

139

ChapterI 9I Heat

140

Heat rvation I Degrees of. Prese Sterilization 'II" i Commercial ty I - i I Steril : I I 1' Pasteurization Blanching Ii 11 Selecting Heat Treatments I.I · , I -' I I Heat Resis I tance of Microorganisms

.

.

Heat Transfer • I Convection-Conduction Conduction-Convection ' I I Radiation ·1 IProtective of Food Constituents rEffects Different Temperature-Time I ICombinations ' Organisms Thermal Death Curves DValue ZValue Time-Temperature Combinations low-Acid Foods Heating Before or After Packaging Still Retort Agitating Retort Hydrostatic Retort Aseptic Packaging Home Canning Food Acidity and Processing Methods Process Adjustments at High Altitudes Summary Review Questions

-

141 141 141 141 142 142 142 142 142 143 143 143 144 144

144

145 145 145 145 145 145 146 146 146 147 148 148 149 149 149

150 150 151

'i Student Activities I - ·1 Additional. Resources References

Chapter 10 Cold

152

1 ·-n I -· ,- Versus · --; Refrigeration Freezing 1 --· • -·f, , 1 1 · · · • ·- --,- Refrigeration and Cool Storage I .r j_Requirements ofr Refrigerated Storage , 1 • in 1- Food r - · During r , ,-,Changes i Refrigerated Storage ., - - - f· r I Freezing Frozen - ' Storage I • . I -11 and I . During r--- - -' -,I Chemical' Changes I r -r•- - Freezing I I . During r ·---· Textural -·- I - 1Changes I ·1 '1 · I Freezing i I _, " I Growth I Microbial in the Freezer IFreezing ·- -- I - Methods I r-, -, r Packaging INew - Developments - - . ,, IHome- Freezing I . - ·-j . I - 0

I

-, .--

-

I

- - , ·, I. Rigid Containers ,-· 1 1- I - • or Wrappings Flexible Bags I • -- rPointers -i Freezer r·- -- ·for - Quality Foods. .to_ Freeze . I . I - on • I Spices Effect of Freezing and Seasonings I I --- ,- - Management Freezer I I I. Summary Review Questions Student Activities - Additional rResources References

153 153 154 154 155 157 157 158 158 158 159 159 159 160 160 160 160 161 162 162 163 163 163

Chapter 11 Drying and Dehydration

164 165 167 167 167 168 169 169 170

Dehydration Drying Curve Solute Concentration __, ..... _ Binding of Water Chemical Changes Drying Methods Food Concentration Reduced Weight and Volume

CONTENTS

X

- 'ui. •

I --

•.,_ · • -

• •• •

.,, ....- -, ~

Solar Evaporation Open Kettles Flash Evaporators Thin-Film Evaporators Vacuum Evaporators Freeze Concentration Ultrafiltration and Reverse Osmosis Home Drying Food Dehydrators Oven Drying Room Drying Sun Drying Summary Review Questions Student Activities Additional Resources References

Chapter 12 Radiant and Electrical Energy Food Irradiation Food Irradiation Process Approved Uses for Food Irradiation Applications for Food Irradiation Nutritional Quality of Irradiated Foods Regulation of Food Irradiation Microwave Heating Food-Processing Applications Ohmic (Electrical) Heating Summary Review Questions Student Activities Additional Resources References Endnote

Chapter 13 Fermentation, Microorganisms, and Biotechnology Fermentations Benefits Control

170 171 171 171 172 172 172 173 173 173 173 173 175 175 175 176 176 178

179 179 180 180

181 181 181 183 183 184 184 185 185 185 185

186 187 187 187

Uses of Fermentation Fermented Dairy Products Bread Making Pickling Processed Mea1s Vinegar Wine Making Brewing Microorganisms as Foods Genetic Engineering and Biotechnology Chymosin (Rennin) Bovine Somatotropin (BST) Tomatoes Cloning GMO Debate The Future Summary Review Questions Student Activities Additional Resources References Endnotes

Chapter 14 Food Additives Reasons for Use Preservatives Nutritional Additives Color Modifiers Flavoring Agents Texturing Agents Acidulants Fat Replacers Irradiation Hazards Summary Review Questions Student Activities Additional Resources References Endnote

188 188 189 189 190 190 191 191 192 192 193 193 193 193 193 194 195 195 195 196 196 196 198 199 203 204 205 207 207 208 208 208 209 209 210 210 211 211 211 xi

CONTENTS

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'! Chapter 15 Packaging

212

. i I I Types of Containers I - -· Food-Packaging Materials and Forms Metals Glass Paper Plastics . I r Reto I table Pouches I

Edible I' I Films I Package Testing I

.

II Packages 1 I 1 Features ' with Special

I I •I I Environmental ''Considerations I I Innovations in Packaging 11

:I Summary Review Questions Student Activities I I I Additional Resources 11 ' i

References IEndnote 1 1 I

SECTION THREE FOODS AND FOOD PRODUCTS Chapter 16 Milk

I

• (

.. .. .

Legal Description Production Practices Grades and Classes of Milk Factors Necessary to Produce Quality Milk Mastitis Detection and Control

,-

Quality Control on the Farm Milk Pricing Economics and Trends Processing Pasteurizing Identifying Diseases Transmitted to Consumers Through Milk

Beverage Milk ., 'j- - Qualities I Nutritional

Quality Control During Processing Packaging - l r ·.I 11· Products I Milk and By-Products

Butter

r ,·- · r -·,- -

Concentrated and Dried Dairy Products

235 236 238 240 ,- .. 241 242 243 ,.244 ..

Condensed Buttermilk Cheese Yogu r t I - - Cream j IIce QualIi"ity Products I -- I ' , •

' - ,.I Milk ill Substitutes

r- I r- Products 1 1. Reduced Fat

r --Milk Quality and Flavor II Evaluation I · I I Defects

244

I ' and I • 1Products ·I - • Career FFA Milk Quality - 1- 1 -· Event r ·-1 · Development

244 245 245 ,. . 246 246 246 247

Summary

.

• Questions I Review '·Student Activities I- • . i'1 I I I IResources Additional

223 224

Fluid Milk

Butterfat

213 213 213 214 214 215 '. ' 215 : •I 216 : •I 216 : , I 216 : 218 218l ••I 219 220 220 221 221 221 221

..

Laminates

I

231 231 ' -231 232 232 232 233

Homogenization

225 225 225 226 226 227 227 229 229 229 230 230

References IEndnotes r ,-

Chapter 17 Meat

248

249 250 250 Grading 251 Grading Formulas 251 Value-Based Beef Pricing 252 Dressing Percentage 252 Slaughtering Practices 253 Wholesale and Retail Cuts of Meat j"Structure and Composition of Meat 256 256 Meat Products Formulations 257 Chilling 257 Aging of Meat 258 Tenderizing 258 Muscle Identification

Meat and Meat Products - ' - r - .-' . Government Oversight

CONTENTS

xii

•

I --

•,,_- • -

Curing Color Smoking Meat Specialties Freezing Storage Cooking FFA Meats Evaluation and Technology Career Development Event Meat Substitutes Summary Review Questions Student Activities Additional Resources References

Chapter 18 Poultry and Eggs Poultry Production Processing Processing Steps Meat Properties Grading Products EGGS Caged Layers in California Processing Formation and Structure Composition Grading FFA Poultry Evaluation Career Development Event Quality Factors of Eggs Evaluation of Egg Interior and Exterior Quality FFA Meats Evaluation and Technology Career Development Event Storage Fertile Eggs Organic Eggs Egg Substitutes Summary

261 262 262 262 262 263 263 263 265 265 265 266 266 267

268 269 270 271 272 274 276 278 278 278 278 279 280 281 282 283 283 284 284 284 284 285

Review Questions Student Activities Additional Resources References

Chapter 19 Fish and Shellfish Fish and Shellfish: Saltwater and Freshwater Fishing Versus Culture Aquaculture Composition, Flavor, and Texture Spoilage Processing Aquaculture Processing Inspection Quality Grading Products Preservation Shellfish Fish By-Products Roe Storage New Products Summary Review Questions Student Activities Additional Resources References Endnote

Chapter 20 Cereal Grains, Legumes, and Oilseeds Cereal Grains General Structure and Composition Starch Properties of Starch Factors Requiring Control Handling of Cooked Starch Weeping

285 285 286 286

288 289 289 289 290 290 292 292 293 293 294 295 295 296 296 296 296 297 298 298 298 299 299 299

300 301 301 302 302 303 304 304 xiii

CONTENTS

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Milling of Grains Classes of Wheat Grades of Flour Types of White Flour Enriched Flour Gluten Other Flours Rice Corn Refining Inspection and Cleaning Steeping Germ Separation Fine Grinding and Screening Starch Separation Syrup Conversion Fermentation Bioproducts Breakfast Cereals Principles of Baking Legumes Nutritional Composition Legume Products Soybeans Green Vegetable Soybeans Hydrolyzed Vegetable Protein Infant Formulas. Soy-Based Lecithin Meat Alternatives (Meat Analogs) Netto N ondairy Soy Frozen Dessert Soy Cheese Soy Fiber (Okara. Soy Bran. and Soy Isolate Fiber) Soy Flour Soy Grits Soy Protein Concentrate Soy Protein Isolates (Isolated Soy Protein) Soy Protein. Textured Soy Sauce Soy Yogurt Soy Milk and Soy Beverages Soy Nut Butter

304 306 307 307 308 308 309 310 310 310 310 311 311 311 311 312 312 312 313 314 317 317 318 318 318 320 320 320 320 320 320 321 321 321 321 321 321 322 322 322 322

322 322 322 322 322 323 323 323 324 324 324 325

Soy Nuts Soy Oil and Products Soy Sprouts Tempeh Tofu and Tofu Products Soy-Based Whipped Toppings Summary Review Questions Student Activities Additional Resources References Endnote

Chapter 21 Fruits and Vegetables

326

Types of Fruit Vegetable Properties and Structural Features General Composition Fresh Vegetable Labels Fresh Fruit Labels Activities of Living Systems Plant Tissues Harvesting Ripening Appearance Texture Flavor Quality Grades for Fresh Vegetables Quality Grades for Canned and Frozen Vegetables Quality Grades for Fresh Fruit Quality Grades for Canned and Frozen Fruits Country of Origin Labeling Post-Harvest Processing Fruits Canned Fruits Frozen Fruits Fruit Juices Processing Vegetables Canned Vegetables Frozen Vegetables

327 327 328 328

328 329 330 331 331 332 332 333 334 334 335 335 336 337 338 344 344 344 344 351 351

CONTENTS

xiv

"

By-Products Biotechnology Summary Review Questions Student Activities Additional Resources References

Chapter 22 Fats and Oils Effects of Composition on Fat Properties Sources of Fats and Oils Functional Properties of Fats Production and Processing Methods Degumming Alkali Refining Bleaching Winterization (Fractionation) Hydrogenation Deodorization lnteresterification Products Made from Fats and Oils Monoglycerides and Diglycerides Fat Substitutes Protein-Based Fat Replacers Carbohydrate-Based Fat Replacers Fat-Based Fat Replacers Lipid (Fat and Oil) Analogs Tests on Fats and Oils Summary Review Questions Student Activities Additional Resources References Endnotes

351 352 352 353 353 353 354

356 357 360 360 360 362 362 362 362 362 362 363 363 364 364 365 365 365 367 368 369 369 369 370 370 371

Chapter 23 Candy and Confectionery

372

Sources of Sugar Sugar-Based Confectionery Composition Ingredients

373 374 374 374

Invert Sugar Caramelization Corn Syrups and Other Sweeteners Fructose and Fructose Products Chocolate and Cocoa Products Cocoa Milk Chocolate Confectionery Manufacturing Practices Enrobing Standards Sugar Substitutes Labeling Summary Review Questions Student Activities Additional Resources References Endnotes

Chapter 24 Beverages

375 376 377 378 378 378 379 379 381 381 381 382 383 383 383 384 384 385

386

Carbonated Nonalcoholic Beverages Sweeteners Flavors Colors Acid Water Carbon Dioxide Mixing Noncarbonated Herbal and Healthful Beverages Hi-C® Gatorade• SoBe Snapple Bottled Water Alcoholic Beverages Beer Wine Coffee Coffee Substitutes Tea

•

387 388 388 388 388 388 389 389 389 389 390 390 391 392 393 393 394 396 396 397 xv

CONTENTS

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Processing Blended and Unblended Varieties Instant Tea and Bottled Tea Herbal Tea Summary Review Questions Student Activities Additional Resources References Endnote

397 397 397 398 400 400 400 401 401 402

SECTION FOUR RELATED ISSUES

405

Chapter 25 Environmental Concerns and Processing

406

Water In Food Production Properties and Requirements of Processing Waters Environmental Concerns Disposal of Solid Wastes Properties of Wastewaters Wastewater Treatment Lowering Discharge Volumes Responsibility Summary Review Questions Student Activities Additional Resources References

Chapter 26 Food Safety Safety, Hazards, and Risks Food-Related Hazards Cross-Contamination High-Risk Foods and Individuals Microorganisms Viruses Parasites Fungi

407 407 407 408 410 411 411 412 412 413 413 413 414

416 417 417 418 418 421 421 421 421

Bacteria Factors Affecting Microbial Growth Food Acidity Temperature Time Oxygen Moisture Fat Tom Microbiological Methodology Processing and Handling Good Manufacturing Practices Rodents. Birds. and Insects Cleaning and Sanitizing Cleaning Sanitation Regulatory Considerations HACCP and Food Safety Biotechnology Genetically Modified Foods FFA Food Science and Technology Career Development Event Summary Review Questions Student Activities Additional Resources References Endnotes

Chapter 27 Regulation and Labeling

421 421 422 422 422 422 422 422 422 425 425 426 427 428 428 428 430 430 433 434 437 437 437 438 438 439 439

440

Federal Food. Drug. and Cosmetic Act Additional Food Laws Legal Categories of Food Substances Testing for Safety Quality Assurance Food Labeling Foods Affected Exemptions Restaurant Nutritional Labeling Nutrition Panel Title Serving Sizes

441 441 442 442 443 443 444 444 447 449 449

CONTENTS

xvi

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Nutrition Information Nutrition Panel Format Daily Values-DRVs Nutrient Content Descriptions Other Definitions Proposed Revisions to the Nutritional Facts Label

450 450 453 453 455

Review Questions

478

References

478

Endnotes

479

USDA's Meat Grading Program

456 458

Chapter 29 Food and Health

Health Claims Ingredient Labeling

458 458

Food and Disease Obesity

Formulation and Costing Factors in Packaging Design

Possible Cancer Prevention

460

Type 2 Diabetes

489

Sleep Problems

491

Digestive Disorders Gas

493 493 494

Summary Review Questions

462 462

Student Activities

462

Additional Resources

463 463 463

World Food Hunger and Malnutrition Causes of Hunger Fighting the Problem

481

460

461

Chapter 28 World Food Needs

480 482 486

FFA Food Science Career Development Event

References Endnotes

477 478

Student Activities Additional Resources

Heartburn Lactose Intolerance Peptic Ulcer Disease Diarrhea Constipation Diverticular Disease, Celiac Disease. Crohn's Disease. and Pancreatitis

464 465

Eating Disorders

466 469

Anorexia Nervosa

494 495

496 497

497 500 501 501 501

470

Bulimia Nervosa Binge-Eating Disorder

Step 2: Check Farming Regulations Step 3: Proper Storage

470 471

Food Allergies Dental Caries or Tooth Decay

Step 4: Check Food Aid

471

Phytonutrients

Step 5: Work Together

471 471

Nutraceuticals

Step 6: Prevent Waste Step 7: Pay Off Debt

471

What Are Herbs?

504

Research on Herbs

504

Resource Management

471 471

Regulation of Herbal Supplements

507

Protection of Crops

472

Genetic Improvement

472 473 473 473

Step l: More Self-Sufficiency

Roles of Technology

Global Action World Food Summit World Food Summit Plan of Action Hunger Agencies and Organizations Summary

Herbs

502 502 503 503 504

Using Caution Nutrigenomics

507 508

Components of Food

509 509

Fruits and Vegetables Whole Grains

474 477

CONTENTS

Protein

509 510

Fats and Oils

510

)(VII

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Bad Diets, Good Diets What to Eat Balancing Calories Summary Review Questions Student Activities

511 511 512 512 514

Additional Resources

514 515

References

515

Chapter 30 Careers in Food Science General Skills and Knowledge Basic Skills Thinking Skills General Workplace Competencies Information Technology Personal Qualities

516 517 517 518 519

Food-Industry Supervised Agricultural Experience Getting a Job Application Forms Letters of Inquiry and Application Resume or Data Sheet The Interview Follow-Up Letters Occupational Safety Summary

532 532 532 533 534 534 535 536 538

Review Questions Student Activities

538

Additional Resources

539

References

540 540

Endnotes

538

Entrepreneurship

520 521 521

Appendix A Review of Chemistry

542

Jobs and Courses in the Food Industry

522

Education and Experience

523 523

Appendix B Reference Tables

552

Appendix C Harvesting and Storing Fruits, Nuts. and Vegetables

630

Glossary/Glosario

636

Index

670

Identifying a Job Food Inspection and Safety Food-Service Industry

523 524

Food Retail and Wholesale Industry

528

Research and Development 529 Food Scientist and Related Scientists 530 530 Marketing and Communications Others

531

CONTENTS

xviii

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Introduction to Food Science & Food Systems, Second Edition, is designed for high school agriscience and consumer science programs and for postsecondary students enrolled in a food science course. It is an excellent overview for anyone interested in attaining a basic understanding of food science.

As the title suggests, science is an important component of the book. Food science as understood by humans represents a specific body of knowledge that approaches and solves problems by the scientific method-a continuous cycle of observations, hypotheses, predictions, experiments, and results. The science of food science is em­ phasized throughout the book.

HOW THIS TEXT IS ORGANIZED

Introduction to Food Science & Food Systems makes teaching easy. The information is divided into four basic sections, and chapters are based on a thorough, easy-to­ follow outline.

•

Section I: Introduction and Back g round provides the necessary background information for understanding the science of foods. This includes an introduction to the industry, a new chapter on food systems and sustainability, the chemistry of foods, nutrition and digestion, food composition and quality, unit operations, and food deterioration. These chapters are the foundation. Section II: Preservation groups the chapters that relate to methods of food preservation, including heat, cold, drying, radiant and electrical energy, fermentation, microorganisms, biotechnology, chemicals, and packaging. These chapters are the basics of food science. Section III: Foods and Food Products includes chapters on milk, meat, poultry and eggs, fish and shellfish, cereal grains, legumes and oilseeds, fruits and vegetables, fats and oils, candies and sweets, and beverages. These chapters are the application of food science.

PREFACE

xix

r

I

I

Section IV: Related Issues includes chapters that cover environmental concerns, food safety, regulations and labeling, world food needs, and career opportunities as well as a new chapter on food as it relates to health. These chapters represent the challenges of food science.

FEATURES OF THIS EDITION

OIJECTIVU ,.,,.,...,,111"-••..W,...,.,,-......., ........... •

Each chapter is designed to provide students with features that enhance learning and a learning pathway that enables them to easily navigate through food-science topics:

• •

LOGICALLY ORGANIZED, the text is divided into four sections, includ­ ing content in context so that information is presented in a relevant and meaningful way that reinforces learning. LEARNING FEATURES such as Learning Objec­ tives and Key Terms set the stage for the chapter and help learners identify key concepts and infor­ mation. Also included are National Agricultural Education Standards Correlations that highlight the specific core competency that is met through successful completion of each chapter. APPLICATION is emphasized throughout with en­ gaging Math and Science Connection activities integrated into each chapter and a set of Review Questions and Student Activities to conclude each chapter.

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Meat Grains Vegetables 1Data based on a 2,000-calorie diet.

Dairy

___.__.....__, � ..f

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Note: Rice and durum flour data were discontinued and thus are not included in the grains group. Food availability data serve as proxies for food consumption.

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FIGURE 1-5 American diets are out of balance with dietary recommendations. In 2072, Americans con­ sumed more than the recommended share of meat and grains in their diets but less than the recom­ mended share of fruit dairy. and vegetables.

tastes. Demographic factors, such as changes in household size and the population's age distribution, also can bring about changes in consumption.

Sales in fast-food industries now outpace sales in full-service restaurants. The top five U.S. fast-food chains and their sales are shown in Table 1-2.

Away-from-home meals and snacks now capture almost half (45%) of the U.S. food dollar. This is up from 34% in 1970. Fast food accounts for the largest and fastest rising share of sales in the food industry.

The number of fast-food restaurant outlets in the United States has risen steadily since 1970. People want quick and convenient meals. They do not want to spend a lot of time preparing meals, traveling to

TABLE 1·2 Top 5 Restaurant Chains: U.S. Sales RANK

CHAIN

SEGMENT

l

McDonald's

2

$ MILLION ----------------------2011

2010

2009

Sandwich

34,172

32,395

31,033

Subway

Sandwich

11.434.0

10,633

9,999

3

Starbucks Coffee

Beverage-snack

8,490

7,955

7.415

4

Burger King

Sandwich

8,131

8.433

8,799

5

Wendy's

Sandwich

8,108

7,943

8,023

NOTES: The rankings are based on U.S. system-wide food service sales. Including company-store and franchised-unit sales. for the latest full fiscal years ended closest to December of the years listed. • • • • •

Tied results are given the same rank. The year 2011 reflects data for chain or company fiscal years ended closest to December 2011. The year 2010 reftects data for chain or company fiscal years ended closest to December 2010. The year 2009 reflects data for chain or company fiscal years ended closest to December 2009. Data are reported by a chain or parent company or estimated by Nation's Restaurant News.

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INTRODUCTION TO FOOD SCIENCE & FOOD SYSTEMS, 2ND EDITION

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pick up meals, or waiting for meals in restaurants. This trend has increased as more women have be­ come part of the workforce. In more and more fam­ ilies, both parents work and no one stays at home. In addition, consumers more often combine meals with time engaged in activities such as shopping, work­ ing, and traveling. For example, McDonald's, Burger King, Taco Bell, and others are now located in out­ lets such as Wal-Mart stores and many gas stations.

Perhaps the current food service industry strategy was best stated in McDonald's 1994 annual report:

McDonald's wants to have a site wherever people live, work, shop, play, orgather. Our Convenience Strategy is to monitor the changing lifestyles of consumers and intercept them at every turn. As we expand our customer convenience, we gain market share.

MATH CONNECTION!

Research the number of calories found in each item of your favorite fast-food restaurant meal. How do the total calories for that meal fit with a 2,000-calorie diet?

The food industry is big and it employs large numbers of people in a variety of occupations be­ cause everyone eats (Table 1-3), and they eat more

prepared products at home and many meals away from home. Advertising (media) also plays an im­ portant role in influencing food trends (Figure 1-6).

TABLE 1-3 U.S Per Capita Food Expenditures U.S. PER CAPITA FOOD EXPENDITURES

U.S. RESIDENT POPULATION, JULY 1

CURRENT PRICES

1988 PRICES

AWAY FROM HOME

AWAY FROM HOME

AT HOME

AT HOME

TOTAL

TOTAL

DOLLARS

VEAR

MILLIONS

1953

167.306

278

91

369

1,068

516

1,584

1960

179.979

306

109

415

1,132

522

1,654

1965

193.526

318

135

454

1,108

581

1,689

1970

203.984

387

194

581

1,130

630

1.760

1975

215.465

567

316

883

1,069

706

1,775

1980

227.225

828

529

1.357

1,092

773

1,865

1985

237.924

1.009

710

1.718

1.128

798

1,926

1990

249.464

1,301

982

2,283

1.147

897

2,044

1995

262.803

1.408

1,170

2,578

1,104

957

2,061

1-------1------------+-------+--------1--------+-------+--------1------- ;;;~ "

~

282.172 1.571 1,396 2,966 1.091 1.003 2.093 2000 "' t--------t---------+------+------t---------t------+------+---------i i! 2005

295.753

1,853

1,730

3,583

1,138

1,085

2,223

2010

309.326

2,065

1.979

4,043

1,116

1,054

2,170

2011

311.588

2,171

2,058

4,229

1,113

1,081

2,194

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OVERVIEW OF FOOD SCIENCE

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