Introduction to Human Nutrition & Food Science

Introduction to Human Nutrition & Food Science Why do we eat food? To satisfy hunger To satisfy psychological need To meet social needs To get nutrients 1820110-Introduct...

Introduction to Human Nutrition & Food Science Why do we eat food? To satisfy hunger To satisfy psychological need To meet social needs To get nutrients 1820110-Introduction to Human Nutrition & Food S Dr. Ghanima Alfalrh 2 cience What is FOOD? Products derived from plants or animals that can be taken into the body to: Yield energy Provide nutrients Maintenance of life Growth Tissue repair 1820110-Introduction to Human Nutrition & Food S Dr. Ghanima Alfalrh 3 cience Food is a prerequisite of nutrition 1820110-Introduction to Human Nutrition & Food S Dr. Ghanima Alfalrh 4 cience What is Nutrition? Nutrition is the process of taking in food and converting it into energy and other vital nutrients required for life. 1820110-Introduction to Human Nutrition & Food S Dr. Ghanima Alfalrh 5 cience Food Science Vs. Nutrition Both fields study FOODS, but in different aspects. Food Science The scientific study of the chemical and physical properties of foods and of changes that may occur during processing, storing, formulating, packaging, …etc. Nutrition The scientific study of foods, their nutrients and other chemical components, their actions and interactions in the body, and their influence on health and disease. 1820110-Introduction to Human Nutrition & Food S Dr. Ghanima Alfalrh 6 cience Food Science Vs. Nutrition The Journey of Foods Farm  Fork  Human Body FOOD SCIENCE NUTRITION  Food Science Vs. Nutrition “Farm  Fork  Human Body” Total Body Health Grow/Raise in Field/Farm Weight Management Harvest+ containers/Transport to Expenditure Energy slaughterhouse Nutrients/Vitamins Processing facility/Wash/ Digestion Slaughter Human Consumption Processing/Cooking Packaging Distribution Retail Food Science 1820110-Introduction to Human Nutrition & Food S 9 cience A major part of Food Science is Food Technology … the application of knowledge generated by food science in the selection, preservation, processing, packaging and distribution of foods as it affects the consumption of safe, nutritious and wholesome food. Food is influenced by technology as it increased the variability of available food; E.g.: Fresh foods Pickled foods Frozen foods Canned foods Baked foods Fermented foods Dried foods Refrigerated foods 1820110-Introduction to Human Nutrition & Food S 10 cience Different Ways in which Principles of Food Technology are Utilized Food Processing and Manufacturing The mass production of food products from raw animal and plant materials. Food Preserving and Packaging The extension of product shelf-life to retain its properties. Refrigeration, Freezing, Dehydration, Canning, Pickling, Fermentation Food Safety The prevention of development of foodborne illness upon food consumption. Different Ways in which Principles of Food Technology are Utilized Food Quality/Sensory Evaluation The assessment of food properties. Ensuring the product meets the desired characteristics such as texture, odor, color, elasticity, etc. Food Distribution Foods safety and quality must be retained during transport and storage at retail locations. Consumer food preparation and utilization The cleaning and cooking of foods using correct procedures that remove debris, destroy harmful microorganisms, and retain beneficial nutrients. An Interdisciplinary Field Food Science overlaps with other sciences: Microbiolo gy Physics Chemistry Food Engineerin g Scien Nutrition ce Food Engineering is critical: in processes like refrigeration, freezing drying, heating. Food Packaging is greatly affected by engineering principles. Microbiolo Product shelf-life is gy determined on the basis of engineering calculations. Physics Chemistry Food Engineerin g Scien Nutrition ce Food Engineers Help The Food Manufacturer Answer Many Questions In-line Mass Production What is the time-temperature combination to achieve a specific core temperature in a mass-production line? Duration of cooling, and design of cooling equipment to achieve cooling in the shortest amount of time? (to save money) What is the production capacity for a certain production line (large-scale equipment)? Possible production processes: e.g. freeze-drying vs. spray-drying. Food Engineers Help The Food Manufacturer Answer Many Questions Packaging & Shelf-Life 1. What is the ideal material to preserve the product and extend its shelf-life? Cost-effective Quality preservation 2. Which gas replacers may be incorporated into the package to retain product quality, safety and shelf-life? Food Physics Considers disciplines such as thermodynamics (deals with the relations between heat and other forms of energy). E.g. Transition from/to solid or from/to liquid states; such as melting point. E.g. Consider a manufacturer of solid chocolate, must have the answers to the following questions: What is the melting point of the chocolate recipe? At what stage of cooling will the chocolate turn into solid? Microbiolo This information is IMPORTANT, to avoid solidifying of chocolategy while it is passing through any production Physics Chemistry pipe during manufacturing. Food Engineerin g Scien Nutrition ce  Food Microbiology Microorganisms are used in food production: 1. Bacteria transform milk to yoghurt (fermentation). 2. Yeast is used in bread for fluffiness. 3. Bacteria help make characteristic holes in Swiss cheese. Food Safety: Harmful microorganisms can cause Microbiol ogy foodborne illness. Physics Chemistry Food Engineerin g Scien Nutrition ce Food Chemistry At the molecular level, foods are made up of carbon, hydrogen and oxygen atoms. Combined structures of these atoms forms the characteristic nutrients found in foods, e.g. protein vs. fat. Food scientists want to know the molecular structures of these components and to study the changes to them that might affect food quality. Microbiolo gy Chemistr Physics y Food Engineerin g Scien Nutrition ce Food Chemistry E.g. If an opened jar of peanut butter sits on the shelf long enough, a chemical reaction will occur to the peanut butter oil that results in an undesirable odor. This reaction is called ‘oxidation’, and may be represented through chemical structures. Oleic acid in an The chemical change in the oleic unopened jar of acid in an opened jar of peanut peanut butter. butter, after oxidation. Microbiolo gy Chemistr Physics y Food Engineerin g Scien Nutrition ce Food & Nutrition Nutrient Bioaccessibility: Refers to the potential of a nutrient to be absorbed. It refers to foods that are in the form suitable for absorption, but NOT necessarily absorbed entirely. Nutrient Bioavailability: The proportion of nutrients that are introduced into the body that are absorbed and is able to have an active effect on health. Microbiolo gy Physics Chemistry Food Engineerin g Scien Nutrition ce Food Scientist Food Scientist: The person who applies scientific knowledge and technological principles to the study of foods and their components. Analyze product quality and safety Create new products Investigate new manufacturing methods. Need for Food Scientists? Increase in consumer demand for: Convenient foods Safety of food supply Nutritious foods Therefore, the food scientists are greatly desired at this time in the food industry!!!! Job opportunities for graduates with a Food Science BSc. : Food analysis Food Testing Food Processing Product development Quality assurance Production supervision Regulatory Roles Food Science in our everyday life: Fruit roll ups Coffee machines Flavored water Microwavable pizza Frozen foods Multi-domain ice-cream Canned foods Fermented foods Packaged foods Food Science in our Daily Meals Egg white has formed an opaque The toasted bread gel – due to a contain flour change in the components that albumen proteins undergo a that denature and browning reaction coagulate. when heated. Food Science in our Daily Meals Orange juice is Milk is a a processed processed food beverage beverage; this that provides includes: sweetness and homogenization, tartness due to pasteurization. It the ratio of is also processed to naturally contain a certain present sugars level of fat. and acids in the oranges. Food Scientists’ Job opportunities in Kuwait Institute/Facility Nature of Work Kuwait Institute Research for Scientific Work in lab to analyze samples. Research (KISR) Data collection & analysis in various food-related projects. Food Production Quality Control Team Plants (Factories) Quality Assurance Team E.g. Kuwait Flour Mills & Bakeries (KFM&B), Americana, KDD etc. Public Authority Technical affairs: Set up standards for quality of Food & control practices in food industry in Kuwait. Nutrition Central Labs –analyze all imported foods (PAFN) Inspector- Inspection of Food production plants/ restaurants. Hospitals Food production kitchens to ensure food product quality and safety. Nutritionists’ Job opportunities in Kuwait Institute/Facility Nature of Work Public Authority Community Nutrition Affairs: of Food & Nutrition research Nutrition Food Security (PAFN) Nutrition promotion Hospitals Ensure meals meat nutrition requirements of patients, based on their medical status. Dietician Provide advice on meal intake plans to achieve specific health goals. NOTE: Registration is HIGHLY recommended for such a position. 1820110-Introduction to Human Nutrition & Food S Dr. Ghanima Alfalrh 29 cience