Introduction to food science and food systems / created by Rick Parker and Miriah Pace

Includes Index

Machine generated contents note: SECTION ONE INTRODUCTION AND BACKGROUND ch. 1 Overview of Food Science Parts of the Food Industry Trends Allied Industries International Activities Responsiveness to Change Interrelated Operations Summary Review Questions Student Activities Additional Resources References ch. 2 Food Systems and Sustainability Food-System Definitions Allied Industries International Activities Interrelated Operations 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 Standard 4 Satisfy Human Need for Fiber and Safe, Nutritious Foods Standard 5 Conserve and Seek Energy Resources Standard 6 Create and Conserve Healthy Soil Standard 7 Conserves and Protects Water Resources Note continued: 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 Summary Review Questions Student Activities Additional Resources References ch. 3 Chemistry of Foods Carbohydrates Function in Food Monosaccharide Disaccharides Sugars in Food Polysaccharides 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 Note continued: Fluorine Iodine Iron Manganese Molybdenum Nickel Selenium Silicon Tin Vanadium Zinc Water Biotin Choline Phytochemicals Summary Review Questions Student Activities Additional Resources References Endnotes ch. 4 Nutrition and Digestion Nutrient Needs Water Energy Carbohydrates Fiber Protein Lipids Vitamins Minerals MyPlate Food Groups Digestive Processes Ingestion Digestion Absorption Elimination Components of the Human Digestive System Vegetarian Diets Bioavailability of Nutrients Stability of Nutrients Diet and Chronic Disease Summary Review Questions Student Activities Additional Resources References Endnotes ch. 5 Food Composition Determining the Composition of Foods Energy in Food Food-Composition Tables Summary Review Questions Student Activities Additional Resources References Note continued: ch. 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 ch. 7 Unit Operations in Food Processing Materials Handling Cleaning Separating Cream Separator Clarification Membrane Processes Size Reduction Pumping (Fluid Flow) Mixing Heat Exchanging Concentration Drying Forming Packaging Controlling Overlapping Operations Conserving Energy Other Processes Summary Review Questions Student Activities Additional Resources References Note continued: Endnotes ch. 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 Drying Acid Sugar and Salt Smoke Atmosphere Chemicals Radiation Summary Review Questions Student Activities Additional Resources References SECTION TWO PRESERVATION ch. 9 Heat Heat Degrees of Preservation Sterilization Commercial Sterility Pasteurization Blanching Selecting Heat Treatments Heat Resistance of Microorganisms Heat Transfer Convection-Conduction Conduction-Convection Radiation Protective Effects of Food Constituents Different Temperature-Time Combinations Organisms Thermal Death Curves D Value Note continued: Z Value 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 Student Activities Additional Resources References ch. 10 Cold Refrigeration Versus Freezing Refrigeration and Cool Storage Requirements of Refrigerated Storage Changes in Food During Refrigerated Storage Freezing and Frozen Storage Chemical Changes During Freezing Textural Changes During Freezing Microbial Growth in the Freezer Freezing Methods Packaging New Developments Home Freezing Rigid Containers Flexible Bags or Wrappings Freezer Pointers Foods to Freeze for Quality Effect of Freezing on Spices and Seasonings Freezer Management Summary Review Questions Student Activities Note continued: Additional Resources References ch. 11 Drying and Dehydration Dehydration Drying Curve Solute Concentration Binding of Water Chemical Changes Drying Methods Food Concentration Reduced Weight and Volume 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 ch. 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 Note continued: Additional Resources References Endnote ch. 13 Fermentation, Microorganisms, and Biotechnology Fermentations Benefits Control Uses of Fermentation Fermented Dairy Products Bread Making Pickling Processed Meats 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 ch. 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 ch. 15 Packaging Types of Containers Food-Packaging Materials and Forms Metals Glass Paper Note continued: Plastics Laminates Retortable Pouches Edible Films Package Testing Packages with Special Features Environmental Considerations Innovations in Packaging Summary Review Questions Student Activities Additional Resources References Endnote SECTION THREE FOODS AND FOOD PRODUCTS ch. 16 Milk Fluid Milk 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 Butterfat Homogenization Beverage Milk Nutritional Qualities Quality Control During Processing Packaging Milk Products and By-Products Butter Concentrated and Dried Dairy Products Condensed Buttermilk Cheese Yogurt Ice Cream Quality Products Milk Substitutes Note continued: Reduced Fat Products Milk Quality Evaluation and Flavor Defects FFA Milk Quality and Products Career Development Event Summary Review Questions Student Activities Additional Resources References Endnotes ch. 17 Meat Meat and Meat Products Government Oversight Grading Grading Formulas Value-Based Beef Pricing Dressing Percentage Slaughtering Practices Wholesale and Retail Cuts of Meat Structure and Composition of Meat Meat Products Formulations Chilling Aging of Meat Tenderizing Muscle Identification 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 ch. 18 Poultry and Eggs Poultry Production Processing Processing Steps Meat Properties Grading Products EGGS Note continued: 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 Review Questions Student Activities Additional Resources References ch. 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 ch. 20 Cereal Grains, Legumes, and Oilseeds Cereal Grains Note continued: General Structure and Composition Starch Properties of Starch Factors Requiring Control Handling of Cooked Starch Weeping 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) Natto Nondairy 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 Note continued: Soy Milk and Soy Beverages Soy Nut Butter 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 ch. 21 Fruits and Vegetables 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 By-Products Biotechnology Summary Review Questions Note continued: Student Activities Additional Resources References ch. 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 Interesterification 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 ch. 23 Candy and Confectionery Sources of Sugar Sugar-Based Confectionery Composition Ingredients Invert Sugar Caramelization Corn Syrups and Other Sweeteners Fructose and Fructose Products Chocolate and Cocoa Products Cocoa Note continued: Milk Chocolate Confectionery Manufacturing Practices Enrobing Standards Sugar Substitutes Labeling Summary Review Questions Student Activities Additional Resources References Endnotes ch. 24 Beverages 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 Processing Blended and Unblended Varieties Instant Tea and Bottled Tea Herbal Tea Summary Review Questions Student Activities Additional Resources References Endnote SECTION FOUR RELATED ISSUES ch. 25 Environmental Concerns and Processing Water In Food Production Properties and Requirements of Processing Waters Environmental Concerns Disposal of Solid Wastes Note continued: Properties of Wastewaters Wastewater Treatment Lowering Discharge Volumes Responsibility Summary Review Questions Student Activities Additional Resources References ch. 26 Food Safety Safety, Hazards, and Risks Food-Related Hazards Cross-Contamination High-Risk Foods and Individuals Microorganisms Viruses Parasites Fungi 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 Note continued: ch. 27 Regulation and Labeling 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 Nutrition Information Nutrition Panel Format Daily Values DRVs Nutrient Content Descriptions Other Definitions Proposed Revisions to the Nutritional Facts Label USDA's Meat Grading Program Health Claims Ingredient Labeling Formulation and Costing Factors in Packaging Design FFA Food Science Career Development Event Summary Review Questions Student Activities Additional Resources References Endnotes ch. 28 World Food Needs World Food Hunger and Malnutrition Causes of Hunger Fighting the Problem Step 1 More Self-Sufficiency Step 2 Check Farming Regulations Step 3 Proper Storage Note continued: Step 4 Check Food Aid Step 5 Work Together Step 6 Prevent Waste Step 7 Pay Off Debt Roles of Technology Resource Management Protection of Crops Genetic Improvement Global Action World Food Summit World Food Summit Plan of Action Hunger Agencies and Organizations Summary Review Questions Student Activities Additional Resources References Endnotes ch. 29 Food and Health Food and Disease Obesity Possible Cancer Prevention Type 2 Diabetes Sleep Problems Digestive Disorders Gas Heartburn Lactose Intolerance Peptic Ulcer Disease Diarrhea Constipation Diverticular Disease, Celiac Disease, Crohn's Disease, and Pancreatitis Eating Disorders Anorexia Nervosa Bulimia Nervosa Binge-Eating Disorder Food Allergies Dental Caries or Tooth Decay Phytonutrients Nutraceuticals Herbs What Are Herbs? Research on Herbs Note continued: Regulation of Herbal Supplements Using Caution Nutrigenomics Components of Food Fruits and Vegetables Whole Grains Protein Fats and Oils Bad Diets, Good Diets What to Eat Balancing Calories Summary Review Questions Student Activities Additional Resources References ch. 30 Careers in Food Science General Skills and Knowledge Basic Skills Thinking Skills General Workplace Competencies Information Technology Personal Qualities Entrepreneurship Jobs and Courses in the Food Industry Education and Experience Identifying a Job Food Inspection and Safety Food-Service Industry Food Retail and Wholesale Industry Research and Development Food Scientist and Related Scientists Marketing and Communications Others Food-Industry Supervised Agricultural Experience Getting a Job Application Forms Letters of Inquiry and Application Resume or Data Sheet Note continued: The Interview Follow-Up Letters Occupational Safety Summary Review Questions Student Activities Additional Resources References Endnotes