What Is Food Science?

FOOD SCIENCE AND TECHNOLOGY Dr. Mukund V. Karwe Chair & Professor of Food Engineering, Department of Food Science School of Environmental and Biological Sciences, Rutgers University New Brunswick, NJ 08901

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[email protected] http://foodsci.rutgers.edu

Energy Performance Satiation Thinking And Mood

FOOD

Nutrition Disease Prevention

Many Functions of Food 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Provide energy (satisfy hunger) Treat, prevent illness manifestations Provide nutrients (satisfy nutrition) Initiate and maintain interpersonal relationships Determine extent of interpersonal distance Express socio-religious beliefs Express social status prestige Recognize special achievement Cope with psychological stress Influence political economic status of a group Reward/punish influence others behaviors Detect, treat, prevent cultural behavior deviations

FOOD Any substance that is eaten or otherwise taken into the body to sustain physiological life, provide energy and promote nutrition NUTRITION The sum of biochemical and physiological processes concerned with the growth, maintenance, and repair of the living body as a whole, or of its constituent organs HEALTH A continued state of soundness and vigor of body and mind

FOOD SCIENCE A coherent and systematic body of knowledge and understanding of the nature and composition of food materials, and their behavior under the various conditions to which they may be subject

FOOD TECHNOLOGY Application of food science to practical treatment of food materials so as to convert them into food products of the kind, quality and stability, and so packaged and distributed, as to meet the needs of consumers for safe, wholesome, nutritious and attractive foods

Thrust Areas in the Food Science • Food Biology • Food Chemistry • Food Engineering • Food and Health (genomics, metabolomics) • Food Sensory Science • Food Safety

• Food Biology - Applies molecular genetics, biochemistry, microbiology, and sensory science to the understanding of biological processes that affect food health, safety, and quality.

•76 million cases of foodborne illness each year • 325,000 hospitalizations • 5,000 deaths CDC (2000) National Geographic. 2002. 5:9

• Food Chemistry -Focuses on the effect of chemistry on food healthfulness and quality (flavor, color, nutritional) during processing and storage

WHY ARE GUMMY BEARS GUMMY?

• Food Engineering: Develops food processing and packaging strategies for the delivery of high quality, health promoting, environmentally friendly and safe foods to the consumer

How are these made?

Food and Health Identification of naturally found compounds in foods and their health-promoting properties.

Flavonoid fractions isolated from cranberries have anti-inflammatory activities

Do you get a bitter taste in broccoli? Do you prefer Coke over Pepsi or vice-versa? How are these responses related to age, gender, state of health, genetics, psychology, etc.? FOOD SENSORY SCIENCE

FOOD SCIENCE

Top 10 reasons to become a Food Scientist 10. Inquisitive about what I eat 9. Like good, nutritious and safe food 8. Interested in health promotion through foods 7. Get paid to eat and try different food products

6. Get lots of free samples (food products) 5. Get to see the world while traveling on business 4. Want to study chemistry, biology, microbiology, biotechnology, engineering, and/or nutrition in an interesting and relevant application

3. Want to know how science and technology are helping keep our food supply safe and delicious. 2. Food industry is the 2nd largest manufacturing sector. More than $ 650 billion in retail sales. New Jersey has the highest concentration of food industry.

And the no. 1 reason is ………..

Want to get a high-paying job in the field which will never become obsolete (you can’t live without food)

Suggested informational sources •On Food and Cooking: The Science and Lore of Kitchen, by Harold McGee •www.curiouscook.com •Designer Food, by Gregory E. Pence •The Ethics of Food, by Gregory Pence •Is It Safe to Eat? Enjoy Eating and Minimize Food Risks by Ian Shaw •Omnivore’s Dilemma by Michal Pollan •www.americaonthemove.org

Food Science at Rutgers University Dr. Karl Matthews, UG Curriculum Coordinator

Department of Food Science and Center for Advanced Food Technology (CAFT) Nutraceuticals Institute (NI) New Brunswick

CAFT Food Manufacturing Technology (FMT) Facility Piscataway Food Innovations Center Bridgeton

Mission of Undergraduate Food Science Program “… educate students to become Food Science Professionals with a BS degree in Food Science.” • Fundamental science as it applies to Food Systems • Perform in industrial or government jobs • Prepare for graduate school • Qualify for professional programs & teaching

The Undergraduate Program (Fall 2008) • Numbers ~ 80 including incoming freshman ~ 70% Females

Options in Food Science at Rutgers Food Science Research

General Food Science

Emphasis on Basic Science

Broader background

Graduate School, Medical School

Minor in a selected field

Culinology®

Food Science & Management Economics Food Business MBA

FOOD SCIENCE AT RUTGERS http://foodsci.rutgers.edu • ONE OF THE BEST FOOD SCIENCE DEPARTMENTS IN THE COUNTRY (TOP 5 OUT OF 51) • SCIENCE ORIENTED (NOT COMMODITY BASED) • GREAT STUDENTS AND FACULTY (FAMILY) LOW STUDENTS:FACULTY RATIO (4:1) • LOTS OF SCHOLARSHIPS • OPPORTUNITIES TO DO RESEARCH AND INTERSHIPS IN STATE-OF-THE-ART RESEARCH LABS

Food Science graduates (B.S.) can Work for •A Food Company (new product dev) •USDA (quality assurance and safety) •FDA (regulations) OR •TEACH •Go into your own Business •Go for a degree in Medicine

Starting salary for a graduate with B.S. in Food Science could be as high as ~ $ 52,000

Alumni Feedback • “The Food Science program at Rutgers has provided me the knowledge to succeed in many different areas of the food industry. The course offered combine the traditional classroom environment, hands-on learning and work experience to prepare you for the real world” (Mathew Kradenpoth, Product Development Scientist, Masterfoods; B.S., Food Science 2000) • “I am so proud to have graduated with a Food Science degree from Rutgers. All professors were amazing and helpful. The variety of classes gave me a well-rounded education on all aspects of the science of food. After graduation, I felt well prepared to enter the real world” (Stacy Volesko, Flavor Technologists; B.S., Food Science, 2001)

What can we do for you? •Host visits by students and teachers (max 35) •Visit your school: lecture/demonstration for students taking chemistry, biology, physics, family & consumer science •Workshop for science teachers and guidance counselors •Internship opportunities for high school students in our laboratories (e.g., project SEED)

What you can do for us? • Educate your students about Food Science and Technology • Tell the science-minded students about Food Science major at GCC & Rutgers •Tell them that it is not about becoming a restaurant manager • Tell them that it is about application of science and technology to make better food products • Make them aware of career and job opportunities in food related businesses, and new horizons

Remember: Food Scientists make their cake

and they get to eat it too