食品科学和技术(英文).pptx

  1. 1、本文档共61页,可阅读全部内容。
  2. 2、原创力文档(book118)网站文档一经付费(服务费),不意味着购买了该文档的版权,仅供个人/单位学习、研究之用,不得用于商业用途,未经授权,严禁复制、发行、汇编、翻译或者网络传播等,侵权必究。
  3. 3、本站所有内容均由合作方或网友上传,本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺!文档内容仅供研究参考,付费前请自行鉴别。如您付费,意味着您自己接受本站规则且自行承担风险,本站不退款、不进行额外附加服务;查看《如何避免下载的几个坑》。如果您已付费下载过本站文档,您可以点击 这里二次下载
  4. 4、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等,请点击“版权申诉”(推荐),也可以打举报电话:400-050-0827(电话支持时间:9:00-18:30)。
查看更多
Food Science and TechnologyBy Gilsonl10/23/2002DefinitionFood science: Scientific study of food from “farm to fork”. Food technology: Use of the information generated by food science to produce safe, nutritious and wholesome food. FOOD SCIENCEMultidisciplinary Engineering Chemistry/Biochemistry Microbiology Nutrition Foods as edible biochemicals Touches on many other areas Globalization of world food supply MORE PEOPLE, LESS FOOD Widespread food shortages will develop over the next 40 years as a population explosion gradually outstrips world food supply. The food supply is the most immediate constraint on the Earth’s population-carrying capacity.Milestones Projections: 1830: World human population reaches 1 billion 1930: 2 billion 1960: 3 billion 1975: 4 billion 1999: 6 billion [Assuming a 64-year human life expectancy, of all the people??born on earth since its creation, 2/3 are now alive.] 2030: 9 billion Biggest increases are expected in some of the poorest areas, such as Africa, southern Asia, and South America. Human population of Africa will double in 23 years. Population of South America will double in 29 years. Population of Europe will double in 343 years. Projection: Maximum amount of people earth can sustain = 20.7 billionFood Science Achievements: 1900 -: Vacuum packaging - removes atmosphere from food packages. Hydrogenation - to keep unsaturated fats from turning rancid. U.S. British patents issues for killing bacteria in food with ionizing radiation (1905). In U.S., first commercial freezing of fruit and fish. 1910s: In U.S., first large-scale commercial pasta production. 1920s: Clarence Birdseye develops quick-freezing process for foods and first commercializes blanched frozen vegetables. Food fortification begins by fortifying table salt with iodine (1924). 1930s: Freeze-drying process invented to preserve food. Vitamin D first added to milk through ultraviolet radiation (1933). 1940s: Mass production of food using automation take

文档评论(0)

职教魏老师 + 关注
官方认证
服务提供商

专注于研究生产单招、专升本试卷,可定制

版权声明书
用户编号:8005017062000015
认证主体莲池区远卓互联网技术工作室
IP属地河北
统一社会信用代码/组织机构代码
92130606MA0G1JGM00

1亿VIP精品文档

相关文档