食品科学和技术(英文).pptx

Food Science and Technology;Definition;FOOD SCIENCE;MORE PEOPLE, LESS FOOD ;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 billion;Food Science Achievements: 1900 - 1999;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 takes off. Concentrated, frozen, and dehydrated foods produced in mass quantities for shipping overseas to military. Flour first fortified with vitamins and iron (1940). Aseptic processing and packaging is developed, increasing food quality, safety, and retention of nutrients. ;1950s: Controlled-atmosphere packaging (CAP) developed (CAP controls O2 and CO2 in the package to limit respiration and ethylene production, thereby delaying ripening and spoilage). U.S. Army begins food irradiation program (1953). ?Watson Crick discover the double-helix structure of DNA, laying the foundation for understanding genetics and developing recombinant DNA technology;1960s: First commercial plant for freeze-drying food opens (1960 - for coffee). Computer control in processing plants first introduced. FDA approves irradiation to