Food Science and Categoriztation

Class Logistics

• For future classes, students are encouraged to sit in the front for better visibility and audibility.

• Interaction is highly encouraged, as asking questions and engaging with peers enhances the learning experience.

• The university's role extends beyond research and education to include community building.

• A disclaimer was issued regarding potential cognitive issues due to physical exertion to reach the class.

Course Overview

• The course aims to interact with students and encourages questions about previous classes.

• The instructor embraces the use of LLMs and AI such as ChatGPT, with students accountable for their submissions.

• UNSW's food program is IFT accredited, setting it apart from other Australian universities.

• The course will start with food groups and categories, emphasizing the nutritional perspective.

• The last ten minutes of each session will involve interactive activities using "Polls Everywhere".

Definitions

• Food: Any substance consumed to provide nutritional support for an organism.

• Nutrition: The process of providing or obtaining the food necessary for health and growth.

• Metabolism: The entire set of biochemistry happening in the body, generating ATP.

• Ingredient: A component that makes up a food item (e.g., salt).

• Development: Enhancing existing products based on research findings.

• Innovation: Something that drives the economy and people are willing to pay for.

The Significance of Food Science

• Food science is crucial for solving fundamental problems and ensuring a healthy society.

• Historically, food science focused on agriculture, food production, and processing.

• The traditional mindset was that sufficient carbs, protein, and fat equated to health.

Paradigm Shift in Food Science

• The equation of more calories leading to longer life has broken down, with excess calories leading to decreased longevity due to issues like obesity and diabetes.

• Type 3 diabetes is associated with early-onset cognitive decline, such as Alzheimer's disease.

• The goal is to reduce caloric intake while enhancing longevity.

• The focus has shifted to identifying specific health benefits of food, aligning with preventative medicine.

Benefits of Food Science

• Preventing metabolic diseases like diabetes and obesity.

• Linking food intake with beauty through companies like L'Oreal.

• Recognizing the dependence of physical fitness on nutrition.

• Understanding that proper nutrition during the first 1000 days of life leads to longer health spans and better cognitive reserve.

Food Science and Technology (FST)

• FST encompasses both the systematic study of structure (science) and the application of knowledge (technology/engineering).

• IFT (Institute of Food Technologists) is a credible organization.

Food Systems

• A food system includes green agriculture, food processing, retail, and consumers.

• Problems within food systems include land use, water balance, food security, food safety, animal welfare, environmental concerns, ethical issues, and food waste.

• Opportunities arise from addressing these challenges through food science.

• 30% of all food is wasted across the value chain.

• People ingest approximately one credit card's worth of plastic per week.

Value Chain

• The value chain considers monetary value and the costs associated with producing food, including waste management.

Sustainable Development Goals (SDGs)

• #1: No Poverty

• #2: Zero Hunger

• #3: Good Health and Well-being

• #4: Quality Education

• #5: Gender Equality

• #6: Clean Water and Sanitation

• #7: Affordable and Clean Energy

• #8: Decent Work and Economic Growth

• #9: Industry, Innovation and Infrastructure

• #10: Reducing Inequalities

• #11: Sustainable Cities and Communities

• #12: Responsible Consumption and Production

• #13: Climate Action (reducing greenhouse gases like methane and CO_2)

• #14: Life Below Water

• #15: Life on Land

• #16: Peace, Justice and Strong Institutions

• #17: Partnerships for the Goals

Misconceptions about Food Scientists

• Food scientists do more than just being foodies; they engage in food microbiology, safety, nutrition, health, sustainability, policy, formulation, characterization, quality control, marketing, new product development, and food engineering.

Historical Perspective

• Two Million Years Ago: Management of fire allowed for controlled light, warmth, expansion to colder habitats, preparation of energy-dense food, increased food safety, brain growth, and time for developing tools and language.

• Ten Thousand Years Ago: The Neolithic Revolution led to agriculture, animal domestication, and monoculture.

• 250 Years Ago: Nicolas Appert invented cans for food preservation, which becomes critical for military campaigns.

• Invention of the fridge

• Haber-Bosch: Synthesis of ammonia from hydrogen and nitrogen enabled the creation of fertilizer and high-yield food production.

Food or Not?

• Bread is a food.

• Cows (livestock) are a potential food source.

• Gelatin-based gummy bears are not vegan.

• Water is essential but not necessarily defined as food.

• Air is not considered a food.

• Olive oil is a food (fat).

Classifying Food

• Food can be classified by:

  • Sources

  • Materials

  • Function

  • Physical status

  • Cultural context

  • Health status

  • Processing methods

  • Pure chemistry

• Common classifications: Types of foods, adulterated food, camping food, diet food, finger food, fresh food, frozen food , seasonal food, etc.

Communication and Dietary Guidelines

• Different countries communicate dietary recommendations differently.

• The US has evolved from pyramids to plates for dietary guidance.

• Australia utilizes the Australian Guide to Healthy Eating.

• Foods groups include: vegetables and legumes/beans, fruits, grains, cereal foods, meat, poultry fish, eggs, tofu, dairy, milk yogurt and cheese alternatives

Food Group Examples

*Cereals: Rice wheat barely oats, corn
*Legumes/Pulses: Beans, peas lentils
*Milk & Milk products: cow milk, soy milk oat milk
Fruits and Vegetables
*Meat/Poultry/Eggs
*Seafood
*Nuts
*Beverages : water , alcohol and coffee
*Fats and Oils: Olive oil , fat
*Confectionery: Sugar, Chocolate

Five Food Groups

• Vegetables and legumes/beans

• Fruits

• Grains, cereal foods

• Meat, lean meat, poultry, fish, eggs, tofu

• Dairy, milk, yogurt, cheese and alternatives

Cereals

• Examples: rice, wheat, barley, oats, corn, millet, rye.

• High in carbohydrates, protein, fiber, vitamins, and minerals.

• Fibers feed gut microbiota.

• Milling is a core processing technique.

Legumes and Pulses

• Pulses and legumes such as such as beans lentils and peas from plant origin

• High in protein and carbohydrates.

• Often canned or dried.

Milk and Milk Products

• Dairy from cow, soy, oat, goat, camel, etc.

• Used directly and in processing (pasteurization, fermentation).

Fruits and Vegetables

• Classified botanically and culinarily fruits become the baby of the plant

Meat, Poultry, and Eggs

• Animals cells smaller than plant cells allowing higher concentrated energy sources.

• High energy density.

Seafood

*Main difference between fish and cows : Fish grow at 20 degrees while cows have their own individual temp.

Nuts

Most nuts like almonds are nuts. However peanuts are not actually nuts
*Beverages: Primarily water, can can also be alcohol and coffees
Fats and Oils

• Used an emulsifiers to absorb polar molecules into solution for absorption

Confectionery

• Example: Sugar, chocolate can provide health benefits.

20th Century Groups and Diets

Health Foods: Organic, vegetarian, vegan, pescatarian, flexitarian, street foods, junk foods, snack foods, fast foods, GMO foods.
Food Allergies: Food allergies are on the on the rise, likely caused by oversterilization of environment in the early stages of like.