FDST 100 Lecture Notes - Lecture 1: Scientific Control, Food Processor, Aseptic Processing
18 Jan 2017
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Document Summary
Food science- an interdisciplinary field that evlolved first from chemistry, then (cid:373)i(cid:272)ro(cid:271)iology a(cid:374)d (cid:373)edi(cid:272)i(cid:374)e (cid:862)daw(cid:374) of s(cid:272)ie(cid:374)(cid:272)e era(cid:863) Nicholas appert (father of preservation: canning methods, thermal processing techniques for preservation. Frederick accum: adulterants, 1st to begin efforts to ensure a safe and honest food supply. Louis pasteur (pasteurization: fermentation, studied vinegar, wines, beers and alcohol, heated milk and milk products to destroy spoilage and disease causing organisms. Samuel prescott: sanitary milk supply, food dehydration, refrigeration, additives and chemical composition of foods, allowed for interdisciplinary research. Edwin hart: pioneer nutritionist, single grain experiment, advancement in adequate diets, work on vitamins and minerals, improved nutrition through food science. Clarence birdseye: development of frozen foods, quick freezing to capture quality, work for 20 years to get frozen foods in the market. Carl fellers: nutritional quality of canned and other processed foods, founder of ift. 1939-1979: most early food scientists were chemists.
