ANFS102 Study Guide - Midterm Guide: Pascalization, Antimicrobial Resistance, Food Preservation

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS102
• Professor: Kniel Kalmia

Document Summary

The united nations states that to feed the growing population by the year 2050 estimates suggest we will need approximately 70% more food. Advancements in technology (move from pastoral farming to farming communities with surplus food and job specialization to global and more industrialized agroecosystems) Factors affecting consumer choices, behavior and food demand (i. e. flavors, convenience, marketing, local food movement, eat away from the home) Processing for food preservation (canning (retorts), thermal process, non-thermal processes like high. Introduction of food science and technology resulted in population growth around the world. Processed foods allow for providing safer foods and time-savings and convenience, processing for natural colors. Benefits of processing and preservation is a reduction in food waste. Non-thermal processing methods, example of high-pressure processing (hpp) Thermal/traditional processing (canning in a retort, father of canning is nicolas appert. Must have affordable protein sources, american consumers spend ~10% of their income on food. Vertical integration, many farms still owned and operated by families.