LO1: Explore trends and developments in food science.
Discuss a range of different developments and current trends in food science and the factors that have influenced the development and analyze the influence of food science on food production in commercial kitchens providing specific examples.
Discuss a range of different developments and current trends in food science and the factors that have influenced the development
Current Trends: 1. The recent trend of alternative proteins has been introduced to fulfill the requirement of
proteins. Food science usually deals with food safety, but it has recently developed alternate protein sources for people. Cultured meat and edible plants are examples. Negative: the negative aspect of this approach is seeing the cost of these alternative proteins because they are extremely costly that a common person cannot afford.
2. Neutraceuticals have been developed that include supplements, functional foods, and medicines because it has been seen that there have been situations when the person cannot fulfill his requirements through the normal food, so it is necessary to take the neutraceuticals. Food safety has introduced these concepts for the betterment of health. Negative They can only be taken with the permission of food scientists or nutritionists to avoid the negative consequences on health (Hussien, 2015).
3. Food science has now been known to make developments in E-commerce. Different food science companies have been developed, and it has been seen that the customers can publish anything online and sell the products online. Food science has been a great success because people are conscious about their health and want to purchase items online. Negative These products are not experienced, and the users have to trust what they say online.
4. Food preservation techniques are a new and recent development for food science. The old food preservation methods have become old, and they are not effective. The food can now be preserved by a dry, hot oven or by keeping it in the refrigerator at an extremely low temperature. Negative Sometimes the food quality does not remain the same.
5. Personalized nutrition is the new development where the applications of food science help to manage the daily routine according to the requirements, and the person can manage his weight and move towards betterment. Negative personalized nutrition is the duty of nutritionists and food scientists, so people should take guidance from them (Schwab, 2016).
Factors that have influenced food development:
# External Factor Internal Factor 1. Political factors Brand image 2. Economic factors Personal experience 3. Technological factors Storage conditions 4. Ecological factors Financial budget
Answer Sheet of Food Science Course
Analyze the influence of food science on food production in commercial kitchens providing specific examples:
1. Food packaging is a new concept that has been used to preserve food for a long time. Example from the commercial kitchen: Pineapple is a fruit mostly used in the canned form, but the canned food needs special preservation, and they cannot survive for long if the proper packaging is not done. So, tin packaging is used in the industry to maintain the quality of food.
2. Food storage is one of the main factors in food production because the food needs to be stored for a long to serve to customers. If the food storage is not proper, the quality of food will deteriorate.
Example, from the commercial kitchen: the mangoes are not available throughout the year. Still, the mango ice cream and desserts are
available, so the mangoes are stored by giving special conditions like oxygen, carbon dioxide, and others to maintain food quality. 3. The food is produced, and the colors are added to improve the texture. The flavoring agents are also
added because sometimes the ingredients do not have a good flavor and require additional agents. Example, from the commercial kitchen:
The biscuits are produced in bulk quantity, and it has been seen that both the colors and flavoring agents are added to keep them tasty for a long time. 4. Food fortification is one of the most important processes used in food production to get the extra
benefits of functional ingredients (Bogadi, 2016). Example, from the commercial kitchen:
The baby yogurt industry has started to utilize the prebiotics in the yogurt to make it healthy for the babies and get the complete benefits.
5. The processes like dehydration are used in the food manufacturing processes, but they lose certain vitamins and minerals.
Example, from the commercial kitchen: The fruit purees are used to make the fruit leathers at the commercial scale, but the dehydration
results in the loss of certain vitamins and reduces the biological value (Reddy, 2019).
References :
Schwab, A. (2016). Bioenergy Technologies Office Multi-Year Program Plan. March 2016 (No. DOE/EE-1385). Bioenergy Technologies Office.
Bogadi, N. P., Banović, M., & Babić, I. (2016). Food defence system in food industry: perspective of the EU countries. Journal für Verbraucherschutz und Lebensmittelsicherheit, 11(3), 217-226.
Hussien, M. H., Miskon, M. I., Kamaruddin, A. F., & Ishak, N. (2015). The Impacts of Modern Technology on Food.
Reddy, M. B., & Love, M. (2019). The impact of food processing on the nutritional quality of vitamins and minerals. Impact of processing on food safety, 99-106.
