Introduction and Lesson 1

dehydration techniques in lesson 8 MY BACKGROUND • B.Sc. Chemical engineering-majoring in food technology Thesis: computerized designing of spray dryers for dairy products • M.Sc. Chemical engineering-majoring in biotechnology Thesis: protein enrichment via biotechnological methods • Doctorate in Education majoring in distance education- in process chemistry of protein lesson 2 food biotechnology lesson 9

Group Activity

⚫ Course Outline (syllabus) ⚫ Course Content: Lessons 1-13 ⚫ Lecture notes ⚫ Assignments ⚫ Discussions ⚫ Videos ⚫ Quizzes ⚫ Announcements made through the “ Discussion tool ” Resources – required Login Campus Wide Login (CWL)- https://canvas.ubc.ca/

Evaluation • Assignments (2) 20% • Quizzes 10% • Midterm exam 25% • Final exam 40% • Participation 5% Total 100% NOTE: Bonus mark for contribution (2 marks)

 Mid-term Exam  Remote (synchronous) – LockDown browser  Restricted open book - Only 2 sided memory aid allowed ( font 6 and above- typed or handwritten)  50 min  Lesson 1-4  Final Exam ( TBA ) o Remote (synchronous)- Zoom invigilated – restricted open book o 2 hrs. long o Lessons 1-13 ( 80% from the material after the midterm) Exams

Please review the course syllabus posted on Canvas Questions?

OBJECTIVES ⚫ Describe the field of food science ⚫ Describe the breadth and relative magnitude of various sectors of the Canadian food industry ⚫ Illustrate how food is distributed to consumers in Canada  how apples are converted to a variety of food products ⚫ Identify and reflect trends in food consumption in Canada Food Science & the Canadian Food System

What is Food Science? How does it differ from Agriculture and Nutrition?

Agriculture This Photo by Unknown Author is licensed under CC BY-SA

What is Food Science? Food Science is the application of basic principles of science & engineering to study and acquire new knowledge on physical, chemical and biochemical aspects of food.

What is Food Technology? Food Technology utilizes the information gathered by food science and applies the appropriate technologies to ensure the quality and safety of food.

Food Science  Multidisciplinary  Chemistry  Physics  Analysis  Microbiology  Processing  Engineering

Are Food Science and Nutrition the same?  Food science - studies chemical, microbial physical, and sensory properties of foods & their ingredients during processing and storage  Nutrition – studies the effects of food on the consumer's body. Murano, P.S. (2003)

Agriculture-Food Science-Nutrition

Pioneers in Food Science

Canning  Nicholas Appert ⚫ French confectioner  In 1795, Napoleon offered 12,000 francs for a new way of preserving food.  1 st prize! ⚫ by placing food in bottles, corking them, and then heating the bottles in a water bath. Food Science discoveries Nicholas Appert ( c .1806)

Nicholas Appert discovered: Heat processing results in longer shelf life and initiated the canning technology. Food Science discoveries Can of “ roast veal ” ( c . 1824) 19 th century can of soup (c.1856)

Food Science discoveries Clarence Birdseye, the father of frozen food

Food Science discoveries Observation ”  In the 1900s, on an expedition in Labrador for the U.S. Geographic Service  Fish meat exposed to the Arctic air was still tender and fresh tasting even when cooked months later.  Common freezing methods at that time did not result in a high-quality product Conclusion  Rapid freezing of fish in extremely low temperatures preserved the quality of fish much better than the conventional freezing method

Other discoveries in Food Science?

Other discoveries ⚫ UHT & Tetra Pak ⚫ HTST pasteurization ⚫ Freeze drying (space foods!) ⚫ Instant noodles, instant pudding ⚫ Dehydrated foods ⚫ Vacuum packaging ⚫ Spreadable margarines … Food Science discoveries

The History of Food Science and The Important Role of Food Scientists

Please watch these videos and comment on the discussion board (Discussion forum) Video Time…(5 minutes) World-Without-Food-Science. (1.29 min) Day-In-The-Life/Michele-Perchonok (3.38 min) Day-In-The-Life/Fuhung-Hsieh (3.39 min )

Canadian Food System

Canad ian Food System ⚫ 3 meals/day = 1095 meals/year ⚫ Household food expenditure 9.3% steadily decreasing since 1960s (18.7%) ⚫ Total annual value of product shipment by the food manufacturing industry in Canada is approximately $123 billi on

The Canadian Food Industry Size and Scope ⚫ How does the food industry contribute to the Canadian economy? ⚫ What is the relative value of different commodity types?

FOOD EXPENDITURE  https://www150.statcan.gc.ca/t1/tbl1/en/tv.action?pid= 1110012501

Statistics Canada(2023)

Statistics Canada(2022)

Commodity 2016 2017 2018 2019 2020 Cereal 46.61 46.34 47.68 49.32 48.2 Sugar, Honey, Syrups 18.26 18.57 18.59 18.67 19.05 Peanuts and tree nuts 3.01 4.44 4.52 4.49 4.64 Tea and coffee (Litre) 154.62 147.25 145.7 151.51 154.74 Alcoholic Beverages 93.57 92.47 91.47 90.28 89.82 Soft drinks (Litre) 53 50.71 49.32 47.41 44.65 Cheese 11.17 11.39 11.98 11.77 12.06 Other Dairy Products 19.38 18.89 18.85 18.55 18.82 Fluid Milk (Litre) 48.06 45.74 45.1 43.96 44.08 Poultry (boneless weight) 19.69 19.69 20.53 20.63 20.13 Eggs 8.84 8.91 9.27 9.39 9.36 Red meat (boneless weight) 23.85 23.86 24.67 24.82 23.12 Total Butter, oil 16.51 16.83 16.97 18.01 19.45 Total fruit and preparations 65.68 63.64 63.64 62.73 62.12 Total Vegetable and preparation 48.37 47.52 48.74 48.23 47.08 Total potatoes 42.63 46.07 35.82 39.97 42.56 Total seafood (edible weight) 5.33 5.19 5.56 5.07 5.32 Per capita consumption (Kg per person per year unless otherwise stated) Data corrected for the loss

(1) Primary Agricultural Production

PRIMARY PRODUCTION (AGRICULTURE) OF RAW MATERIALS IN CANADA Food Commodity Province Animal (beef, poultry, pork) Dairy milk Cereals, grains Tree fruits; small fruits; berries (cran, rasp, blue) Vegetables Seafood

Primary production (agriculture) of raw materials in Canada Food Commodity Province Animal (beef, poultry, pork) Widespread around Canada Beef mostly in Alberta Dairy milk Across Canada, Ontario, Quebec Cereals, grains Alberta, Saskatchewan, Manitoba Tree fruits; small fruits; berries (cran, rasp, blue) British Columbia; Ontario, Nova Scotia; Almost every province; Vegetables All across Canada Seafood Atlantic Canada and British Columbia

(2) “ post-farm gate ” - apply principles of Food Science

(3) markets → consumers

CRITICAL THINKING How does this image from a trading store ( ca. 1910 ) compare to a typical grocery store (supermarket) of today

Most Popular Fruit In Canada • Bananas, apples, oranges ~ 50% • Berries becoming more popular • less processed ( change from 2009)

Most popular vegetable in Canada • Potatoes ~ 36% • Exotic vegetables increasing in popularity • Total calorie consumption decreased This Photo by Unknown Author is licensed under CC BY

APPLE PROCESSING

(1) primary production Fig. 1.2 grading

CONTROLLED ATMOSPHERE (CA) STORAGE ⚫ Slow down respiration rate & ripening process ( senescence) ⚫ Extending storage life ( for months ) ⚫ Conditions depend on the type of fruit & variety

1. Temperature (T) (~3  C) 2. Relative Humidity (RH) (87%) 3. Atmosphere (gases): Atmospheric gasses: 21% O 2 0.03% CO 2 78% N 2 EXAMPLE OF CA- STORAGE: MCINTOSH APPLES : OPTIMAL STORAGE Inert gas

3. Atmosphere (gases):  2.5% O 2 2.5% CO 2 95% N 2  After 6 weeks: 2.5% O 2 4.5% CO 2 93% N 2 Up to 8 months in CA, vs 5 months in the air at optimum T and RH EXAMPLE OF CA- STORAGE: MCINTOSH APPLES : OPTIMAL STORAGE

(2) processing … PROCESSING OF APPLES … BY APPLICATION OF FOOD SCIENCE dehydration fermentation ( biotechnology ) thermal processing low temp preservation packaging

… PROCESSING OF APPLES  Juice  usually pasteurized or  Commercially Sterilized (in “ tetrapak ” boxes)  starting material for production of cider (by yeast )  and/or apple vinegar (by bacteria )

… PROCESSING OF APPLES apple apple juice apple cider apple vinegar alcohol and flavour acetic acid Yeast Bacteria

… PROCESSING OF APPLES INTO:  Apple Sauce , Pie Fillings  Dehydrated Apple  Slices, Fruit Leather,  Ingredient for confectionary products,  Breakfast cereals etc.

TRENDS IN FOOD CONSUMPTION

Top trends to 2020 (Canada) 1. Aging Canadians 2. Food for Health 3. New face of Canada 4. Veggie Movement 5. Small Indulgences 6. Changing Meal Patterns 7. Evolving Society 8. Convenience 9. Educated Consumers 10. Shifting Expenditures

TOP TRENDS FOR 2021 1. Rx foods 2. Alternative Formulation 3. The Kid Continuum 4. Global Modifications 5. Planetary Transparency + Societal Care 6. A New Crop of Plant-Based Foods 7. Coping With Kitchen Burnout 8. Everyday Specials 9. Winning Combinations 10. Four-Legged Family Members

TOP TRENDS FOR 2022 1. Alt-Meat Consolidation 2. Discriminating Consumers Will Get Choosier 3. Upcycling on the Upswing 4. More Milk Alternatives 5. Smarter Era for Food Processing 6. All is Calm 7. Relaxed Food Safety in Cottage Foods 8. New Insights Into Diet and Cancer 9. Moving Toward More Intelligent Packaging 10. A Stall on the Path to the ‘New Normal’

TOP TRENDS FOR 2023 HTTPS://WWW.IFT.ORG/NEWS-AND-PUBLICATIONS/FOOD-TECHNOLOGY- MAGAZINE/ISSUES/2023/APRIL/FEATURES/THE-TOP-10-FOOD-TRENDS-OF-2023

FASTEST GROWING SALES (2004) Soy-based drinks Drinkable Yogurts Eggs Cereal and/or fruit bars Sports/Energy drinks Source: ACNielsen in Prepared Foods , March 2005

FASTEST GROWING SALES (2013) Source : http://www.ift.org/Food-Technology/Past-Issues/2013/April/Features/Top10Trends.aspx

FASTEST GROWING SALES (2016) http://www.ift.org/~/media/food%20technology/feature%20images/2017/04/f1_top10/0417_f1_top10_fig1.jpg

NEXT TIME YOU ARE IN GROCERY STORE OBSERVE  Variety  Shelf size  Label

NEXT TIME YOU ARE IN GROCERY STORE

TERMS TO REMEMBER ❑ Food Science ❑ Food Technology ❑ Pioneers in Food Science and Technology ❑ Highlights of Canadian Food Systems ❑ Apple processing and storage ❑ Food consumption highlights in Canada