Food Science in an Era of Environmental Concern
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Food Science and Human Nutrition (FSN)
Bachelor of Arts in Business Administration Area of Specialization: Food Science and Human Nutrition (FSN) Description The Food Science and Human Nutrition Department in the College of Agricultural and Life Sciences offers this area of specialization to students seeking employment in food corporations. It provides a basic foundation in food science and nutrition without requiring an extensive science background, and will benefit students interested in food-related careers in market research, production management, and purchasing and sales. For career information view: http://www.crc.ufl.edu/ Requirements Students are required to have a minimum of four classes totaling 12 hours from any of the 3000-4000 level courses listed below and maintain a minimum 2.0 Area of Specialization GPA. Be sure to check course prerequisite requirements. Course Title Prerequisites Offered FOS3042 Introductory Food Science (3 credits) None. Fall, Spring, Summer A FOS 4202 Food Safety and Sanitation (2 credits) MCB2000 with Fall lab MCB2000L FOS 4722C Quality Control in Food Systems (3 credits) STA2023 Fall FOS 4731 Government Regulations and Food (2 credits) FOS3042 Spring FOS 4936 HACCP Systems (2 credits) None. Fall Odd years (FOS4936); Or ALS 4932 Spring (ALS4932) Contact Information You are always welcome to meet with an Advisor in the School of Business, however, advising specifically related to Food Science and Human Nutrition is available through the department in the College of Agricultural & Life Sciences. For registration, scheduling, and area-specific questions, please contact: Undergraduate Advising 352-294-3700 103 FSHN Building (FSN on the UF Campus Map) Department Website: http://fshn.ifas.ufl.edu/undergraduate-program/undergraduate-advising/ Minor Option To complete the Food Science minor, students must earn 15 credits with a minimum C grade in each class. -
Minnesota FACS Frameworks for Food Science
FOOD SCIENCE Minnesota Department of Education Academic Standards Course Framework Food Science Program: 090101 Program Name: Food and Food Industries Course Code: 21, 22 Food Science is a course that provides students with opportunities to participate in a variety of activities including laboratory work. This is a standards-based, interdisciplinary science course that integrates biology, chemistry, and microbiology in the context of foods and the global food industry. Students enrolled in this course formulate, design, and carry out food-base laboratory and field investigations as an essential course component. Students understand how biology, chemistry, and physics principles apply to the composition of foods, the nutrition of foods, food and food product development, food processing, food safety and sanitation, food packaging, and food storage. Students completing this course will be able to apply the principles of scientific inquiry to solve problems related to biology, physics, and chemistry in the context of highly advanced industry applications of foods. Recommended Prerequisites: Fundamentals of Food Preparation, Nutrition and Wellness Application of Content and Multiple Hour Offerings Intensive laboratory applications are a component of this course and may be either school based or work based or a combination of the two. Work-based learning experiences should be in a closely related industry setting. Instructors shall have a standards-based training plan for students participating in work-based learning experiences. When a course is offered for multiple hours per semester, the amount of laboratory application or work-based learning needs to be increased proportionally. Career and Technical Student Organizations Career and Technical Student Organizations (CTSO) are considered a powerful instructional tool when integrated into Career and Technical Education programs. -
Food Allergy
Information Statement Food Allergy The Institute of Food Science & Technology has authorised the following Information Statement, dated January 2009, which cancels and replaces the version dated October 2005. SUMMARY The problem of food allergens is part of a wider problem, that of all kinds of adverse reactions to foods, which can also result from microbial and chemical food poisoning, psychological aversions and specific non-allergenic responses. Food allergy is now recognised as an important food safety issue. Dealing with at least the major serious food allergens is an essential part of Good Manufacturing Practice. The greatest care must be taken by food manufacturers • to formulate foods so as to avoid, wherever possible, inclusion of unnecessary major allergens as ingredients; • to organise raw material supplies, production, production schedules and cleaning procedures so as to prevent cross-contact of products by "foreign" allergens; • to train all personnel in an understanding of necessary measures and the reasons for them; • to comply with the relevant labeling legislation providing appropriate warning, to potential purchasers, of the presence of a major allergen in a product; • to have in place an appropriate system for recall of any product found to contain a major allergen not indicated on the label warning. The purpose of this statement is to describe the nature and cause of food allergies, to outline recent changes in legislation that aim to help allergic consumers to live with their condition and to emphasise the measures that manufacturers and caterers should take to minimise the problems. BACKGROUND Adverse reactions to foods Adverse reactions to foods include not only food allergies but may also result from microbial and chemical food poisoning, psychological aversions, and specific non-allergenic responses. -
Aspartame: an Artificial Sweetener
84-649 SPR -. Congrsssiona l Research Service 4. The Library of Congress ASPARTAME: .XV XRTLFICIAL SkXETSNER Donna V. Porter Analyst in Life Sciences Science Policy Research Division Xarch 23, 1984 Since 1973 ohen the Food and Drug Administration first approved the arti- ficial sweetener, aspartame, for use in food products, soae researchers have raised questloas about possible health effects associated vith its consumption. This paper provides an overview of the regulatory history and possible health prohlems associated vith the use.of aspartame. CONTENTS HEALTH ASPECTS OF ASPARTAME ................................................ 1 LEGISLATIVE HISTORY OF FOOD ADDITIVE POLICY ................................ 2 REGULATORY HISTORY OF ASPUTAWE ............................................ 5 CURRENT STATUS OF ASPARTAME ................................................ 8 .. APPENDIX I . ASPARTAME: SELECTED CHRONOLOGY OF EVENTS ..................... 16 ASPARTAME: AN ARTIFICIAL SWEETENER Aspartame is an artificial sweetener synthesized from two amino acids, aspartic acid and phenylalanine. It vas discovered accidentally in 1965 by a scientist at G. D. Searle & Company (Skokie, Illinois) who was doing research on nev drugs to treat ulcers. Since 1965, G. D. Searle & Company has conducted extensive testing in an attempt to demonstrate that aspartame is safe for aort people when added to food products. On July 7, 1981, after considerable debate, the Food and Drug Administration (FDA) approved the use of aspartame in dry food products. On July 8, 1983, FDA approved the use of the sweetener in carbonated beverages. This report provides an overview of aspartame, dis- cuses the regulatory his.tory of artificial sveeteners and identifies some of the current controversy over this recently approved substance. HEALTH ASPECTS OF ASPARTAME In terms of caloric value, aspartame contains four calories per gram, the same as table sugar. -
World Nutrition
World Nutrition. Journal of the World Public Health Nutrition Association. www.wphna.org Volume 2, Number 3, March 2011 World Nutrition This pdf is currently a free service offered by the Association Please access our website at: www.wphna.org, renewed every month, for: All our world news, information, discussion and services Complete monthly issues of World Nutrition Details of how to join the Association and to contribute to our work. Volume 2, Number 3, March 2011 Journal of the World Public Health Nutrition Association Published monthly at www.wphna.org The Association is an affiliated body of the International Union of Nutritional Sciences For membership and for other contributions, news, columns and services, go to: www.wphna.org Correspondence The big issue is ultra-processing Short communication When calories are not calories Sir: Our dietary choices affect how much energy (measured as calories) we burn as well as how many we consume. After eating a meal, our metabolic rate increases in response to digestive processes such as peristalsis, enzyme synthesis, and nutrient uptake and assimilation (1,2). This ‘specific dynamic action’ (SDA) of food has been well-known for a century, but curiously, study of the relative SDA of different types of diet has been neglected. More refined foods (those heavily laden with added sugars and other processed carbohydrates), require less digestive energy than minimally processed or unprocessed foods, which often have more protein, are higher in dietary fibre, and have a greater nutrient density (3-6). So the given calorie content of a meal is not the actual amount of net calories the body receives. -
An Aspect of Nutrition and Main Food Sweeteners in the Diet
Advances in Obesity, Weight Management & Control Review Article Open Access An aspect of nutrition and main food sweeteners in the diet Abstract Volume 11 Issue 2 - 2021 Food additives are factors in both health reason and food production. Sweeteners are utilized Necla Çağlarırmak in large scale because of biochemistry, production, obesity, food structure, economy, Food Proses Department, Manisa Celal Bayar University, Turkey functional property, and research and development efforts of food industry. Intake of high calorie nutrients such as sugar in the nutrition are important factors against increasing Correspondence: Necla Çağlarırmak, Food Proses trends of obesity, cardiovascular disease and diabetes and some of chronic diseases. In Department, Manisa Celal Bayar University, Saruhanlı College, healthy nutrition, the sufficient calorie intake must be recommended for basal metabolism Saruhanlı-Manisa, Turkey, Email [email protected] and usual daily activities due to individual and environment conditions. Sweeteners are also food additives and using commonly for low calorie nutrition or from other reasons such as Received: April 01, 2021 | Published: April 12, 2021 bulk of foods. natural sweeteners can be suggested such as stevia, together with balanced and low calorie diet including vegetables, and other food types due to diet originality that change in different societies, economies, regions and education levels of people. Traditional nutrition such as Mediterranean diet can be recommended for balanced diet. This topic was reviewed under light of literature. Keywords: biochemistry, foods, JEFCA, sweeteners, obesity, nutrition, food formulas, side effects, health Abbreviations: SSBs, sugar-sweetened beverages; Ace-K, World. Nobody does not forget almost one billion people in border acesulfame potassium; ADI, adequate dietary intake of starvation or suffering the famine against obesity.2 There are lots of factors affected nutrition including economies and development Introduction strategies in the World. -
Evaluation of a Rapid Detection Method of Salmonella in Comparison with the Culture Method and Microbiological Quality in Fish F
a ISSN 0101-2061 (Print) Food Science and Technology ISSN 1678-457X (Online) DOI: https://doi.org/10.1590/fst.38719 Evaluation of a rapid detection method of Salmonella in comparison with the culture method and microbiological quality in fish from the Brazilian Amazon Paula Hellayne Costa dos SANTOS1#, Hamilton M. FIGUEIREDO1#, Luiza Helena Meller da SILVA1#* , Rafaela Santos Oliveira da SILVA1#, Gabrielle Virginia Ferreira CARDOSO2#, Carina Martins MORAES2#, Antonio Manoel da Cruz RODRIGUES1# Abstract Microbiological safety of fish is a concern of consumers, industries and regulatory agencies worldwide. Among the pathogenic microorganisms, Salmonella spp. is one of the main agents of foodborne diseases and should be absent in animal products. Rapid and accurate identification of pathogens in the supply chain is important for both quality assurance and tracking infectious agents within the chain. In this context, this study aimed to evaluate the equivalence of two rapid detection tests, as alternative methods to the conventional Salmonella detection method, as well as to verify the microbiological quality parameters of two commercially important fish species in the Amazon biome. The plate count of aerobic bacteria ranged from 7.76 x 410 to 8.71 x 107 CFU.g-1 for mesophiles and 1.70 x 106 to 4.27 x 108 CFU.g-1 for psychrotrophic whereas the maximum for this group of microorganisms in fresh fish is 106 CFU.g-1. Regarding the Staphylococcus count, the two species presented variations between 1.35 x 104 to 1.51 x 105 CFU.g-1. This represents unsatisfactory conditions of handling, storage and conservation of fish species. -
Validation of Cleaning Systems: Allergens, Melanie Downs, 2015
Validation of Cleaning Systems: Allergens 3-A SSI 2015 Education Conference The Bridge to Hygienic Design Tuesday, May 12 2015 Melanie Downs, Ph.D. Assistant Professor Food Allergy Research & Resource Program Department of Food Science and Technology University of Nebraska-Lincoln © 2015 The food of one may be poison for another. Lucretius De Rerum Natura © 2015 Food Allergies Between 3.5-4% of the U.S. population (or 10-14 million Americans) have food allergy Prevalence of food allergy is increasing Sicherer, et al. J. Allergy Clin Immunol. 1999;103:559-62. Sicherer, et al. J. Allergy Clin. Immunol.2004;114:159-165. © 2015 Food Sensitivities: Individualistic Adverse Reactions to Foods Food Allergies Food Intolerances (Immune mediated) (Non-immune mediated) Lactose IgE-Mediated Cell-Mediated Intolerance True Food Allergy Celiac Disease Immediate Delayed © 2015 CELL-MEDIATED FOOD ALLERGIES Delayed Hypersensitivity © 2015 Celiac Disease • Affects least 1 per 2000 in U.S. but could be much higher (1 per 133) -3 million Americans- • Associated with consumption of gluten fractions of wheat, rye, barley, triticale, and sometimes oats • Delayed hypersensitivity reaction with symptoms developing 24-72 hrs after ingestion • T cell-mediated inflammatory response in small intestine • Small intestine loses its absorptive capacity body wasting, anemia, diarrhea, bone pain, etc. • Treatment with avoidance diets © 2015 Celiac Disease Effects on Small Intestine Healthy Small Intestine Biopsy Celiac Small Intestine Biopsy © 2015 IGE-MEDIATED FOOD ALLERGIES -
Consumer Moral Dilemma in the Choice of Animal-Friendly Meat Products
sustainability Review Consumer Moral Dilemma in the Choice of Animal-Friendly Meat Products Li Lin-Schilstra * and Arnout R. H. Fischer Marketing and Consumer Behaviour Group, Wageningen University, Hollandseweg 1, 6706 KN Wageningen, The Netherlands; arnout.fi[email protected] * Correspondence: [email protected] Received: 8 May 2020; Accepted: 11 June 2020; Published: 13 June 2020 Abstract: More and more consumers, at least in Western developed countries, are attentive to the sustainability aspects of their food, one of which concerns animal welfare. The conflict of harming an animal for the joy of eating meat causes a moral dilemma, affecting consumers’ reactions to, and choices of, animal-friendly products. This systematic review identified 86 studies from Scopus and Web of Science. The review outlines: (1) What are the personal antecedents among consumers regarding moral conflicts?; (2) In what situation do moral conflicts occur in consumer food choice?; (3) How do consumers emotionally experience the moral dilemma?; (4) How do consumers resolve moral conflicts over animal products? Researchers have studied personal factors and situational factors that arouse consumers’ moral dilemma and how the dilemma is solved, during which emotions and dissonance come into play. When synthesizing these findings into a comprehensive model, we notice that the current research is lacking on how personal factors change and interact with situations, which limits the understanding of the real-life context of consumers’ moral dilemma as well as their choices of animal-friendly products. More in-depth studies are needed to find situational factors that contribute to this complex psychological process. Keywords: consumer behavior; moral dilemma; meat; animal-friendly products; systematic review 1. -
Ethical Eating: Applying the Kosher Food Regulatory Regime to Organic Food
Notes Ethical Eating: Applying the Kosher Food Regulatory Regime to Organic Food Benjamin N. Gutman [H]ow we eat determines, to a considerable extent, how the world is used. -Wendell Berry1 Green products are red hot.' This is the age of environmental consciousness' and consumers are using their purchasing power to support ecologically superior products and services.4 Information about the environmental impact of these products is essential to these choices; hence the rapid rise of ecolabeling as a form of green marketing.6 Whatever form 1. WENDELL BERRY, The Pleasuresof Eating, in WHAT ARE PEOPLE FOR? 145, 149 (1990). 2. See James Salzman, Informing the Green Consumer: The Debate over the Use and Abuse of Environmental Labels, J. INDUS. ECOLOGY, Spring 1997, at 11, 12. But see Roger D. Wynne, The Emperor's New Eco-Logos?: A Critical Review of the Scientific Certification Systems Environmental Report Card and the Green Seal CertificationMark Programs, 14 VA. ENvTL. L.J. 51, 122 & nn.294-97 (1994) (discussing the gap between what consumers say and what they do). 3. See Thomas C. Downs, Comment, "Environmentally Friendly" Product Advertising: Its Future Requires a New Regulatory Authority, 42 AM. U. L. REV. 155, 155 (1992); Roger D. Wynne, Note, Defining "Green": Toward Regulation of Environmental Marketing Claims, 24 U. MICH. J.L. REFORM 785, 785 (1991). 4. See Kimberly C. Cavanagh, It's a Lorax Kind of Market! But Is It a Sneetches Kind of Solution?: A Critical Review of Current Laissez-FaireEnvironmental Marketing Regulation, 9 VILL. ENVTL. L.J. 133, 133-34 (1998); see also JACQUELYN A. -
Food & Nutrition Journal
Food & Nutrition Journal Bajwa U and Goraya RK. Food Nutr J 1: 115. DOI: 10.29011/2575-7091.100015 Review Articles The Sweetness Technology of Sugar Substituted Low-Calorie Beverages Rajpreet Kaur Goraya, Usha Bajwa* Department of Food Science and Technology, Punjab Agricultural University, India *Corresponding author: Usha Bajwa, Department of Food Science and Technology, Punjab Agricultural University, Ludhi- ana-141004, India, E-mail: [email protected] Citation: Bajwa U and Goraya RK (2016) The Sweetness Technology of Sugar Substituted Low-Calorie Beverages. Food Nutr J 1: 115. DOI: 10.29011/2575-7091.100015 Received Date: 15 November, 2016; Accepted Date: 12 December, 2016; Published Date: 16 December, 2016 Abstract A perturbing increase in the number of diabetics and obese people in all age groups of the population has raised concern in the scientific and industrial community to develop low calorie or no added sugar beverages. Nowadays such sugar-free beverages are gaining popularity because of their inherent thirst quenching properties and fewer calories. Production of such beverages has been possible with the replacement of sugar and incorporation of artificial sweeteners which are low/free in calorie content. The sweetness technology for low-calorie beverages has attained strong commer- cial success with the safe use of non-nutritive sweeteners that deliver good taste quality. However, some considerations for their efficient use include their solubility and stability in beverage systems along with cost effectiveness. The assess- ment of non-nutritive sweeteners shows that high-potency artificial non-caloric, include synthetic sweeteners, i.e. as- partame, acesulfame-K, Cyclamate, Neotame, Saccharin and Sucralose whereas natural ones embrace Stevia and Monk Fruit extract. -
American Apparel Inc. and Latina Labor in Los Angeles
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Via Sapientiae: The Institutional Repository at DePaul University Diálogo Volume 18 Number 2 Article 5 2015 Branding Guilt: American Apparel Inc. and Latina Labor in Los Angeles Hannah Noel Miami University, Oxford, Ohio Follow this and additional works at: https://via.library.depaul.edu/dialogo Part of the Latin American Languages and Societies Commons Recommended Citation Noel, Hannah (2015) "Branding Guilt: American Apparel Inc. and Latina Labor in Los Angeles," Diálogo: Vol. 18 : No. 2 , Article 5. Available at: https://via.library.depaul.edu/dialogo/vol18/iss2/5 This Article is brought to you for free and open access by the Center for Latino Research at Via Sapientiae. It has been accepted for inclusion in Diálogo by an authorized editor of Via Sapientiae. For more information, please contact [email protected]. Branding Guilt: American Apparel Inc. and Latina Labor in Los Angeles Hannah Noel Miami University, Oxford, Ohio Abstract: A study of the marketing strategies of the clothing enterprise, American Apparel, how it targets affluent, educated youth through socially conscious tactics, including a focus on pro-immigrant rights and Los Angeles-made, “sweatshop-free” advertising. The essay analyzes the ideologies and stances behind marketing materials that often contain images of Latinas/os as laborers, and white (European origin) population as consumers, and examines how U.S.-based ethical capitalism operates as a neoliberal form of social regulation to champion personal responsibility and individual freedom, in often hidden and inferentially racist and classist ways.