The Omnivore s Dilemma

1. The Omnivore�s Dilemma Barry Swanson, Food Scientist AFS 101, Monday, September 21, 2009

2. What is food science? Application of: Chemistry Microbiology Engineering Physics Genetics Molecular biology Psychology

3. FOOD SAFETY �The U.S.A. has the safest food in the world.� �possibly the greatest variety. �possibly the least expensive. �possibly the greatest access and security. �possibly providing nutrients to promote the health and longevity of the population. �and we still have issues

4. Michael Pollan�s issues Corn Organic foods Public Health Obesity Animal welfare Processed foods Food ingredients (HFCS)

5. Food Preservation > 50% of perishable foods are lost Improve harvest, handling and distribution Extend the shelf life of foods � PROCESS Minimally process Clean, disinfect, package (MAP), refrigerate Fresh salad greens, fruit slices, carrot sticks

6. Food Processing Thermal processes (Heat) Freezing Drying Curing Fermenting Irradiating Food ingredients (Additives)

7. OBJECTIVES OF FOOD PROCESSING Inactivate pathogenic microorganisms Inactivate spoilage microorganisms Inactivate spoilage enzymes Stabilize and extend the shelf life Retain nutrients in the food Provide variety to the diet Promote public health

8. Getting real about our modern food system The food we eat and food science are under attack by authors who may mean well, but generally lack the knowledge, experience, foresight, and/or historical perspective to understand the complexity and importance of the global food system. These activists use some truths, some imagination, and seductively simplistic, sometimes even misleading approaches to blame �industrial� agriculture and the �industrial� food system for many of the problems that afflict our society.

9. Problems such as: Obesity Diabetes Allergies Resistant pathogenic microorganisms Energy shortages Environmental degradation Climate change

10. While our food system may not be perfect, it is serving us well, and before we dispose of our efforts and experiences, we better design a new food system carefully with creativity, innovation, knowledge and the responsibility of making life better for the present and future generations.

11. As a food scientist, I trust science and the progress and solutions science brings, yet I also know that science alone will not solve all of our problems.

12. Food science is using sophisticated contemporary technologies to improve food safety, quality and access. Genetic engineering and molecular biology (GMO�s) Mechanical harvesting Emerging food processing technologies Irradiation Ultra high pressure Microwave Radiofrequency Active bio-based packaging

13. Productivity and efficiency Yields of fruits, vegetables and cereal grains increased dramatically Productivity of meats increased dramatically Output of eggs and poultry increased dramatically 145% increase in available food in the U.S. Maximizing efficiency and minimizing food losses 90 to 100% of foods harvested on U.S. farms now finds its way to consumers� tables �wherein developed and developing countries around the world 50% or more of the food produced on the farm never makes it to the consumer because of insects, microbial spoilage, humidity, poor transportation, or other factors.

14. Food processing retains nutrients 50 to 75% vitamins and minerals retained in canned (thermally processed) foods; 75 to 100% of vitamins and minerals retained in frozen vegetables, fruits and fruit juices; 95% of vitamins, minerals, proteins and lactose retained in pasteurized milk; Thermal processing inactivates anti-nutrients in select foods�.cyanoglycosides in cassava, trypsin inhibitors in common beans.

15. Food processing provides expected food qualities Crispy whole grain cereals; Acceptable bread crumb and crust; Pasta in too many shapes, sizes and colors; Vegetables in the can or freezer; Shelf stable fruits, fruit purees, and fruit juices; Milk that doesn�t separate; Yogurt, sausage and cheese with a long shelf life; and Meals, entrees, whatever in a secure package prepared for convenient preparation and enjoyable eating. Food prepared at home may be equal to, worse, or even better than �mom or dad used to prepare�, but it is surely easier to prepare, safer, more uniform, and overall more convenient.

16. Food scientists design, develop, and formulate safe foods to meet consumer expectations � and to support a profitable food industry venture. Twinkies � ho-hos, ding-dongs, snowballs and cupcakes; Tang Spam Frosted flakes Wonder Bread Grape nuts Sanka Cool whip Jello Cake mixes

17. Food scientists design, develop, and formulate safe foods to meet consumer expectations � and to support a profitable food industry venture. Pringles Minute Rice Gatorade Hershey�s chocolate M & Ms Marshmallows Cheese Whiz Oreos Decaf �

18. Environmental impact of global transportation Greenhouse gas emissions associated with production and long distance distribution 1,640 km for delivery 6,760 km for the total life-cycle supply chain 83% related to food production 11% related to transportation 7% delivery from producer to retail outlet

19. ��the extraordinary abundance of food in America complicates the whole problem of choice.� ��we once again have to worry that some of those tasty-looking morsels might kill us.� ��there is a fundamental tension between the logic of nature and the logic of human industry��

20. �Eating is an agricultural act.� Wendell Berry �..the pleasures of eating industrially, which is to say eating in ignorance, are fleeting.� �But in the end this is a book about the pleasures of eating, the kinds of pleasure that are only deepened by knowing.�

21. HFCS, High Fructose Corn Syrup �It�s everywhere, it�s everywhere!!! HFCS is sweeter than corn syrup HFCS is less expensive than corn syrup, sucrose syrup, or invert sugar HFCS is beneficial to selected populations (e.g. diabetics)

22. Thank you!!

23. Food Science research topics Monolaurin may inhibit food bacteria Prewashing may remove mercury from fish New method for detection of E. coli in ground beef Eating chocolate may decrease risk of heart attack Ultra high pressure processing improves the functionalty of whey proteins