A Brief History of

Food Science and

Technology Dr. Fulya Eren

ACH FOOD COMPANIES INC.,

OCTOBER 2016

1

FOOD SCIENCE AND TECHNOLOGY

Chem

istry

Psycholo

gy

Bio

logy

Nutritio

n

Sensory

Scie

nce

Physic

s

Engin

eerin

g

Medic

ine

Politic

al S

cie

nce

Regulation, Preservation, Safety, Availability, Sustainability

DYNAMIC PUZZLE PIECE -

CONSUMER

Wikipedia :

The consumer is the one

who pays to consume

goods and services

produced.

Preserving Food 4

Innovating In Food World 5

Cheese Making as an example

of evolution of food technology 6

Food Product Design and sensory

Smell images and the flavour system in the human brain Gordon M. Shepherd, Nature 444, 316-321(16 November 2006)

CONSUMER EXPECTATION -

FLAVOR

Quality

Value

Convenience

Customization

Sustainability

Function

Clean label

Short ingredient list

Local

8

Better for you

Organic

GMO Free

Gluten Free

Environmentally friendly

Minimally processed

Adventure – Variety , Fusion

Top Health Claims When Purchasing

Foods (FMI 2011)

Sharpen Mind Health 65%

Aid Digestive Health 66 %

0% 25% 50% 100% 75 %

Boost Energy 71%

Avoid Empty Calories 64%

Help Heart/Circulatory Issues 73%

9 9

63%

62%

60%

47%

34%

23%

17%

17%

I wanted to lose weight

I wanted to protect my long term health to preventfuture

health conditions

I wanted to feel better and have more energy

I wanted to prevent weight gain

I noticed a change in my physical appearance

I wanted to prevent any changes in my physical

appearance

I wanted to set a good example for my friends and

family

I was diagnosed with a health condition

What motivated you to make an effort to change

your eating habits (aided responses)

IFT magazine, 2016

IFIC 2016 Food and Health Survey

Top Health Claims When Purchasing

Foods (FMI 2011)

13

Does diet make a difference?

11

A 1% reduction in LDL cholesterol

Reduces risk of heart disease 2-3%

Michael S. Brown, et. al. Science 311, 1721 (2006)

Terry A. Jacobson, et. al. Journal of Clinical Lipidology (2015) 9, 129–169

2015 Dietary Guidelines Updates

Follow a healthy eating pattern across the lifespan.

Focus on variety, nutrient density, and amount.

Limit calories from added sugars and saturated fats

and reduce sodium intake.

Shift to healthier food and beverage choices.

Support healthy eating patterns for all.

12

What does that mean?

We are turning a new cornerstone in food product

development. The new consumer base cares about

what they put into their bodies, where they buy it and

how they want it packaged. The eating experience is

now part of thrill seeking with extreme textures,

intense flavors and global cuisine.

Consumer is more interested in the story of the food,

fair trade, organic, free-range, cruelty free, local,

natural, less processed, authentic, sustainable, grass

fed, and hormone free…

There is a huge shift towards better for you / better for

environment foods.

14

www.cdc.gov

15

Barilla Center for Food and Nutrition

Food Waste 16

HUNGER IS REAL 17

Lab Grown Meat 18

3D Food Printing

19

Supercharged carbon

recyclers

20

Image source: www.kiverdi.com

Plant based food

packaging

21

Bioplastic packaging that

extends the shelf life of food

and tells us when it is no

longer fit to eat will result in

less waste.

WHAT IS NEXT

Three elements of life; air, food, and water are interconnected

We impact one we impact others, it is our job to keep the balance

There are many problems we will face with increasing population and impact on environment

There is no one easy answer, or one-size-fits-all solution

Food science and technology should continue to focus on bringing creative solutions, while keeping environmental impact under control

We all are responsible for our own future as well as the future of next gnerations.

22

FUTURE WE WANT 23