食品科学和技术英文)

Milestones & Projections:
1830: World human population reaches 1 billion 1930: 2 billion 1960: 3 billion 1975: 4 billion 1999: 6 billion [Assuming a 64-year human life expectancy, of all the people born on earth since its creation, 2/3 are now alive.] 2030: 9 billion
Biggest increases are expected in some of the poorest areas, such as Africa, southern Asia, and South America. Human population of Africa will double in 23 years. Population of South America will double in 29 years. Population of Europe will double in 343 years.
1950s:
Controlled-atmosphere packaging (CAP) developed (CAP controls O2 and CO2 in the package to limit respiration and ethylene production, thereby delaying ripening and spoilage).
MORE PEOPLE, LESS FOOD
Widespread food shortages will develop over the next 40 years as a population explosion gradually outstrips world food supply. The food supply is the most immediate constraint on the Earth’s population-carrying capacity.
1910s:
In U.S., first large-scale commercial pasta production.
1920s:
Clarence Birdseye develops quick-freezing process for foods and first commercializes blanched frozen vegetables.
Projection: Maximum amount of people earth can sustain = 20.7 billion
Food Science Achievements:
1900 - 1999
1900s:
Vacuum packaging - removes atmosphere from food packages. Hydrogenation - to keep unsaturated fats from turning rancid. U.S. & British patents issues for killing bacteria in food with ionizing radiation (1905). In U.S., first commercial freezing of fruit and fish.
FOOD SCIENCE
Multidisciplinary Engineering Chemistry/Biochemistry Microbiology Nutrition
Foods as edible biochemicals Touches on many other areas Globalization of world food supply
Food Science and Technology
By Gilsonl 10/23/2002
DefiBaidu Nhomakorabeaition
Food science: Scientific study of food from “farm to fork”. Food technology: Use of the information generated by food science to produce safe, nutritious and wholesome food.
U.S. Army begins food irradiation program (1953).
Watson & Crick discover the double-helix structure of DNA, laying the foundation for understanding genetics and developing recombinant DNA technology
Food fortification begins by fortifying table salt with iodine (1924).
1930s:
Freeze-drying process invented to preserve food. Vitamin D first added to milk through ultraviolet radiation (1933).
1940s:
Mass production of food using automation takes off. Concentrated, frozen, and dehydrated foods produced in mass quantities for shipping overseas to military. Flour first fortified with vitamins and iron (1940). Aseptic processing and packaging is developed, increasing food quality, safety, and retention of nutrients.