More explanations needed
Answer Sheet of Food Science Course
Duaa Mohammed
LO1: Explore trends and developments in food science.
Discuss a range of different developments and current trends in food science and the factors that have influenced the development and analyze the influence of food science on food production in commercial kitchens providing specific examples.
· Discuss a range of different developments and current trends in food science and the factors that have influenced the development
·
Current Trends:
1. The recent trend of alternative proteins has been introduced to fulfill the requirement of proteins. Food science usually deals with food safety, but it has recently developed alternate protein sources for people. Cultured meat and edible plants are examples. Negative: the negative aspect of this approach is seeing the cost of these alternative proteins because they are extremely costly that a common person cannot afford.
2. Neutraceuticals have been developed that include supplements, functional foods, and medicines because it has been seen that there have been situations when the person cannot fulfill his requirements through the normal food, so it is necessary to take the neutraceuticals. Food safety has introduced these concepts for the betterment of health. Negative They can only be taken with the permission of food scientists or nutritionists to avoid the negative consequences on health (Hussien, 2015).
3. E-commerce trends are found in the food science and it has now influenced the field. The food science companies try hard to be competitive in this regard. The digital approach in food science has become the matter of success because the people are now interested in online sale and purchase businesses.
Negative These products are not experienced, and the users have to trust what they say online.
4. Food preservation is a new trend in the food industry and has influenced the development of food science as well. The old food preservation methods are not in use these days and the new techniques like hot air oven and others are in use these days.
Negative Sometimes the food quality does not remain the same.
5. Personalized nutrition is a new concept in the food science and it helps the individuals to balance the weight and daily caloric intake. It has helped a lot of individuals to shed the extra calories and get into shape.
Negative: The nutritionists should be contacted and the people should take the guidance (Schwab, 2016).
·
Factors that have influenced food development:
|
# |
External Factor |
Internal Factor |
|
1. |
Political factors: The political factors help to influence the food development because they allow certain techniques in the state. |
Brand image The companies have to see the brand image and prepare the items accordingly. |
|
2. |
Economic factors: The companies have to take care of the economic factors and have to balance the input and outputs. |
Personal experience The personal experience of owners and employees influence the internal factors |
|
3. |
Technological factors: The companies have to see the technological factors and induce it in the processes for the modern use. |
Storage conditions The storage conditions affect the food processing and development. If the company has appropriate storage conditions, it will have the food items with the increased shelf life. |
|
4. |
Ecological factors: The ecological factors influences the environment factors to play role in food processing and development. |
Financial budget The food development is also influenced by the budget of company because the preparation and operations are managed accordingly. |
· Analyze the influence of food science on food production in commercial kitchens providing
specific examples:
1. Food packaging is a new concept that has been used to preserve food for a long time.
Example from the commercial kitchen: Pineapple is a fruit mostly used in the canned form, but the canned food needs special preservation, and they cannot survive for long if the proper packaging is not done. So, tin packaging is used in the industry to maintain the quality of food.
2. Food storage is a factor that influences the food production and it helps to store the food for a long time. The food needs to be stored for a long time and increased shelf life. If food storage is not done appropriately, the quality will be compromised.
Example, from the commercial kitchen:
the mangoes are not available throughout the year. Still, the mango ice cream and desserts are available, so the mangoes are stored by giving special conditions like oxygen, carbon dioxide, and others to maintain food quality.
3. The food is produced, and the colors are added to improve the texture. The flavoring agents are also added because sometimes the ingredients do not have a good flavor and require additional agents.
Example, from the commercial kitchen:
The biscuits are produced in bulk quantity, and it has been seen that both the colors and flavoring agents are added to keep them tasty for a long time.
4. Food fortification is one of the most important processes used in food production to get the extra benefits of functional ingredients (Bogadi, 2016).
Example, from the commercial kitchen:
The baby yogurt industry has started to utilize the prebiotics in the yogurt to make it healthy for the babies and get the complete benefits.
5. Dehydration is a process that helps to extract the water from the food products and it is one of the preservative techniques. There is a disadvantage and it is the loss of vitamins and minerals from the food products and it results in the loss of important nutrients.
Example, from the commercial kitchen:
The fruit purees are used to make the fruit leathers at the commercial scale, but the dehydration results in the loss of certain vitamins and reduces the biological value (Reddy, 2019).
References
:
Schwab, A. (2016). Bioenergy Technologies Office Multi-Year Program Plan. March 2016 (No.
DOE/EE-1385). Bioenergy Technologies Office.
Bogadi, N. P., Banović, M., & Babić, I. (2016). Food defence system in food industry: perspective of the EU countries. Journal für Verbraucherschutz und Lebensmittelsicherheit, 11(3), 217-226.
Hussien, M. H., Miskon, M. I., Kamaruddin, A. F., & Ishak, N. (2015). The Impacts of Modern Technology on Food.
Reddy, M. B., & Love, M. (2019). The impact of food processing on the nutritional quality of vitamins and minerals. Impact of processing on food safety, 99-106.
Answer Sheet of Food Science Course
Duaa Mohammed
|
LO2: Evaluate how the control of micro-organisms impacts on food production. |
Investigate the characteristics of both good and bad microorganisms and their influence upon food production:
·
Characteristics of both good and bad microorganisms:
#
Bad Microorganisms
Good Microorganisms
1.
Bacteria have absent organelles leading to serious problems like C. botulinum is poisonous and acts as toxin releasers.
Algae are classified as unicellular organisms and multicellular organisms. Provide food to sea animals like whales and fish.
2.
Fungus is characterized as heterotrophic, non-vascular, or non-motile. Due to search, it may cause wood rotting.
Prokaryotic are known to be single-celled. Due to search, they cure diseases that result in digestive parts like diarrhea.
3.
Some bacteria produce through spores. For example, B.cereus bacteria act as food spoilage and food poisoning (Singh, Sarma & Keswani, 2016).
Bacteria are characterized as single-celled organisms. For example, Heterotrophic bacteria act as sewage disposal (Demain & Adrio, 2008).
4.
Virus organism enhances the lack of respiratory machinery leading to low body immune.
Yeast in fungus class reproduces through spore’s thus adding flavor to the bread.
5.
Fungus organisms are found in the unicellular class and lack chlorophyll.
Algae organisms are photosynthetic and have chlorophyll, thus making food in plants.
·
Microorganisms in food production (Positive and Negative effect)
· In General
Microorganisms lead to food poisoning and drinks preservations in industries (Demain & Adrio, 2008)
· Example M.O in positive side
Increase yields of crop grown by improving crop nutritional
· Example M.O in negative side
Source of plant disease like rotting
Assess a range of control measures applied to prevent food spoilage, poisoning and infection
· Mention the points to prevent food poising and explain the impact of prevention for each point
Define the following concept below:
· Food Spoilage
Food spoilage is changes adopted in food taste, color, texture, flavor with unsuitable nutritional value necessary to food, thus making them being non-edible to living beings.
· Food Poisoning
First recognized well as foodborne illness and it results when human beings eat some contaminated food.
· Food Infection.
It is an infection from food contamination leading to some bowels and stomach inflammation.
1. (Process in details with example)
The food poisoning process is mold through product storage or product packaging. For example, bacteria like salmonella or E. coli are dangerous and rise if the pathogens found in food are not well-heat. Also, harmful bacteria organisms may lead food breakage to be acids or waste products ending in unpleasant tastes.
Control measures to prevent food poisoning during (Process) are:
· First, cool items of hot food before storing them.
· Second, hand washing and well done with soap and clean water before touching any food item.
· Avoid washing raw meat.
2. (Process in details with example)
First, parasites live in animal bowels. Due to search, if undercooked meat is affected by the parasite, human beings tend to eat without cooking or boiling it. The search leads to diarrhea and other digestive problems. Better treatments are acquired to animals before being slaughtered and sold to human beings.
Control measures to prevent food poisoning during (Process) are:
· Store food at the right temperature.
· Treat the water and boil it after drinking.
· Cover uncut wounds with a clean piece of cloth.
3. (Process in details with example)
Third, it is resulted from taking contaminated water or food full of germs like toxins, parasites, and bacteria. For example, seawater or ocean water may be affected by bacteria resulting from animal waste, factory waste, and others. Due to search, if improper cooking is done, such as washing fruits with untreated water, organisms like an amoeba in touch human body organ resulting in diarrhea infections and diseases.
Control measures to prevent food poisoning during (Process) are:
· Cleaning utensils like eating dishes and cooking items, and dry them with a clean utensils towel.
· Unpasteurized ways of drinking milk
· If an individual is affected and has diarrhea should not prepare food.
4. (Process in details with example)
Refrigerator food keeping can cause food poisoning if raw food is not separately from cold food. For example, raw food bacteria are easily contaminated with cooked cold food, thus resulting in the multiplication of dangerous bacteria levels.
Control measures to prevent food poisoning during (Process) are:
· Perishable food should be refrigerated every hour.
· Mostly, seafood should fully be well cooked.
· Raw foods should always be well sealed.
Critically evaluate how the effective control of micro-organisms influences food production and processes in commercial kitchens by providing strengths and weaknesses and giving your opinion and showing their effect on food production in commercial kitchens:
· By providing strengths and weaknesses
(4 process)
· Process like preparation
Weaknesses
Strength
Improper food heating includes undercooking and reheating preparations.
Using pasteurization in reduction of the microbe and killing pathogens. Search is controlled due to food spoilage.
Secondly, improper cooking and inadequate preparation are preserved. Search is through poor hygiene, leftovers re-use, and insufficient processing.
Second is heating enhances the control of microbial growth (Demain & Adrio, 2008).
· Process like serving
Weaknesses
Strength
Untrained handler in a food serving.
Technic measures have risen in a food serving like controlling of pH values (Demain & Adrio, 2008).
Second is improper hygiene for instance unclean utensils and irregular hand-washing.
Good preparation of food after serving like food covering.
· showing their effect on food production in commercial kitchens
Curing digestive disorders through the help of microbial enzymes.
Reduction of environment pollution through chemical transformations.
Preservation of food through a fermentation process.
· Giving your opinion and conclusion:
· Opinion: Food industries should release trained and skilled learners in preserving and serving food, thus teaching food programs to young and old people living at homes
· Conclusion: Organisms like bacteria should be well observed, and precautions followed to avoid disease infections. Also, hygiene should be kept right in all sectors for food preserving and quick treatment undertaken to infected patients.
References:
Demain, A. L., & Adrio, J. L. (2008). Contributions of microorganisms to industrial biology. Molecular biotechnology, 38(1), 41-55.
Singh, H. B., Sarma, B. K., & Keswani, C. (2016). Agriculturally important microorganisms. Singapore: Springer.
Answer Sheet of Food Science Course
Duaa Mohammed
LO2: Evaluate how the control of micro-organisms impacts on food production.
Investigate the characteristics of both good and bad microorganisms and their influence upon food production:
·
Characteristics of both good and bad microorganisms:
#
Bad Microorganisms
Good Microorganisms
1.
Bacteria have absent organelles leading to serious problems like C. botulinum is poisonous and acts as toxin releasers.
Algae are classified as unicellular organisms and multicellular organisms. Provide food to sea animals like whales and fish.
2.
Fungus is characterized as heterotrophic, non-vascular, or non-motile. Due to search, it may cause wood rotting.
Prokaryotic are known to be single-celled. Due to search, they cure diseases that result in digestive parts like diarrhea.
3.
Some bacteria produce through spores. For example, B.cereus bacteria act as food spoilage and food poisoning (Singh, Sarma & Keswani, 2016).
Bacteria are characterized as single-celled organisms. For example, Heterotrophic bacteria act as sewage disposal (Demain & Adrio, 2008).
4.
Virus organism enhances the lack of respiratory machinery leading to low body immune.
Yeast in fungus class reproduces through spore’s thus adding flavor to the bread.
5.
Fungus organisms are found in the unicellular class and lack chlorophyll.
Algae organisms are photosynthetic and have chlorophyll, thus making food in plants.
·
Microorganisms in food production (Positive and Negative effect)
· In General
Microorganisms lead to food poisoning and drinks preservations in industries (Demain & Adrio, 2008)
· Example M.O in positive side
Increase yields of crop grown by improving crop nutritional
· Example M.O in negative side
Source of plant disease like rotting
Assess a range of control measures applied to prevent food spoilage, poisoning and infection
· Mention the points to prevent food poising and explain the impact of prevention for each point
Define the following concept below:
· Food Spoilage
Food spoilage is changes adopted in food taste, color, texture, flavor with unsuitable nutritional value necessary to food, thus making them being non-edible to living beings.
· Food Poisoning
First recognized well as foodborne illness and it results when human beings eat some contaminated food.
· Food Infection.
It is an infection from food contamination leading to some bowels and stomach inflammation.
5. (Process in details with example)
The food poisoning process is mold through product storage or product packaging. For example, bacteria like salmonella or E. coli are dangerous and rise if the pathogens found in food are not well-heat. Also, harmful bacteria organisms may lead food breakage to be acids or waste products ending in unpleasant tastes.
Control measures to prevent food poisoning during (Process) are:
· First, cool items of hot food before storing them.
· Second, hand washing and well done with soap and clean water before touching any food item.
· Avoid washing raw meat.
6. (Process in details with example)
First, parasites live in animal bowels. Due to search, if undercooked meat is affected by the parasite, human beings tend to eat without cooking or boiling it. The search leads to diarrhea and other digestive problems. Better treatments are acquired to animals before being slaughtered and sold to human beings.
Control measures to prevent food poisoning during (Process) are:
· Store food at the right temperature.
· Treat the water and boil it after drinking.
· Cover uncut wounds with a clean piece of cloth.
7. (Process in details with example)
Third, it is resulted from taking contaminated water or food full of germs like toxins, parasites, and bacteria. For example, seawater or ocean water may be affected by bacteria resulting from animal waste, factory waste, and others. Due to search, if improper cooking is done, such as washing fruits with untreated water, organisms like an amoeba in touch human body organ resulting in diarrhea infections and diseases.
Control measures to prevent food poisoning during (Process) are:
· Cleaning utensils like eating dishes and cooking items, and dry them with a clean utensils towel.
· Unpasteurized ways of drinking milk
· If an individual is affected and has diarrhea should not prepare food.
8. (Process in details with example)
Refrigerator food keeping can cause food poisoning if raw food is not separately from cold food. For example, raw food bacteria are easily contaminated with cooked cold food, thus resulting in the multiplication of dangerous bacteria levels.
Control measures to prevent food poisoning during (Process) are:
· Perishable food should be refrigerated every hour.
· Mostly, seafood should fully be well cooked.
· Raw foods should always be well sealed.
Critically evaluate how the effective control of micro-organisms influences food production and processes in commercial kitchens by providing strengths and weaknesses and giving your opinion and showing their effect on food production in commercial kitchens:
· By providing strengths and weaknesses (4 process)
· Process like preparation
Weaknesses
Strength
Improper food heating includes undercooking and reheating preparations.
Using pasteurization in reduction of the microbe and killing pathogens. Search is controlled due to food spoilage.
Secondly, improper cooking and inadequate preparation are preserved. Search is through poor hygiene, leftovers re-use, and insufficient processing.
Second is heating enhances the control of microbial growth (Demain & Adrio, 2008).
· Process like serving
Weaknesses
Strength
Untrained handler in a food serving.
Technic measures have risen in a food serving like controlling of pH values (Demain & Adrio, 2008).
Second is improper hygiene for instance unclean utensils and irregular hand-washing.
Good preparation of food after serving like food covering.
· showing their effect on food production in commercial kitchens
Curing digestive disorders through the help of microbial enzymes.
Reduction of environment pollution through chemical transformations.
Preservation of food through a fermentation process.
· Giving your opinion and conclusion:
· Opinion: Food industries should release trained and skilled learners in preserving and serving food, thus teaching food programs to young and old people living at homes
· Conclusion: Organisms like bacteria should be well observed, and precautions followed to avoid disease infections. Also, hygiene should be kept right in all sectors for food preserving and quick treatment undertaken to infected patients.
References:
Demain, A. L., & Adrio, J. L. (2008). Contributions of microorganisms to industrial biology. Molecular biotechnology, 38(1), 41-55.
Singh, H. B., Sarma, B. K., & Keswani, C. (2016). Agriculturally important microorganisms. Singapore: Springer.
Answer Sheet of Food Science Course
Duaa Mohammed
LO2: Evaluate how the control of micro-organisms impacts on food production.
Investigate the characteristics of both good and bad microorganisms and their influence upon food production:
·
Characteristics of both good and bad microorganisms:
#
Bad Microorganisms
Good Microorganisms
1.
Bacteria have absent organelles leading to serious problems like C. botulinum is poisonous and acts as toxin releasers.
Algae are classified as unicellular organisms and multicellular organisms. Provide food to sea animals like whales and fish.
2.
Fungus is characterized as heterotrophic, non-vascular, or non-motile. Due to search, it may cause wood rotting.
Prokaryotic are known to be single-celled. Due to search, they cure diseases that result in digestive parts like diarrhea.
3.
Some bacteria produce through spores. For example, B.cereus bacteria act as food spoilage and food poisoning (Singh, Sarma & Keswani, 2016).
Bacteria are characterized as single-celled organisms. For example, Heterotrophic bacteria act as sewage disposal (Demain & Adrio, 2008).
4.
Virus organism enhances the lack of respiratory machinery leading to low body immune.
Yeast in fungus class reproduces through spore’s thus adding flavor to the bread.
5.
Fungus organisms are found in the unicellular class and lack chlorophyll.
Algae organisms are photosynthetic and have chlorophyll, thus making food in plants.
·
Microorganisms in food production (Positive and Negative effect)
· In General
Microorganisms lead to food poisoning and drinks preservations in industries (Demain & Adrio, 2008)
· Example M.O in positive side
Increase yields of crop grown by improving crop nutritional
· Example M.O in negative side
Source of plant disease like rotting
Assess a range of control measures applied to prevent food spoilage, poisoning and infection
· Mention the points to prevent food poising and explain the impact of prevention for each point
Define the following concept below:
· Food Spoilage
Food spoilage is changes adopted in food taste, color, texture, flavor with unsuitable nutritional value necessary to food, thus making them being non-edible to living beings.
· Food Poisoning
First recognized well as foodborne illness and it results when human beings eat some contaminated food.
· Food Infection.
It is an infection from food contamination leading to some bowels and stomach inflammation.
9. (Process in details with example)
The food poisoning process is mold through product storage or product packaging. For example, bacteria like salmonella or E. coli are dangerous and rise if the pathogens found in food are not well-heat. Also, harmful bacteria organisms may lead food breakage to be acids or waste products ending in unpleasant tastes.
Control measures to prevent food poisoning during (Process) are:
· First, cool items of hot food before storing them.
· Second, hand washing and well done with soap and clean water before touching any food item.
· Avoid washing raw meat.
10. (Process in details with example)
First, parasites live in animal bowels. Due to search, if undercooked meat is affected by the parasite, human beings tend to eat without cooking or boiling it. The search leads to diarrhea and other digestive problems. Better treatments are acquired to animals before being slaughtered and sold to human beings.
Control measures to prevent food poisoning during (Process) are:
· Store food at the right temperature.
· Treat the water and boil it after drinking.
· Cover uncut wounds with a clean piece of cloth.
11. (Process in details with example)
Third, it is resulted from taking contaminated water or food full of germs like toxins, parasites, and bacteria. For example, seawater or ocean water may be affected by bacteria resulting from animal waste, factory waste, and others. Due to search, if improper cooking is done, such as washing fruits with untreated water, organisms like an amoeba in touch human body organ resulting in diarrhea infections and diseases.
Control measures to prevent food poisoning during (Process) are:
· Cleaning utensils like eating dishes and cooking items, and dry them with a clean utensils towel.
· Unpasteurized ways of drinking milk
· If an individual is affected and has diarrhea should not prepare food.
12. (Process in details with example)
Refrigerator food keeping can cause food poisoning if raw food is not separately from cold food. For example, raw food bacteria are easily contaminated with cooked cold food, thus resulting in the multiplication of dangerous bacteria levels.
Control measures to prevent food poisoning during (Process) are:
· Perishable food should be refrigerated every hour.
· Mostly, seafood should fully be well cooked.
· Raw foods should always be well sealed.
Critically evaluate how the effective control of micro-organisms influences food production and processes in commercial kitchens by providing strengths and weaknesses and giving your opinion and showing their effect on food production in commercial kitchens:
· By providing strengths and weaknesses (4 process)
· Process like preparation
Weaknesses
Strength
Improper food heating includes undercooking and reheating preparations.
Using pasteurization in reduction of the microbe and killing pathogens. Search is controlled due to food spoilage.
Secondly, improper cooking and inadequate preparation are preserved. Search is through poor hygiene, leftovers re-use, and insufficient processing.
Second is heating enhances the control of microbial growth (Demain & Adrio, 2008).
· Process like serving
Weaknesses
Strength
Untrained handler in a food serving.
Technic measures have risen in a food serving like controlling of pH values (Demain & Adrio, 2008).
Second is improper hygiene for instance unclean utensils and irregular hand-washing.
Good preparation of food after serving like food covering.
· showing their effect on food production in commercial kitchens
Curing digestive disorders through the help of microbial enzymes.
Reduction of environment pollution through chemical transformations.
Preservation of food through a fermentation process.
· Giving your opinion and conclusion:
· Opinion: Food industries should release trained and skilled learners in preserving and serving food, thus teaching food programs to young and old people living at homes
· Conclusion: Organisms like bacteria should be well observed, and precautions followed to avoid disease infections. Also, hygiene should be kept right in all sectors for food preserving and quick treatment undertaken to infected patients.
References:
Demain, A. L., & Adrio, J. L. (2008). Contributions of microorganisms to industrial biology. Molecular biotechnology, 38(1), 41-55.
Singh, H. B., Sarma, B. K., & Keswani, C. (2016). Agriculturally important microorganisms. Singapore: Springer.
Answer Sheet of Food Science Course
Duaa Mohammed
LO4: Investigate the physical and chemical transformations of ingredients in cooking.
Discuss how changes in equipment, preparation, and cooking methods are being used to produce innovative products:
Mention the preparation and cooking methods are producing innovative products with explain each point
Equipments
#
Name of equipment with explain
Weakness
Innovative Products
1.
Ice cream machines are the equipment necessary for the preparation of ice cream. There are different models of ice cream available, and all of them have specific characteristics.
The casual ice cream machines cannot produce innovative flavors, and the modern ice cream machines are costly.
The ice cream is now available in different forms. An example of an innovative product is charcoal ice cream that can easily be produced by blending and mixing in an ice cream machine.
2.
A blow torch is another piece of equipment needed to make the ice cream. It is used to incorporate caramelization into a seemingly impossible flavor without it. It provides fuel and heating effects to certain products in cooking.
Domestic users cannot use it efficiently, and the women may suffer from nausea and vomiting.
The innovative flavor and texture of ice cream come out to be tempting and amazing with the help of a blowtorch.
Preparation and Cooking Methods
#
Name of the cooking method with explain
Weakness
Innovative Products
1.
The dry heat cooking method is one of the important methods used these days, and it uses no moisture. The circulation of hot air cooks the food.
It is used to cook limited products.
Seared meat
2.
Steaming is another method used to cook food with the help of steam. The hot water outside helps the food cooks evenly with the moisture.
Hot water handling is difficult for domestic users.
Desserts, custards, and pana cotta
Explore the impact of chemicals in modern food presentation techniques and the impact this has upon consumer choice and trends:
1.
Liquid Nitrogen
Utilization in Kitchen
It is used to freeze the foods because it is incredibly cold. For example, several restaurants use it for ice cream preparation. It gives a velvety texture to charcoal ice cream.
Negative
it can freeze the skin tissues and eyes.
Opinion of Customer
According to customers, it is not suitable for domestic purposes.
2.
Sodium Carbonate
Utilization in Kitchen
It is used to lighten foods’ texture and raise the volume.
Negative
Excessive use can make the food hard, making it difficult to eat.
Opinion of Customer
The customers are pleased to use it for baking purposes.
3.
Methane
Utilization in Kitchen
It is a major ingredient of natural gas in the kitchen.
Negative
If not closed properly, it can set the house or kitchen to fire.
Opinion of Customer
The customers considered it as a blessing for easy cooking.
4.
Ethylene Glycol Monobutyl Acetate ·
Utilization in Kitchen
Ethylene Glycol Monobutyl Acetate is an industrial cleaner used for cleaning floors and windows.
Negative
It can cause serious health damage like skin bruises.
Opinion of Customer
It is suitable for industrial cleaning only, and there should be an alternative for domestic use. (S. Gagić, 2016)
Evaluate how molecular scientific developments in food production can impact consumer choice and influence trends:
· Define the molecular scientific concept or molecular gastronomy.
Molecular gastronomy is the field of science that deals with the physical and chemical transformations that occur in food during cooking. It helps to utilize the physics and chemistry knowledge behind the cooking processes. The term molecular gastronomy is mistakenly sometimes used for the creation of new dishes and culinary techniques but it is the transformation of the food through the chemical and physical changes. It consists of three aspects including social, technical and artistic. The restaurants and experienced chefs are now taking advantage of the scientific molecular cooking to present the dishes in a new way (Caporaso, 2021).
· Explain the timeline of molecular gastronomy development in food production in the culinary industry.
In 1988, the term molecular gastronomy was used for the first time in France. In 2007, collective cuisine was introduced in educational institutes, and in 2010, a new food course was introduced. Since then, it has become important in the consumer’s life.
· Explain the impact of molecular gastronomy on consumer choice and influence trends while providing weakness and strength.
The sensory properties of food are increased, and consumers have several choices these days. The advantage is understanding the science behind cooking, and the disadvantage is using various chemicals that are not used domestically (Božićk, 2017).
Critically evaluate the impact of molecular science on current restaurant trends and the way we eat, predicting future developments in food production:
· impact of molecular science on current restaurant trends
The impact of molecular science is various because there are some methods that can easily cook the food but can be dangerous and unhealthy. The scope of molecular science has increased in the restaurant trends because it enables the restaurants owners and industrial people to have innovation and experimentation in cooking. The methods are time saving and labor is usually reduced. The molecular science has put the positive impacts by enhancing the consumer choice and the flavors in food. The molecular science has increased the competition among the restaurants and they are now more conscious of the quality of food and try to meet the consumer’s choice (Lloréns, 2019).
· By providing strengths and weaknesses
Trends
Strength
Weaknesses
1. Use of liquid nitrogen
It Helps to freeze the food easily and is used in several restaurants.
It can cause the freezing of skin tissues and eye fluids.
2. Caramelization
The texture and flavor of food become tempting
It is not suitable for all foods.
3. Ultrasound technique
It is used to improve food quality.
The chemical changes are not tracked for all the foods.
4. Spherification
Helps in encapsulation of food
The challenge is using the correct acid use (Formisano, 2016).
· Predicting future developments in food production:
The future of food production is bright because scientific cooking has become a dominant field these days. Traditional cooking has become faint, and scientific cooking has come forward with several benefits. The future has become competitive as well because of the techniques adopted by the restaurants and molecular science has now become the necessity of the restaurants. The modern cuisine has increased the food quality and will further work on it to meet the consumer’s choices and demands. Cooking in dry heat, moist heat and frying in oil are the important trends in the food production.
· Give your opinion of the effect of molecular science in food production related to culinary arts.
The molecular science in food production has become a positive trend, and culinary arts are now advanced. The trends like crystallization, ultrasound technique, and others have increased the positive impacts on cooking.
References
Božićk, A., 2017. Molecular Gastronomy – New Trend In Restaurant Business. Knowledge International Journal.
Formisano, N. C. a. D., 2016. Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs. Food Reviews International, pp. 417-435.
S. Gagić, D. T. A. J., 2016. The Vital Components of Restaurant Quality that Affect Guest Satisfaction. Tourism, pp. 17-46.
Pérez-Lloréns, J. L. (2019). Cooking-Science-Communication (CSC): The ideal trident to enjoy the dining experience. International Journal of Gastronomy and Food Science, 16, 100134.
Caporaso, N. (2021). The impact of molecular gastronomy within the food science community. In Gastronomy and Food Science (pp. 1-18). Academic Press.
AnswerSheet of Food Science Course
|
LO3: Examine the effects of processing and storage of macronutrients in foods and their effect on food quality. |
Investigate how arrange of preservation methods prevent the growth of microorganisms and then appraise how these methods can be used effectively in hospitality providing specific examples.
· Investigate how arrange of preservation methods prevent the growth of microorganisms:
التحقق من كيفية منع نمو الكائنات الحية الدقيقة من خلال تنظيم طرق حفظ الغذاء
· Define the preservation methods:
Food preservation involves certain microbes (yeast in specific) and lipids that can induce peroxidation. Enzymatic hydrolysis of shredded peaches is an indication of a preserving food technology that prevents visual degradation (Rahman, 2020). In addition to cutting production costs and improving food system efficiency, processing techniques can boost nutrition while reducing the total environmental impact of food production and delivery (Amit et al., 2017). It can help lessen food production’s ecological consequences.
· Explain FATTOM factors
F
F represents food that is required by the pathogens.
A
A represents acidity. Pathogens prefer low acidic Ph diets; additives like lemonade or tomatoes might make the food too corrosive for pathogenic organisms.
T
T represents the time where Pathogens proliferate slowly. In hours, one pathogen can reproduce to over 1.0×106
T
T stands for temperature required for pathogen action which is between 5-58 degrees.
O
O represents the oxygen gas required for pathogenic reactions.
M
M represents moisture or wetness required by the pathogens for growth
· How preservation methods prevent the growth of microorganisms
#
Name of Process
How these methods prevent M.O to grow
1.
Drying
Reduces the activity under the presence of water which hinders bacteria growth. According to Gould, (2012) the activity is achieved through dehydration of the food products hence pathogens lacks environment for growth.
2.
Refrigeration
Slows the proliferation of microbes and enzymes that enable meals to decay, therefore preserving food (Amit et al., 2017). This is achieved through lowering of the temperatures below the pathogen’s proliferation degrees
3.
Vacuum packing
Vacuuming inhibits spoilage by depriving microorganisms of the oxygen they require to thrive (Rahman, 2020). The deprivation of oxygen that is required by the pathogens means that there is inadequate supply of the gas for pathogen activity
· Then appraise how these methods can be used effectively in hospitality providing specific examples.
· تقييم كيف يمكن استخدام طرق الحفظ المختلفة بشكل فعال في الضيافة مع تقديم أمثلة محددة
· How are preservation methods effective in hospitality?
1. Drying can be used in the preservation of beef, fish, pork, and chicken which is highly recommended since it is economical (Rahman, 2020).
2. Refrigeration can be used in the hospitality industry to preserve aerated drinks for instance soda or others like milk.
3. Vacuum packing is used in the hospitality industry to store soupy foods overnight for instance sauces (Gould, 2012).
4. Canning is used in the hospitality industry for the preservation of transport foods like meat and drinks.
Analyze the use of modern food preservation methods on current food production practices and then critically analyze how these methods have impacted the hospitality industry providing your opinion and supported by specific examples.
· Analyse the use of modern food preservation methods on current food production practices
· تحليل استخدام الأساليب الحديثة لحفظ الأغذية على ممارسات الإنتاج الغذائي الحالية مع تقديم أمثلة محددة
· Modern food preservation:
1. Modern food preservation strategies involve the use of current technology.
2. Modern technologies use modern equipment in food storage facilities like refrigerators (Gould, 2012).
3. The use of chemicals is part of the modern food preservation techniques
4. radiation exposure, and chemical treatment is some of the modern techniques. Modern food preservation has been greatly aided by advancements in packing materials (Rahman, 2020).
· Explain each modern method on current food production
1. Canning- Canned foods are preserved by warming them to a rate that kills bacteria that promote food spoilage, such as bacteria, fungi, and parasites.
2. Freezing is a food preservation procedure in which the heat is lowered to hinder the growth of microorganisms (Rahman, 2020).
3. Chemicals and irradiation-This where manufactured additives are introduces to the soupy foods as a preservative. The food additives and the preserved foods are stored in radiation chambers.
4. Sugar preservation-Sugar prevents bacterial activity when present in sufficient because it forms a bond with the food’s water content (Gould, 2012). Massive volumes of sugar, on the other hand, are essential for this to work. 1 kg of glucose to 1 kg of fruit for jam. Given that sugar was an uncommon and pricey commodity that few people could afford to use on a continuous basis, this approach of preservatives is a comparatively recent innovation.
· Critically analyze how these methods have impacted the hospitality industry providing your opinion and supported by specific examples
· قم بتحليل نقدي لكيفية تأثير التطورات في أساليب حفظ الطعام على قطاع الفندقة مع تقديم أمثلة محددة لدعم تحليلك
·
Modern methods impacted the hospitality industry:
#
Preservation Methods
Advantages
Disadvantages
1.
Canning
1. Standardization of economy.
2. Easy perishable goods storage.
1. Plastic cans are environmentally hazardous (Rahman, 2020).
2. Cannot be used to store food mixtures.
2.
Freezing
1. Freezing is economical.
2. All kinds of foods can be frozen (Gould, 2012).
1. Not applicable during hot weather.
2. Requires special equipment.
3.
Chemical irradiation
1
. All types of foods can be preserved using the method (Rahman, 2020).
2. Chemicals can preserve foods for a lengthy time.
1. The chemicals required are expensive to buy.
2. Chemical preservation chambers require frequent power supply making it uneconomical (Gould, 2012).
4.
Sugar preservation
1. It is relatively economical.
2. It is widely accepted (Rahman, 2020).
1
. Sugar may cause cardiovascular problems
2. Maybe insignificant to drinks.
·
In my opinion?
The aforementioned modern methods of food preservation have greatly impacted the hospitality industry. However, the positivity rate of impact is higher than the disadvantaged part. Improvements in technology have positively affected food preservation for instance the use of electricity in refrigeration. The ability of a meal to withstand spoilage can be harmed by the degradation of plant or animal tissues, including the breakdown of certain nutritional components. The decomposition of harvested or slaughtered plants and animals is a rapid process. During post-harvest processing, mechanical damage to plant and animal tissue may result in the release of enzymes.
References
Amit, S. K., Uddin, M. M., Rahman, R., Islam, S. R., & Khan, M. S. (2017). A review on mechanisms and commercial aspects of food preservation and processing. Agriculture & Food Security, 6(1), 1-22.
Gould, G. W. (2012). New methods of food preservation. Springer Science & Business Media.
Rahman, M. S. (2020). Food Preservation: An Overview. Handbook of food preservation, 7-18.
(
Answer
Sheet
of
Food
Science
Course
)
Duaa Mohammed
(
LO1:
Explore
trends
and
developments
in
food
science.
)
Discuss a range of different developments and current trends in food science and the factors that have influenced the development and analyze the influence of food science on food production in commercial kitchens providing specific examples.
· Discuss a range of different developments and current trends in food science and the factors that have influenced the development
· Current Trends:
1. The recent trend of alternative proteins has been introduced to fulfill the requirement of proteins. Food science usually deals with food safety, but it has recently developed alternate protein sources for people. Cultured meat and edible plants are examples. Negative: the negative aspect of this approach is seeing the cost of these alternative proteins because they are extremely costly that a common person cannot afford.
2. Neutraceuticals have been developed that include supplements, functional foods, and medicines because it has been seen that there have been situations when the person cannot fulfill his requirements through the normal food, so it is necessary to take the neutraceuticals. Food safety has introduced these concepts for the betterment of health. Negative They can only be taken with the permission of food scientists or nutritionists to avoid the negative consequences on health (Hussien, 2015).
3. E-commerce trends are found in the food science and it has now influenced the field. The food science companies try hard to be competitive in this regard. The digital approach in food science has become the matter of success because the people are now interested in online sale and purchase businesses.
Negative These products are not experienced, and the users have to trust what they say online.
4. Food preservation is a new trend in the food industry and has influenced the development of food science as well. The old food preservation methods are not in use these days and the new techniques like hot air oven and others are in use these days.
Negative Sometimes the food quality does not remain the same.
5. Personalized nutrition is a new concept in the food science and it helps the individuals to balance the weight and daily caloric intake. It has helped a lot of individuals to shed the extra calories and get into shape.
Negative: The nutritionists should be contacted and the people should take the guidance (Schwab, 2016).
· Factors that have influenced food development:
|
# |
External Factor |
Internal Factor |
|
1. |
Political factors: The political factors help to influence the food development because they allow certain techniques in the state. |
Brand image The companies have to see the brand image and prepare the items accordingly. |
|
2. |
Economic factors: The companies have to take care of the economic factors and have to balance the input and outputs. |
Personal experience The personal experience of owners and employees influence the internal factors |
|
3. |
Technological factors: The companies have to see the technological factors and induce it in the processes for the modern use. |
Storage conditions The storage conditions affect the food processing and development. If the company has appropriate storage conditions, it will have the food items with the increased shelf life. |
|
4. |
Ecological factors: The ecological factors influences the environment factors to play role in food processing and development. |
Financial budget The food development is also influenced by the budget of company because the preparation and operations are managed accordingly. |
· Analyze the influence of food science on food production in commercial kitchens providing
specific examples:
1. Food packaging is a new concept that has been used to preserve food for a long time.
Example from the commercial kitchen: Pineapple is a fruit mostly used in the canned form, but the canned food needs special preservation, and they cannot survive for long if the proper packaging is not done. So, tin packaging is used in the industry to maintain the quality of food.
2. Food storage is a factor that influences the food production and it helps to store the food for a long time. The food needs to be stored for a long time and increased shelf life. If food storage is not done appropriately, the quality will be compromised.
Example, from the commercial kitchen:
the mangoes are not available throughout the year. Still, the mango ice cream and desserts are available, so the mangoes are stored by giving special conditions like oxygen, carbon dioxide, and others to maintain food quality.
3. The food is produced, and the colors are added to improve the texture. The flavoring agents are also added because sometimes the ingredients do not have a good flavor and require additional agents.
Example, from the commercial kitchen:
The biscuits are produced in bulk quantity, and it has been seen that both the colors and flavoring agents are added to keep them tasty for a long time.
4. Food fortification is one of the most important processes used in food production to get the extra benefits of functional ingredients (Bogadi, 2016).
Example, from the commercial kitchen:
The baby yogurt industry has started to utilize the prebiotics in the yogurt to make it healthy for the babies and get the complete benefits.
5. Dehydration is a process that helps to extract the water from the food products and it is one of the preservative techniques. There is a disadvantage and it is the loss of vitamins and minerals from the food products and it results in the loss of important nutrients.
Example, from the commercial kitchen:
The fruit purees are used to make the fruit leathers at the commercial scale, but the dehydration results in the loss of certain vitamins and reduces the biological value (Reddy, 2019).
References:
Schwab, A. (2016). Bioenergy Technologies Office Multi-Year Program Plan. March 2016 (No.
DOE/EE-1385). Bioenergy Technologies Office.
Bogadi, N. P., Banović, M., & Babić, I. (2016). Food defence system in food industry: perspective of the EU countries. Journal für Verbraucherschutz und Lebensmittelsicherheit, 11(3), 217-226.
Hussien, M. H., Miskon, M. I., Kamaruddin, A. F., & Ishak, N. (2015). The Impacts of Modern Technology on Food.
Reddy, M. B., & Love, M. (2019). The impact of food processing on the nutritional quality of vitamins and minerals. Impact of processing on food safety, 99-106.
Answer Sheet of Food Science Course
Duaa Mohammed
|
LO2: Evaluate how the control of micro-organisms impacts on food production. |
Investigate the characteristics of both good and bad microorganisms and their influence upon food production:
·
Characteristics of both good and bad microorganisms:
#
Bad Microorganisms
Good Microorganisms
1.
Bacteria have absent organelles leading to serious problems like C. botulinum is poisonous and acts as toxin releasers.
Algae are classified as unicellular organisms and multicellular organisms. Provide food to sea animals like whales and fish.
2.
Fungus is characterized as heterotrophic, non-vascular, or non-motile. Due to search, it may cause wood rotting.
Prokaryotic are known to be single-celled. Due to search, they cure diseases that result in digestive parts like diarrhea.
3.
Some bacteria produce through spores. For example, B.cereus bacteria act as food spoilage and food poisoning (Singh, Sarma & Keswani, 2016).
Bacteria are characterized as single-celled organisms. For example, Heterotrophic bacteria act as sewage disposal (Demain & Adrio, 2008).
4.
Virus organism enhances the lack of respiratory machinery leading to low body immune.
Yeast in fungus class reproduces through spore’s thus adding flavor to the bread.
5.
Fungus organisms are found in the unicellular class and lack chlorophyll.
Algae organisms are photosynthetic and have chlorophyll, thus making food in plants.
· Microorganisms in food production (Positive and Negative effect)
· In General
Microorganisms lead to food poisoning and drinks preservations in industries (Demain & Adrio, 2008)
· Example M.O in positive side
Increase yields of crop grown by improving crop nutritional
· Example M.O in negative side
Source of plant disease like rotting
Assess a range of control measures applied to prevent food spoilage, poisoning and infection
· Mention the points to prevent food poising and explain the impact of prevention for each point
Define the following concept below:
· Food Spoilage
Food spoilage is changes adopted in food taste, color, texture, flavor with unsuitable nutritional value necessary to food, thus making them being non-edible to living beings.
· Food Poisoning
First recognized well as foodborne illness and it results when human beings eat some contaminated food.
· Food Infection.
It is an infection from food contamination leading to some bowels and stomach inflammation.
1. (Process in details with example)
The food poisoning process is mold through product storage or product packaging. For example, bacteria like salmonella or E. coli are dangerous and rise if the pathogens found in food are not well-heat. Also, harmful bacteria organisms may lead food breakage to be acids or waste products ending in unpleasant tastes.
Control measures to prevent food poisoning during (Process) are:
· First, cool items of hot food before storing them.
· Second, hand washing and well done with soap and clean water before touching any food item.
· Avoid washing raw meat.
2. (Process in details with example)
First, parasites live in animal bowels. Due to search, if undercooked meat is affected by the parasite, human beings tend to eat without cooking or boiling it. The search leads to diarrhea and other digestive problems. Better treatments are acquired to animals before being slaughtered and sold to human beings.
Control measures to prevent food poisoning during (Process) are:
· Store food at the right temperature.
· Treat the water and boil it after drinking.
· Cover uncut wounds with a clean piece of cloth.
3. (Process in details with example)
Third, it is resulted from taking contaminated water or food full of germs like toxins, parasites, and bacteria. For example, seawater or ocean water may be affected by bacteria resulting from animal waste, factory waste, and others. Due to search, if improper cooking is done, such as washing fruits with untreated water, organisms like an amoeba in touch human body organ resulting in diarrhea infections and diseases.
Control measures to prevent food poisoning during (Process) are:
· Cleaning utensils like eating dishes and cooking items, and dry them with a clean utensils towel.
· Unpasteurized ways of drinking milk
· If an individual is affected and has diarrhea should not prepare food.
4. (Process in details with example)
Refrigerator food keeping can cause food poisoning if raw food is not separately from cold food. For example, raw food bacteria are easily contaminated with cooked cold food, thus resulting in the multiplication of dangerous bacteria levels.
Control measures to prevent food poisoning during (Process) are:
· Perishable food should be refrigerated every hour.
· Mostly, seafood should fully be well cooked.
· Raw foods should always be well sealed.
Critically evaluate how the effective control of micro-organisms influences food production and processes in commercial kitchens by providing strengths and weaknesses and giving your opinion and showing their effect on food production in commercial kitchens:
· By providing strengths and weaknesses (4 process)
· Process like preparation
Weaknesses
Strength
Improper food heating includes undercooking and reheating preparations.
Using pasteurization in reduction of the microbe and killing pathogens. Search is controlled due to food spoilage.
Secondly, improper cooking and inadequate preparation are preserved. Search is through poor hygiene, leftovers re-use, and insufficient processing.
Second is heating enhances the control of microbial growth (Demain & Adrio, 2008).
· Process like serving
Weaknesses
Strength
Untrained handler in a food serving.
Technic measures have risen in a food serving like controlling of pH values (Demain & Adrio, 2008).
Second is improper hygiene for instance unclean utensils and irregular hand-washing.
Good preparation of food after serving like food covering.
· showing their effect on food production in commercial kitchens
Curing digestive disorders through the help of microbial enzymes.
Reduction of environment pollution through chemical transformations.
Preservation of food through a fermentation process.
· Giving your opinion and conclusion:
· Opinion: Food industries should release trained and skilled learners in preserving and serving food, thus teaching food programs to young and old people living at homes
· Conclusion: Organisms like bacteria should be well observed, and precautions followed to avoid disease infections. Also, hygiene should be kept right in all sectors for food preserving and quick treatment undertaken to infected patients.
References:
Demain, A. L., & Adrio, J. L. (2008). Contributions of microorganisms to industrial biology. Molecular biotechnology, 38(1), 41-55.
Singh, H. B., Sarma, B. K., & Keswani, C. (2016). Agriculturally important microorganisms. Singapore: Springer.
AnswerSheet of Food Science Course
|
LO3: Examine the effects of processing and storage of macronutrients in foods and their effect on food quality. |
Investigate how arrange of preservation methods prevent the growth of microorganisms and then appraise how these methods can be used effectively in hospitality providing specific examples.
· Investigate how arrange of preservation methods prevent the growth of microorganisms:
التحقق من كيفية منع نمو الكائنات الحية الدقيقة من خلال تنظيم طرق حفظ الغذاء
· Define the preservation methods:
Food preservation involves certain microbes (yeast in specific) and lipids that can induce peroxidation. Enzymatic hydrolysis of shredded peaches is an indication of a preserving food technology that prevents visual degradation (Rahman, 2020). In addition to cutting production costs and improving food system efficiency, processing techniques can boost nutrition while reducing the total environmental impact of food production and delivery (Amit et al., 2017). It can help lessen food production’s ecological consequences.
· Explain FATTOM factors
F
F represents food that is required by the pathogens.
A
A represents acidity. Pathogens prefer low acidic Ph diets; additives like lemonade or tomatoes might make the food too corrosive for pathogenic organisms.
T
T represents the time where Pathogens proliferate slowly. In hours, one pathogen can reproduce to over 1.0×106
T
T stands for temperature required for pathogen action which is between 5-58 degrees.
O
O represents the oxygen gas required for pathogenic reactions.
M
M represents moisture or wetness required by the pathogens for growth
· How preservation methods prevent the growth of microorganisms
#
Name of Process
How these methods prevent M.O to grow
1.
Drying
Reduces the activity under the presence of water which hinders bacteria growth. According to Gould, (2012) the activity is achieved through dehydration of the food products hence pathogens lacks environment for growth.
2.
Refrigeration
Slows the proliferation of microbes and enzymes that enable meals to decay, therefore preserving food (Amit et al., 2017). This is achieved through lowering of the temperatures below the pathogen’s proliferation degrees
3.
Vacuum packing
Vacuuming inhibits spoilage by depriving microorganisms of the oxygen they require to thrive (Rahman, 2020). The deprivation of oxygen that is required by the pathogens means that there is inadequate supply of the gas for pathogen activity
· Then appraise how these methods can be used effectively in hospitality providing specific examples.
· تقييم كيف يمكن استخدام طرق الحفظ المختلفة بشكل فعال في الضيافة مع تقديم أمثلة محددة
· How are preservation methods effective in hospitality?
1. Drying can be used in the preservation of beef, fish, pork, and chicken which is highly recommended since it is economical (Rahman, 2020).
2. Refrigeration can be used in the hospitality industry to preserve aerated drinks for instance soda or others like milk.
3. Vacuum packing is used in the hospitality industry to store soupy foods overnight for instance sauces (Gould, 2012).
4. Canning is used in the hospitality industry for the preservation of transport foods like meat and drinks.
Analyze the use of modern food preservation methods on current food production practices and then critically analyze how these methods have impacted the hospitality industry providing your opinion and supported by specific examples.
· Analyse the use of modern food preservation methods on current food production practices
· تحليل استخدام الأساليب الحديثة لحفظ الأغذية على ممارسات الإنتاج الغذائي الحالية مع تقديم أمثلة محددة
· Modern food preservation:
1. Modern food preservation strategies involve the use of current technology.
2. Modern technologies use modern equipment in food storage facilities like refrigerators (Gould, 2012).
3. The use of chemicals is part of the modern food preservation techniques
4. radiation exposure, and chemical treatment is some of the modern techniques. Modern food preservation has been greatly aided by advancements in packing materials (Rahman, 2020).
· Explain each modern method on current food production
1. Canning- Canned foods are preserved by warming them to a rate that kills bacteria that promote food spoilage, such as bacteria, fungi, and parasites.
2. Freezing is a food preservation procedure in which the heat is lowered to hinder the growth of microorganisms (Rahman, 2020).
3. Chemicals and irradiation-This where manufactured additives are introduces to the soupy foods as a preservative. The food additives and the preserved foods are stored in radiation chambers.
4. Sugar preservation-Sugar prevents bacterial activity when present in sufficient because it forms a bond with the food’s water content (Gould, 2012). Massive volumes of sugar, on the other hand, are essential for this to work. 1 kg of glucose to 1 kg of fruit for jam. Given that sugar was an uncommon and pricey commodity that few people could afford to use on a continuous basis, this approach of preservatives is a comparatively recent innovation.
· Critically analyze how these methods have impacted the hospitality industry providing your opinion and supported by specific examples
· قم بتحليل نقدي لكيفية تأثير التطورات في أساليب حفظ الطعام على قطاع الفندقة مع تقديم أمثلة محددة لدعم تحليلك
·
Modern methods impacted the hospitality industry:
#
Preservation Methods
Advantages
Disadvantages
1.
Canning
1. Standardization of economy.
2. Easy perishable goods storage.
1. Plastic cans are environmentally hazardous (Rahman, 2020).
2. Cannot be used to store food mixtures.
2.
Freezing
1. Freezing is economical.
2. All kinds of foods can be frozen (Gould, 2012).
1. Not applicable during hot weather.
2. Requires special equipment.
3.
Chemical irradiation
1
. All types of foods can be preserved using the method (Rahman, 2020).
2. Chemicals can preserve foods for a lengthy time.
1. The chemicals required are expensive to buy.
2. Chemical preservation chambers require frequent power supply making it uneconomical (Gould, 2012).
4.
Sugar preservation
1. It is relatively economical.
2. It is widely accepted (Rahman, 2020).
1
. Sugar may cause cardiovascular problems
2. Maybe insignificant to drinks.
·
In my opinion?
The aforementioned modern methods of food preservation have greatly impacted the hospitality industry. However, the positivity rate of impact is higher than the disadvantaged part. Improvements in technology have positively affected food preservation for instance the use of electricity in refrigeration. The ability of a meal to withstand spoilage can be harmed by the degradation of plant or animal tissues, including the breakdown of certain nutritional components. The decomposition of harvested or slaughtered plants and animals is a rapid process. During post-harvest processing, mechanical damage to plant and animal tissue may result in the release of enzymes.
References
Amit, S. K., Uddin, M. M., Rahman, R., Islam, S. R., & Khan, M. S. (2017). A review on mechanisms and commercial aspects of food preservation and processing. Agriculture & Food Security, 6(1), 1-22.
Gould, G. W. (2012). New methods of food preservation. Springer Science & Business Media.
Rahman, M. S. (2020). Food Preservation: An Overview. Handbook of food preservation, 7-18.
Answer Sheet of Food Science Course
Duaa Mohammed
|
LO4: Investigate the physical and chemical transformations of ingredients in cooking. |
Discuss how changes in equipment, preparation, and cooking methods are being used to produce innovative products:
Mention the preparation and cooking methods are producing innovative products with explain each point
|
Equipments |
||||||
|
# |
Name of equipment with explain |
Weakness |
Innovative Products |
|||
|
1. |
Ice cream machines are the equipment necessary for the preparation of ice cream. There are different models of ice cream available, and all of them have specific characteristics. |
The casual ice cream machines cannot produce innovative flavors, and the modern ice cream machines are costly. |
The ice cream is now available in different forms. An example of an innovative product is charcoal ice cream that can easily be produced by blending and mixing in an ice cream machine. |
|||
|
2. |
A blow torch is another piece of equipment needed to make the ice cream. It is used to incorporate caramelization into a seemingly impossible flavor without it. It provides fuel and heating effects to certain products in cooking. |
Domestic users cannot use it efficiently, and the women may suffer from nausea and vomiting. |
The innovative flavor and texture of ice cream come out to be tempting and amazing with the help of a blowtorch. |
|||
|
Preparation and Cooking Methods |
||||||
|
Name of the cooking method with explain |
||||||
|
The dry heat cooking method is one of the important methods used these days, and it uses no moisture. The circulation of hot air cooks the food. |
It is used to cook limited products. |
Seared meat |
||||
|
Steaming is another method used to cook food with the help of steam. The hot water outside helps the food cooks evenly with the moisture. |
Hot water handling is difficult for domestic users. |
Desserts, custards, and pana cotta |
Explore the impact of chemicals in modern food presentation techniques and the impact this has upon consumer choice and trends:
1.
Liquid Nitrogen
Utilization in Kitchen
It is used to freeze the foods because it is incredibly cold. For example, several restaurants use it for ice cream preparation. It gives a velvety texture to charcoal ice cream.
Negative
it can freeze the skin tissues and eyes.
Opinion of Customer
According to customers, it is not suitable for domestic purposes.
2.
Sodium Carbonate
Utilization in Kitchen
It is used to lighten foods’ texture and raise the volume.
Negative
Excessive use can make the food hard, making it difficult to eat.
Opinion of Customer
The customers are pleased to use it for baking purposes.
3.
Methane
Utilization in Kitchen
It is a major ingredient of natural gas in the kitchen.
Negative
If not closed properly, it can set the house or kitchen to fire.
Opinion of Customer
The customers considered it as a blessing for easy cooking.
4.
Ethylene Glycol Monobutyl Acetate ·
Utilization in Kitchen
Ethylene Glycol Monobutyl Acetate is an industrial cleaner used for cleaning floors and windows.
Negative
It can cause serious health damage like skin bruises.
Opinion of Customer
It is suitable for industrial cleaning only, and there should be an alternative for domestic use. (S. Gagić, 2016)
Evaluate how molecular scientific developments in food production can impact consumer choice and influence trends:
· Define the molecular scientific concept or molecular gastronomy.
Molecular gastronomy is the field of science that deals with the physical and chemical transformations that occur in food during cooking. It helps to utilize the physics and chemistry knowledge behind the cooking processes. The term molecular gastronomy is mistakenly sometimes used for the creation of new dishes and culinary techniques but it is the transformation of the food through the chemical and physical changes. It consists of three aspects including social, technical and artistic. The restaurants and experienced chefs are now taking advantage of the scientific molecular cooking to present the dishes in a new way (Caporaso, 2021).
· Explain the timeline of molecular gastronomy development in food production in the culinary industry.
In 1988, the term molecular gastronomy was used for the first time in France. In 2007, collective cuisine was introduced in educational institutes, and in 2010, a new food course was introduced. Since then, it has become important in the consumer’s life.
· Explain the impact of molecular gastronomy on consumer choice and influence trends while providing weakness and strength.
The sensory properties of food are increased, and consumers have several choices these days. The advantage is understanding the science behind cooking, and the disadvantage is using various chemicals that are not used domestically (Božićk, 2017).
Critically evaluate the impact of molecular science on current restaurant trends and the way we eat, predicting future developments in food production:
· impact of molecular science on current restaurant trends
The impact of molecular science is various because there are some methods that can easily cook the food but can be dangerous and unhealthy. The scope of molecular science has increased in the restaurant trends because it enables the restaurants owners and industrial people to have innovation and experimentation in cooking. The methods are time saving and labor is usually reduced. The molecular science has put the positive impacts by enhancing the consumer choice and the flavors in food. The molecular science has increased the competition among the restaurants and they are now more conscious of the quality of food and try to meet the consumer’s choice (Lloréns, 2019).
· By providing strengths and weaknesses
Trends
Strength
Weaknesses
1. Use of liquid nitrogen
It Helps to freeze the food easily and is used in several restaurants.
It can cause the freezing of skin tissues and eye fluids.
2. Caramelization
The texture and flavor of food become tempting
It is not suitable for all foods.
3. Ultrasound technique
It is used to improve food quality.
The chemical changes are not tracked for all the foods.
4. Spherification
Helps in encapsulation of food
The challenge is using the correct acid use (Formisano, 2016).
· Predicting future developments in food production:
The future of food production is bright because scientific cooking has become a dominant field these days. Traditional cooking has become faint, and scientific cooking has come forward with several benefits. The future has become competitive as well because of the techniques adopted by the restaurants and molecular science has now become the necessity of the restaurants. The modern cuisine has increased the food quality and will further work on it to meet the consumer’s choices and demands. Cooking in dry heat, moist heat and frying in oil are the important trends in the food production.
· Give your opinion of the effect of molecular science in food production related to culinary arts.
The molecular science in food production has become a positive trend, and culinary arts are now advanced. The trends like crystallization, ultrasound technique, and others have increased the positive impacts on cooking.
References
Božićk, A., 2017. Molecular Gastronomy – New Trend In Restaurant Business. Knowledge International Journal.
Formisano, N. C. a. D., 2016. Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs. Food Reviews International, pp. 417-435.
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