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( 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.