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Organic Chemistry in Nutrition, Food Science and Biotechnology

INTRODUCTION
Organic chemistry is a branch of chemistry that studies the structure, properties
and reactions of organic compounds, which contain carbon–carbon covalent
bonds. Organic compounds form the basis of all earthly life and constitute the
majority of known chemicals. The bonding patterns of carbon, with its valence
of four—formal single, double, and triple bonds, plus structures with
delocalized electrons—make the array of organic compounds structurally
diverse, and their range of applications enormous. They form the basis of, or are
constituents of, many commercial products including pharmaceuticals;
petrochemicals and agrichemicals, and products made from them including
lubricants, solvents; plastics; fuels and explosives. The study of organic
chemistry overlaps organometallic chemistry and biochemistry, but also with
medicinal chemistry, polymer chemistry, and materials science.

The organic nutrients are the necessary building blocks of various cell
components that certain organisms cannot synthesize and therefore must obtain
preformed. These compounds include carbohydrates, protein, and lipids. Other
organic nutrients include the vitamins, which are required in small amounts,
because of either the catalytic role or the regulatory role they play in
metabolism.

CARBOHYDRATES
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and
oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in
water) and thus with the empirical formula Cm(H2O)n (where m may or may
not be different from n). However, not all carbohydrates conform to this precise
stoichiometric definition (e.g., uronic acids, deoxy-sugars such as fucose), nor
are all chemicals that do conform to this definition automatically classified as
carbohydrates (e.g. formaldehyde and acetic acid).

Carbohydrates are polyhydroxy aldehydes, ketones, alcohols, acids, their simple


derivatives and their polymers having linkages of the acetal type. They may be
classified according to their degree of polymerization, and may be divided
initially into three principal groups, namely sugars, oligosaccharides and
polysaccharides.
Carbohydrate consumed in food yields 3.87 kilocalories of energy per gram for
simple sugars, and 3.57 to 4.12 kilocalories per gram for complex carbohydrate
in most other foods. Relatively high levels of carbohydrate are associated with
processed foods or refined foods made from plants, including sweets, cookies
and candy, table sugar, honey, soft drinks, breads and crackers, jams and fruit
products, pastas and breakfast cereals. Lower amounts of carbohydrate are
usually associated with unrefined foods, including beans, tubers, rice, and
unrefined fruit. Animal-based foods generally have the lowest carbohydrate
levels, although milk does contain a high proportion of lactose.
Organisms typically cannot metabolize all types of carbohydrate to yield energy.
Glucose is a nearly universal and accessible source of energy. Many organisms
also have the ability to metabolize other monosaccharides and disaccharides but
glucose is often metabolized first. In Escherichia coli, for example, the lac
operon will express enzymes for the digestion of lactose when it is present, but
if both lactose and glucose are present the lac operon is repressed, resulting in
the glucose being used first. Polysaccharides are also common sources of
energy. Many organisms can easily break down starches into glucose; most
organisms, however, cannot metabolize cellulose or other polysaccharides like
chitin and arabinoxylans. These carbohydrate types can be metabolized by some
bacteria and protists. Ruminants and termites, for example, use microorganisms
to process cellulose. Even though these complex carbohydrates are not very
digestible, they represent an important dietary element for humans, called
dietary fiber. Fiber enhances digestion, among other benefits.

The Institute of Medicine recommends that American and Canadian adults get
between 45 and 65% of dietary energy from whole-grain carbohydrates. The
Food and Agriculture Organization and World Health Organization jointly
recommend that national dietary guidelines set a goal of 55–75% of total energy
from carbohydrates, but only 10% directly from sugars (their term for simple
carbohydrates). A 2017 Cochrane Systematic Review concluded that there was
insufficient evidence to support the claim that whole grain diets can affect
cardiovascular disease.
Low-carbohydrate diets may miss the health advantages – such as increased
intake of dietary fiber – afforded by high-quality carbohydrates found in
legumes and pulses, whole grains, fruits, and vegetables. A “meta-analysis, of
moderate quality,” included as adverse effects of the diet halitosis, headache and
constipation.
Carbohydrate-restricted diets can be as effective as low-fat diets in helping
achieve weight loss over the short term when overall calorie intake is reduced.
An Endocrine Society scientific statement said that “when calorie intake is held
constant body-fat accumulation does not appear to be affected by even very
pronounced changes in the amount of fat vs carbohydrate in the diet.” In the
long term, effective weight loss or maintenance depends on calorie restriction,
not the ratio of macronutrients in a diet. The reasoning of diet advocates that
carbohydrates cause undue fat accumulation by increasing blood insulin levels,
and that low-carbohydrate diets have a “metabolic advantage”, is not supported
by clinical evidence. Further, it is not clear how low-carbohydrate dieting
affects cardiovascular health, although two reviews showed that carbohydrate
restriction may improve lipid markers of cardiovascular disease risk.

Carbohydrate-restricted diets are no more effective than a conventional healthy


diet in preventing the onset of type 2 diabetes, but for people with type 2
diabetes, they are a viable option for losing weight or helping with glycemic
control. There is limited evidence to support routine use of low-carbohydrate
dieting in managing type 1 diabetes. The American Diabetes Association
recommends that people with diabetes should adopt a generally healthy diet,
rather than a diet focused on carbohydrate or other macronutrients.[40]
An extreme form of low-carbohydrate diet – the ketogenic diet – is established
as a medical diet for treating epilepsy. Through celebrity endorsement during
the early 21st century, it became a fad diet as a means of weight loss, but with
risks of undesirable side effects, such as low energy levels and increased
hunger, insomnia, nausea, and gastrointestinal discomfort.(scientific citation
needed) The British Dietetic Association named it one of the “top 5 worst celeb
diets to avoid in 2018”.

PROTEINS
Proteins are large biomolecules and macromolecules that comprise one or more
long chains of amino acid residues. Proteins perform a vast array of functions
within organisms, including catalysing metabolic reactions, DNA replication,
responding to stimuli, providing structure to cells and organisms, and
transporting molecules from one location to another. Proteins differ from one
another primarily in their sequence of amino acids, which is dictated by the
nucleotide sequence of their genes, and which usually results in protein folding
into a specific 3D structure that determines its activity.
Proteins are made up of building blocks called amino acids. There are about 20
different amino acids that link together in different combinations. Your body
uses them to make new proteins, such as muscle and bone, and other
compounds such as enzymes and hormones. It can also use them as an energy
source.
Some amino acids can be made by your body – there are 11 of these and they’re
known as non-essential amino acids. There are 9 amino acids that your body
cannot make, and they are known as essential amino acids. You need to include
enough of these in your diet so that your body can function.
The nutritional value of a protein is measured by the quantity of essential amino
acids it contains.
Different foods contain different amounts of essential amino acids.
Generally:
• Animal products (such as chicken, beef or fish and dairy products) have
all of the essential amino acids and are known as ‘complete’ protein (or ideal or
high-quality protein).
• Soy products, quinoa and the seed of a leafy green called amaranth
(consumed in Asia and the Mediterranean) also have all of the essential amino
acids.
• Plant proteins (beans, lentils, nuts and whole grains) usually lack at least
one of the essential amino acids and are considered ‘incomplete’ proteins.
People following a strict vegetarian or vegan diet need to choose a variety of
protein sources from a combination of plant foods every day to make sure they
get an adequate mix of essential amino acids.
If you follow a vegetarian or vegan diet, as long as you eat a wide variety of
foods, you can usually get the protein you need. For example, a meal containing
cereals and legumes, such as baked beans on toast, provides all the essential
amino acids found in a typical meat dish.
Some food sources of dietary protein include:
• lean meats – beef, lamb, veal, pork, kangaroo
• poultry – chicken, turkey, duck, emu, goose, bush birds
• fish and seafood – fish, prawns, crab, lobster, mussels, oysters, scallops,
clams
• eggs
• dairy products – milk, yoghurt (especially Greek yoghurt), cheese
(especially cottage cheese)
• nuts (including nut pastes) and seeds – almonds, pine nuts, walnuts,
macadamias, hazelnuts, cashews, pumpkin seeds, sesame seeds, sunflower
seeds
• legumes and beans – all beans, lentils, chickpeas, split peas, tofu.
Some grain and cereal-based products are also sources of protein, but are
generally not as high in protein as meat and meat-alternative products.
Your daily protein needs can easily be met by following the Australian Dietary
Guidelines. The Guidelines group foods into 5 different food groups, each of
which provide key nutrients.
The 2 main food groups that contribute to protein are the:
• ‘lean meat and poultry, fish, eggs, tofu, nuts and seeds and
legumes/beans’ group
• ‘milk, yoghurt, cheese and/or alternatives (mostly reduced fat)’ group.
As part of a healthy diet, the Guidelines recommend particular serves per day
from each of the 5 food groups.
The human body can’t store protein and will excrete any excess, so the most
effective way of meeting your daily protein requirement is to eat small amounts
at every meal.
Daily recommended serves of ‘lean meat and poultry, fish, eggs, tofu, nuts and
seeds and legumes/beans’ and ‘milk, yoghurt, cheese and/or alternatives (mostly
reduced fat)’ for adults.

Person Recommended average daily Recommended average daily


number of serves of lean meat and number of serves of milk,
poultry, fish, eggs, nuts and seeds, yoghurt, cheese and/or
and legumes/beans alternatives (mostly reduced fat)

Men aged
3 2 1/2
19–50 years

Men aged
2 1/2 2 1/2
51–70 years

Men aged
2 1/2 3 1/2
70+ years

Women
aged 19–50 2 1/2 2 1/2
years

Women
aged 51–70 2 4
years

Women
aged 70+ 2 4
years

Pregnant
3 1/2 2 1/2
women

Lactating
2 1/2 2 1/2
women

So, what is a serve? A standard serving size of ‘lean meat and poultry, fish,
eggs, nuts and seeds, and legumes/beans’ is one of:
• 65 g cooked lean meats such as beef, lamb, veal, pork, goat or kangaroo
(about 90 to 100 g raw)
• 80 g cooked lean poultry such as chicken or turkey (100 g raw)
• 100 g cooked fish fillet (about 115 g raw weight) or one small can of fish
• 2 large eggs
• 1 cup (150 g) cooked dried beans, lentils, chickpeas, split peas or canned
beans (preferably with no added salt)
• 170 g tofu
• 30 g nuts, seeds, peanut or almond butter or tahini or other nut or seed
paste (no added salt).
A serve of ‘milk, yoghurt, cheese and/or alternatives (mostly reduced fat)’ could
include:
• 250 ml (1 cup) fresh, UHT long life, reconstituted powdered milk or
buttermilk
• 120 ml (1/2 cup) evaporated milk
• 200 g (3/4 cup or 1 small carton) yoghurt
• 40 g (2 slices) hard cheese such as cheddar
• 120 g (1/2 cup) ricotta cheese.
Protein requirements for children and teenagers change as they grow. Read
about the recommended number of serves for children, adolescents and toddlers
for all 5 food groups.

Getting more protein into your day, naturally


If you’re looking for ways to get more protein into your diet, here are some
suggestions:
• Try a peanut butter sandwich. Remember to use natural peanut butter (or
any other nut paste) with no added salt, sugar or other fillers.
• Low-fat cottage or ricotta cheese is high in protein and can go in your
scrambled eggs, casserole, mashed potato or pasta dish. Or spread it on your
toast in the morning.
• Nuts and seeds are fantastic in salads, with vegetables and served on top
of curries. Try toasting some pine nuts or flaked almonds and putting them in
your green salad.
• Beans are great in soups, casseroles, and pasta sauces. Try tipping a
drained can of cannellini beans into your favourite vegetable soup recipe or
casserole.
• A plate of hummus and freshly cut vegetable sticks as a snack or hummus
spread on your sandwich will give you easy extra protein at lunchtime.
• Greek yoghurt is a protein rich food that you can use throughout the day.
Add some on your favourite breakfast cereal, put a spoonful on top of a bowl of
pumpkin soup or serve it as dessert with some fresh fruit.
• Eggs are a versatile and easy option that can be enjoyed on their own or
mixed in a variety of dishes.
Getting too little protein (protein deficiency)
Protein deficiency means not getting enough protein in your diet. Protein
deficiency is rare in Australia, as the Australian diet generally includes far more
protein than we actually need. However, protein deficiency may occur in people
with special requirements, such as older people and people following strict
vegetarian or vegan diets.
Symptoms of protein deficiency include:
• wasting and shrinkage of muscle tissue
• oedema (build-up of fluids, particularly in the feet and ankles)
• anaemia (the blood’s inability to deliver sufficient oxygen to the cells,
usually caused by dietary deficiencies such as lack of iron)
• slow growth (in children).

Protein – maintaining muscle mass as you age


From around 50 years of age, humans begin to gradually lose skeletal muscle.
This is known as sarcopenia and is common in older people. Loss of muscle
mass is worsened by chronic illness, poor diet and inactivity.
Meeting the daily recommended protein intake may help you maintain muscle
mass and strength. This is important for maintaining your ability to walk and
reducing your risk of injury from falls.
To maintain muscle mass, it’s important for older people to eat protein
‘effectively’. This means consuming high-quality protein foods, such as lean
meats.
Protein shakes, powders and supplements
Protein shakes, powders and supplements are unnecessary for most Australians’
health needs. According to the most recent national nutrition survey, 99% of
Australians get enough protein through the food they eat.
Any protein you eat on top of what your body needs will either be excreted
from your body as waste, or stored as weight gain.

The best way for you to get the protein you need is to eat a wide variety of
protein-rich foods as outlined in the Australian Dietary Guidelines, as part of a
balanced diet. But if you are still interested in using protein shakes, powders
and supplements, talk to your doctor.
Protein and exercise
Soon after exercising, it’s recommended that you have a serve of high-quality
protein (such as a glass of milk or tub of yoghurt) with a carbohydrate meal to
help maintain your body’s protein balance. Studies have shown this is good for
you, even after low to moderate aerobic exercise (such as walking), particularly
for older adults.
People who exercise vigorously or are trying to put on muscle mass do not need
to consume extra protein. High-protein diets do not lead to increased muscle
mass. It’s the stimulation of muscle tissue through exercise, not extra dietary
protein, which leads to muscle growth.
Studies show that weight-trainers who do not eat extra protein (either in food or
protein powders) still gain muscle at the same rate as weight-trainers who
supplement their diets with protein.
Very high protein diets are dangerous
Some fad diets promote very high protein intakes of between 200 and 400 g per
day. This is more than 5 times the amount recommended in the Australian
Dietary Guidelines.
The protein recommendations in the Guidelines provide enough protein to build
and repair muscles, even for body builders and athletes.
A very high-protein diet can strain the kidneys and liver. It can also prompt
excessive loss of the mineral calcium, which can increase your risk of
osteoporosis.
LIPIDS
In biology and biochemistry, a lipid is a biomolecule that is soluble in nonpolar
solvents. Non-polar solvents are hydrocarbons used to dissolve other
hydrocarbon lipid molecules that do not dissolve in water, including fatty acids,
waxes, sterols, fat-soluble vitamins (A, D, E, and K), monoglycerides,
diglycerides, triglycerides, and phospholipids.
The functions of lipids include storing energy, signalling, and acting as
structural components of cell membranes. Lipids have applications in the
cosmetic and food industries as well as in nanotechnology.
Most of the fat found in food is in the form of triglycerides, cholesterol, and
phospholipids. Some dietary fat is necessary to facilitate absorption of fat-
soluble vitamins (A, D, E, and K) and carotenoids. Humans and other
mammals have a dietary requirement for certain essential fatty acids, such as
linoleic acid (an omega-6 fatty acid) and alpha-linolenic acid (an omega-3 fatty
acid) because they cannot be synthesized from simple precursors in the diet.
Both of these fatty acids are 18-carbon polyunsaturated fatty acids differing in
the number and position of the double bonds. Most vegetable oils are rich in
linoleic acid (safflower, sunflower, and corn oils). Alpha-linolenic acid is found
in the green leaves of plants and in some seeds, nuts, and legumes (in particular
flax, rapeseed, walnut, and soy). Fish oils are particularly rich in the longer-
chain omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic
acid (DHA). Many studies have shown positive health benefits associated with
consumption of omega-3 fatty acids on infant development, cancer,
cardiovascular diseases, and various mental illnesses (such as depression,
attention-deficit hyperactivity disorder, and dementia).
In contrast, it is now well-established that consumption of trans fats, such as
those present in partially hydrogenated vegetable oils, are a risk factor for
cardiovascular disease. Fats that are good for one may be turned into trans fats
by improper cooking methods that result in overcooking the lipids.
A few studies have suggested that total dietary fat intake is linked to an
increased risk of obesity and diabetes; however, a number of very large studies,
including the Women’s Health Initiative Dietary Modification Trial, an eight-
year study of 49,000 women, the Nurses’ Health Study, and the Health
Professionals Follow-up Study, revealed no such links. None of these studies
suggested any connection between percentage of calories from fat and risk of
cancer, heart disease, or weight gain. The Nutrition Source, a website
maintained by the department of nutrition at the T. H. Chan School of Public
Health at Harvard University, summarizes the current evidence on the effect of
dietary fat: “Detailed research—much of it done at Harvard—shows that the
total amount of fat in the diet isn’t really linked with weight or disease.”

Saturated fatty acids:


The simplest fatty acids are unbranched, linear chains of CH2 groups linked by
carbon-carbon single bonds with one terminal carboxylic acid group. The term
saturated indicates that the maximum possible number of hydrogen atoms are
bonded to each carbon in the molecule. Many saturated fatty acids have a trivial
or common name as well as a chemically descriptive systematic name. The
systematic names are based on numbering the carbon atoms, beginning with the
acidic carbon. The table gives the names and typical biological sources of the
most common saturated fatty acids. Although the chains are usually between 12
and 24 carbons long, several shorter-chain fatty acids are biochemically
important. For instance, butyric acid (C4) and caproic acid (C6) are lipids found
in milk. Palm kernel oil, an important dietary source of fat in certain areas of the
world, is rich in fatty acids that contain 8 and 10 carbons (C8 and C10).

number of carbons in
trivial name systematic name typical sources
chain

lauric acid n-dodecanoic acid 12 palm kernel oil, nutmeg

myristic acid n-tetradecanoic acid 14 palm kernel oil, nutmeg


number of carbons in
trivial name systematic name typical sources
chain

n-hexadecanoic
palmitic acid 16 olive oil, animal lipids
acid

cocoa butter, animal


stearic acid n-octadecanoic acid 18
lipids

behenic acid n-docosanoic acid 22 brain tissue, radish oil

lignoceric brain tissue, carnauba


n-tetracosanoic acid 24
acid wax

Unsaturated fatty acids:


Unsaturated fatty acids have one or more carbon-carbon double bonds. The term
unsaturated indicates that fewer than the maximum possible number of
hydrogen atoms are bonded to each carbon in the molecule. The number of
double bonds is indicated by the generic name—monounsaturated for molecules
with one double bond or polyunsaturated for molecules with two or more
double bonds. Oleic acid is an example of a monounsaturated fatty acid.
Common representative monounsaturated fatty acids together with their names
and typical sources are listed in the table. The prefix cis-9 in the systematic
name of palmitoleic acid denotes that the position of the double bond is between
carbons 9 and 10. Two possible conformations, cis and trans, can be taken by
the two CH2 groups immediately adjacent to the double-bonded carbons. In the
cis configuration, the one occurring in all biological unsaturated fatty acids, the
two adjacent carbons lie on the same side of the double-bonded carbons. In the
trans configuration, the two adjacent carbons lie on opposite sides of the
double-bonded carbons.

number of carbons in
trivial name systematic name typical sources
chain

cis-9-hexadecenoic marine algae, pine


palmitoleic acid 16
acid oil
number of carbons in
trivial name systematic name typical sources
chain

cis-9-octadecenoic animal tissues, olive


oleic acid 18
acid oil

fish oils (cod,


gadoleic acid cis-9-eicosenoic acid 20
sardine)

erucic acid cis-13-docosenoic acid 22 rapeseed oil

cis-15-tetracosenoic
nervonic acid 24 sharks, brain tissue
acid

Fatty acids containing more than one carbon-carbon double bond


(polyunsaturated fatty acids) are found in relatively minor amounts. The
multiple double bonds are almost always separated by a CH2 group
(―CH2―CH=CH―CH2―CH=CH―CH2―), a regular spacing motif that is
the result of the biosynthetic mechanism by which the double bonds are
introduced into the hydrocarbon chain. The table lists the most common
polyunsaturated fatty acids, linoleic and arachidonic, together with several that
are less common. Arachidonic acid (C20) is of particular interest as the
precursor of a family of molecules, known as eicosanoids (from Greek eikosi,
“twenty”), that includes prostaglandins, thromboxanes, and leukotrienes. These
compounds, produced by cells under certain conditions, have potent
physiological properties, as explained in the section Intracellular and
extracellular messengers. Animals cannot synthesize two important fatty acids,
linoleic acid (an omega-6 fatty acid) and alpha-linolenic acid (an omega-3 fatty
acid), that are the precursors of the eicosanoids and so must obtain them in the
diet from plant sources. For this reason, these precursors are called essential
fatty acids.
Trans polyunsaturated fatty acids, although not produced biosynthetically by
mammals, are produced by microorganisms in the gut of ruminant animals such
as cows and goats, and they are also produced synthetically by partial
hydrogenation of fats and oils in the manufacture of margarine (the so-called
trans fats). There is evidence that ingestion of trans fats can have deleterious
metabolic effects.

DIGESTION OF DIETARY FATTY ACIDS


The main source of fatty acids in the diet is triglycerides, generically called fats.
In humans, fat constitutes an important part of the diet, and in some countries it
can contribute as much as 45 percent of energy intake. Triglycerides consist of
three fatty acid molecules, each linked by an ester bond to one of the three OH
groups of a glycerol molecule. After ingested triglycerides pass through the
stomach and into the small intestine, detergents called bile salts are secreted by
the liver via the gall bladder and disperse the fat as micelles. Pancreatic
enzymes called lipases then hydrolyze the dispersed fats to give monoglycerides
and free fatty acids. These products are absorbed into the cells lining the small
intestine, where they are resynthesized into triglycerides. The triglycerides,
together with other types of lipids, are then secreted by these cells in
lipoproteins, large molecular complexes that are transported in the lymph and
blood to recipient organs. In detail, the process of triglyceride or fat absorption
from dietary sources is quite complex and differs somewhat depending upon the
animal species.

STORAGE
After transport through the circulation, triglycerides are hydrolyzed yet again to
fatty acids in the adipose tissue. There they are transported into adipose cells,
where once again they are resynthesized into triglycerides and stored as
droplets. Fat or adipose tissue essentially consists of cells, whereby the interior
of each cell is largely occupied by a fat droplet. The triglyceride in these
droplets is available to the body on demand as communicated to adipose tissue
by hormone messengers.
Various animals store triglycerides in different ways. In sharks, for example, fat
is stored in the liver, but in bony fish it is deposited in and around muscle fibres.
Insects store fat in a special organ called the fat body. The development of true
adipose tissue is found only in higher animals.
FOOD SCIENCE
Food science is the basic science and applied science of food; its scope starts at
overlap with agricultural science and nutritional science and leads through the
scientific aspects of food safety and food processing, informing the
development of food technology.

Food science brings together multiple scientific disciplines. It incorporates


concepts from fields such as chemistry, physics, physiology, microbiology, and
biochemistry. Food technology incorporates concepts from chemical
engineering, for example.
Activities of food scientists include the development of new food products,
design of processes to produce these foods, choice of packaging materials,
shelf-life studies, sensory evaluation of products using survey panels or
potential consumers, as well as microbiological and chemical testing. Food
scientists may study more fundamental phenomena that are directly linked to
the production of food products and its properties.

The Institute of Food Technologists defines food science as “the discipline in


which the engineering, biological, and physical sciences are used to study the
nature of foods, the causes of deterioration, the principles underlying food
processing, and the improvement of foods for the consuming public”. The
textbook Food Science defines food science in simpler terms as “the application
of basic sciences and engineering to study the physical, chemical, and
biochemical nature of foods and the principles of food processing”.
“Feeding the World Today and Tomorrow: The Importance of Food Science and
Technology”; John D. Foloros, Rosetta Newsome, William Fisher; from
Comprehensive Reviews in Food Science and Food Safety; 2010
Food Science has given us
• frozen foods
• canned foods
• microwave meals
• milk which keeps
• snacks
• nutritious new foods
• more easily prepared traditional foods
• above all, VARIETY in our diets.
The Food Scientist helps supply this bounty by learning to apply a wide range
of scientific knowledge to maintain a high quality, abundant food supply. Food
Science allows us to make the best use of our food resources and minimize
waste.

Most food materials are of biological origin. How they behave in harvesting,
processing, distribution, storage and preparation is a complex problem. Full
awareness of all important aspects of the problem requires broad-based training.
To be a Food Scientist and help handle the world’s food supply to maximum
advantage, you need some familiarity with
• Chemistry
• Microbiology
• Biochemistry
• Engineering
• Some specialized Statistics.
With this special training in the applied Food Science, many exciting and
productive careers with a wide range of employment opportunities exist for the
trained professional, such as
• Product Development Specialist
• Sensory Scientist
• Quality Control Specialist
• Technical Sales Representative
Why is Food Science Important?
Food science is a fast-growing field, and it comes as a response to the growing
social changes taking place across the world. At first, the food and agriculture
industry provided primary products like proteins and produce to be prepared at
home.

Now, the market demands more sophisticated and convenient products as a


result of our ambitious, busy society. But these easy-to-prepare and convenient
foods come with problems and challenges that only highly trained scientists can
solve. These food scientists need to know the complex biochemistry and
chemical makeup of food systems. And they need to know the methods to
preserve foods.
The large increase in easy-made foods means there’s a higher demand for food
scientists. They’ll continue ensuring the quality, safety, and wholesome nutrition
of these packaged meals. Food businesses need to keep up with the competitive
market that demands high-quality products. New scientific principles, methods,
and technologies are being developed and applied to food manufacturing. That’s
exactly why food science is important!
Food Scientist or Food Science Technician
As a food scientist, your responsibilities may include checking raw ingredients
for stability for processing and ensuring food safety, quality, and wholesome
nutritional value. You may also work to develop new ways of processing,
preserving, and packaging foods.

Product Development
Within product development, individuals work among a production team to
develop new recipes using new and existing ingredients. The recipes created
may need to meet specific criteria, such as low fat, low sugar, or low
carbohydrate recipes.
Purchasing Manager
This food science job is all about buying the proper materials, ingredients, or
supplies at the best possible price. You’ll work with a team of buyers to procure
items such as the freshest ingredients for a new recipe your business is offering.
Quality Assurance Manager
Those who work in quality assurance work to ensure food products meet safety
and nutritional standards based on governmental regulations. They collect and
analyse data on the current regulations and procedures and provide solutions on
how to improve them.
Toxicologist
If you choose to pursue a career in toxicology, you’ll conduct studies on food to
research how different substances and chemicals affect them.

What is Food Biotechnology?


Modern food biotechnology increases the speed and precision with which
scientists can improve food traits and production practices. For centuries prior
to the development of this technology, farmers have spent generations
crossbreeding plants or animals to obtain the specific beneficial traits they were
looking for and avoid the traits they did not want. The process not only took a
lot of time and effort, but the final outcome was far from guaranteed. Today,
food biotechnology utilizes the knowledge of plant science and genetics to
further this tradition. Through the use of modern biotechnology, scientists can
move genes for valuable traits from one plant to another. This process results in
tangible environmental and economic benefits, that are passed on to the farmer
and the consumer.

Agricultural Biotechnology Benefits the Environment


Protection of the environment is one area where biotechnology is playing an
important role. Scientists are using biotechnology to improve the process by
which food is being produced in order to make it more environmentally friendly.
For instance, certain biotech foods are designed to be resistant to pests and
diseases. This allows farmers to use fewer chemicals, such as pesticides and
herbicides, while still maintaining a healthy, high-yielding crop. The reduction
in chemical usage is beneficial for water and wildlife, as well as for those
consumers who may worry about ingesting chemicals when they eat fruits and
vegetables.
Another major advantage to biotech crops is they require less tilling, or
plowing, to control weeds since many are modified to be inherently resistant to
herbicides, which can be used more selectively. The use of conservation tillage,
where much or all of the crop residue is left in the field and tilling is reduced or
eliminated, helps to conserve water from rainfall and irrigation, increase water
absorption, limits soil erosion and compaction, and creates healthier soil. All of
these benefits aid in maximizing crop yields and minimizing water usage2.
Additionally, conservation tillage releases less carbon dioxide, or CO2, into the
environment compared to conventional tillage and helps to sustain habitats
beneficial for insects, birds, and other animals3. Finally, biotechnology can
help to limit deforestation. This is due to the fact biotech crops produce higher
yield and therefore require less acreage to produce the same amount of product.
In addition, researchers are working on modified growing traits, such as drought
resistance, to aid in growing food in less arable areas.

Agricultural Biotechnology Provides Benefits for Consumers Now and In


the Future
Food biotechnology can benefit the consumer in two main ways: by aiding in
growing more food on less land and through new nutritionally enhanced foods.
As of July 2008, over twenty different food biotech products were on the market
and numerous more were in development. The majority of the products
presently available have modified growing traits, like pest and disease
resistance, which can help prevent crop loss and therefore help grow more food.

Nutritionally enhanced biotech food is currently a major area of research that


has already produced a few promising products. Examples include cooking oils
with unique fatty acid profiles and less then one percent trans fats and corn with
higher concentrations of amino acids, certain oils and minerals ideal for animal
feed. Furthermore, many products in development are being engineered to
confer nutritional benefits, such as the new “golden rice” which contains added
beta-carotene and iron. Scientists are conducting research on ways to make
foods, such as soy and peanuts, with fewer allergens by removing the offending
proteins which cause the majority of allergic reactions in people. Also in
development are fruits and vegetables with higher levels of nutrients, such as
vitamins, minerals, and protein. These second generation biotech foods promise
to provide consumers with products that stay fresh longer, contain less
allergens, and have higher levels of healthy fats, like omega-3 fatty acids, while
still having the first generation growing traits, which give rise to hardy, high-
yield crops.
Would consumers be likely to eat biotech foods? According IFIC’s 2008 Food
Biotechnology: A Study of US Consumer Trends, the majority (53 percent) of
consumers have neutral impressions of plant biotechnology. A majority would
purchase foods produced through biotechnology for specific benefits including
providing more healthful fats (78 percent), like Omega-3, reducing trans (76
percent) and saturated fat (75 percent); and making foods taste better or fresher
(67 percent).

Agricultural Biotechnology Benefits the Farmer


Agricultural biotechnology has a positive impact on farmers’ well-being both in
the United States and in developing countries. Biotech crops enable farmers to
benefit economically, and at the same time, allow farmers to grow crops in a
more sustainable manner. With rising food prices and a burgeoning global
population, increased crop yields provided through agricultural biotechnology
provide important economic, social and environmental benefits. A study
released in 2005 by the National Center for Food and Agricultural Policy found
that biotech plants improved to resist herbicides and insects helped U.S. farmers
reduce their annual production costs by $1.4 billion, contributing to an increase
in net profits of $2 billion. Biotech crop varieties that are designed to thrive
even when grown under harsh conditions, such as severe heat or cold, flood or
drought, and soils with high levels of salt or metals enable farmers to experience
a decreased rate of crop losses during situations, like a drought, which
historically have taken huge financial tolls on farmers.

In developing nations, the World Bank estimates that over one-half of the labor
force is employed in the agricultural sector. Higher crop yields can boost
incomes for poor farmers and feed more people in these countries. Biotech
seeds enable farmers to increase their agricultural productivity and provide a
higher quality crop, which, in turn, translates into higher incomes. This cycle
ultimately leads to a more consistent food supply which helps to stimulate local
economies. For example, biotech cotton that is resistant to the often-devastating
bollworm insect raised yields 29 percent in India, and contributed to a 78
percent increase in income for many of the country’s poorest farmers.
The ability to grow more biotech crops on less acreage also aids farmers in
being good stewards of the land. The reduction in plowing made possible
through biotechnology enables farmers to significantly reduce fuel use and
decrease greenhouse gas emissions. Studies show that biotech crops have saved
farmers 441 million gallons of fuel through reduced fuel operations – which in
turn resulted in eliminating nearly 10.2 million pounds of carbon dioxide
emissions since 1996. This is equivalent to removing four millions cars from the
road in one year.

Looking to the Future of Biotech Foods


Over the years attitudes towards biotech foods have gradually become more
favorable as people realize the environmental, economic, and nutritional
benefits they can impart, and recognize the safety of these food products with
respect to human health and the environment. Additionally, despite occasional
reluctance from certain environmental groups, the rising food and bio-fuel
demands world-wide are quickening the broader acceptance of biotech foods in
the marketplace. As more and more products made through biotechnology are
approved for sale, any stigmas related to biotechnology continue to lessen, as
awareness increases and consumers reap the rewards of these enhanced crops
and foods.

REFERENCE
1. https://en.wikipedia.org/wiki/Organic_chemistry
2. https://www.britannica.com/science/nutrition/Inorganic-nutrients
3. https://en.wikipedia.org/wiki/Carbohydrate
4. https://www.betterhealth.vic.gov.au/health/healthyliving/protein
5. https://en.wikipedia.org/wiki/Lipid
6. https://www.britannica.com/science/lipid/Digestion-of-dietary-fatty-acids
7. https://en.wikipedia.org/wiki/Food_science
8. https://foodscience.ucdavis.edu/about/what-food-science#:~:text=Food
%20Science%20allows%20us%20to,problem%20requires%20broad%2Dbased
%20training.
9. https://www.innopharmaeducation.com/news/why-is-food-science-
important-the-ultimate-guide
10. https://foodinsight.org/fact-sheet-benefits-of-food-biotechnology/?
gclid=Cj0KCQjwyOuYBhCGARIsAIdGQRN5cuhBtJfweZapYuopSvxYr9vVp
k4UbXx9Rze_N9YmdSLvd1mttBIaAsjYEALw_wcB

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