240902.65 Биотехнология / Пищевая биотехнология Форма подготовки очная
г. Владивосток
2012
Модуль 1.
Read and translate the text. Answer the question: “What specializations does food science contain?” Speak on the role of food engineers, biochemists and nutritionists. Speak on the activities of food scientists.
FOOD SCIENCE AS A DISCIPLINE
Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles of food processing. Food technology is the use of the information generated by food science in the selection, preservation, processing, packaging, and distribution of safe, nutritious and wholesome food. As such, food science is a broad discipline which contains within it many specializations such as in food microbiology, food engineering, and food chemistry. Because food interacts directly with people, some food scientists are also interested in the psychology of food choice. These individuals work with the sensory properties of foods. Food engineers deal with the conversion of raw agricultural products such as wheat into more finished food products such as flour or baked goods. Food processing contains many of the same elements as chemical and mechanical engineering. Virtually all foods are derived from living cells. Thus, foods are for the most part composed of "edible biochemicals." and so biochemists often work with foods to understand how processing or storage might chemically affect foods and their biochemistry. Likewise, nutritionists are involved in food manufacture to ensure that foods maintain their expected nutritional content. Other food scientists work for the government in order to ensure that the foods we buy are safe, wholesome, and honestly represented.
At one time, the majority of scientists, technologists, and production personnel in the food field did not receive formal training in food science as it is recognized today. This was because very few universities offered a curriculum leading to a degree in food science. Many of these institutions had departments that were organized along commodity lines such as meats or dairy products. The food industry, government, and academic institutions continue to employ many persons who received their original technical training in dairy science, meat science, cereal chemistry, pomology, vegetable crops, and horticulture. Many others were trained as specialists in the basic sciences
ACTIVITIES OF FOOD SCIENTISTS
The educational requirements for a food science degree still fall short of an adequate description of food science. Some suggest that food science covers all aspects of food material production, handling, processing, distribution, marketing, and final consump tion. Others would limit food science to the properties of food materials and their relation to processing and wholesomeness. The later view imposes serious limitations if it fails to recognize that the properties of food materials can be greatly influenced by such factors of raw material production as amount of rainfall, type of soil, degree of soil fertilization, genetic characteristics, methods of harvest or slaughter, and so on. At the other end, cultural and religious dictates and psychological acceptance factors determine the end use of a product.
Psychology and sociology prove important in an affluent society where there is choice, as well as in other areas where customs and taboos sometimes are responsible for malnutrition although there may be no shortage of essential nutrients. Since definitions can be misleading, the activities of today's food scientists can be illustrated by way of examples.
It has been estimated that as many as 2 billion people do not have enough to eat and that perhaps as many as 40,000 die every day from diseases related to inadequate diets, including the lack of sufficient food, protein, and'or specific nutrients. Many food scientists are engaged in developing palatable, nutritious, low-cost foods. Inadequate nutrition in extreme cases can produce in children an advanced state of protein defi ciency known as kwashiorkor, or the more widespread protein-calorie malnutrition leading to marasmus. Dried milk can supply the needed calories and protein but is relatively expensive and is not readily digested by all. Fish "flour" prepared from fish of species not commonly eaten can be a cheaper source of protein.
Food scientists have developed thousands of food products including those used in the space shuttle program. The first astronauts added a small quantity of water to dehydrated foods in a special pouch, kneaded the container, and consumed the food through a tube. They had to deal with space and weight limitations, little refrigeration and cooking equipment, special dietary requirements dictated by stress and physical inactivity, and weightlessness. There was concern that crumbs or liquid might get loose in the spacecraft and become a hazard. Currently, food scientists are developing systems which "recycle" foods for space voyages into deeper space. If astronauts are to be in space for extended periods without resupply, foods will have to be grown and processed in space. The problems inherent in such systems present unique challenges to the food scientist.
Perhaps the largest single activity of food scientists working in industrial organiza tions is the improvement of existing and development of new food products. In the United States in 1993, there were over 12,000 new products introduced if one considers all products "new'' even if they are simply a standard product with only a slight change. Consumers like to have new products available. Industrial food scientists must find creative ways to meet this consumer demand for new and different products. Successful product development requires a blend of science and creativity.
Food scientists today are often involved in altering the nutrient content of foods, particularly reducing the caloric content or adding vitamins or minerals. Reducing the caloric content is accomplished in several ways, such as replacing caloric food components with low or non-nutritive components.
Модуль 2.
Read and translate the text “History of Food”.
Speak on the topic “Cuisines of the World”.
HISTORY OF FOOD
Part I
Some historians divide the whole history of mankind into four phases: of hunting and fishing, of sheep and cattle tending, of agri culture, and of industry. For modern man all four phases of activity exist side by side; but prehistoric man hunted or collected all his food. Agricultural history is the story of how man gradually moved from the first to the last phase. The latest industrial phase has brought about both the greatest increase in the production of food and also the most effective system for distributing it.
It is impossible to study the history of food without taking into account the history of cooking. It is necessary to pay attention to basic facts of geography. The types of food differ considerably from one part of the world to another. In Arctic region, for example, starch and sugar are almost unthinkable, while in the tropics it is difficult to produce edible meat. The development of international trade in foodstuffs, and improved methods of food storage and food preserving have helped to eliminate local deficiencies ana to produce much greater variety through the year.
Part II
International trade of food was practised in the ancient world. In the Middle Ages the trade in salt and wine survived the breakdown of many of the traditional trade routs. Trade with the Far East - for spice crops such as cinnamon and pepper, and later for tea-was the most important trade of the 16th and 17th centuries. Lately the demand for cocoa and for vegetable oils with which to make margarine, has been of equal importance.
Despite the growth of international trade in food, local and na tional differences still persist, both in the types of food and in styles of cookery. England and Germany have bread and potatoes as their staple food and fat as their distinctive cooking base. France con sumes less potatoes per person than England and still uses butter as its distinctive cooking base. Italy relies chiefly upon such foodstuff as macaroni, and oil is its distinctive cooking base. For China and most of the Far East, rice is the staple food and oil-the cooking base.
Improved methods of storing and of preserving have revolutionized food industry in the last century. In the Middle Ages it was difficult even to store corn. Better warehousing was necessary; but it was not until 1850 that the principle of refrigeration was discovered.
Part III
In 1878 the first cargo of frozen mutton arrived in London. The recent development of deep-freezing now makes it possible to store perishable foods for very long periods of time.
In the Middle Ages the methods of curing, pickling, preserving with sugar, extracting oil, and fermenting were all in use, but can ning food was unknown. Then were experiments with canning in France during the Napoleonic Wars, and in the early 19th century canned foodstuffs were prepared for explorers and sailors; but canned food was not in general use until the 20th century. At the same time there was an increase in the number and consumption of syn thetic foods, e.g. margarine.
The number of branded foods, that is, foods marketed under trade names, also increased. Down to 1870 most goods, such as tea or sugar, were sold by the grocer out of large casks or boxes; after 1870 they were to an increasing extent weighed out, packeted and labelled by the manufacturer.
New foods are not always given an immediate welcome. For ex ample, the potato, though introduced to England in the 17th century, did not become a national staple food until the 19th century. The tomato, which began to be consumed in very large quantities in England only from about 1880, took several years to establish itself.
Certain peoples have certain food taboos; that is, foods which are not eaten usually because of religious law.
Many tribes in Africa and America do not eat pork, Hindus do not eat beef. The Chinese, by tradition, have not been milk-drinkers, and their recipes for cooking have remained unchanged for thousands of years.
The biggest recent changes in diet are due to the knowledge of food value. The science of nutrition which has made remarkable ad vances since 1900, has thrown new light on necessary minimum standards of consumption and on food deficiencies which occur even in highly developed countries.
Урок 3.
Read and translate the texts :
1. AMERICAN MEALS AND SNACKS FOR BREAKFAST
Read the text about the most popular meals for American breakfast.
Three square meals a day - that’s what Americans are supposed to eat But, in reality, most add between-meal snacks and have a bite five or six times a day. Is this healthy? Americans believe that what they eat is more important than how often. However, the quality and the quantity of American consumption are both matters of concern.
The meal that breaks the overnight fast is, of course, breakfast. It is a meal that about 25% of Americans skip, either because they are in a hurry or on a diet. Many adults that do eat breakfast have only a small meal, perhaps just orange juice or toast along with the traditional wake-up beverage, coffee. But others eat a real meal in the morning. A complete American breakfast begins with fruit or fruit juice. The main course is generally hot or cold cereal or eggs. The eggs are usually served with toast and perhaps also bacon, ham, or sausages. Other popular breakfast foods are pancakes, waffles, and French toast (bread soaked in a mixture of eggs and milk and then fried), all served with maple syrup.
Americans usually eat breakfast between 7 and 8 a.m. By 10:3 0 or thereabouts, they are ready for their mid-morning coffee break. Most workers are given 10 to 15 minutes off the job to have coffee, a snack, and a chat with coworkers.
2. AMERICAN FARE FOR LUNCH
Most Americans eat lunch between noon and two o’clock. This mid-day meal is eaten away from home more often than breakfast or dinner. It is rare for working adults to go home for lunch, and many schoolchildren eat at school. Some people brown-bag it - that is, they bring food from home in a paper bag. For this purpose, they need a meal that is small and portable. The sandwich meets these require ments. In addition, it is inexpensive and, easy to prepare..The sandwich chef needs only two pieces of bread, something moist to smear on the bread (butter, mayonnaise, mustard, or catsup), and some meat, cheese, fish, or poultry to stuff in between. Some popular cold sandwiches are those made with ham and cheese, peanut butter and jelly, sliced chicken or turkey, tuna salad and roast beef.
People who eat lunch in restaurants are more likely to order hot sandwiches. The most popular of these are hamburgers and hot dogs. Hamburgers are patties of chopped meat, usually served in round buns. Hot dogs are 5 to 7-inch sausages (also called red hots, frankfurters, or wieners) served in long thin buns. The name hot dog was inspired (about 1900) by an American vendor who compared the frankfurter to the long-bodied German dog. His hot dachshund sausages eventually became simply hot dogs.
The sandwich is standard lunchtime fare, but for a bigger meal, the diner might add a bowl of soup, a salad, French fried potatoes or potato chips, and a sweet dessert or fruit
Because most people eat lunch around the same time, restau rants are quite crowded between noon and two o’clock. At counters, where customers sit on a row of stool rather than at separate tables, waiters and waitresses can provide faster service. To save time, many people eat in cafeterias, where customers walk by displays of food, place what they want on their trays, and then pay a cashier at the end of the line. Self-service cafeterias handle big crowds quickly and effi ciently. Large institutions such as factories, hospitals, and schools often have cafeterias and/or lunchrooms with food-dispensing machines from which customers can purchase soup, sandwiches, drinks, fruit and sweets. Microwave ovens for heating foods quickly may be set up near these machines. Fast-food restaurants (where customers order food and get it in about two minutes) also do a thriving business at lunchtime.
On the other hand, those who want a more leisurely lunch served to them can find many traditional restaurants. At nice restau rants, diners sometimes combine business and pleasure at a business luncheon, where work is discussed while eating.
The mid-afternoon snack is also an American tradition. Office and factory workers take a second coffee break. Children coming home from school usually head immediately for the refrigerator. In warm weather, ice cream is a popular snack food. It's consumed in cones, bars, and sundaes (with a sweet sauce on top). It is also used in two popular drinks, milkshakes and ice cream sodas.
3.THE BIGGEST MEAL OF THE DAY
Read the text about dinner time when everyone gets together and shares the day’s experiences and time it is served. Then answer the questions.
The biggest meal of the day is dinner, served about six o’clock. Dinner may include several courses an appetizer (consisting of fresh fruit, fruit juice, or a small portion of fish); soup; a salad; an entree of meat, poultry, or fish; and side dishes such as cooked vegetables, rice, or noodles. Coffee or tea and dessert finish off the meal. Most Americans prefer a sweet dessert such as cake, pie, or ice cream. Apple pie, served hot with a scoop of ice cream (a la mode) or with a slice of cheese, is a national favourite, hence the popular expression, «as American as apple pie.» Most Americans don’t eat all these courses for dinner every evening, but they often do so when eating out or serving guests at home
With lunch and dinner, Americans commonly drink water, fruit juice, beer, coffee, tea, or a carbonated drink called soda or pop. Though children are urged to drink milk with every' meal, many prefer soda or juice instead. Wine is considered festive and is likely to appear on holidays, at celebrations, and when dining out
Since dinner is customarily served early in the evening the late evening snack is a ritual in most households. Children often have milk and cookies before bedtime. Adults may nibble on fruit or sweets. |
