Multi-Disciplinary Nature of Food and the Scientific Principles that Underpin Technology - Coursework Example

Multi-disciplinary nature of food and the scientific principles that underpin technology Introduction Food is the basic thing that sustains humankind. Without food, there would be no life in this earth. As Worobey, Beverly and Kanarek tell us, “Every one of us …must eat in order to live. Besides ensuring that life will be sustained, the type of diet we follow does much to affect our quality of life” (Worobey, Beverly and Kanarek, p.1). Therefore, it is only imperative man will dabble in food science and try to find out more about this field and also improve on it. Food science is a complex subject and as an author in Vikki Food Science frames it, “Food science studies are multidisciplinary. The emphasis is on chemistry, technology and applied biology, but it may also be on economics or behavioral sciences. Studies in food science can provide an excellent basis for a career in food industry and trade as well as in research” (Vikki food science, University of Helsinki ). Food science, combined with latest improvisations in nanotechnology can be used to check for contaminated food more accurately, which in turn will help to combat food borne diseases. Food scientists work within organizations that are related to food processing and packaging. There are many types of food scientists. As for example, plant scientists can help industries to grow plants that would help them to fight food spoilage and contamination. Crop scientists research in the field of crop growing while soil scientists explore the soil medium that is necessary for crops to grow well. Animal scientists take care to see that the meat coming from animals are safely handled and packaged. They are all considered as food scientists in general, as they are related to food and food safety industry in some way or the other. Body History of food packaging: In the ancient times, there was no need for food packaging or transportation, as each community was self-sufficient and they caught and ate whatever was available. Natural containers were used, like hollowed woods, gourds, shells and even animal organs. Later as the metals were discovered and put to use, modern type of food packaging came into vogue. Cloth and paper is the oldest type of packaging used by man and was first seen in China and India around 2nd century BC. Paper for packing food and for making cardboard boxes for packing cereals (first users were the Kellogg brothers) were first seen in England in the mid nineteenth century. Glass, another material used for food packaging, was found as early as 7000BC in Egypt and has been in random use until recent times. With the advent of plastic in the 1970’s it superseded almost all other packaging forms. Thus starting from the beginning, we find that food packaging has undergone many changes. As Berger puts it “From containers provided by nature to the use of complex materials and processes, packaging has certainly changed. Various factors contributed to this growth: the needs and concerns of people, competition in the marketplace, unusual events (such as wars), shifting lifestyles, as well as discoveries and inventions” (Berger, p. 5). History of canned food and nowadays: Canned food refers to edibles that has been treated for preservation and stored in sealed, airtight containers. This is done in such a way that it prevents microbes from entering the container and spoiling the food inside. This method was first invented by Nicolas Appert a member of the French militia, in 1810. He preserved food in jars and developed a method to seal them well, to prevent the food from being spoiled. During these times, glass was used mainly for canning food which being heavy, created problems during transportation. In 1810, Peter Durand found out a new method and this was packing food in tinned wrought iron containers. It became very popular and especially favored by the army. Further improvisations were made and by 1860, tin cans made of steel were available in the market. In the 1940’s, during World War II, as one author frames it “By the Second World War, the steel can looked like cans we have today. It was lighter than the original version, opened at the end of a can opener, and contained a wide variety of foods – from spaghetti, mushy peas and pilchards, to sardines, evaporated milk and soft drinks.” (The History of Packaging, p.2). Today canned food is available in steel cans coated with tin or in laminate vacuum packs with double seams that keep the food preserved and nutritious for a long time. Food quality and safety: This is an important aspect and an issue of concern in the food industry. As Will and Guenther puts it “with the rising liberalization of agro industrial markets and thus the world-wide integration of food supply chains, the assurance of food quality and safety has become a major concern.…Following serious and repeated incidents such as mad cow disease… Dioxin, Aflatoxin, and most recently, Sudan Red, consumer protection has become a priority..…”(Will and Guenther, p.1). Food safety is a branch of science that deals with preparation, handling and packaging of food under prescribed guidelines. There are programs that test the standard of meat and poultry being sold. Vegetables and fruits are tested for residual pesticides. Packaged and canned foods are checked for leaks and contamination. People attached to the food industry are also expected to maintain a high level of personal cleanliness and hygiene failing which some countries levy a fine on them. Almost all developed countries now insist of having ‘use by’ and ‘sell by’ dates printed on the labels of edibles. Instructions on the correct way of usage and storage on the labels are essential for safe eating. Since pathogens that spoil food thrive at the pH level of 4.6 to 7.5, preserved foods are to be stored at a pH level of 4.5 or less. Disease causing pathogens thrive at a temperature of 21deg Celsius to 49 deg Celsius, so the food industry has to be careful about maintaining correct temperature. Population, culture and food: Pimentel, Huang, Cordova and Pimentel gives us an interesting insight into the impact of population on food as they tell us “As the world population continues to grow geometrically, great pressure is being placed on arable land, water, energy, and biological resources to provide an adequate supply of food while maintaining the integrity of our ecosystem.” (Pimentel, Huang, Cordova and Pimentel, Impact of Population Growth on Food Supplies and Environment). Therefore, growth in population is putting a tremendous pressure on the earth and its resources. Besides, a high population rate is making it difficult for the growth rate of agricultural produce to keep in pace with the increasing demand for food. Food and culture are two closely interlinked subjects. Since each culture has its own food habits, so to sample food from different countries is to learn about their culture and tradition. Who is cooking the food, who all are eating it and how, and the way food is served, all form an integral part of that region’s own cultural heritage. Same type of food may be cooked in a different way or served in different manner in two different cultures. Food crisis and politics: Food crisis and politics have a long history together, with Emperors trying to coerce villages and cities to come under their rule, by applying the simple method of destroying their food supplies. The recent food crisis of 2008 – 09 which evidenced spiraling prices of crops leading to riots and violent protestations all over the world has occurred mainly due to political reasons. As Spengler writes, “The global food crisis is a monetary phenomenon, an unintended consequence of Americas attempt to inflate its way out of a market failure. There are long-term reasons for food prices to rise, but the unprecedented spike in grain prices during the past year stems from the weakness of the American dollar. Washingtons economic misery now threatens to become a geopolitical catastrophe….” (cited in The Market Oracle, US Fed to Blame for Global Food Crisis). This very clearly explains the nexus between food crisis and politics of the world. HIV- AIDS: For all HIV patients eating correctly is a part of the therapy used for treatment. Eating well will help to delay the destruction of muscle tissue and will help to decrease mutations caused by the virus while giving a boost up to the entire immunity system of the patient. It will also help to reduce weakness, a major factor in all AIDS patients and also serve to decrease the occurrence of opportunistic infections. Since HIV AIDS patients must in no way not lose body weight, eating well is the only way to do so. A HIV patient must have 3-4 vegetable servings and 2-4 fruit servings each day, and his basic diet must compose of 40% carbohydrates, 30% fats and 30% protein, so that he can maintain an overall good health and not lose weight. Conclusion Thus, we find that food science is an extensive subject covering the technology of packaging and safe handling, the biology that deals with food spoilage, and also agricultural and geological sciences that help to produce better crops. Food science also covers the history and modern variations of culture and traditions of various regions related to the art of cooking and eating. It explores the various food crises that the world has seen, including the recent ones, and has tried to work out the reasons, which are varied and many. Spurt in population, lack of agricultural land, and various political reasons that brought together the recent food crisis will have to be dealt with a global consensus. Developed countries will have to realize the futility of their highhanded acts, and understand that they too must forget their political differences and come together to help eradicate starvation and hunger. The marvelous effects of technology has served man to get better food that is both well preserved and safer to eat, and it promises to get even better in the near future. Works cited Berger, K. A Brief History of Packaging – A Review. University of Florida. December 2002. Web. 7th January 2010.  http://edis.ifas.ufl.edu/pdffiles/AE/AE20600.pdf The History of Packaging. “Why was the can invented?” Teacher’s Card 1. Web. 7th January 2010. http://scrib.org.uk/downloads/activity_cards/english/the_history_of_packaging.pdf Pimentel, Huang, Cordova and Pimentel. Impact of Population Growth on Food Supplies and Environment. Presented at AAAS Annual Meeting, Baltimore, MD, 9th February 1996. Web. 8th January 2010. http://dieoff.org/page57.htm Spengler, O. Cited in The Market Oracle. US Fed to Blame for Global Food Crisis. 26th April 2008. Web. 7th January 2010. http://www.marketoracle.co.uk/Article4486.html Will, M and Guenther, D. Food Quality and Safety Standards. 2nd Edition. January 2007. Web. 8th January 2010. http://www2.gtz.de/dokumente/bib/07-0800.pdf Worobey, J, Tepper, B and Kanarek, R. Nutrition and Behavior: A Multidisciplinary Approach. Wallingford (Oxfordshire): CABI. 2006. Print. Vikki Food Science. University of Helsinki- Faculty of Agriculture and Forestry. 13th October 2006. Web. 8th January 2010. http://www.mm.helsinki.fi/vfs/index.htm Read More