English for Food Technology_Class 22D

Meeting 2

FOOD AND FOOD SCIENCE

Read this text below!

The central region of study, after the raw food has been grown and before it begins
to be digested, is the field of food science, but it cannot be completely separated from
agriculture and medicine. The main activities in food science are concerned with chemistry,
physics and biology which are involved in the preparation of food for immediate or future
use; its processing, preservation from decay and attack by organisms, and its storage.
Finally, there are problems of transporting the raw or prepared food in a nutritious and
palatable state.
Only in the last twenty years has food science become a science in its own right as
the study of the whole field of the properties, preservation and processing of raw foods, and
of the behaviour of the finished food products, although for more than a hundred years
there have been chemical, microbiological, physical, and other scientific investigations which
would today be regarded as food science. The bacteriology of canning, the chemical
composition of foods, how to secure rapid heating and cooling of liquids such as milk in
pasteurization, are a few examples of early investigations.
Food science must continue to be based on the past and future discoveries of the
sciences from which it has come. Like medicine and agriculture, it relies on the physical
sciences: botany, zoology, biochemistry, physiology, bacteriology, biophysics and nutrition.
It must be able to take what is needed from each of these branches and then fuse them to
give the complete picture of the changes occurring in food from harvest to consumption.
Almost all food components, whether fats, proteins, carbohydrates, minerals, or
vitamins, originate from living tissues. Most foods are chemically extremely complex, and
also vary according to the species, breed or strain, age, and sex, of the organism involved.
The character of foods and the biochemical changes which they undergo are steadily being
discovered by the application of the most modern analytical techniques, including
chromatography, mass spectrometry, and electrophoresis.
GLOSSARY - FOOD AND FOOD SCIENCE
Write the definition of these vocabularies!

region of study : .....................................................................................

state : .....................................................................................
in its own right : .....................................................................................
finished food products : .....................................................................................
rapid heating : .....................................................................................
character of food : .....................................................................................
undergo changes : .....................................................................................
decay : .....................................................................................
canning : .....................................................................................
investigations : .....................................................................................
fuse : .....................................................................................
breed : .....................................................................................
strain : .....................................................................................
steadily : .....................................................................................
consumption : .....................................................................................
EXERCISES

A. Answer the following questions and write the answers into the space provided:

1. What other sciences is food science connected with?

a.
b.

2. What are the main activities in food science concerned with?

a.
b.
c.

3. Give three examples of early investigations.

a.
b.
c.

4. Name some of the physical sciences food science relies on.

a.
b.
c.

5. Where do almost all food components originate from?

6. Name some of the most modern analytical techniques!

a.
b.
c.
GRAMMAR: PASSIVE SENTENCE
C.
1. Find all the passive sentences in the text and copy them in the space below.
How many of them can be made active? Try and write them down.

2. Underline all the adjectives in the text.

3. Find all the adverbs and copy them in the space below.

4. Read the words in GLOSSARY again. Determine to which part of speech each word
belongs to. (noun, verb, adjective, adverb, etc.)