FOOD SCIENCE AND

TECHNOLOGY
Dr. Mukund V. Karwe
Chair & Professor of Food Engineering,
Department of Food Science
School of Environmental and Biological Sciences,
Rutgers University
New Brunswick, NJ 08901

karwe@aesop.rutgers.edu
C
http://foodsci.rutgers.edu
 Energy
Performance

Satiation Nutrition
FOOD
Thinking Disease
And Mood Prevention
 Many Functions of Food
1. Provide energy (satisfy hunger)
2. Treat, prevent illness manifestations
3. Provide nutrients (satisfy nutrition)
4. Initiate and maintain interpersonal relationships
5. Determine extent of interpersonal distance
6. Express socio-religious beliefs
7. Express social status prestige
8. Recognize special achievement
9. Cope with psychological stress
10. Influence political economic status of a group
11. Reward/punish influence others behaviors
12. Detect, treat, prevent cultural behavior deviations
FOOD
Any substance that is eaten or otherwise taken
into the body to sustain physiological life, provide
energy and promote nutrition
NUTRITION
The sum of biochemical and physiological
processes concerned with the growth,
maintenance, and repair of the living body as
a whole, or of its constituent organs
HEALTH
A continued state of soundness and vigor of
body and mind
FOOD SCIENCE

A coherent and systematic body of

knowledge and understanding of the nature
and composition of food materials, and their
behavior under the various conditions
to which they may be subject
FOOD TECHNOLOGY

Application of food science to practical

treatment of food materials so as to convert
them into food products of the kind, quality
and stability, and so packaged and distributed,
as to meet the needs of consumers for safe,
wholesome, nutritious and attractive foods
Thrust Areas in the Food Science
• Food Biology
• Food Chemistry
• Food Engineering

• Food and Health

(genomics, metabolomics)
• Food Sensory Science
• Food Safety
• Food Biology - Applies molecular
genetics, biochemistry,
microbiology, and sensory science
to the understanding of biological
processes that affect food health,
safety, and quality.
•76 million cases of
foodborne illness each year
• 325,000 hospitalizations
• 5,000 deaths
CDC (2000)
National Geographic. 2002. 5:9
• Food Chemistry -Focuses on the
effect of chemistry on food
healthfulness and quality (flavor,
color, nutritional) during
processing and storage
WHY ARE GUMMY BEARS
GUMMY?
• Food Engineering: Develops
food processing and packaging
strategies for the delivery of
high quality, health promoting,
environmentally friendly and
safe foods to the consumer
How are these made?
 Food and Health
Identification of naturally found compounds
in foods and their health-promoting
properties.
 Flavonoid fractions isolated from
cranberries have anti-inflammatory
activities
Do you get a bitter taste in broccoli?
Do you prefer Coke over Pepsi or
vice-versa?
How are these responses related to
age, gender, state of health, genetics,
psychology, etc.?

FOOD SENSORY SCIENCE

FOOD
SCIENCE
 Top 10 reasons to become a
Food Scientist
10. Inquisitive about what I eat
9. Like good, nutritious and safe food
8. Interested in health promotion
through foods
7. Get paid to eat and try different
food products
6. Get lots of free samples (food products)

5. Get to see the world while

traveling on business

4. Want to study chemistry, biology,

microbiology, biotechnology,
engineering, and/or nutrition in an
interesting and relevant application
3. Want to know how science and
technology are helping keep our
food supply safe and delicious.
2. Food industry is the 2nd largest
manufacturing sector.

More than $ 650 billion in retail

sales.

New Jersey has the highest

concentration of food industry.
 And the no. 1 reason is ………..
Want to get a high-paying job
in the field which will
never become obsolete
(you can’t live without food)
 Suggested informational sources
•On Food and Cooking: The Science and Lore of Kitchen, by
Harold McGee
•www.curiouscook.com
•Designer Food, by Gregory E. Pence
•The Ethics of Food, by Gregory Pence
•Is It Safe to Eat? Enjoy Eating and Minimize Food Risks by
Ian Shaw
•Omnivore’s Dilemma by Michal Pollan
•www.americaonthemove.org
 Food Science
at Rutgers University

Dr. Karl Matthews,

UG Curriculum Coordinator
 Department of Food Science and
Center for Advanced Food
Technology (CAFT)
Nutraceuticals Institute (NI)
New Brunswick

CAFT
Food Manufacturing Technology
(FMT) Facility
Piscataway

Food Innovations Center

Bridgeton
 Mission of Undergraduate
Food Science Program
“… educate students to become Food Science
Professionals with a BS degree in Food
Science.”
• Fundamental science as it applies to Food
Systems
• Perform in industrial or government jobs
• Prepare for graduate school
• Qualify for professional programs & teaching
The Undergraduate Program (Fall 2008)

• Numbers
~ 80 including incoming freshman
~ 70% Females
 Options in Food Science at
Rutgers
Food Science General Food Science
Research Food Science &
Management
Emphasis on Broader Economics
Basic Science background
Minor in a Food Business
Graduate selected field MBA
School,
Medical
School Culinology®
FOOD SCIENCE AT RUTGERS
http://foodsci.rutgers.edu
• ONE OF THE BEST FOOD SCIENCE DEPARTMENTS
IN THE COUNTRY (TOP 5 OUT OF 51)
• SCIENCE ORIENTED (NOT COMMODITY BASED)
• GREAT STUDENTS AND FACULTY (FAMILY)
LOW STUDENTS:FACULTY RATIO (4:1)
• LOTS OF SCHOLARSHIPS
• OPPORTUNITIES TO DO RESEARCH AND
INTERSHIPS IN STATE-OF-THE-ART RESEARCH
LABS
Food Science graduates (B.S.) can
Work for
•A Food Company (new product dev)
•USDA (quality assurance and safety)
•FDA (regulations)
OR
•TEACH
•Go into your own Business
•Go for a degree in Medicine
Starting salary for a graduate with B.S. in
Food Science could be as high as
~ $ 52,000
 Alumni Feedback
• “The Food Science program at Rutgers has provided me the
knowledge to succeed in many different areas of the food
industry. The course offered combine the traditional classroom
environment, hands-on learning and work experience to
prepare you for the real world” (Mathew Kradenpoth, Product
Development Scientist, Masterfoods; B.S., Food Science
2000)

• “I am so proud to have graduated with a Food Science degree

from Rutgers. All professors were amazing and helpful. The
variety of classes gave me a well-rounded education on all
aspects of the science of food. After graduation, I felt well
prepared to enter the real world” (Stacy Volesko, Flavor
Technologists; B.S., Food Science, 2001)
 What can we do for you?
•Host visits by students and teachers (max 35)
•Visit your school: lecture/demonstration for
students taking chemistry, biology, physics, family
& consumer science
•Workshop for science teachers and guidance
counselors
•Internship opportunities for high school students
in our laboratories (e.g., project SEED)
 What you can do for us?
• Educate your students about Food Science and
Technology
• Tell the science-minded students about Food
Science major at GCC & Rutgers
•Tell them that it is not about becoming a
restaurant manager
• Tell them that it is about application of science
and technology to make better food products
• Make them aware of career and job opportunities
in food related businesses, and new horizons
 Remember:
Food Scientists make their cake

and they get to eat it too