Introduction to Physicochemical

Aspects of Foods
Overview of U.S. Food Industry
A map of HUNF 4603
Food experimentation.

Overview of U.S. Food Industry

The Food Industry is GROWING!
Food Safety
High Quality Food Products
Novel Food Products
Genetically engineered foods
Designer Health foods

U.S. Food Industry (2015/16)

30% of GNP
32% of total work force
7 million people in production of raw
materials
2.3 million in food manufacturing
6.5 million in transportation/distribution
14.4 million in restaurants Industry
Total Food Sales
1980 $324 billion
2016 $1,943 billion

Source:
Survey of Current Business

U.S. Food Industry (2015/16)

Number of Fast Food Establishments =
232,611
Number of Grocery Stores = 175,000
Number of Convenience Stores =
165,655
Source:
USDA

Food Production Data (2014)

Cheese
12 billion lbs

Wheat
100 million metric
tons

Poultry
- 45 billion lbs

Meat
53 billion lbs

Eggs
260 million cases

A Map of HUNF 4603

LECTURE

Theory of the
chemistry and
physics of
foods and food
components.

LAB

PROJECT

Processing of
foods and
changes taking
place within
the foods.

Experimental
manipulation of
a food
component or
process.

Sensory Objective
Dispersions Lipids
Protein Carbohydrates
Fruits & Veggies

Report of work.
(1.) Written
(2.) Oral

Food Experimentation
The experimental approach to food
Integrates theory and professional
research studies with laboratory
work.
It involves how foods make it from
the lab to the market!

Scientific Approach to Food

Experimentation
1.

A statement of the experimental problem

E.g. How can we formulate a fat-free vanilla ice
cream?

2. Reviewing the literature

3. Proposing a possible solution (hypothesis) to solve
the problem

Scientific Approach to Food

Experimentation

4. Testing hypothesis using carefully designed and

controlled experiments.
-Subjective (sensory)
-Objective (instruments)
5. Recording observations
6. Analyzing, Interpreting and Reporting Results
7. Drawing conclusions related to original hypothesis

Characteristics of a Good
Research Problem
Interesting to the investigator.
Creative and original idea.

Enough treatments/variables.
Should be able to evaluate
results/data.
Results are reproducible.

Lecture Reading
Text Chapters 1 - 4

Next Lecture

Sensory Evaluation