Lesson 1

Food Science
&
the Canadian Food System

20
 Lesson 1 Food Science &
the Canadian Food System
OBJECTIVES

Describe the field of food science

Describe the breadth and relative magnitude of

various sectors of the Canadian food industry

Illustrate how food is distributed to consumers

in Canada
how apples are converted to a variety of
food products

Identify and reflect trends in food consumption

in Canada 21
 What is Food Science?

How does it differ from Agriculture and

Nutrition?

22
 What is Food Science?

Food Science is the application of basic

principles of science & engineering to study
and acquire new knowledge on physical,
chemical and biochemical aspects of food.
by food science, and applies the appropriate
technologies to ensure quality and safety of
food.

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What is Food Science?

Food Science is the application of basic

principles of science & engineering to study
and acquire new knowledge on physical,
chemical and biochemical aspects of food.
Food Technology utilizes the information
gathered by food science, and applies the
appropriate technologies to ensure quality
and safety of food.

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Are Food Science and Nutrition the
same?

Nutrition - effects of food in the

person who consumes them

Food science - study chemical,

microbiol., physical, and sensory
properties of foods & their
ingredients during processing and
storage…
Murano, P.S. (2003)

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Food Science

Multidisciplinary
Chemistry
Physics
Analysis
Microbiology
Processing
Engineering
Food Science discoveries
Canning

Nicholas Appert
French confectioner

Nicholas Appert
In 1795, Napoleon offered 12,000 (c.1806)
francs for a new way of preserving
food.

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Food Science discoveries
Canning
Nicholas Appert
French confectioner
In 1795, Napoleon offered 12,000
francs for a new way of preserving
Nicholas Appert
food.
(c.1806)
1st prize!
by placing food in bottles,
corking them, and then heating
the bottles in a water bath.

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Food Science discoveries
Nicholas Appert discovered :
Heat processing results in longer shelf life
and initiated the canning technology.

Can of “roast 19th century can

veal” (c. 1824) of soup (c.1856)
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Food Science discoveries

Observation”
In 1900s, Clarence Birdseye
on an expedition in Labrador for the U.S.
Geographic Service

Fish meat exposed to the Arctic air was still

tender and fresh tasting even when cooked
months later.

Common freezing methods at that time did

not result in a high quality product
the secret lay in rapid freezing at extremely low
temperatures.

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Food Science discoveries

Conclusion

Rapid freezing of fish in extremely low

temperatures preserved the quality of
fish much better than the
conventional freezing method

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Food Science discoveries
Other discoveries?
UHT & Tetra pak
HTST pasteurization
Freeze drying (space foods!)
Instant noodles, instant pudding
Dehydrated foods
Vacuum packaging
Spreadable margarines …

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 Please watch these videos and
comment on the discussion board

Video Time…(5 minutes)

http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/World-Without-
Food-Science.aspx (1.29 min)

http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Day-In-The-
Life/Michele-Perchonok.aspx (3.38 min)

http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Day-In-The-
Life/Fuhung-Hsieh.aspx (3.39 min)

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Canada’s Food System

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Canada’s Food System

3 meals/day = 1095 meals/year

9.3% household expenditure spent on food

Steadily decreasing since 1960s (18.7%)

Total annual value of product shipment by the

food manufacturing industry in Canada is
approximately $86 billion

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 Average expenditure per household
(Canada)
Food expenditures, summary-level
categories 2012 2013 2014 2015 2016
Dollars
Food expenditures 7,760 7,934 8,109 8,629 8,784
Food purchased from stores 5,564 5,718 5,880 6,126 6,176
Bakery products 531 567 562 574 578
Cereal grains and cereal products 359 320 327 341 347
Fruit, fruit preparations and nuts 696 698 719 755 781
Vegetables and vegetable preparations 578 652 675 710 718
Dairy products and eggs 855 876 864 903 888
Meat 1,042 1,044 1,182 1,194 1,163
Fish and seafood 178 200 211 213 203
Non-alcoholic beverages and other food
products 1,326 1,362 1,342 1,437 1,499
Food purchased from restaurants 2,195 2,216 2,229 2,502 2,608
Restaurant meals 1,921 1,963 1,959 2,222 2,303
Restaurant snacks and beverages 274 253 270 281 305

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 Average expenditure per household
(British Columbia)
Food expenditures, summary-level
categories 2012 2013 2014 2015 2016
Dollars
Food expenditures 8,438 8,118 8,218 9,168 9,139
Food purchased from stores 5,793 5,712 5,731 6,491 6,359
Bakery products 491 549 512 561 497
Cereal grains and cereal products 402 331 315 398 360
Fruit, fruit preparations and nuts 750 653 743 863 810
Vegetables and vegetable preparations 660 723 713 772 800
Dairy products and eggs 868 951 828 963 905
Meat 978 946 1,037 1,142 1,245
Fish and seafood 247 183 166 207 229
Non-alcoholic beverages and other food
products 1,395 1,375 1,415 1,585 1,512
Food purchased from restaurants 2,645 2,406 2,487 2,677 2,780
Restaurant meals 2,275 2,136 2,103 2,358 2,430
Restaurant snacks and beverages 371 271 384 320 350
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 Canada and British Columbia
Average expenditure per household
2015 BC 2015 2016 BC 2016
Food expenditures, summary-level categories
Dollar
Food expenditures 9,168 8,629 9,139 8,784
Food purchased from stores 6,491 6,126 6,359 6,176
Bakery products 561 574 497 578
Cereal grains and cereal products 398 341 360 347
Fruit, fruit preparations and nuts 863 755 810 781
Vegetables and vegetable preparations 772 710 800 718
Dairy products and eggs 963 903 905 888
Meat 1,142 1,194 1,245 1,163
Fish and seafood 207 213 229 203
Non-alcoholic beverages and other food
products 1,585 1,437 1,512 1,499
Food purchased from restaurants 2,677 2,502 2,780 2,608
Restaurant meals 2,358 2,222 2,430 2,303
Restaurant snacks and beverages 320 281 350 305

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(1) primary agricultural production (in Canada or elsewhere )

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Primary production (agriculture) of raw materials in Canada

Food Commodity Province

Animal (beef, poultry, pork)

Dairy milk

Cereals, grains
Tree fruits; small fruits;
berries (cran, rasp, blue)
Vegetables
Seafood
(2) “post-farm
gate” - apply
principles of
Food Science

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(3) markets
consumers

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Canada’s Food System

Some products are sold to consumers with

little processing

eg. fresh fruits, vegetables, and

also available as processed products (eg
canned, dried, frozen, fermented,….)

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The Canadian Food Industry

Size and Scope

How does the food industry contribute to

the Canadian economy?

What is the relative value of different

commodity types?

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 Per capita consumption (Kg per person per year unless otherwise stated)
Data corrected for loss
Commodity 2012 2013 2014 2015 2016
Cereal 54.6 54.58 52.74 52.46 54.45
Sugar, honey and syrups 17.89 18.71 18.71 18.32 18.09
Total Peanut and tree nut 3.23 3.03 3.16 3.3 3.34
Alcoholic beverages
(litters per person, per year) 95.64 94.09 92.33 92.95 93.86
Soft drinks
(litres per person, per year) 64.86 61.19 57.97 55.4 53.08
Total cheese 10.2 10.34 10.33 10.23 10.86
Fluid milk
(litres per person, per year) 58.31 57.36 55.68 55.2 54.56
Other dairy products (butter milk, yogurt,
cream, ice cream) 16.78 16.38 16.89 17.2 16.94
Poultry (boneless) 18.27 18.29 18.44 19.24 19.56
Egg 7.61 7.93 8.21 8.52 8.75
Red meat boneless 26.48 25.53 24.88 25.49 24.25
Total oil and fat 16.59 16.37 16.34 16.12 16.49
Total fruit 67.23 67.86 68.07 67.08 65.67
Vegetable total (not including potato) 52.29 50.9 50.58 51.91 49.1
Potatoes total 47.17 42.52 39.35 39.17 39.42
Fish and shellfish (edible weight) 1.31 1.11 1.11 1.14 1.24
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 How does this image
Critical Thinking: from a trading store
(ca. 1910) compare to
a typical grocery store
(supermarket) of today
? Most popular fruit in Canada = ?

Bananas, apples, oranges ~ 50%

Berries becoming more popular
less processed fruits in 2009 ( change
from 2008)

? Most popular vegetable in Canada = ?

o Potatoes ~ 44%

o Exotic vegetables increasing popularity

o Total calorie consumption decreased

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Apple Processing

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 (1) primary production
Fig. 1.2

grading

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Controlled Atmosphere (CA) storage

Slow down respiration rate & ripening

process ( senescence)

Extending storage life (for months)

Exact conditions depend on the type

of fruit & variety (eg var. of apple)

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Example of CA- storage:
McIntosh apples, optimal storage
1. Temperature (~3 C)
2. Humidity (87%)
3. Atmosphere (gases):
2.5% O2 2.5% CO2 95% N2
After 6 weeks:
2.5% O2 4.5% CO2 93% N2

Up to 8 months in CA, vs
5 months in air at opt T, RH
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Example of CA- storage:
McIntosh apples, optimal storage
Inert gas

CA-gases mixture:
2.5% O2 2.5% CO2 95% N2

Atmospheric gasses:
21% O2 0.03% CO2 78% N2

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69
 … Processing of Apples …
by application of Food Science

low temp (2) processing

preservation

thermal
processing

fermentation packaging …
(biotechnology)
dehydration
… Processing of Apples into:

Juice
usually pasteurized or
Commercially Sterilized (in “tetrapak”
boxes)
starting material for production of cider
(by yeast)
and/or apple vinegar (by bacteria)

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… Processing of Apples into:

Juice

apple juice Yeast ETOH + flavours

“APPLE CIDER”

Bacteria
Acetic acid
“APPLE VINEGAR”

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… Processing of Apples into:

Apple Sauce, Pie

Fillings
Dehydrated Apple
Slices, Fruit Leather,
Ingredient for
confectionary
products,
breakfast cereals etc.

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 … Processing of Apples into:

“Fruit to go”
“100% Dried Fruit Snack”
IMPORTANT: Look at
Label- Information
Type of packaging

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 Critical Thinking

Identify a food that you enjoy.

How do you think a food cientist/technologist

would be involved in the production,
processing/preservation and marketing of
that food product?
Critical thinking:

Make a list of questions you have

about the science of foods. For
example, why tomatoes are red, why
gravy thickens, what is used to make
"sugar-free" candy...

Save your questions and search for

answers as you complete this course.
Trends in Food Consumption
in Canada

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 Top trends to 2020

1.Aging Canadians
2.Food for Health

3.New face of Canada

4.Veggie Movement

5.Small Indulgences

6.Changing Meal Patterns

7.Evolving Society

8.Convenience

9.Educated Consumers

10.Shifting Expenditures

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 Consumption Trends – Increase? Decrease?

Meat - beef, pork, lamb, fish poultry

Fruit - fresh, frozen, dried, canned, juice

Vegetables - fresh, frozen, canned, juice

Dairy - milk, cheese, ice cream, cream

Beverages – soft drinks, alcoholic beverages,

coffee, tea
 fastest-growing sales Worldwide
(2004)

Soy-based drinks

Drinkable Yogurts

Eggs

Cereal and/or
fruit bars

Sports/Energy drinks

Source: ACNielsen in Prepared Foods, March 2005

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 Fastest growing sales (2013)

Source : http://www.ift.org/Food-Technology/Past-Issues/2013/April/Features/Top10Trends.aspx

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 Fastest growing sales (2016)

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http://www.ift.org/~/media/food%20technology/feature%20images/2017/04/f1_top10/0417_f1_top10_fig1.jpg
Critical thinking question

In 2019 which food category do you

think will have the highest growth?

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Top Ten Food Trends (2019)
http://www.ift.org/food-technology/past-issues/2019/april/features/2019-top-10-food-
trends.aspx?token=175a72bc-d4a0-442c-8a48-18633f4c3dc0

1. Cannabis/CBD oil-infused drinks

2. Cannabis/CDB oil infused food
3. Zero-waste cooking
4. Globally inspired breakfast dishes
5. Global flavors in kids’ meals
6. Hyper-local
7. New cuts of meat
8. Veggie-centric/vegetable forward cuisine
9. Chef-driven fast-casual concepts
10. Crafs/artisan/locally produced spirits

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Next time you are in grocery store
observe

Variety
Shelf size
Label

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Critical Thinking

Do we have the same Consumption

patterns as our American neighbour?

Are Obesity problems the same in Canada

and the U.S.?

What about the rest of the world?

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Terms to remember

Food Science
Food Technology
Pioneers in Food Science and
Technology
Highlights of Canadian Food Systems
Apple processing and storage
Food consumption highlights in Canada