FOOD-SCI 150 Lecture Notes - Lecture 7: Food Preservation, Frozen Vegetables, General Mills
13 Nov 2018
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Document Summary
40% of all food from farms is wasted. Product cost is often related to shelf-life (e. g. fruits and seafood) How likely is it to expect people to adapt to a diet that meets public health goals that require them to: Provide a convenient, affordable, nourishing, sustainable and great tasting food supply that is accessible to all. Timeframe = 6 months to 2 years. Breakfast cereals, bread, yogurts, cheeses, frozen, dried and canned fruits, roasted nuts, deli meats, crackers, salad dressings. Pregelatinized whole grains, frozen vegetables, refrigerated potatoes, microwavable meals, canned sauces, canned and frozen seafood, flexible/microwaveable packaged foods. Utilize food waste products to offset processing costs. Utilize packaging technologies and food ingredients to maximize shelf-life. Historically, food preservation was critical to the nutrient accessibility. Processing of meats, drying, salting, smoking, fermenting. Year round accessibility to great tasting fruit juice. Preserves flavor and texture by minimal heating.
