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Unit 1 The Science of Food
Expanded Food Supply
One of the most urgent jobs of food scientists is to develop safe,
tasty, nutritious, low-cost foods to combat hunger. An example of
such a food is incaparina, a cereal formulated from maize, sorghum,
and cottonseed fl our. It is economical and contains 28% protein. All
the grains used to make it can grow in Central and South America,
where large areas of hunger exist.
A second example of a food being studied to combat hunger is
amaranth, an ancient grain used by the Aztecs. Its high protein level
and resistance to drought make it an economical option for people
in many areas.
Another way food scientists are working to combat hunger is
by improving crop yields. Agricultural researchers are trying to
develop new varieties of food crops ideal for regions where no crops
would previously grow. One answer may be hydroponic crops, which
are grown with their roots suspended in liquid nutrient solutions.
Tomatoes, cucumbers, and lettuce grow well in this environment.
Some hydroponic produce is presently available in U.S. grocery stores.
See 1-6.
An area of research that relates food science and agriculture is
biotechnology. This is the process of altering organisms to create
new or improved products. The
organisms can be plants, animals,
or microbes.
Several crop plants have been
genetically altered, for example,
to resist insects and tolerate a
commonly used herbicide. An
entire fi eld can be sprayed to kill
weeds without damaging these
crops. The advantages include
lower production costs and larger
crop yields. In terms of planted
U.S. acres, the USDA reports that
soybeans and cotton are the most
widely used GE crops, followed
by corn.
The burden on food scientists
is to increase food production for
the expanding world population.
By the year 2050, the global
population is expected to exceed
nine billion people.
©Protasov A&N/Shutterstock
1-6 Hydroponically grown strawberries are cultivated with their roots
suspended in a nutrient-rich liquid instead of soil.