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You have already read about the molecular
properties of several nutrients found in foods.
In Unit II, you learned about the fi rst and most
abundant nutrient—water. In Unit III, you
examined three other major categories of
nutrients—carbohydrates, fats, and proteins.
Together, these four categories of nutrients
make up most of the mass of all food products.
The two other groups of nutrients—
vitamins and minerals—are found in foods
in small amounts. However, they are very
important for good health and normal
development. In Chapter 13, you will study
vitamins and minerals and their roles in
food quality.
Some compounds in foods do not fi t
into any of the six categories of nutrients.
These compounds, called phytochemicals,
are receiving increasing attention because of
their possible nutritive value. You will read
about phytochemicals in Chapter 14.
Chapter 15 examines a group of
compounds called food analogs. These
compounds are developed by food scientists
to provide the appearance, fl avor, and texture
of naturally occurring substances.
Another group of substances found in
foods is additives. They are added to improve
the characteristics of food products, such as
nutritive value. Chapter 16 explores this group.
13 The Micronutrients:
Vitamins and Minerals
14 Phytochemicals:
The Other Food
Components
15 Food Analogs:
Substitute Ingredients
16 Additives: Producing
Desired Characteristics
in Foods
Unit 4
Food Chemistry:
The Microcomponents
U N D E R T H E M I C R O S C O P E
Careers in Food Science
Food Science Technician
Are you curious about the foods and food products you eat?
Do you like to analyze problems, conduct experiments, and find
solutions to problems? If you do, perhaps a career as a food science
technician is ideal for you.
Food science technicians work alongside food scientists or
technologists and/or soil and plant scientists in research and
development, food production technology, and quality control. They
may conduct standardized tests to determine the chemical properties
of foods and beverages. For example, these technicians may test foods
for certain additives to make sure they comply with federal guidelines.
Additional responsibilities include such tasks as recording or
compiling test results, analyzing test results by comparing them
with standard tables, and cleaning lab equipment.
Beyond their laboratory skills, food science technicians need
effective communication skills. They often report their findings in
both oral and written reports. Strong computer skills, organizational
ability, attention to details, analytical ability are also requirements
of these positions.
• Education and training. Food science technicians generally
need an associate’s degree in applied science or science-related
technology. Depending on the employer, some positions require
a high school diploma and on-the-job training.
• Work environment. Most food science technicians work indoors
in laboratories. The have regular work hours, although some
may occasionally work nontraditional hours when monitoring
various experiments.
• Job outlook. Job growth is anticipated to be as fast as average.
Because of the importance of balancing greater agricultural
production with protecting soil and water resources, research
in agricultural and food science will remain a need.
• Wages or salary. Median wages for food science technicians
average about $16.00 per hour.
62 Chapter 3
Sensory Evaluation:
The Human Factor
© Odua Images/
Shutterstock
Key Terms
sensory evaluation
taste bias
appearance
colorimeter
flavor
astringency
aroma
volatile
olfactory bulb
texture
chewiness
graininess
brittleness
firmness
consistency
taste test panel
consumer taste panel
63
Reading Prep. After reading
each section (separated by
main headings) stop and
write a three- to four-sentence
summary of what you just
read. Be sure to paraphrase
and use your own words.
Objectives
After studying this chapter, you will be able to
• compare reasons for evaluating food products subjectively
and objectively.
• list physical, psychological, cultural, and environmental
infl uences on food likes
and dislikes.
• explain how taste and aroma combine to give foods their
fl avors.
• conduct a taste test panel.
You turn when you hear a steak sizzle as it hits a hot grill. Your
mouth waters as you walk into Grandma’s home and the smell of
roast turkey surrounds you. You feel warmer just seeing the steam
rise from a cup of hot cocoa on a cold winter day. You sigh as you
bite into a just-baked chocolate chip cookie that seems to melt in your
mouth. Your senses are all reacting to foods in your surroundings.
See 3-1.
How would you feel about eating grubs, drinking rattlesnake’s
blood, or chewing raw fi sh eyes? People in some areas of the world
consider these items to be delicacies. What makes you call one texture
pleasant and another texture unappealing? Why does one person
like chocolate and another person prefer vanilla?
Like all opinions, those about
food are subjective. That is, they are
affected by personal views and
backgrounds. Your environment
infl uences your food likes and
dislikes. Personal experiences
affect whether you like spaghetti
sauce chunky or smooth, spicy or
mild, with mushrooms or meat.
A wide variety of foods is
available, and people have differing
opinions about what is good. Food
scientists can use computerized
equipment to measure such
characteristics as volume and mass
of food. However, evaluating taste,
aroma, and texture is more diffi cult.
There is no tool to accurately
measure whether people will like
or dislike a food. How then can food
scientists forecast the success of
© –V–/Shutterstock
3-1 Seeing steam over hot cocoa and smelling shortbread cookies are
part of the sensory experience of sampling these foods.
Organized for Successful Learning
Explore careers in food science as well as
helpful information on education and training,
work environment, job outlook, and income.
E l i f d i ll
Under the Microscope:
Careers in Food Science
Chapter objectives summarize the
learning goals for each section.
Ch t bj ti
Objectives
Quick, easy activities
expand reading skills.
Q i k ti iti
Reading Prep
Presents the new terms
you will learn in this section
to expand your vocabulary.
P t th t
Key Terms