FOOD SCIENCE AND FOOD SCIENCE AND TECHNOLOGYTECHNOLOGY

Dr. Mukund V. KarweUndergraduate Program Director,

Professor of Food Engineering,Department of Food Science

Cook College, Rutgers UniversityNew Brunswick, NJ 08901

karwe@aesop.rutgers.eduhttp://foodsci.rutgers.edu

C

EnergyPerformance

NutritionDiseasePrevention

SatiationThinkingAnd Mood

FOOD

What are these?

These products are made (engineered) using a machine called Food Extruder

And these?

Control Panel

Hopper(flour, water, sugar, Salt, flavors, color)

Barrel (heated or cooled)

Die

(to give shape)

Twin Screw Extruder: making corn popsTwin Screw Extruder: making corn pops(Dr. (Dr. KarweKarwe’’ss lab)lab)

Have you heard of Rutgers Tomato?

Great flavor, pest resistant, and mechanically harvestable

SO, WHAT’S IN A TOMATO?

Lycopene

• Red pigment from the carotenoid family.• Naturally found in fruits and vegetables.• Health-promoting antioxidant properties.

(reduces risk of prostate, bladder, skin, lung, breast, cervical cancers)

• Better absorbed from processed tomatoes

WHAT’S IN A GRAPE?

RESVERATROL

Anti-oxidant, good for

WHAT’S IN A KIWI?

Lutein

Good for

Egg yolk, corn, zucchini, red grapes, pumpkin are also rich in lutein

Anti-inflammatory activities of flavonoid fractions isolated from

cranberry

WHY ARE GUMMY BEARSGUMMY?

Because they contain Collagen

3 STRANDS OF PROTEINS

Good, Bad, and Ugly BugsFood Microbiology

Green fluorescent protein (GFP)

Pathogens

Fermentation

Do you get a bitter taste in broccoli?

Do you prefer Coke over Pepsi or vice-versa?

How are these responses related to age, gender, state of health, genetics, psychology, etc.?

FOOD SENSORY SCIENCE

FOOD SCIENCE

FOOD SCIENCE

A coherent and systematic body of knowledge and understanding of the nature and composition of food materials, and their behavior under the various conditions to which they may be subject

Institute of Food Technology

FOOD TECHNOLOGY

Application of food science to practicaltreatment of food materials so as to convertthem into food products of the kind, qualityand stability, and so packaged and distributed,as to meet the needs of consumers for safe,wholesome, nutritious and attractive foods

Institute of Food Technology

Food Science and Food Science and Technology Technology

at Cook Collegeat Cook CollegeRutgers UniversityRutgers University

Food Science and CAFTFood Science and CAFTNew BrunswickNew Brunswick

CAFT/FMT FacilityCAFT/FMT FacilityPiscatawayPiscataway

Food Industries Research Food Industries Research and Extension center and Extension center ––FIREFIRE

BridgetonBridgeton

Nutraceuticals InstituteNutraceuticals Institute

Synergistic BenefitsSynergistic Benefits

Fundamental/Fundamental/AppliedApplied

ResearchResearch

Faculty/Faculty/Student Student

OrientationOrientation

CuttingCutting--Edge Edge EducationEducation

Multidisciplinary Multidisciplinary Fundamental/Cook Fundamental/Cook

and Universityand University

SolutionSolutionOrientedOrientedResearchResearch

CustomerCustomerOrientationOrientation

Extension of Extension of Education and Education and

ResearchResearch

Short TimeShort Time--LineLineExtension of Extension of

Multidisciplinary Multidisciplinary ResourcesResources

NI

FIRE

EconomicEconomicDevelopmentDevelopment

Nutraceuticals and MarketingNutraceuticals and Marketing

CAFT FS

The Food Science and Technology Complex at Rutgers University

Mission of Undergraduate Food Science Program

“… educate students to become Food Science Professionals with a BS degree in Food Science.”

• Fundamental science as it applies to Food Systems

• Perform in industrial or government jobs• Prepare for graduate school• Qualify for professional programs & teaching

Food Science Education at Rutgers Food Science DepartmentFood Science Department

CoursesResearch EquipmentWorld Class FacultyStudent AssociationsFinancial SupportInteractionLeadership Development

CAFT/NI/FIRECAFT/NI/FIREExperiential LearningMore FundingIndustrial NeedsTeamworkJob OpportunitiesIndustry VisitsMore Equipment

Thrust Areas in the Food Science Department

• Food Biology

• Food Chemistry

• Food Engineering

Thrust Areas in the Food Science Department

• Food Biology - Applies molecular genetics, biochemistry, microbiology, and sensory science to the understanding of biological processes that affect food health, safety, and quality.

Food Biology Faculty

• George Carman

• Paul Lachance

(Emeritus)

• Thomas Montville

• Karl Matthews

• Loredana Quadro

• Mohammed Rafi

• Donald Schaffner

• Mikhail Tchikindas

• Beverly Tepper

Thrust Areas in the Food Science Department

• Food Chemistry -Focuses on the effect of chemistry on food healthfulness and quality (flavor, color, nutritional) during processing and storage

Food Chemistry Faculty

• Henryk Daun

• Thomas Hartman

• Quinron Huang

• Chi-Tang Ho

• Alan King

• Rick Ludescher

• Tung Ching Lee

• Karen Schaich

Thrust Areas in the Food Science Department

• Food Engineering: Develops food processing and packaging strategies for the delivery of high quality, health promoting, environmentally friendly and safe foods to the consumer

Food Engineering Faculty

• Mukund Karwe

• Jozef Kokini

• Sean Liu

• Paul Takhistov

• Kit Yam

FOOD SCIENCE AT RUTGERS http://foodsci.rutgers.edu

• ONE OF THE BEST FOOD SCIENCE DEPARTMENTS

IN THE COUNTRY (TOP 5 OUT OF 51)

• SCIENCE ORIENTED (NOT COMMODITY BASED)

• GREAT STUDENTS AND FACULTY (FAMILY)

LOW STUDENTS:FACULTY RATIO (4:1)

• LOTS OF SCHOLARSHIPS (FROM $ 500 TO $ 5000)

• CO-OP EXPERIENCE (INDUSTRIAL INTERNSHIP)

• GREAT JOB AND CAREER OPPORTUNITIES

The Future

What Do We Expect From Foods As We Move Into the Future?

Safe, convenient, and high qualityIncrease healthfulness and prevent disease, boost performance Be appetizing and funCulturally more diverse Designer foods Minimum disposable waste - biodegradable

New texture flavor conceptsMinimally processed ready-to-eatMaximize freshnessInexpensiveSpace foodsPackaged functionally and attractively

Science and Technologies Which Will Play an Increasing Role in Food Science and

EngineeringMolecular biology and biotechnology

Food gene interactions

Information technologies and the Web

Combinatorial chemistry and computational chemistry

Nanotechnology

Computational sciences and design of food processing

Novel food preservation technologies

How can we get health-promoting compounds of tomato, asparagus, kiwi fruit, grapes, fenugreek, thyme, bay leaves, almond skins,…… delivered through food products?

Fish oil (containing Omega-3 fatty acids) is good for your health but it smells (stinks!!): How can we mask the undesirable odorand incorporate fish oil into food products?

Omega Cookies Omega Bread

NEW FOOD PROCESSING TECHNOLOGIES

LampLamp

ShelfShelf

Source: Dr. Carmen Moraru

Pulsed Light Processing

• Intense, short duration, broad-spectrum light is exposed to a food or package

• Very effective on product surfaces• Marginally effective at penetrating to depths in foods• Reduces the need for chemical disinfectants and

preservatives

High Intensity High Intensity Oscillating Magnetic Field Food ProcessingOscillating Magnetic Field Food Processing

People like to eat raw oysters and clams (because of their tasteand flavor), but are concerned because they could contain harmful bacteria.

How can we overcome this without steaming/grilling the oysters?

Conventionally Processed

HHP Processed

High Hydrostatic Pressure ProcessingSqueeze them!!!

50,000 pounds per square inch (like 1 huge elephant standing on a dime!)

Nutragenomics and Nutraceuticals

OHO

OHOH

O

OH

OH OH

OHOH

O

• Garlic• Licorice• Ginger• Lily• Galanga• Myrrh• Bay leaves

Plants under study for their nutraceutical value

OH

OH

OO

OHOH

CH2OH

OH

213 1'

2'3'

4'

Plant Process

EXTRACT

FractionateAnalyze By HPLC

Isolate Structure

Bio-Assay

Genomic and Protein Assays

FoodsHealthy

Elucidation

Peak ofInterest

Food NanotechnologyNew materials

Membranes

New sensorsBiosensors

Targeted delivery of nutraceuticals within human body

Food industry is the 2nd largest manufacturing sector.

More than $ 600 billion in retail sales.

New Jersey has the highest concentration of food industry.

High-paying jobin the field which will

never become obsolete (you can’t live without food)

Food Scientists and Technologists Jobs

Median Starting Salary (Middle Atlantic Region)

With BS degree: 2006:~ $ 50,000

With a degree in Food Science (from Rutgers) you can

Work for•A Food Company•USDA•FDAOR•Teach•Go into your own Business•Go for a degree in Medicine

Our strong curriculum with emphasis on science allows student to do whatever they want to

Alumni Feedback• “The Food Science program at Rutgers has provided me the

knowledge to succeed in many different areas of the food industry. The course offered combine the traditional classroom environment, hands-on learning and work experience to prepare you for the real world” (Mathew Kradenpoth, Product Development Scientist, Masterfoods; B.S., Food Science 2000)

• “I am so proud to have graduated with a Food Science degree from Rutgers. All professors were amazing and helpful. The variety of classes gave me a well-rounded education on all aspects of the science of food. After graduation, I felt well prepared to enter the real world” (Stacy Volesko, Flavor Technologists; B.S., Food Science, 2001)

So…….if you

• Want a degree from one of the top departments in the country with a High-Paying job upon graduation

• Have an interest in science and its applications to food systems

• Like good food which is palatable, safe, and nutritious

• Want to compete for many awards and scholarships available and win

• Want to learn how the Food Science Department is helping (space pizza) NASA go to the planet MARS

•Want to learn about*nutraceuticals* in foods that promote health

•Want to know how we make microwave ovens "intelligent"

• How we make microorganisms "fluorescent"

• Like to get paid for eating and trying different foods

• Want to join a body of socially active students who can mix professional career goals with good, clean fun

You should major inFOOD SCIENCE

at

Visit us at http://foodsci.rutgers.edu