Food science timeline

Food Timeline

1999

Now

1600

1800

Early Food Discoveries

Industrial Revolution

Modern Era

My furture food idea!!

3 Important Food Discoveries

1. Preserving food: In early centuries people discovered they could preserve food by drying, salting, smoking, and cooking over a fire.
2. Preparation: when preparing food it took lots of trail and error or accident. For example an ancient practice of milk was discovered to make cheese.
3. Canned goods: During this early time peroid canning food was discoveried to prevent food spoilage.

About The Era

Throught out this time period many discoveries were made such as preserving food. This allowed for food to last longer and stay fresh.

Major Food Inventions

1. Baking powder (1856): Was a huge turning point for bakers as it allowed for them to be able to bake things at a faster rate.
2. Yeast (1868): The introduction of commercial yeast was significant in that it was a great reliable, and quick product to use in homes and commercial baking.
3. Pancake mix (1930): Was a major development in the science of food and manuafactoring, and also became something that was convienent and easy to make.

Processing Methods

1. Adulteration in mass produced products: In this time period many facotries and food production were unsafe and sold auldterated products to consumers. For example, milk had added water, chalk, starch, and borax.
2. Meat Inspections: During this time meat inspections became critical. As a novel by Upton Sinclair exposed the truth about meat factories and the unsanitary practices that were happening. Thus leading to more regulations and inspections.
3. Packaging/canning goods: Wrong packaging or underweight products were very common to happen in this time period. As well as puttin products with the wrong label or container.

Government Regulations

1. The FDA (1906): Regulates 80% of food supply, approves food additives (such as color), sets food labeling guidelines, and creates overall food safety and good standards.
2. Delaney Clause (1958): Ensures to list additives that are in products that may cause cancer to be deemed as generally recognized as safe on packaging.
3. First certified color regulations (1906): Ensure safety, honesty, and consistency in how color additives were used in everyday consumer products.
4. Gould Amendment (1913): The purpose was to protect consumers from deceptive food packaging that would require labels stating the quantity of contents.

Major Food Inventions

1. Molecular Gastronomy: The science of food that involves chemistry, and physics. For example, food pairing using foods that share the same aroma compounds.
2. Hydroponic Crops: Method of growing plants without soil. In this method plants are grown on water, rich in essential nutrients which allows for them to be grown in places where a specific plant doesn't grow or is seasonal.
3. Cronut: Basically half donut and half croissant

Proccessing Methods

1. Biotechnology: This alters organisms to create new or improved products. For example, crops altered to resist insects.
2. Dehydrated Food: Have special packaging techniques to preserve food for long periods of time and more cost efficient. Mostly used by NASA for astrounauts in space.
3. Cryogenic Liquids: Substances that are in liquid form at extremley low temperatures. Maintains color, texture, and nutritive value of foods

Government Laws/ Regulations

1. Food Allergy Labeling and Consumer Protection Act (2004): Its main goal was to give consumers the information they need to safely avoid foods that could trigger allergies
2. Country of Origin Labeling (2002): The purpose was to inform consumers about where their products came from as well as enhancing food safety and quality awareness.
3. New Food Code (2022): The food code exists to minimize foodborne illness and ensure safe food from preparation to consumption.
4. Food Safety Modernization Act (2011): It was designed to modernize the food safety system, reduce foodborne illness, and protect public health more effectively.

Loaded Tater Tots

• Original salted tater tots filled with your choice or combination of bacon, cheese, brisket, onions, Mac n cheese, frosting, jalapeños, and sour cream
• I feel that this is important because its very similar to loaded fries with a few different sides/toppings to add to the center. I think that this is also very different from fries because although they are both fried potatos tater tots are more crispy and dont have the taste of extra additives in them.