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Food technology is the application of science and engineering to produce, process, preserve, and distribute food. It has evolved rapidly in recent years, driven by consumer demand, environmental concerns, and innovation. Let’s explore some of the effects and impacts of food tech on society, both positive and negative.
One of the positive effects is that it can improve food quality, safety, and nutrition. For example, food tech can help prevent food spoilage and contamination, enhance food flavor and texture, fortify food with vitamins and minerals, and create new food products that cater to specific dietary needs or preferences. Food tech can also reduce food waste by extending shelf life, optimizing supply chains, and transforming food scraps into valuable products.
Another positive effect is that it can increase food security and accessibility. Food tech can help produce more food with fewer resources, such as land, water, energy, and labor.
For example, it can enable vertical farming (the practice of growing crops in vertically stacked layers), hydroponics (a type of horticulture that involves growing plants-crops or medicinal-without soil by using water-based mineral nutrient solutions), aquaponics (a food production system combining raising fish, snails, etc. in tanks, for example, with hydroponics), and biotechnology (the production of products from raw materials with the help of living organisms) which can increase crop yields, reduce environmental impact, and adapt to changing climate conditions. Food tech can also make food more affordable and available to people in remote or underserved areas, such as through e-commerce, delivery services, and mobile apps.
Other aspects include:
– Smart packaging: This is the use of sensors, indicators, or materials that can monitor or extend the freshness, quality, or safety of food products. For example, smart packaging can change color when food is spoiled, release antimicrobial agents to prevent bacterial growth or regulate oxygen or moisture levels to preserve food.
– Plant-based meat: This is the production of meat alternatives from plant sources, such as soy, pea, or wheat. Plant-based meat can mimic the taste, texture, and appearance of animal meat, but with lower environmental impact and health risks. For example, plant-based meat can reduce greenhouse gas emissions, land use, water consumption, and animal suffering.
– 3D food printing: This is creating food products by depositing layers of edible materials using a computer-controlled device. 3D food printing can customize food shapes, sizes, colors, flavors, or nutrients according to individual preferences or needs. For example, 3D food printing can create personalized snacks, desserts, or meals for people with special dietary requirements or allergies.
However, food tech also has some negative effects and impacts on society. One of them is that it can pose ethical, social, and cultural challenges. For example, there are raised questions about animal welfare, genetic modification, intellectual property rights, and consumer trust. People’s relationship with food can also be affected, such as their eating habits, preferences, values, and traditions. Some people may resist or reject food tech due to personal beliefs, health concerns, or lack of awareness.
Another negative effect of food tech is that it can create new risks and uncertainties. For example, it can introduce new allergens, toxins, or pathogens into the food system, which can harm human health or the environment. Food tech can also disrupt existing markets, industries, and livelihoods, which can cause economic or social instability; and it can also be vulnerable to cyberattacks, sabotage, or misuse, which can compromise food safety or security.
Because of its significant effect and impact on society, food tech can bring many benefits but also challenges. Therefore, it is important to balance the opportunities and risks with careful regulation, education, and participation. By doing so, we can ensure that food tech serves the best interests of humanity and the planet.
CES (Consumer Electronics Show) is not only a showcase for the latest gadgets and innovations, but also a platform for food technology trends that shape the future of food production, delivery and consumption.
If you’re a foodie who loves technology, the latest innovations recently showcased at CES 2024 will be sure to please your “palate.”
Here are three attention grabbers:
– Robots that make food: Whether you crave ice cream, cocktails, ramen, or pho, there is a robot that can make it for you at CES 2024. Some of the examples are Sweet Robo, a soft serve ice cream machine that can whip up vanilla, chocolate, or pistachio in less than 2 minutes; iGulu, a smart home brewer that can produce 40 liters of beer in two weeks; Yo-Kai Express, an autonomous restaurant that can cook and dispense hot bowls of Asian noodles in 90 seconds; and FrazyBot, a robot chef that can fry up to 200 portions of french fries per hour.
– AI-powered appliances: Artificial intelligence is not only helping robots to make food, but also helping humans to cook better. Some of the appliances that use AI to enhance your culinary skills are Brisk It’s NeoSear, a smart grill that can create custom recipes and control the temperature and time for you; Chef AI’s air fryer, which can recognize the food you put in and adjust the settings accordingly; and Sevvy’s Smart Cooker, which uses pulsed electric field and Ohmic heating technology to cook food faster and preserve nutrients.
– Personalized nutrition: Another trend that emerged at CES 2024 is the use of technology to tailor your food and drinks to your preferences and needs. Some of the devices that can do this are Bunafr, a smart coffee maker that can brew different types of coffee beans and adjust the strength, temperature, and flavor according to your taste; ColdSnap, a no-clean ice cream machine that can make frozen treats from pods in two minutes; and Samsung’s Family Hub refrigerator, which can scan your face and suggest recipes based on your health goals and mood.
Classic food trends from CES events, 2013-2023
Some of the most notable food tech developments that have been featured at CES events from 2013 to 2023 are:
– In 2013, Philips introduced the HomeCooker Next, a smart cooking device that can chop, stir, steam and fry ingredients according to recipes downloaded from an app. The device can also be controlled remotely via a smartphone or tablet.
– In 2016, Whirlpool unveiled the Zera Food Recycler, a device that can turn food scraps into fertilizer in 24 hours. The device uses a combination of oxygen, moisture, heat and a plant-based additive to break down food waste and reduce its volume by two-thirds.
– In 2019, Impossible Foods debuted the Impossible Burger 2.0, a plant-based burger that mimics the taste, texture and aroma of beef. The burger uses soy protein, coconut oil, sunflower oil and heme, a molecule that gives meat its color and flavor. The burger was hailed as one of the best products of CES 2019 by several media outlets.
– In 2020, LG showcased the LG InstaView ThinQ refrigerator, a smart fridge that can recognize the items inside and suggest recipes based on them. The fridge also has a transparent door that can turn into a touchscreen display with a voice assistant and a camera that can scan barcodes and expiration dates.
– In 2021, ColdSnap presented its rapid freezing appliance that can make ice cream, frozen yogurt, smoothies and cocktails in less than two minutes. The appliance uses recyclable aluminum pods that contain shelf-stable ingredients and can be stored at room temperature.
– In 2022, Blok introduced its modular food system that can create personalized meals based on individual preferences, dietary needs and health goals. The system consists of a smart dispenser that can mix and match different ingredients from pods, a smart plate that can measure portions and calories, and a smart app that can track nutrition and provide feedback.
– In 2023, Samsung unveiled its Bespoke AI Oven, an oven that can recognize dishes and suggest optimal cooking settings based on an internal camera and AI. The oven can also send notifications to the user if the dish is at risk of burning or overcooking.
In this captivating novel, Bonnie Garmus weaves together science, love, and ambition.
The story follows the life of Dr. Elizabeth Zott, a brilliant, gifted research chemist navigating the male-dominated world of academia in the late 1950s and early 1960s who becomes a single mother and a TV cooking show host after being fired from her job at Hastings Research Institute.
As she grapples with her own secrets and desires, she embarks on a journey of self-discovery and scientific breakthroughs with fantastic determination.
Several themes emerge:
Writing Style: Garmus’s prose is elegant and evocative, seamlessly blending scientific explanations with emotional depth. The chemistry puns sprinkled throughout add a delightful touch.
According to the author, her inspiration to write Lessons in Chemistry came from her own experience as a woman working in male-dominated fields, as well as her fascination with the history of science and cooking.
She said in an interview with The Guardian: “I wanted to write about a woman who was brilliant at science, but also had a sense of humor and a rebellious streak. I also wanted to show how cooking can be a form of chemistry, and how Elizabeth uses her scientific knowledge to create recipes that are both delicious and educational.”
She also revealed that she did extensive research on the period, the scientific topics, and the culinary trends of the time and that she consulted with experts in chemistry, physics, and food science to make sure her novel was accurate and authentic.
Overall Impression: “Lessons in Chemistry” is thought-provoking and beautifully crafted, celebrating the pursuit of knowledge, love, and resilience. Whether you’re a science enthusiast or simply appreciate well-written fiction, this book is a must-read (without a doubt, it’s the best fiction I’ve read in years, if not the best).
I’ll remember “Chemistry” long after reading it; you may find yourself reassessing your life, your mother’s, and perhaps that of other female relatives (at least in my case, it did). and I now look at cooking in a brand-new light (it’s a delicious, scientific art form; how cool is that?).
I would like to end with the closing words on the final episode of the cooking show “Supper at Six“:
“Whenever you start doubting yourself, whenever you feel afraid, just remember. Courage is the root of change-and change is what we’re chemically designed to do. So when you wake up tomorrow, make this pledge. No more holding yourself back. No more subscribing to others’ opinions of what you can and cannot achieve.
and no more allowing anyone to pigeonhole you into useless categories of sex, race, economic status, and religion. Do not allow your talents to lie dormant, ladies. Design your own future. When you go home today, ask yourself what you will change. and then get started.”
“And then I’m going to ask each of you to take a moment and recommit. Challenge yourself, ladies. Use the laws of chemistry and change the status quo.”
The connection between science and business is not always obvious, but it is crucial for innovation and progress. Science provides the knowledge and methods to discover new possibilities, while business provides the resources and incentives to turn them into reality. Together, they can create solutions for the challenges of today and tomorrow.
However, the connection between science and business is not always smooth or easy. There are many barriers and gaps that hinder the collaboration and communication between scientists and entrepreneurs. For example, they may have different goals, values, languages, cultures, or expectations. They may also face legal, ethical, or social issues that complicate their work.
Therefore, it is important to foster a culture of mutual understanding and respect between science and business. This can be done by creating platforms and networks that facilitate the exchange of ideas and information, by providing training and education that enhance the skills and competencies of both parties and by promoting a shared vision and mission that align their interests and values.
One way to illustrate the connection between science and business is to look at some examples of successful partnerships that have emerged in recent years. For instance, the collaboration between IBM and the Broad Institute of MIT and Harvard has led to the development of new tools and methods for genomic research and precision medicine. Another example is the partnership between Google and NASA, which has enabled the exploration of quantum computing and artificial intelligence. These are just some of the many examples that show how science and business can work together for the common good.
In conclusion, the connection between science and business is vital for the advancement of science and technology, as well as for the benefit of society and the environment. By overcoming the challenges and leveraging the opportunities that arise from this connection, we can create a better future for ourselves and for generations to come. With that being said, here are some scientific/business facts and observations to ponder over.
To produce knowledge using the scientific method you need to:
1. Observe the world around you.
2. Ask a question about what you see.
3. Construct a hypothesis that could answer your question.
4. Think of a way to test your hypothesis.
5. Run experiments to see if your hypothesis’s prediction was correct.
6. Draw a conclusion from your experiments.
7. Communicate your results.
8. Refine, alter, or reject your hypothesis.
Now the scientific method can produce wrong knowledge, BUT this is still our best technology for uncovering, verifying, and refining correct knowledge because the scientific method allows us to make wrong knowledge gradually more correct.
Beavers excrete a substance called castoreum (this name came about because people thought male beavers bit off their own testicles, therefore castrating themselves. Not true) to mark their territory. Castoreum contains salicin, which is an anti-inflammatory agent in humans, and it can also be used as an analgesic. Castoreum also happens to smell like vanilla-and because of this very reason beaver juice was first added to mass-produced food in the 20th century under the phrase “natural flavoring.”
Beavers used to be the size of bears! (in North America; they died out (the bear-sized ones) around 10,000 BCE (Before the Common Era).
Which came first, the chicken or the egg? There’s a clear answer: The egg came first, as eggs evolved in other animals millions of years before chickens ever appeared. The first chicken egg also came first. Inside the first chicken egg was a zygote with a mutation that made it the first chicken. This particular egg was laid by a proto-chicken, which in turn descended from dinosaurs. It kind of makes you look at a chicken with new respect, doesn’t it?
How to Broadly Classify Trees
Hardwood generally comes from slow-growing trees with broad leaves. Some examples:
Oak
Maple
Walnut
Softwood generally comes from fast-growing evergreen trees with needles, cones, and sap. Some examples are:
Spruce
Pine
Cedar
Hollow drinking vessels, first produced in the 1500s CE (Common Era) are now so synonymous with glass that if you’re thirsty, you’ll ask for “a glass of water.”
The wheel was actually invented for the purpose of spinning clay into various bowl shapes.
The idea of washing hands with soap and water was first proposed by Dr. Ignaz Semmelweis in 1847 CE. While working at two maternity clinics, one with midwife students, and the other with medical students who performed autopsies before assisting in births, all while never washing their hands. As a result, the med clinic mothers became stricken with severe vaginal infections, causing death, as much as 30 percent (5 percent at the midwife clinic). Dr. Semmelweis thereupon introduced a hand-washing routine (death rates dropped to 1 percent at both clinics). Unfortunately, at the time, disease causes were considered unique to each patient, and there was the prevailing notion that disease could be prevented simply by washing hands totally extreme. Dr. Semmelweis was therefore dismissed from the two clinics. The doctor wrote letters to other doctors advocating his hand-washing routine; when that failed, he wrote new letters denouncing them as murderers. For his efforts, the doctor was committed to an insane asylum in 1865, then died 14 days later from an infected wound he contracted after being beaten by guards. Dr. Semmelweis’s hands-washing idea didn’t gain acceptance until twenty years after he died. Today, the way humans can quickly and almost reflexively reject information that contradicts their established beliefs (does this sound familiar regarding current times?) is called the Semmelweis reflex.
There are many diseases that were much more deadly in the past than today (the more severe strains tend to kill their hosts before they can spread and therefore die out, leaving only the less-fatal strains to survive). For example, when syphilis first appeared, the entire human body became covered in pustules, then flesh would fall from the face.
Birthing forceps are a pair of detachable tongs with curved edges that can grab things inside the body. They’re particularly useful during a difficult or obstructed birth; the curved edges can be positioned around a baby’s head, used to rotate, and then gently remove a baby from the birth canal. Birthing forceps were invented in the 1500s CE BUT were kept secret for generations, over 150 years (!) because the family of the inventor (the men) wanted to personally profit and bring the entire midwife profession under their control. What was publicly known was that the Chamberlen family had a secret device that could help in childbirth. The Chamberlen men would bring the forceps into birthing rooms in a sealed box, kicking everyone out of the room except for the mother, who was even blindfolded. But once the secret leaked (because eventually, it did), forceps were commonly used and a standard until cesarean sections became safer in the 1900s CE.
Movable type existed in China around 1040 CE, but it really took off when the technology reached Europe a few centuries later, due to another innovation: the alphabet. No printer would have only 26 different characters, however; printers would store multiple copies of each character in compartmentalized wooden boxes-“type cases“-where they would be kept alongside punctuation, spaces, and other characters. Capital letters would traditionally be stored in a separate case on the top: the origin of calling them “uppercase” and “lowercase” letters.
A shade of yellow called “Indian yellow” was once made by feeding cows only mango leaves. They became so malnourished their urine turned a bright yellow.
A favorite shade in 1600s Europe was called “mummy brown.” It was made by grinding up ancient mummies (feline and human) to paint with their remains.
The color purple’s long association with royalty also originates in purple pigments being extremely expensive; at certain points in time, some were worth their weight in silver.
For many years, Europe, India, and China used the miasma theory; the idea that disease is caused and carried by bad smells. For example, in London after the city’s cholera epidemics and the “Great Stink” of 1858 (warm weather caused the untreated human waste floating in the Thames to smell even worse than usual. The city’s existing waste disposal system consisted of everyone just “dumping” their pee and poop into the streets or nearby cesspools). The city decided to invest in sewers to move the smelly water away from the city. This was to be a marked improvement; not only were the smells reduced or totally gotten rid of, but people’s health vastly improved. It was only after the sewer was completed that people realized the smells didn’t carry disease, germs did. London’s dramatic and very expensive sewer system is still in use today (certainly hope so!) was actually constructed for the wrong reasons and just so happened to improve public health by accident.
In August 1767, one of the earliest efforts of CPR (cardiopulmonary resuscitation) was “The Society of the Recovery of Drowned Persons,” founded by citizens in Amsterdam, Holland/The Netherlands. The group experimented with various techniques to help drowned people recover. These included:
Warming the victim
Positioning the head lower than the feet to remove water
Tickling the victim’s throat
Using bellows to force tobacco smoke into the victim’s anus (is this where the saying “blowing smoke up my butt” originates? Please Note: I just looked this up and it seems that the phrase may have started in the mid-1960s and has no connection to the abovementioned former medical practice. Oh well).
Bloodletting
Blowing into the victim’s mouth
Even today, cello, harp, and violin players will still choose to use strings made from sheep intestines. Say it isn’t so!
Source: “How to Invent Everything: A Survival Guide for the Stranded Time Traveler” by Ryan North, 2018
Home economics, also known as family and consumer sciences, is a field of study that deals with managing household and family affairs, such as cooking, nutrition, budgeting, child care, sewing, and more. The term “home economics” was coined in 1899 by the American Home Economics Association, which later became the American Association of Family and Consumer Sciences.
The origins of home economics can be traced back to the 19th century when women’s education was expanding and social reform movements were advocating for better living conditions for families. Home economics emerged as a way to teach women practical skills and scientific knowledge that could improve their domestic lives and contribute to social welfare. Some of the pioneers of home economics were Ellen Swallow Richards, who founded the first laboratory for sanitary chemistry at MIT; Catharine Beecher, who promoted domestic education for women; and Martha Van Rensselaer and Flora Rose, who established the first college-level home economics department at Cornell University, and Margaret Murray Washington, principal of Tuskegee Normal and Industrial Institute, later known as Tuskegee University (and was married to the school’s founder and president, Booker T. Washington).
Home economics became a popular subject in schools and colleges across America in the early 20th century, especially after World War I and the Great Depression, when families faced economic hardships and food shortages. Home economics courses taught students how to prepare nutritious meals, preserve food, make clothing, manage finances, and practice hygiene. Home economics also played a role in social movements such as women’s suffrage, civil rights, and environmentalism, as home economists advocated for women’s rights, racial equality, and the conservation of natural resources.
In the second half of the 20th century, home economics underwent several changes and challenges. As more women entered the workforce and pursued higher education, home economics expanded its scope to include career development, consumer education, family relations, and human development. Home economics also faced criticism from some feminists who argued that it reinforced traditional gender roles and stereotypes. In response, home economists revised their curriculum and pedagogy to reflect the diversity and complexity of contemporary families and consumers.
In the 21st century, home economics continues to evolve and adapt to society’s changing needs and interests. Home economics has embraced new technologies such as computers, the internet, and social media, which have transformed the way people communicate, learn, shop, and manage their households. Home economics has also addressed new issues such as globalization, sustainability, health care, aging, and diversity. In 2023, home economics celebrates its 124th anniversary as a field of study that aims to enhance the quality of life for individuals, families, and communities.
Source: “The Secret History of Home Economics: How Trailblazing Women Harnessed the Power of Home and Changed the Way We Live” by Danielle Dreilinger