INVOLVEMENT OF SCİENCE
İN FOOD PRODUCTİON
FERMENTATİON
Science plays significant role in
preservation, flavor enhancement and
food production through different
scientific methods such as fermentation,
usage of preservatives, genetic
modification and biotechnology.
Fermentation is a process of a
substance(large molecule) breaking down
into smaller particles(catabolism) with
addition of acidic brine and enzymes by
which harmful microbes cannot access
the preserved food. Through this method,
mostly foods such as wine and yoghurt
are preserved
GENETIC
MODIFICATION
Genetic modification is referred to as a
technique which transfers a piece of DNA
from one substance to another, changing
and manipulating the characteristic of an
organism. Through this method, changing
plants resistance towards external factors
makes them efficient for food production,
such as disease and environment and
make them accesible for others.
PRESERVATİVES
Preservatives are chemicals which
are added to foods in order to fight
against fungus, mold and bacteria to
extend their shelf life and
preservation. Even though
preservatives play a vital role in
preservation of food shelf, their
ability in transforming a food into
carcinogen agent(organism capable
of causing cancer) through mix of
gastric acid and nitrate, makes them
extremely dangerous for human
consumption. This effect of
preservatives make them unethical
however, it is essential to realize
that an individual must limit the
consumption of manufactured
products
MAILLARD
BROWNING
IS A ORGANİC CHEMİCAL
PROCESS OF REDUCİNG SUGAR
AND AMİNO ACİDS THROUGH
USAGE OF HEAT. THİS METHOD
İS ESSENTİAL İN CREATİNG
BROWN SUGAR, FLOUR AND
OTHERS. IT İS ALSO REFERRED
TO AS NONENZYMETİC
BROWNİNG SİNCE THİS
PROCESS TAKES PLACE WİTH
ABSENCE OF ENZYMES.