Biomolecules in food

Food products are incredibly complex. Consumers go to the grocery store, pick out what they like and take it home to eat it…that seems simple. However, what about the ingredients in the foods? How do those ingredients interact with one another and how do food processing companies make foods that consumers like utilizing different biomolecules? How do the ingredients get used in different ways to create the flavors consumers love?

Approximately 1,300 facilities in the state are involved in food manufacturing. Ohio hosts 431 bakery and tortilla sites, 257 beverage makers, 89 sugar and confectionary plants, and 67 dairy processors. There are nearly 100 food packaging companies that package those products and warehousing and distribution are critical to delivering fresh products to grocery store shelves.

In order to keep creating nutritious foods, several food and agribusiness companies have dedicated research and development facilities in the state, and most every Ohio food manufacturing company maintains vital product development centers. Many companies, including T. Marzetti and affiliated brands, Tyson, Nestle, J.M. Smucker, and Kroger, have significant investments in facilities and people dedicated to the science of food, from safety to taste to nutrition.

This food manufacturing and processing network provides thousands of jobs across the state from food technicians who supervise the recipes to flavor chemists who are creating new flavors, to microbiologists who are making sure the packaged products are safe to eat. Warehouse workers pick the orders and load the trucks. Truck drivers and logistics teams make sure products are delivered on time. Grocery store workers then unload and display the foods for consumers to buy.

This unit illustrates the properties of different packaged products and how they compare. Teachers are invited to create experiments of their own using carbohydrates, lipids and proteins to extend student learning.