Food Science and Technology

• Food Science and Technology covers the study of the chemical, biological, and physical properties of food materials and how processes affect them when converting raw ingredients into finished products.
• Food Science and Technology includes food evaluation, preservation, and conservation.

Food Processing Reasons

• To prevent spoilage and ensure food is stable and safe, guaranteeing a steady food supply to both urban and remote areas and facilitating easier transport.
• To improve both palatability and nutritional quality.
• To increase the food's value

Need for Food Preservation

• Due to the innate characteristics of food production systems and how geographically dispersed they are from population centers.
• The perishability of food commodities and raw materials necessitates preservation.
• Because the production system is highly seasonal, while overconsumption is not: farm crops are especially vulnerable to climate.

Major Concerns About Foods

The Consumer

• Organoleptic (sensory) acceptability is a major concern for consumers.
• Nutritional value.
• Stability (physical, chemical, and microbiological).
• Performance, including functional or utility value, is important.
• Cost, in terms of price relative to uniformity, freshness, services, and overall satisfaction.

The Regulatory Agencies

• Foodborne diseases are a major concern.
• Malnutrition must also be considered.
• Environmental contaminants, especially naturally occurring toxicants, can be a problem.
• Pesticide residues.
• The use of food additives.
• Label declaration accuracy and completeness.
• Good manufacturing practices (GMP) should be enforced.

The Food Processor

• Meeting consumer expectations by providing products that align with their concept of value.
• Ensuring the safety, nutritional value, and other properties that consumers cannot easily verify.

Food Laws and Regulations in the Philippines

Food Safety Act of 2013 (Republic Act No. 10611)

• Serves as the primary food law.
• Aims to strengthen the food safety regulatory system, protect consumer health, and facilitate market access for Philippine food products.
• Key Provisions:
  • Establishment of a science-based risk analysis framework.
  • Creation of a national food safety regulatory framework.
  • Strengthening roles and responsibilities of agencies such as the Department of Agriculture (DA), Department of Health (DOH), and Food and Drug Administration (FDA).

Republic Act No. 7394 (Consumer Act of the Philippines)

• This protects consumers against health and safety hazards and promotes quality standards for products, including food.
• Key Provisions:
  • Prohibits misleading advertisements and labels on food products.
  • Sets standards for product warranties and liabilities.

Presidential Decree No. 856 (Code on Sanitation of the Philippines)

• This provides sanitary regulations for food establishments to prevent foodborne illnesses.
• Key Provisions:
  • Regulation of food handling, preparation, and storage.
  • Requirements for sanitary permits for food establishments.
  • Health certification for food handlers.

Republic Act No. 8172 (ASIN Law)

• This promotes salt iodization to address iodine deficiency in the population.
• Key Provisions:
  • Mandatory iodization of all salt intended for human and animal consumption.
  • Monitoring and enforcement by the DOH and DA.

Republic Act No. 8976 (Philippine Food Fortification Act of 2000)

• Mandates the fortification of certain staple food products to combat micronutrient deficiencies.
• Key Provisions:
  • Fortification of rice, sugar, flour, and cooking oil with vitamins and minerals.
  • Development of standards for fortified food by the FDA and DOH.

Food Labeling Standards

• Food labeling regulations require accurate and clear information on food packaging.
• Key Requirements:
  • Name and description of the product.
  • List of ingredients and nutritional facts.
  • Date of manufacture and expiration.
  • Allergen information.
  • Manufacturer's name and address.