Food Science and Technology: An Overview

• Food Science and Technology is an interdisciplinary field.
• This field uses chemistry, biology, microbiology, physics, engineering, and nutrition.
• It studies the nature, composition, processing, preservation, and safety of food products.
• Food science and technology studies the nature of foods.
• The field also studies the causes of deterioration in foods.
• It studies the principles of food processing.
• Ultimately it studies the improvement of foods for consumers.

Scope of Food Science and Technology

• Food composition involves understanding the chemical and nutritional properties of food components.
• These components include carbohydrates, lipids, proteins, vitamins, minerals and water, etc.
• Food processing involves using methods and technologies to transform raw agricultural products into edible products.
• These techniques include heating, cooling, drying, fermentation, and preservation.
• Food safety and quality ensures food products are safe to eat and prevents contamination of microorganisms, chemicals, or physical hazards.
• Quality control measures help maintain consistency and meet consumer expectations.
• Food packaging involves developing packaging materials and technologies.
• These packaging methods protect food products from contamination, spoilage, and physical damage during storage, transportation, and distribution.
• Food preservation involves canning, freezing, drying, and irradiation.
• These methods extend the shelf life of food and maintain its quality and nutritional value.
• Food microbiology studies microorganisms in food, their roles in spoilage and foodborne illnesses, and methods to control microbial growth.
• Food analysis uses analytical techniques to assess the composition, quality, and safety of food products.
• These techniques can be chemical, physical, microbiological, and sensory analysis methods.
• Food product development involves creating new food products and formulations.
• New products must meet consumer preferences, dietary needs, and market demands

Historical Developments in Food Science

• Food science and technology has evolved over centuries by ensuring food safety, extending shelf life, and meeting nutritional needs.

Early Food Preservation

• Ancient civilizations used methods such as drying, salting, smoking, and fermenting for long-term food storage.

Industrial Revolution

• Industrialization led to food processing technologies like canning, pasteurization, and refrigeration.
• These technologies revolutionized the food industry and improved food safety and accessibility.

Discovery of Vitamins and Nutrients

• Identification of vitamins and nutrients in the late 19th and early 20th centuries led to advances in human nutrition.
• This also led to fortifying food products to prevent deficiencies.

Food Safety Regulations

• 20th century food safety regulations and standards were established to protect from foodborne illnesses.
• They also ensure the quality and safety of food products.

Modern Food Technology

• Recent advancements in food science and technology include genetically modified organisms (GMOs), functional foods, nanotechnology in food packaging, and sustainable food production practices.

Food Systems and Components

• The food system includes production, processing, distribution, consumption, and disposal of food.
• The food system is influenced by physical, environmental, economic, and social factors that influence food and its availability, sustainability, and safety.

Components of a Food System

• Production includes agricultural production, and fishing and aquaculture.
• Agricultural production is the growing of crops and raising of livestock through traditional and industrial farming and sustainable practices.
• Fishing and aquaculture involves harvesting seafood from oceans or cultivating aquatic species in controlled environments.
• Processing involves the transformation of raw agricultural products into consumable forms through washing, cutting, canning, freezing, drying, fermentation, and packaging.
• Processing extends shelf life, improves taste, enhance nutritional value, and increase food availability.
• Distribution involves transporting food from production areas to consumers, including storage in warehouses and transportation.
• This also includes retail supermarket, grocery stores, and farmers' markets.
• Food logistics manages the movement of food through the supply chain.
• Consumption is the stage where consumers prepare and consume the food.
• It is influenced by cultural preferences, access to cooking technologies, and socioeconomic factors.
• Waste management and disposal involves the handling of food waste and byproducts.
• This occurs during production, processing, distribution, or consumption.
• Proper waste management practices are crucial for sustainability.