Food Science and Technology

Food Science and Technology

• Study of the chemical, biological, and physical attributes of food materials.
• Includes how these properties change during the conversion of raw materials into finished products.
• Encompasses food evaluation, preservation, and conservation.

Why Process Food?

• To prevent spoilage, ensuring foods are stable and safe for consumption.
• To maintain a steady food supply to both urban and remote populations, which also supports ease of transport.
• To enhance flavor profiles and improve the nutritional content of foods.
• To increase the economic value of food products.

The Need to Preserve Foods

• Necessary because of the geographical dispersion of food production away from population centers.
• Raw materials and commodities are perishable, requiring preservation to extend their usability.
• Crop production is heavily reliant on climate conditions and seasonal, preservation addresses the non-seasonal overconsumption pattern.

Major Concerns About Foods: Consumers

• Organoleptic (sensory) acceptability: Foods must meet consumer expectations for taste, smell, appearance, and feel.
• Nutritional value: Consumers are concerned about the health benefits derived from food.
• Stability: Refers to the physical, chemical, and microbiological stability of food products.
• Performance: Focuses on the functional or utility value of foods.
• Cost: Price should align with the perceived value in terms of uniformity, freshness, services provided, and general satisfaction.

Major Concerns About Foods: Regulatory Agencies

• Foodborne diseases are a primary concern.
• Focus is placed on malnutrition issues.
• Environmental contaminants in food are being monitored.
• Naturally occurring toxicants in foods are a health concern.
• Monitoring pesticide residues in food products.
• Regulation of food additives.
• Ensuring accurate label declarations on food products.
• Implementation and oversight of Good Manufacturing Practices.

Major Concerns About Foods: Food Processors

• Meeting consumer desires by providing products that align with consumer expectations.
• Guarantee food safety, nutritional value and ensuring consumers that product properties meet standards.

Food Laws and Regulations in the Philippines

• The primary food law is the Food Safety Act of 2013 (Republic Act No. 10611).
• Its aim is to enhance food safety regulation, protect public health, and improve market access for Filipino food products.
  • Key provisions include establishing a science-backed risk analysis framework.
  • Creation of a national food safety regulatory framework is an important element.
  • Strengthening the roles of agencies like the Department of Agriculture (DA), Department of Health (DOH), and Food and Drug Administration (FDA) is an objective.

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

• Protects consumers from health and safety hazards and supports product quality standards, including foods.
  • Key Provisions: bans misleading advertisements and labels on food products.
  • Setting standards for product warranties and liabilities is included in this Act.

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

• This Decree outlines sanitary regulations for food establishments to prevent foodborne illnesses.
  • Key Provisions include regulating food handling, preparation, and storage.
  • Setting requirements for sanitary permits for food establishments.
  • Health certification for food handlers is a key component.

Republic Act No. 8172 (ASIN Law)

• Mandates salt iodization to combat iodine deficiency.
  • Key Provisions include mandatory iodization of all salt for human and animal consumption.
  • DOH and DA are responsible for monitoring and enforcement of this law.

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

• Requires fortification of staple foods to address micronutrient deficiencies.
  • Key Provisions include fortification of rice, sugar, flour, and cooking oil with vitamins and minerals.
  • The FDA and DOH develop standards for fortified foods.

Food Labeling Standards

• Regulations require accurate and clear information on food packaging.
  • Key Requirements include name and description of the product.
  • The list of ingredients and nutritional facts must be included.
  • Date of manufacture and expiration are required.
  • Allergen information must be included.
  • Manufacturer's name and address must be listed.