Introduction to Food Technology

The application of food science to selection, preservation, processing, packaging, and use of safe, nutritious, and wholesome food.

A method of food preservation that greatly increased during World Wars I & II due to rationing, advanced techniques, and awareness of food safety.

Reducing wastage, improving safety/quality, developing new methods, improving production efficiency and improving access.

Food analysis and chemistry, food quality factors, food processing/engineering, food spoilage/toxicology, and controlled atmosphere for food safety.

Rise of free-from products, clean labels, plant-based proteins, healthier options, and sustainable products.

3D-printed food, insect-based foods, plant-based meat, gene editing, and vertical farming.

Any substance providing nutritional support for an organism, generally from plants, animals, or fungi.

Moisture, carbohydrates, fats/lipids, proteins, vitamins, and minerals.

A group of linked properties representing food; including taste, appearance, and nutritional content.

Appearance, chemical, and microbiological evaluation.

Transformation of raw materials into foods via physical or chemical methods.

Cooking, fermentation, dehydration, pasteurization, vacuum packaging, irradiation, freezing, and canning.

Methods to prevent food spoilage after harvest or during storage.

Changes in physical/chemical content due to contamination by microorganisms/insects, or degradation by enzymes.

Ensuring global access to sufficient food, empowering choices, and ensuring safety and nutrition.

Substances added to foods, not normally present, during processing, storage or packaging to improve the end product .

Are not considered nutritional even if they have some nutritive value; not normally consumed as food by itself.

Unavoidable in today's complex society, prevents rancidity, needed for convenience foods: but shouldn't disguise poor practices.

Preservatives, taste enhancers, quality stabilizers, and color/flavor providers.

Foods change in environmental conditions, so additives maintain quality/characteristics consumers demand, keeping food safe, wholesome, and appealing.

Can be natural, manmade versions , or artificial

Prevent microbial growth/food spoilage, extend shelf-life via salting/sugaring or curing with nitrite/nitrate.

Prevent oxidative rancidity and protect certain vitamins/amino acids, synergistically preventing browning.

Replace lost colors or make foods more attractive with artificial options like Brilliant Blue, Allura Red.

Restore lost color and ensures batch consistency. Can reinforce color or is used in mostly colorless items to make them more appealing.

Enhance or restores flavor or adds flavor to foods that are otherwise tasteless.

Add flavor without imparting their own, natural or synthetic, for a wide range of foods in small amounts.

Placed in powdered or granulated foods to prevent caking or sticking, such as sodium bicarbonate.

Reduce or prevent foaming in foods; are included in many foods, such as Diet Pepsi, Diet Coke, and Sprite or cooking oils.

Provide a protective coating, sheen to food surface and is confectionery (for appearance and shelf-life).

Not appreciable health risk, at the use level proposed by the JECFA shall be endorsed and included in the standard.

Advice from medical professionals may be sought when necessary in Hazards of preservatives. Food sources must be from reputable sources.