Introduction to Manufacturing and Processing Technology in Food PDF

Introduction to Manufacturing and Processing Technology in Food  Module Description  Description: Introduces a the range of manufacturing processes/equipment used in industrial scale food production.  Learning Outcomes:  On succ...

Introduction to Manufacturing and Processing Technology in Food  Module Description  Description: Introduces a the range of manufacturing processes/equipment used in industrial scale food production.  Learning Outcomes:  On successful completion of this module the learner will be able to  1. Describe the structure of the food industry in Ireland  2. Illustrate the processing steps involved in manufacture of commercial food items.  3. Demonstrate a detailed knowledge of the unit operations involved in the processing of food products.  4. Describe the equipment used in the food industry and its operation  5. Describe ancillary operations and services associated with the food industry Overview Lecture  Objectives 1. To be able to describe the food industry 2. To understand the outline of the process of introducing new products 3. To be able to discuss the history of preservation of food 4. To be able to describe some new technologies that may impact on food production and processing. 5. Use of biotechnology and nanotechnology in food Introduction  Objectives 1. To be able to describe the food industry 2. To understand the outline of the process of introducing new products 3. To be able to discuss the history of preservation of food 4. To be able to describe some new technologies that may impact on food production and processing. 5. Use of biotechnology and nanotechnology in food  Regulatory Body  The FSAI is the authority with responsibility for the enforcement of Irish food safety legislation  The Food Safety Authority of Ireland (FSAI) was established under the Food Safety Authority of Ireland Act, 1998.  The principal function of the Food Safety Authority of Ireland is to take all reasonable steps to ensure that food produced, distributed or marketed in the State meets the highest standards of food safety and hygiene reasonably available and to ensure that food complies with legal requirements, or where appropriate with recognised codes of good practice  Legislation  The FSAI legislation section covers Irish and International Food Acts and Laws. Food legislation section contains a comprehensive list of food legislation in Ireland.  Information on FSAI consultations on new legislation is available in our Consultation section.  Food law in Ireland dates back to the early 1800’s and has been continually augmented and amended over the years. Today, most if not all of our national food legislation derives from Ireland’s membership of the European Union.  The Food Safety Authority of Ireland is the single, regulatory authority with responsibility for the enforcement of food safety legislation in Ireland.  Trade Association  Food and Drink Industry Ireland (FDII) is the main trade association for the food and drink industry in Ireland.  It represents the interests of over 150 food, drink and non-food grocery manufacturers and suppliers in three main categories: Consumer Foods, Dairy and Meat.  FDII is committed to ensuring an environment exists which is conducive to the success and further growth of the food and drink industry in Ireland  Food Labeling  The Food and Drug Administration (FDA) is a  Food labels are required to include government agency that information about nutritional facts regulates the food industry. (Recommended Daily Allowances) of the product based on serving sizes.  The U.S. Food and Drug Administration requires that certain labeling be placed on food products that are packaged for consumption.  Labels also tell the consumer about the natural and additive substances in the foods. 10  The Role of Government in the Food Industry  The food business is a complex system of marketers, buyers, and transporters that orchestrate how food gets from the processor to the grocery store shelf.  Government agencies regulate and inspect all phases of food production to ensure that consumers have food that is both wholesome and safe. 11  Future outlook  The sector faces a challenging environment with a range of factors – energy costs, currency, commodity costs, consumer demand, labour costs, regulatory burden etc. – having an effect on competitiveness.  Changes to the Common Agricultural Policy, WTO agreements and climate change will also continue to cause significant change to the business environment.  The growth potential of the sector, an increase in exports to €12 billion, as targeted in Food Harvest 2020, can be achieved if these challenges can be addressed and the industry remains competitive and innovative. What is Food Science?  What is Food Science  Food science is defined as the discipline of applying chemistry, engineering, microbiology, medicine, and molecular biology to create, prepare, and process foods.  Food scientists use science and engineering to produce, process, evaluate, package, and distribute foods that are nutritious, palatable, and safe.  Methods that food scientists employ include basic research, product development, quality control, processing, packaging, labeling, technical sales, and market research.  Technological advances in genetics, soil science, food processing and purification, and marketing have helped produce food for the world. 14  What is Food Technology? Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. 15  What does a Food Scientist do? A Food Scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, Food Scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations.  Careers in Food Processing  Job Titles:  Responsibilities:  Process Engineer  Process design  Engineer  Bench-top process  Employers: development  Food processors  Testing  Ingredient  Plant scale-up manufacturers/suppliers  Commercialization  Academia (Higher  Troubleshooting Education)  Contract research laboratories/development firms  Self-employed/Consultant 17  Careers in Product Development  Job Titles:  Responsibilities:  Product Development  Bench-top development Scientist  Testing  Scientist  Plant scale-up  Employers:  Commercialization  Food processors  Troubleshooting  Ingredient manufacturers/suppliers  Academia (Higher Education)  Contract research laboratories/development firms  Self-employed/Consultant 18  Food Processing  Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption.  Examples of food processing methods include:  Chopping  Mixing  Homogenizing  Cooking  Pastuerizing  Emulsifying  Spray-drying  Food Processing From Farm To Table ? Whey protein, a by-product of cheese manufacturing, is used in energy bars and 20 drinks!  The Path Food Takes to Get to YOU! Producer Harvester Packer/Processor Distributor Consumer Wholesaler Retailer 2  Harvesting  Taking a product from a plant where it was grown or produced  It is important that the crop be harvested in a timely and careful manner  The crop must be at the correct stage of maturity to ensure that it is not over or underripe  Processing and Handling  The steps involved in turning raw agricultural products into an attractive and consumable food  Processing factories and plants clean, dry, weigh, refrigerate, preserve, store and turn a commodity into a variety of other products  Transporting  Variety of transportation is used by the food industry  Transportation of fresh and processed food products makes up 5.5% of the marketing cost within the food industry in the United States  Timing and the distance that foods must travel contribute to the ultimate cost of the foods.  Efficiency of transportation influences food quality in terms of freshness and spoilage  Insulated and refrigerated trucks enable food products to move in fresh form to most parts of the country year-round.  This luxury is not available to most people in the world.  Approx. 90% of our perishable food is shipped by truck  Much of the less perishable foods such as wheat, potatoes and beets are shipped by rail  Air transportation allows us to enjoy perishable foods from distant regions and countries  For example: pineapples and papayas  Where Food is Grown?  Food is grown all over the WORLD!  Climatic conditions once dictated where certain foods were grown  Technology has allowed us to grow foods where they once never would  For example food production in the US has always been influenced by geography and climate  Since early times when humans traveled and traded foods have been introduced outside the areas where they were grown naturally  For example, the soybean has origins in China and is still produced and consumed there.  However, the major soybean producers of today are the United States, Brazil and western Europe  The Food Industry of the Future  Ever changing  New food products  New processing and preserving techniques  New equipment for harvesting labor-intensive crops  Improved harvesting equipment for products such as grapes is being tested to lower labor cost of such crops.  Convenience foods will continue to play a larger role in the food chain  Development of Healthier Food products  Agencies will continue vigilance regarding food safety and nutritional standards at all steps of the food chain  Exercise  Soybeans are a globally important crop, providing oil and protein. Soybean products do, however, appear in a large variety of processed foods.  Soybeans are one of the "biotech food" crops that have been genetically modified, and genetically modified soybeans are being used in an increasing number of products.  Can you investigate the products they are used in?  How are they grown?  What are the conditions?  The last 50 years  Two recent major developments since World War II have changed the way in which food is produced and manufactured today.  Technology has allowed advances in food processing, such as freeze drying and introduced ‘new’ food ingredients.  The use of biotechnology and nanotechnology is increasing.  Greater consumer awareness of nutrition, diet and health has led to new areas of food manufacture, and the formulation of food products with modified nutritional composition, for example, low fat spreads, low fat dairy products and low calorie drinks.  Genetic modification of ingredients has also been increasing.  Concern for the welfare of animals and humans in food production have also influenced the types of foods available and how they are produced.  Factors affecting food technology Factors affecting food technology Factors affecting food technology include: also include:  domestication of animals and  electricity crops  discovery and use of raw  preservation methods materials  understanding of scientific  development of villages and principles towns  research and development of  changes of land ownership food ingredients  transport and travel  increasing technological capabilities  war  economic understanding and  religion and culture trade  famine  changes in society, e.g. the  drought, flood, disease changing role of women  changes in retailing  mechanisation 29 Food Manufacture and Quality  Objectives 1. To be able to describe the food industry 2. To understand the outline of the process of introducing new products 3. To be able to discuss the history of preservation of food 4. To be able to describe some new technologies that may impact on food production and processing. 5. Use of biotechnology and nanotechnology in food  Introduction  CAD and CAM are industrial methods of designing and making foods to high specifications in large quantities  Most of the food you buy in a supermarket will have been processed or made on an industrial level.  Food = Big business! From 2008 to 2009 Tesco took £1 Billion a week in revenues worldwide!  Methods of production The main methods of production are:  ‘One-off’ or jobbing production, e.g. a wedding cake.  Batch production, e.g. a fixed number of products such as bread making in a supermarket.  Mass production or continual flow production where machinery runs 24 hours a day to make items such as crisps.  Batch production  This process is used when a small or fixed number of products are needed to be identical.  Specialist machinery is used to make the product.  All machinery would need to be cleaned between each production run.  The cost of batch production is more economical than one-off because more ingredients are required and can be bought in bulk.  Machines automate the process. 34  Continuous flow  Continuous production methods  It is more cost effective to are highly automated at every keep the factory and stage of production from input machinery running in of raw materials, through continuous production than production to output and packaging. to close down.  Most processes include  The machinery has to be computer control therefore kept in good working order few people are involved in because the manufacturer production. needs to keep the plant  Production goes on 24 hours a running all the time to make day, 7 days a week with staff a profit. working in shift systems.  Continuous production is uniform. It is used for example by sugar and soft drinks companies.  The cost of setting up is high for the specialized plant and machinery but once running, production 35 costs are relatively cheap.  Food production Food production involves the following stages: INPUT  Ingredients PROCESS Shape  Mix Bake  Beat Question: What are the OUTPUT Inputs, processes and  Bread: golden brown, same size outputs for making and shape bread?  Computer Aided Manufacture (CAM)  CAM is the use of computers by manufacturers to help them monitor and control automatic production of food products.  The computer aids the production process based on a set of specifications and tolerances.  Electronic sensors are used to test the following:  Weight changes.  Temperature changes in mixers, ovens, blast chillers and freezers.  Changes in colour.  Tolerances in weight and overall dimensions.  Moisture content of the product.  Humidity of cooling ovens.  How is CAM used in the food industry?  Machines can take over complex operations previously done by hand.  Reduce food wastage through efficient manufacture.  Improve product consistency.  Reduction in overheads, e.g. labour costs.  Increased production.  Easier to monitor and control production.  No fatigue from repetitive manufacturing demands.  Improved safety and hygiene standards.  Enhanced quality control.  Automatic production  Many processes involving a computer in food production are automatic.  An example is bread production where specific temperatures are important throughout the production process.  Heat sensors inform the computer of any changes and the system adjusts the temperature automatically. 39  Robotics  A robot is a piece of equipment that is computer driven and mimics the skills of people.  They are used for ‘pick and place’ operations such as gripping small, hot, soft or fragile component parts.  In the food industry they are used for e.g. packing biscuits into trays or stacking full boxes of food products. 40  Computer Integrated Manufacture (CIM)  When all the stages of a food production process are integrated and controlled by computer systems, this is known as CIM.  The computers are linked together in a network and control the machinery and the flow of production.  The mass production of products such as bread, cereals and crisps use CIM systems.  CIM is essential in mass production because it enables manufacturers to produce high volume products quickly and accurately giving a consistent product.  Quality control checks (1)  Quality control is the system used by the manufacturer to ensure the quality of product is maintained throughout the process.  It involves several checks to ensure each stage is reaching the required standard.  The final product is then checked against the original specification.  Many checks are carried out by specialist machinery and production workers.  Some examples of checks are:  Raw materials – manufacturers often buy ingredients to a specification and they will need to be checked at the delivery stage.  Weight checks – computer controlled scales usually check weight at different stages of the manufacturing process.  Quality control checks (2)  Temperature checks  control of the temperature of raw and finished ingredients is essential when manufacturing food products. The core temperature is measured using a temperature probe.  Time checks  strict schedules and deadlines have to be met.  Metal detection  this is used to check if fragments of metal have fallen into food indicating a problem with a machine.  Microbiological testing  this can be done at the plant but it is often done in a specialist laboratory. Results are then sent back to the manufacturer.  Other checks  manufacturers may use sensors to check humidity, moisture content, size, shape and consistency of colour.  Checking the final product  Although computers can carry out many quality control checks there is still a place for people to carry out visual checks like grading and sorting ingredients.  Sensory testing is also carried out by people.  It is important to carry out quality checks throughout the manufacture at every critical control point.  Problems need to be identified and rectified quickly as products that do not meet the required standard are rejected, and this is wasteful.  Stages of Product Development Product development is the process of creating new or modified food products. The aim of product development is to increase sales and maintain a company’s competitiveness. The products should fill a gap in the market. In addition, consumers must be tempted to buy the new products in preference to similar products. 45  Test kitchen Research is carried out, to formulate a number of recipes and specify the ingredients to be used. Several versions of the product are usually made, using slightly different ingredients or processes i.e. the products are prototyped in the company’s test kitchen often by a professional chef or food consultant. A small number of staff, experienced in sensory evaluation, test the products and evaluate them informally. On some occasions, if a company does not have a test kitchen, an initial concept for a product is sent to an independent developer.  Pilot plant When an acceptable product has been made in the kitchen it is then produced using pilot scale equipment. A pilot plant is a small version of the equipment used in manufacture. Many manufacturers have these facilities. They produce the product on a small scale, but in the same way as it would happen during large scale manufacture. This allows them to judge whether the product can be successfully produced on a large scale, and whether it meets the original specification. Enough product must be made for market research and sensory evaluation to be undertaken.  Product specification / Scale up After testing and modifying the product on the pilot plant, a final product is created. This details exact ingredients and precise methods of production. The specification is very important as it will be used for the production of each batch of the product to ensure consistency. Once the company is confident that the product is likely to succeed, it is ready for large scale manufacture to begin. The manufacturing process is sometimes organised in unit operations, such as size reduction, mixing and cooking. These are controlled to maintain consistent product quality, safeguard, staff health, food safety standards and to avoid problems that may stop the production line running, which would result in ‘down-time’.  Large-scale production planning  Time  The manufacturer will have deadlines to meet and the product must be produced on time, but storage of the finished product is expensive.  Purchase and storage of materials  Buying ingredients in bulk is cheaper, but they have to be stored and used while they are still fresh. If they are not, wastage increases.  Use of equipment and resources  Equipment is expensive to buy and needs to be used to its full capacity whenever possible.  Workers still have to be paid if they have nothing to do, so this must not happen. Food Preservation  Objectives 1. To be able to describe the food industry 2. To understand the outline of the process of introducing new products 3. To be able to discuss the history of preservation of food 4. To be able to describe some new technologies that may impact on food production and processing. 5. Use of biotechnology and nanotechnology in food  Food Preservation  Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness and extend its shelf-life.  Food processing methods that are used to preserve foods include:  Refrigeration and freezing  Canning  Irradiation  Dehydration  Freeze-drying  Pickling  Pasteurizing  Fermentation  Food Preservation  How a food is processed can affect its IQF or Individual Quick Freezing appearance, odor, flavor, has improved the quality and texture. of frozen fruits and  Over the years many vegetables food preservation methods have been improved to increase the shelf-life of foods while minimizing changes to the quality and nutritional content. 53  Food Preservation  So, how does food  Temperature preservation work?  Water Activity  All of the food preservation  pH processes work by slowing down the activity and growth of disease causing bacteria, or by killing the bacteria all together.  They also slow down or stop the action of enzymes which can degrade the quality of the food. 54  Food Preservation  How a food is packaged also influences its shelf-life.  It is also important that foods are handled properly by the consumer at home.  Check “Use By” or expiration dates.  Follow storage or preparation instructions. History and Trends of Food Preservation  Food Preservation  Methods of treating foods to  Retard or reduce the growth of delay the deterioration of the undesirable microorganisms, food. mold and bacteria.  Changing raw products into  Do not affect the food texture more stable forms that can be or taste. stored for longer periods of  Safe for human consumption. time.  Extend shelf-life of food.  Allows any food to be available  Shelf-life any time of the year in any length time before a area of the world. food product begins to spoil.  Food preservation is needed, especially today with the large world population 57  Historical Methods of Food Preservation  Drying  Sugaring  Used to preserve fruit,  Used to preserve fruits for the vegetables, meats, and winter. fish.  Jams and jellies.  Mainly used in the south  Pickling – warmer climate.  Fermenting  Causes the loss of many  Used to preserve vegetables. natural vitamins.  Use mild salt and vinegar brine.  Salting  Increases the salt content and  Used extensively for reduces the vitamin content of the pork, beef, and fish. food.  Costly due to high price  Cold storage of salt.  Used extensively in the northern  Done mainly in cool U.S. weather followed by  Root cellars were used to store smoking vegetables at 30-40 degrees F.  Root cellars were replaced by ice 58 boxes in the mid 1800’s.  Factors that Changed Food Science Technology  Canning – revolutionized food preservation and made it more available.  Commercial freezing and refrigeration – allowed preservation of meats.  Refrigerated rail cars and trucks – increased the availability of fresh fruits, vegetables and meats.  Food preservatives. New technologies in food production and processing  Objectives 1. To be able to describe the food industry 2. To understand the outline of the process of introducing new products 3. To be able to discuss the history of preservation of food 4. To be able to describe some new technologies that may impact on food production and processing. 5. Use of biotechnology and nanotechnology in food  Advances in food technology  Food technology advanced in the early 19th century with the invention of the canning process.  Since then the range of technologies used to process and preserve foods has expanded and uses a range of physical and chemical techniques. There have also been many technological changes in the home. refrigerators became widely used from the mid-1950s; domestic freezers in the 1970s; microwave ovens in the 1980s.  Advances in food technology In recent years demand has increased for minimally processed foods which retain their freshness. New techniques have replaced methods that rely on heating and drying. Can you think of any examples? Modified atmosphere packaging is a way of extending the shelf life of fresh food products. The technology substitutes the air inside a package with a protective gas mix. The gas in the package helps ensure that the product will stay fresh for as long as possible. New packaging technologies are available and will continue to be developed to help extend the shelf life and quality of food. This aims to reduce food waste.  Advances in food technology A new type of packaging is a bio-degradable and compostable film. It is designed to significantly increase the shelf life of fresh produce, including sensitive, high respiration products like strawberries and potatoes. This could save consumers money by significantly reducing the amount of food they throw away. It could also save the fruit and vegetable industry large sums of money in wastage costs by extending the amount of time products stay fresh on shelves.  Types of Food Processing  Heating  Blanching  Vacuum Packaging  Drying  Refrigeration  Freezing  Chemicals  Heating  Started in 1800’s.  Known as canning – putting hot food in jars to seal.  Food is cooked to extremely high temperatures, put into jars and lids are placed on them.  Lids are sealed from the heat and this prevents bacteria from growing and spoiling the food.  Blanching  Used for vegetables.  Shrinks the product,  Heat the food with better for filling the steam or hot water to container. 180-190 ◦F.  Destroys enzymes in  This prevents bacteria the food. from growing.  Fixes the natural  Hot food is cooled in color of vegetables – ice water. holds their color 67  Vacuum Packaging  Removes oxygen.  Oxygen reacts with food causing undesirable changes in color and flavor.  Drying  Oldest form of food preservation.  Methods  Sun drying  Hot air drying – mechanical dehydrator  Fluidized-bed drying  Drum drying – milk, fruit, veg. juices, cereals  Spray drying – milk, eggs, coffee, syrups  Freeze drying  Puff drying – Fruit or vegetable juices  Refrigeration  Early time, ice and snow was used.  Now the most popular method of food preservation.  85% of all foods are refrigerated.  Greatly changed our eating habits.  Freezing  Used by Eskimos and Indians  Frozen foods are a staple in every American home.  Chemicals  Salt was first chemical used to preserve foods.  NaCl – salt; makes water unavailable to microorganisms.  Changes the pH of the food not allowing microorganisms to live.  Chemical Additives  Examples of additives  sodium nitrate  fatty acids  sulfur dioxide  sorbic acid  diethyl pyrocarbonate  oxidizing agents  benzoates  antibiotics  antioxidants Biotechnology and Nanotechnology  Objectives 1. To be able to describe the food industry 2. To understand the outline of the process of introducing new products 3. To be able to discuss the history of preservation of food 4. To be able to describe some new technologies that may impact on food production and processing. 5. Use of biotechnology and nanotechnology in food  What is Biotechnology? Biotechnology is the industrial use of biological processes to make products. Its major uses are in the production or preservation of food. For many centuries the process of fermentation has used micro-organisms (yeasts and bacteria) to make Beer Yogurt cheese. Bread making, beer brewing and pickling all use naturally occurring micro-organisms in the production of food and drink. The basis of the fermentation process is the conversion of glucose (sugar) to alcohol or to lactic acid by enzymes in the micro-organisms.  Traditional Biotechnology Traditional biotechnology mainly involves the production of foods, such as cheese, bread and wine. The fermentation process: offers a method of preservation, e.g. by producing acid which lowers the pH (converting a perishable food into one that has a longer shelf-life); can be used to change the nutritional value of food products, e.g. converting milk to cheese; can create or improve sensory characteristics of foods (flavour, aroma and texture).  Food production  Cheese – rennet (from the enzyme renin) is used to coagulate milk, forming curds and whey.  Alcoholic beverages – glucose is fermented by yeast enzymes.  Bread – enzymes within the flour break down starch, eventually producing glucose. This is fermented by enzymes present in yeast producing alcohol and carbon dioxide.  Improving crops and livestock Improving varieties of crops or livestock by introducing or modifying specific genes is fast and more accurate than traditional breeding. If the gene can be identified and modified the following changes may be possible: plant crops may have a longer shelf-life, be more resistant to pests or disease, be more nutritious, have a better taste or give a higher yield; animals may be made more resistant to disease, produce less fatty meat, grow faster or be more fertile.  Genetic modification A number of ethical and safety issues need to be considered with genetic modification. Some concerns expressed by consumers include fears that the results of genetic modification could harm the environment and pose a danger to humans.  Genetically modified (GM) food Foods which have been produced from genetically modified organisms (GMOs) are likely to appear no different from food produced by traditional means. A series of laboratory tests would be needed to show that genes had been changed. The Government has set up a series of controls to protect consumers, the environment and people who work with genetically modified organisms (GMOs) which take account of these concerns.  Genetically modified (GM) food labelling Food is labelled if it contains genes that would not be expected to be there and which might cause concern to some people on ethical grounds. Labelling is not considered necessary for foods in which the inserted gene has been destroyed by processing, and is therefore not present in the food at the time it is sold.  Genetically modified (GM) food labelling Food from genetically modified organisms needs to be labelled: if it contains a copy gene originally derived from a human being; if it contains a copy gene originally derived from an animal which is restricted by some religions, e.g. pigs for Muslims or Jews; if it is a plant or microbial food and contains a copy gene originally derived from any animal. Nanotechnology  What is Nanotechnology? Nanotechnology is the manufacture and use of materials and structures at the nanometre scale (a nanometre is one millionth of a millimetre). It offers a wide range of opportunities for the development of innovative products and applications for food packaging. Nanotechnology and nanomaterials are a natural part of food processing and conventional foods, because the characteristic properties of many foods rely on nanometer sized components (such as nanoemulsions and foams).  What is nanotechnology?  Nanotechnology is the ability to create and manipulate atoms and molecules on the smallest of scales. ‘Nano’ comes from the Greek word for dwarf.  A nanometer (nm) is one-billionth of a metre, smaller than the wavelength of visible light and a hundred- thousandth the width of a human hair.  Nanotechnology deals with anything measuring between 1 and 100 nm.  Eg Using sunscreen as an example, many of them contain nanoparticles of zinc oxide or titanium oxide.  Older sunscreen formulas use larger particles, which is what gives most sunscreens their whitish color.  Nanotechnology  Nanotechnology offers a wide range of opportunities for the development of innovative products and applications for food packaging.  Nanotechnology and nanomaterials are a natural part of food processing and conventional foods, because the characteristic properties of many foods rely on nanometer sized components (such as nanoemulsions and foams).  Food examples Nanoparticles are being used to deliver vitamins or other nutrients in food and drinks without affecting the taste or appearance. These nanoparticles encapsulate the nutrients and carry them through the stomach into the bloodstream. Nanoparticle emulsions are being used in ice cream and various spreads to improve the texture and uniformity.  Packaging examples  Researchers have produced smart packages that can tell consumers about the freshness of milk or meat.  When oxidation occurs in the package, nanoparticles indicates the colour change and the consumer can see if the product is fresh or not.  Incorporation of nanoparticles in packaging can increase the barrier to oxygen and slow down degradation of food during storage.  Packaging examples  Bottles made with nanocomposites minimise the leakage of carbon dioxide out of the bottle.  This increases the shelf life of fizzy drinks without having to use heavier glass bottles or more expensive cans.  Food storage bins have silver nanoparticles embedded in the plastic. The silver nanoparticles kill bacteria from any food previously stored in the bins, minimising harmful bacteria.  Nano in nature  Gecko feet are covered with nano-size hairs that use intermolecular forces, allowing the lizards to stick firmly to surfaces.  By replicating this scientists have developed an adhesive that can seal wounds or patch a hole caused by a stomach ulcer. The adhesive is elastic, waterproof and made of material that breaks down as the injury heals.  The future of nanotechnology  Research is being carried out to develop nanocapsules containing nutrients that would be released when nanosensors detect a deficiency in your body.  Nanomaterials are being developed to improve the taste, colour, and texture of foods. For example “interactive” foods are being developed that would allow you to choose which flavour and colour a food has!  Objectives 1. To be able to describe the food industry 2. To understand the outline of the process of introducing new products 3. To be able to discuss the history of preservation of food 4. To be able to describe some new technologies that may impact on food production and processing. 5. Use of biotechnology and nanotechnology in food