Food Science and Technology FET 141_1 PDF

Food Science and Technology Food Safety FOOD SCIENCE AND TECHNOLOGY 2 Food Necessity of life Consumed to sustain life Any substance when ingested, usually will supply nutrients that nourish the body 3 Nutrients Furnish...

Food Science and Technology Food Safety FOOD SCIENCE AND TECHNOLOGY 2 Food Necessity of life Consumed to sustain life Any substance when ingested, usually will supply nutrients that nourish the body 3 Nutrients Furnish oxidative energy required to fuel body activities; carbohydrates, fats Provide materials for building and/or maintenance of body tissues; proteins, mineral elements Supply substances that act as regulators for body processes; water, vitamins 4 FOOD PROCESSING Any operation or operations that change the value of food Range - Simple washing to complicated processes of food preservation, developing new products Objectives – Enhancement in shelf life – Consumer convenience – Preservation of nutrients – Development of new products 5 FOOD PROCESSING – Food processing industry credited with: – All treatments received by food from its origin (land or sea) to point in space and time when consumed – Almost all foods subject to processing – Food processing studied under Food Science and Technology. 6 Food Science as defined Study the nature of food, the causes of deterioration, the underlying food processing, and the improvement of food for the consuming public. multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology, and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system 1 convenient name used to describe the application of scientific principles to create and maintain a wholesome food supply 2 deals with the processing of raw agricultural produce into food products that are acceptable for human consumption.3 7 Food Science Involves knowledge about: Nature of food Composition of food Behaviour under different conditions of processing, preservation, and storage – Causes of spoilage – Principles underlying methods of processing and preservation Food Science is also concerned with improving the quality of products so it reaches consumers in attractive, safe, nutritious form. 8 FOOD SCIENCE AND TECHNOLOGY Terms Food Science and Food Technology are often used synonymously Describe the whole set of changes through which food passes from harvesting to consumption Food Science and Technology – Defined as the application of physics, chemistry, microbiology, engineering, and nutrition to the handling, processing, and storage of foods. 9  FOOD SCIENCE AND TECHNOLOGY (Contd….) By definition, food scientists or food technologists are expected to be conversant with problems connected with: – Understanding the nature of food – Handling food – Processing food – Storage of food. 8/26/2024 10  FOOD SCIENCE AND TECHNOLOGY (Conted….) Subject vast, problems complex Hence multidisciplinary approach essential Usually a team of food scientists and technologists work together with experts in other disciplines to run the food processing industry Career in Food Science and Technology demands: – Broad educational background – Ability to apply knowledge whenever and wherever need arises. 8/26/2024 11  FOOD SCIENTIST AND TECHNOLOGIST Responsibilities: – Safety – Taste – Appearance – Nutrition of processed foods. 8/26/2024 12  FOOD SCIENTIST AND TECHNOLOGIST Job of Food Technologist Select new and proper raw materials Know fundamental changes in composition and physical condition of foodstuffs occurring during and subsequent to industrial processing Understand and control food manufacturing operations 8/26/2024 13  FOOD SCIENTIST AND TECHNOLOGIST Develop: – New products – New processes – New equipment Solve technical problems associated with: – Food manufacturing – Food processing – Food storage 8/26/2024 – Food distribution. 14  FOOD SCIENTIST AND TECHNOLOGIST Special attention and priorities Food safety Research on emerging pathogens Research on food toxicology Better detection methods for food-borne pathogens and toxins Research on food allergies and sensitivities Research on hazards to special population groups. 8/26/2024 15  RELATIONSHIP WITH OTHER DISCIPLINES Food Science and Technology involves: – Application of knowledge of basic and applied sciences to study: Handling, processing, storage, and distribution of foods Primarily two distinct aspects were recognized: - – Scientific aspects 8/26/2024 – Technological aspects. 16  RELATIONSHIP WITH OTHER DISCIPLINES Food Science concerned with understanding: – Nature of food – Causes of spoilage Closely related to physics, chemistry and biology Technological areas require knowledge in: – Engineering – Processing – Manufacturing – Packaging – Sanitation 8/26/2024 17  RELATIONSHIP WITH OTHER DISCIPLINES Food Science and Technology made up of several components: – - Food chemistry – - Biochemistry – - Food microbiology – - Sensory analysis – - Food engineering – - Packaging – - Sanitation. 8/26/2024 18  RELATIONSHIP WITH OTHER DISCIPLINES Physics Basic principles underlying heat exchange (cooling, heating), evaporation, etc., discovered The discovery of semi-conductors, transistors and chips led to revolution Food analysis equipment developed by physicists - Measuring pH, relative humidity, permeability of gases and moisture in packaging materials, techniques for assessing texture of raw and processed foods Irradiation preservation, microwave heating. 8/26/2024 19  RELATIONSHIP WITH OTHER DISCIPLINES Contd Chemistry Food molecules complex Also changes occurring complex Reactions during spoilage and processing of chemical or biochemical nature Study of food chemistry very complicated Methods of food analysis based on: Characteristic properties of specific chemical groups like amino, carbonyl, carboxylic, phenolic and others - methods evolved, in part, by chemists. 8/26/2024 20  RELATIONSHIP WITH OTHER DISCIPLINES - cont Biochemistry Changes in foods of a biochemical nature – Ripening process – Spoilage of fruits and vegetable Study and analysis of enzymes and flavouring components involve aspects of biochemistry Polymer chemistry - promoted production of tailor-made, non-rigid, plastic packages - protect foods from oxidative rancidity and loss of moisture vapours Knowledge of chemistry and biochemistry of immense value to food technologist. 8/26/2024 21  RELATIONSHIP WITH OTHER DISCIPLINES - cont Biology – Several biological sciences significant Breeding of new varieties suitable for processing - know-how of botany, plant breeding, genetics and plant physiology necessary Plant pathology, entomology and parasitology -essential to grow healthy plants and animals Also required to save commodities from attack of pests in field and storage chambers Human physiology necessary to understand how food will act inside body - nutrition Establish processes that inactivate or destroy antinutrient factors or fortify foods. 8/26/2024 22  RELATIONSHIP WITH OTHER DISCIPLINES contd Microbiology Important biological science associated with Food Science and Technology. Microorganisms – Chief spoilage agents – Control desirable for food industry to thrive: Pasteurization Sterilization Use of chemicals Irradiation, etc. 8/26/2024 23  RELATIONSHIP WITH OTHER DISCIPLINES contd Microbiology Exploit yeast in production of: – Leavened bread Alcoholic beverages Use lactic acid bacteria in: – Dairy products - Yoghurt, Cheese – Meat products - Sausages – Vegetable products – Pickles – Fruit products - Pickles Exploit microorganisms in production of: – Organic acids, antibiotics, enzymes, vitamins, steroids, etc. 8/26/2024 24  RELATIONSHIP WITH OTHER DISCIPLINES - (cont) Technological Aspects Engineering Designing and maintenance of commercial food processing plants and equipment Fabrication of equipment for conversion of raw agricultural commodities into finished products Development of appropriate technology to overcome short-term supply and long term-shortage Applications of computer technology, microwave heating and other similar techniques. 8/26/2024 25  RELATIONSHIP WITH OTHER DISCIPLINES - contd Engineering Advances in thermal processing by engineers Areas in which engineering sciences indispensable: – Heat and mass transfer of food materials – Process flow for batch and continuous processes – Plant and factory design 8/26/2024 26  RELATIONSHIP WITH OTHER DISCIPLINES - (contd) Engineering Several branches essential – Chemical, biochemical, electrical, electronics and mechanical – Develop processes and equipment for commercial plants "Food Process Engineering“ - Educational program in Food Technology heavily weighted with courses found in the chemical 8/26/2024 engineering curriculum 27  RELATIONSHIP WITH OTHER DISCIPLINES - contd Computer Sciences Computers influenced methodology of analytical and industrial instrumentation: – Facilitate industrial operations – Control inventory, process and quality Enabled development of new tools: – Powerful capabilities for studying physiochemical properties of materials: particularly at microscopic, submicroscopic and molecular levels 8/26/2024 28  RELATIONSHIP WITH OTHER DISCIPLINES contd Computer Science Modern instrumentation developed with computer assistance – Spectroscopy – Microscopy – Calorimetry – Rheological analysis. 8/26/2024 29  RELATIONSHIP WITH OTHER DISCIPLINES contd Computer Science Computers used for data: – Storage Retrieval – Transmission Analysis Used for molecular modeling, allow much improved insights into molecular architecture and behaviour of molecules At present such modeling difficult for complex systems such as foods, 8/26/2024 considerable progress made. 30  Career in Food Industry - contd Graduates found in the country and abroad in: – Industry – Educational institutions – Research institutes – Government organisations – NGOs 8/26/2024 31  Career in Food Industry - contd Food processing industry – Largest industry in world in terms of manpower employed, – Ranks second – Food technologists engaged in processing plants to convert raw food into products: Beverages Breakfast cereals Baked goods Dairy products Pickles Jams Snacks Convenience foods Meat products 8/26/2024 32  Career in Food Industry - contd Engaged in food ingredient plants to process and manufacture: – Salt – Pepper – Spices – Flavours – Colours – Preservatives – Antioxidants – Others products 8/26/2024 33  Career in Food Industry - contd Work in quality assurance: – Secure that food in every stage of processing meets government and consumer standards Busy in quality control: – Raw materials, ingredients, packaging materials, in-process testing, final batch release, ensure shelf life of processed products Work in product development: – No limit to number of ways food supply can be used 8/26/2024 34  Career in Food Industry - contd Prepare new products, standardise recipes In process development responsible for innovations in processes On processing floor busy in controlling: – Men – Machines – Materials to guarantee production of safe, nourishing products. 8/26/2024 35  Career in Food Industry - contd Number of food technologists diversifying expertise by gaining an MBA degree Work in managerial cadre in the food industry Find jobs as technical sales executives: – Food processing equipment – Ingredients – Other supplies 8/26/2024 36  Career in Food Service Organisations Multinational food restaurants demand food technologists - Organizations such as: – KFC – McDonald – Pizza Hut – Uno Chicago Grill – Others Employ food technologists in: Quality assurance Product development 8/26/2024 37  Career in teaching institutions Academic positions where subject offered Minimum master’s degree required in University In academic institutions, assigned various courses for teaching Keep themselves abreast with the latest developments in the discipline Job description in universities also includes conducting and supervising research. 8/26/2024 38  Potential Openings continued.... Large catering organisations, chain restaurants, airlines demand new, more convenient and greater variety of foods Health institutions (hospitals) require formulation of healthful diets for healthy and sick with specifications - less sodium, sugar, fat and cholesterol Food scientists can find openings in these quite attractive, interesting and challenging. 8/26/2024 39 FOOD SAFETY 40 UNSAFE FOOD: ways a food can make us sick Harmful microbes (including viruses and parasites) Harmful additives (such as preservatives) Environmental contaminants (such as pesticides) Natural toxins Compounds (such as allergens) that induce sensitivities in susceptible individuals 41 42 Unsafe Foods more concerned about illness caused by microbes than other sources, as it is estimated that more than 95% of food-associated illnesses are caused by microbes. natural toxins present a greater risk to consumers than either pesticides or preservatives. inherently safe in their natural state and that they become unsafe when exposed to technology that many natural foods like those derived from animals are inherently unsafe and that a scientific understanding of what causes safety problems leads to the development of technology that provides safer foods 43 Microbial Hazards most consumers learn that fresh foods are more likely to contain harmful microbes than processed products primary sources of harmful microbes in foods can be traced back to feces (human or animal waste) 44 Spoiled: When Good Food Goes Bad The misconception most consumers have about food is the idea that it is easy to tell if a food is safe by looking at it, smelling it, or taking a small bite never a good idea to eat spoiled food, spoiled food is not necessarily unsafe food. Even more important, unsafe food is not necessarily spoiled. 45 Food Poisoning a sickness caused by consuming contaminated food. infection happens when a microbe is present in a food or beverage, we eat the contaminated item, and the microbe grows in us like a typical infectious disease. An intoxication is one in which the microbe grows in the food or beverage and produces a toxin. After the toxin has been produced, the item might be heated to the point the microbe is killed, but the toxin is still present. We then consume it, and the toxin makes us sick. outbreak is defined by the Centers for Disease Control and Prevention as an occurrence of two or more cases of a similar illness resulting from the ingestion of a common food 46 47 Expiration Dates represents the food scientist’s best guess on how long a food will last before it spoils. first determining the product’s shelf life The expiration date is usually set before the end of shelf life, but it is not as simple as being acceptable to eat the day before the expiration date and unacceptable the day after the date Too many things can affect the spoilage of food products. 48 49 Food Preservation involves reducing the chances that food will spoil or become unsafe. One way to preserve food is to kill microbes by heating the food or beverage (Canning) refrigerator slows the growth of microbes in highly perishable foods. Freezing and drying are much more effective in slowing microbial growth than refrigeration, but it is important to realize that microbes are still present preservative is considered a dirty word by many consumers. 50 Safety in the Home 51 Allergies and Food Sensitivities Many physicians and scientists who study allergens are skeptical about food sensitivities (called atopic responses), suggesting that such sensitivities reside only in the mind of the victim True food allergens induce an abnormal immune response in susceptible individuals 52 Governmental Regulation The terms SAFETY and QUALITY are frequently used synonymously and interchangeably Safety is focused on the aspect of keeping the food we eat free from hazards that would cause us to become ill if we were to consume it Quality is the area where companies emphasize certain attributes such as flavor, appearance, and other consumer-driven factors. 53 1- https://www.mcgill.ca/foodscience/what-food-science#:~:te xt=Food%20Science%20is%20a%20multi,facets%20of%2 0the%20food%20system. 2- https://foodscience.ucdavis.edu/about/what-food-science 3- http://www.sun.ac.za/english/faculty/agri/food-science/wha t-is-food-science https://images.app.goo.gl/rxB1TS6CLt1JrjRi7 https://images.app.goo.gl/UfDe771AcfQTcD4d8 54