Lecture 2 Introduction to Food Science and Technology.pdf

Introduction to Food & Food Science  Introduction Man needs adequate food for growth, development and maintenance, which lead an active and healthy life. The quality of human life depends on the type of food that one eats, its quality and quantity. As food production expanded, food safety has bec...

Introduction to Food & Food Science  Introduction Man needs adequate food for growth, development and maintenance, which lead an active and healthy life. The quality of human life depends on the type of food that one eats, its quality and quantity. As food production expanded, food safety has become acritical role in preventing the hazards and illness among populations. Food science is crucial to the success of the food industry, helping to develop thousands of products that make life better for today’s consumers.  Food refers to Definition of Food anything, which nourishes the body. It includes solids, semisolids, and liquids which can be consumed to sustain the body and keep it healthy. Foods are important socially as well as scientifically. Socially Foods are the materials, in raw, processed or formulated form, which are consumed orally by humans or animals for their growth, health, and satisfaction or pleasure Scientifically Foods are mainly composed of nutrients such as carbohydrate, protein, fat, water with small amount of minerals and organic compounds.  Acceptability of food The acceptability of different food preparations varies from person to person. However, it depends on various factors that are depicted in below figure.  Factors affecting acceptability of food 1. Palatability: The palatability of food is a composite of taste, flavour, texture, colour and temperature. a) Taste The four types of taste as sweet (tip of tongue), sour (just behind but both sides of tongues), salty (behind the sour taste buds) and bitter taste (near the esophagus). Improvement of taste in food products: Different types of tastes can be developed in food preparations by addition of ingredients like sugar (sweet), vinegar, tamarind, lemon juice (sour), common salt (salty), caramel, coffee (bitter). b) Flavour: Food may be accepted because of their aromas, or rejected due to theirrepulsive odours. Flavour is a blend of taste and smell sensation evoked by a substance in the mouth cavity. c) Colour: Acceptability of food depends upon its colour. Natural and synthetic colour improves the colour of food products. Preserving the natural colour is essential. d) Texture: The texture of food is an important factor in its acceptance and chewability. Structural component of food confers on them a wide range of properties referred collectively as texture. Each food has a characteristic texture associated with it. 2.Socio-cultural background: Food is an integral part of the social cultural life of the people. The circumstances under which one eats food are largely determined by his culture e.g. use of mustard oil for cooking is common practice in North- India whereas coconut oil is commonly used in Kerala. Hence socio-cultural background has to be kept in mind while serving food in order to see that it is acceptable and liked by everyone. 3.Personal likes and dislikes: People belonging to same geographical area or same socio-cultural background may have similar eating patterns, but acceptance for food may vary from person to person 4. Method of serving 5. Feeling and emotions: Feeling and emotional state of an individual affects the acceptability of food. 6. Environment: Cleanliness of the area, serving utensils and person who is serving food affects the acceptability of food. Clean, hygienic and pleasant environment increases the acceptability of food.  Dr. Pankaj Chauhan Thank School of Bioengineering and Food Technology Shoolini University Village Bajhol, Solan (H.P) you +91 9736957022 (Mob No.) [email protected]