FT 113 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

Total contact hours

Theory 64 hours T P C
Practical 96 hours 2 3 3
Pre-requisite Biology and Chemistry at SS Level

AIM To equip the students with scientific basis of food spoilage and preservation.

COURSE CONTENTS
1 INTRODUCTION 5 hours
1.1 Food Science
1.2 Food Technology
1.3 Food Processing
1.4 Food Science and Technology
1.5 Inter-disciplinary approach in Food Science and Technology.
1.6 Role of a Food Technologist
1.7 Developments in Food Science and Technology

2 CLASSIFICATION OF FOODS 4 hours

2.1 Based on origin
2.2 Based on perishability
2.3 Based on pH value

3 SPOILAGE OF FOODS 4 hours

3.1 Mode of food spoilage
3.2 Autolysis
3.3 Microbial activities
3.4 Insects, rodents and birds
3.5 Other factors

4 SPOILAGE AGENTS 5 hours

4.1 Enzymes
4.2 Microorganisms
4.3 Factors affecting growth of Microorganisms
4.4 Insects, rodents and birds.

5 PRINCIPLES OF FOOD PRESERVATION 4 hours

5.1 Prevention or delay of autolysis
5.2 Prevention or delay of microorganisms
5.3 Control of pest activities
5.4 Reduction of physical defects
5.5 Application of preservation techniques in food industry

6 USE OF HIGH TEMPERATURE 10 hours

6.1 Cooking
 6.2 Blanching
6.3 Pasteurization
6.4 Tyndallization
6.5 Sterilization and commercial sterilization
6.6 Canning

7. USE OF LOW TEMPERATURE 6 hours

7.1 Equipment and procedure
7.2 Use of above freezing temperature
7.3 Use of below freezing temperature

8. REMOVAL OR BINDING OF MOISTURE 8 hours

8.1 Water in food
8.2 Sun drying
8.3 Dehydration
8.4 Evaporation and concentration
8.5 Freeze-drying
8.6 Dehydro-freezing
8.7 Intermediate moisture foods technology

9. USE OF CHEMICAL ADDITIVES 5 hours

9.1 Chemical additives as non preservatives
9.2 Chemical additives as preservatives
9.3 Effectiveness of chemical preservatives

10 USE OF FERMENTATIONS 7 hours

10.1Fermented foods
10.2Objects of fermentation
10.3Types of fermentation
10.4Changes in foods

11 USE OF IRRADIATIONS 4 hours

11.1Use of ultra violet radiation
11.2Use of ionizing radiation
11.3Effect of irradiations on foods

INSTRUCTIONAL OBJECTIVES

On completion of this course, the students will be able to:-

1 UNDERSTAND THE ROLE OF FOOD SCIENCE, TECHNOLOGY,

AND RELATED DISCIPLINES:-
1.1 Define Food Science, Food Technology and Food Processing
1.2 Differentiate between Food Science and Technology
1.3 List the main areas of Food Science and Technology
1.4 Describe the scope of Food Technology
1.5 Develop relationship between Food Science and Technology with related subjects.
 1.6 Describe the developments in food processing in ancient/prehistoric times
1.7 Describe the developments in Food Science and
Technology in Modern Times.

2 UNDERSTAND THE CLASSIFICATION OF FOODS

2.1 List various classes of foods
2.2 Enumerate classes of foods based on their origin
2.3 Classify foods on perishability
2.4 Define stable, semi-perishable and perishable foods
2.5 Classify foods on the basis of pH value
2.6 Name the pathogenic organisms associated with foods of different pH values
2.7 Name the spoilage organisms associated with foods of different pH values
2.8 Recommends suitable heat processing temperatures for foods of different pH values
2.9 Identify foods according to various classes

3 UNDERSTAND THE SPOILAGE OF FOODS

3.1 Define food deterioration and spoilage
3.2 Describe mode of food spoilage
3.3 Define autolysis
3.4 Give examples of autolysis
3.5 Define enzyme
3.6 State functions of enzymes
3.7 Describe factors affecting enzyme activity
3.8 Explain the uses of enzymes
3.9 Develop relationship between enzymes and preservation
3.10Explain the microbial activities resulting in food spoilage
3.11Describe how insects, rodents and birds deteriorate foods
3.12Explain how physical factors cause deteriorative changes in foods

4 UNDERSTAND THE SPOILAGE AGENTS

4.1 Enlist spoilage agents
4.2 State the role of enzymes in food spoilage
4.3 Name the microorganisms associated with food spoilage
4.4 List factors effecting the growth of microorganisms
4.5 Name important pests

5 UNDERSTAND THE PRINCIPLES OF FOOD PRESERVATION.

5.1 Explain the principle of food preservation by preventing or delaying autolysis
5.2 Explain the principle of food preservation by preventing or delaying microbial activity
5.3 Explain the principle of food preservation by preventing or delaying pest activity
5.4 Explain the principles of food preservation by preventing or delaying physical defects
5.5 Identify the situations in food industry where the principles of food preservation are applied

6 UNDERSTAND THE USE OF HIGH TEMPERATURE IN FOOD

PRESERVATION
6.1 State main objectives of cooking
6.2 Describe blanching
6.3 Describe Pasteurization
6.4 Describe tyndallization
6.5 Differentiate between Pasteurization, sterilization and commercial sterilization
6.6 Describe the methods of Pasteurization and sterilization
6.7 Describe unit operations in canning
7. UNDERSTAND PRESERVATION BY USE OF LOW
TEMPERATURE
7.1 State objectives of cooling foods
7.2 Give diagrammatic representation of a mechanical refrigeration system
7.3 Explain the use of above freezing temperature
7.4 Explain the use of below freezing temperature
7.5 Describe types of freezers
7.6 Explain the effect of low temperature on the quality of
foods

8. UNDERSTAND THE REMOVAL AND BINDING OF MOISTURE

FOR FOOD PRESERVATION
8.1 State the functions of water in food
8.2 Describe the methods of sun drying
8.3 Describe dehydration procedure and equipment
8.4 Explain evaporation and concentration processes for food preservation
8.5 State procedure for freeze-drying
8.6 Explain dehydro-freezing
8.7 Describe intermediate moisture foods technology

9. UNDERSTAND THE APPLICATIONS OF CHEMICAL ADDITIVES

9.1 Differentiate between chemical/food additive, food adulterant, food contaminant
9.2 Describe the use of chemical additives for non-preservative applications
9.3 Explain the use of chemical additives for preservation of foods
9.4 Explain the factors affecting the effectiveness of chemical preservatives

10. UNDERSTAND THE USE OF FERMENTATION FOR PRESERVATION

10.1Define fermentation
10.2List important fermented foods
10.3Explain objectives of fermentation
10.4List types of fermentations
10.5Describe the use of alcoholic fermentations
10.6Describe the production of vinegar by fermentation
10.7Describe the use of lactic acid fermentations
10.8Explain the changes caused by desirable
fermentations in foods

11 UNDERSTAND THE USE OF IRRADIATIONS

11.1Describe the use of ultraviolet and ionizing radiations
11.2Explain the role of ionizing radiations in food preservation
11.3Discuss the changes in foods as a result of irradiation

LIST OF PRACTICALS
1. Visit to Food Technology Section of a national research institute
2. Visit to a local food industry
3. Mode of food spoilage
4. Spoilage of foods by enzymes
5. Pasteurization of milk
6. Canning of some typical fruits
7. Canning of some seasonal vegetables
8. Cold storage of some fruits and vegetables
9. Freezing of some typical vegetables
10. Visit to Food Technology Department of a University
11. Sun-drying of some fruits
12. Sun-drying of some vegetables
13. Dehydration of some fruits
14. Dehydration of selected vegetables
15. Visit to a local dehydration unit
16. Use of evaporation for concentrating milk
17. Preservation of fruit juice by the use of chemical additives
18. Production of bread by alcoholic fermentation
19. Preservation of fruits by lactic acid fermentation
20. Visit to nuclear research facilities in the region

RECOMMENDED BOOKS
1. J. A. Awan, Elements of Food Science and Technology, Virgos, Moon Plaza, Chiniot Bazaar,
Faisalabad.
2. Norman N. Potter, Food Science, AVI, Westport.
 CH.1 INTRODUCTION

1.1 Define Food Science, Food Technology and Food Processing

Food Science: Food Science can be define as the application of the basic science and
engineering to study the fundamental physical, chemical and biochemical nature of foods
and the principles of food processing.

Food technology is a branch of food science which deals with the actual production
processes to make foods.
Food technology is the application of food science to the selection, preservation, processing,
packaging, distribution, and use of safe food.

Food Processing: Food processing is the treatment of food substances by changing their
properties to preserve it, improve its quality or make it functionally more useful.

1.2 Differentiate between Food Science and Technology

Technology is the output of the advanced usage of science.

The difference between Food Science, Food technology and Food Engineering are sometime not
clear, but the link between them is illustrated by a consideration of what is almost certainly the
world\'s greatest problem-how can we provide enough food to feed an ever-growing world
population? Food Science helps us to understand the theory etc. What foods can be used to make
up a healthy diet, what methods can best be used to store and preserve food so as to maintain
quality and prevent spoilage. Food technology demonstrates how the theory can be applied in
practice, while food engineering deals with engineering principles as they affect processing
conditions and nature of foods, and equipment/machinery fabrication.
1.3 List the main areas of Food Science and Technology

CH.2 UNDERSTAND THE CLASSIFICATION OF FOODS

2.1 List various classes of foods

There are six classes of food; Carbohydrates, Fats and Oils, Proteins, Vitamins, Minerals
and Water.
Carbohydrates:
The name "carbohydrate" means a "hydrate of carbon."

the modern definition of a CARBOHYDRATE is that the compounds are polyhydroxy

aldehydes or ketones. The chemistry of carbohydrates is complicated by the fact that
there is a functional group (alcohol) on almost every carbon. In addition, the
carbohydrate may exist in either a straight chain or a ring structure. Ring structures
incorporate two additional functional groups: the hemiacetal and acetal
A major part of the carbon cycle occurs as carbon dioxide is converted to carbohydrates through
photosynthesis. Carbohydrates are utilized by animals and humans in metabolism to produce energy and
other compounds.