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Food Science
The study of the physical, biological, and chemical makeup of food; and the concepts underlying food processing. (IFT.org) As a FOOD SCIENTIST: responsible for studying the chemical, physical and microbiological structure of the food to develop safe and nutritious foods.

Food Technology
Is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. (IFT.org) FOOD: the result of extensive food research, a systematic investigation into a variety of foods properties and compositions.

Research and Development -> Mass Production

using principles of Food Technology

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History
The need for food technology started in the 19th century Napoleon Bonaparte saw the need for food with extended shelf-life for his army. He announced a contest wherein the winner will receive 12,000 Francs for finding a way to preserve food for his army.

History Food Processing Methods

Nicolas Appert in 1810, he developed an approach to preservation of meat by hermetic sealing and heat treatment.
Won the 12,000 francs Father of the canning industry

Appertization food preservation by hermetic sealing and sterilization

Putting the food in clean glass container and

submerging them to boiling water for varying time periods.

History Food Processing Methods

Louis Pasteur provided a more solid base for the process of canning or appertization 1864 made his discovery about bacteria that expounds on the effects of the destruction of microorganisms Principle of Appertization Pasteurization destruction of MOS by heat treatment

History Food Processing Methods

Drying and Salting Milk Pasteurization Refrigeration 1850s Considering the nature and sources of MOS sanitation and personal hygiene

History Origin of Food Technology

Towards the end of 19th century

Rapid population growth and food

requirements need for more food preservation techniques. No food technologist Chemists lack of knowledge in the field Biochemist and bacteriologist joined hands but can swelling remained unresolved Metallurgists and physicists

History Origin of Food Technology

In succeeding years
Food processing industry indicated the need

for a special field which can integrate the practical knowledge of a CHEMIST, BACTERIOLOGIST, PHYSICIST, ENGINEER, SOCIOLOGIST or PSYCHOLOGIST Such field was identified in July 1939 as FOOD TECHNOLOGY when the IFT (Institute of Food Technologists) was organized in the US

History Origin of Food Technology

IFT originally composed of men engaged in the processing and preservationof food. Founding members visualized FT to be essentially concerned with heat treatment as a method of processing Production of fresh fruits in farmlands and waters were left tot the agriculturists or fisheries

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History Origin of Food Technology

Professional organizations were concerned about other food processing techniques

Brewing, dairy, cereals, confectionary and

the like Realization that any processing method related to food is a field of food technology Food Technology as a separate profession was recognized in 1937

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History Food Technology in the Philippines

FT came to the Philippines many years after its birth in the US. Started in the early 50s import control (importing of canned products will reduce availability locally) University of the Philippines took lead in developing the food technology curriculum

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History Food Technology in the Philippines

1936 first FT curriculum was offered in the Dept. of Home Economics at the UP College of Education Dr. Presentacion Perez department head later became the 1st dean of College of Home Economics Prof. Matilde P. Guzman developed single handedly the 1st food technology curriculum

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History Food Technology in the Philippines

1958 Ms. Sonia Yuson (now Dr. Sonia Y. de Leon) 1st graduate of BS Food Technology 1959 11 more others followed Lack of awareness by the Philippine food industry rendered difficulty in getting a job

PAFT and UP Professors campaigned the

need of FTs
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Food Technology as a Profession

Food Technologist an individual educated or experienced at least to the equivalent of a Bachelors degree in sciences applicable to food and who demonstrates skill in the application of this knowledge in the chain of producing wholesome food. (IFT, 1970)

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Food Technology as a Profession

Help develop methods to provide assurance that farm fresh products reach the consumer in the freshest state possible. Improve shelf-life, change product state, enhance sensory qualities. Help control product changes during marketing and distribution

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Importance of Food Technology

Part of the food chain its absence could spell from maximum utilization and food wastage which may result to inadequacy of food supply Important from the stage of food handling to packaging, distribution, processing, quality control, research and development and other related activities

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FT in Farm Site

Post-harvest handling, packaging and storage and even grading and standardization.
Quality control requirements

Physicochemical changes it can undergo

Principles of grading and standardization Effects of mechanical damage on product

quality, losses, potential storage behavior and yield

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FT in Distribution Centers or Factory Site

Quality Control
Control the quality level of raw materials on

acceptance Develop an efficient approach to in-process QC during production Establish a working method to finished product inspection Set-up a R&D program for continuous studies on product improvement and new product development
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FT and The Consumers/Endusers

Final judge of the food product Indication of a good quality product

Repeat-buying (household consumers) Ability to utilize the raw material into another

useful commodity (food manufacturer consumer)

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Areas of Functional Responsibilities of a Food Technologist

Product Development Process Development/Engineer Research and Development Quality Control/Assurance Sensory Evaluation Basic Research Packaging R&D Management Corporate Scientific/Technical Plant Sales/Marketing Technical Sales/Service Broker Promotion/Advertising
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Marketing

Consulting and Other Services

Technical/Scientific Management Consulting Independent Testing Laboratory Contract Packaging and Processing Personnel Recruitment and Placement Scientific/Trade Association Publisher Information Services Administration Extension Services Teaching/Research Graduate and Post-graduate Undergraduate Student Involvement in Standardization and Regulatory functions Food Project Analysis and Promotions Technical Consultancy
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Education and Training

Government

Food Technology Work in the Philippine Setting

Undergraduate studies should provide the ground work which a food technologist can build his practice. As of 2009 - 91.4% (710,822) are micro enterprises, 8.2% (63,529) are small enterprises, 0.4% (3,006) are medium enterprises and 0.4% (3,080) are large enterprises (Institute of Small Scale Industries, 2009)

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Food Technology Work in the Philippine Setting

Services of a food technologist are utilized in medium and large scale industries Quality Control and Research Food Research Agencies and Universities research projects Agri-business food production

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Food Technology Services

Production functions in factories Quality Control Product Development Marketing and Technical Roles Academe

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Production Functions in Factories

Factory worker (medium or large scale) work up to supervisory or managerial level

Supervision of the entire operation

Supervision of materials
Supervision of men Supervision of machinery

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Production Functions in Factories

Supervisor then work up to top management (small-scale industry)

Much respect for a college graduate with a

degree in food technology

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Quality Control

Food Processing 3 areas of major concern

Raw material input In-process operations Finished product quality

A food technologist is expected to be knowledgeable about product quality assessment, approaches to proper sampling and product inspection techniques
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Quality Control

Large Scale Industries

Quality Control Inspector Quality Control Supervisor Quality Control Manager Vice President for Quality Assurance Vice President for Technical Services (Quality Assurance and Research and Development)

Small Scale Industries One man operation

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Research and Product Development Work

Research assistant in an academic or research institution Research aide or Technical assistant in Food industries Scientist - more experienced in the field of research especially with graduate works

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Flow Chart for New Product Development

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Research and Product Development Work

Principal Responsibilities of a Product Development Specialist

Conceives new products and develops them

within cost parameters Develops operational procedures detailing methods to be followed Conducts sensory analysis of products and ingredients Conducts competitive product evaluation

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Research and Product Development Work

Principal Responsibilities of a Product Development Specialist

Evaluates alternate ingredients and

equipment Determine optimum packaging requirements to guarantee quality product Maintains awareness of new developments within the industry and the professional field

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Academe
Teaching, research and/or extension work pursuing graduate studies and keeping updates with recent developments in food science and technology Post-graduate studies is a MUST at least Masters Degree

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Academe
Generally expected to be very knowledgeable handles lab classes, conducts researches and accepts consultancy services Opportunities to travel abroad either as participant in conferences or as a postgraduate student in varied short-term or long-term programs

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Food Technologist and His Training

Bachelors Degree Program

1st BSFT program required 5 years to

complete 1st two years preparatory classes: gen. ed. Classes and basic chemistry courses Last 3 years basic and applied sciences; intensive training in Food Microbiology and Chemistry Thesis and Internship

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Food Technologist and His Training

MastersDegree
1962 Masters @ UP College of Home

Economics
Aimed at preparing for teaching and research

in food through further training in chemical, physical and microbiological techniques as applied to problems in food science.

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Food Technologist and His Training

PhD Degree
1974-1975 PhD @ UP Diliman Expected to lead in the industrial development of the different regions of the country Provide assistance to the local governments and regional coordinators Lead various government research organizations in the country Direct research and development projects

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Food Technologist and His Training

Extension and Training Programs

Seminar workshops
Short-term programs Lectures from visiting experts

These programs are sponsored either by academic institutions, professional organizations, government agencies and private groups
Annual Convention of PAFT Inc.

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Philippine Association of Food Technologists

Professional organization to assist in the cause of Food Technologists Organized in the 1960s. A food technologist can take part or lead in programs and activities which could promote food technology and enhance utilization for the betterment of the Filipino people

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PAFT History
12 food technology graduates of UP Diliman. Organized as a professional group Aims to increase awareness of the need of a scientific approach to food manufacturing. Lead mainly by people from academic institutions

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PAFT History
1969-1970 Mr. Anthony Lao became the 1st PAFT leader who represented the industry Private industries and government institutions provided additional support ASEAN Food Technology Associations would join hands in strengthening the Food Technology profession.

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Assignment

Define:
Quality Assurance
Quality Control

Is there a difference between the two? If yes, how do they differ? Importance of Quality Control Quality Control Methods in Food Processing

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