INTRODUCTION TO FOOD

SCIENCE AND TECHNOLOGY

FOOD
Any solid or liquid substance ingested for the purpose of
gaining energy, obtaining nutrients for growth or to fight
against diseases.
FOOD SCIENCE
Food science is the study of the physical, biological, and
chemical makeup of food; the causes of food deterioration;
and the concepts underlying food processing.
 INTRODUCTION TO FOOD
SCIENCE AND TECHNOLOGY…
FOOD TECHNOLOGY
It is the branch of food science that deals with the
processing and production of food.
 UNIT OPERATIONS IN FOOD
PROCESSING
UNIT OPERATION
A single step that adds value to the food is called, “Unit
Operation” and a process is the set of many different unit
operations linked together.

 Unit operations involve a physical, change or chemical

transformation such as evaporation, filtration, etc.

 For example, in milk

processing, homogenization, pasteurization, chilling,
and packaging are each unit operations which are
connected to create the overall process.
 UNIT OPERATIONS IN FOOD
PROCESSING…
• Washing, Cleaning
• Filtration
• Sorting, grading
• Size reduction
• Homogenization
• Pasteurization, Sterilization
• Packaging
 FOOD QUALITY ASSURANCE

• Definition
Set of measures to ensure defective products are not
generated. It ensures process design consistently
meets requirements

• Elements
-buying specification
-raw materials control
-on-line process control
-finished product inspection
-sensory testing
 FOOD QUALITY ASSURANCE…
STRATEGIES FOR QUALITY ASSURANCE

1) Establish Standards for sampling and examination

2) Develop appropriate testing/analysis procedures
3) Establish and adhere to internal quality standards
4) Customer complaints handling
5) Recording & Reporting
6) Packaging control
7) Storage & Distribution Controls
 “HACCP” PLAN
• HACCP stands for Hazard Analysis Critical Control
Point.
• HACCP is a internationally recognized, systematic and
preventive approach to food safety.
• It addresses biological, chemical and physical hazards
through preventive actions rather than by finished
product inspection.
• Ensures that preventive food safety controls; based on
science, will be applied in a systematic and consistent
manner.
 “HACCP” PLAN…
PRINCIPLES
1. Conduct a hazard analysis.
2. Determine the Critical Control Points (CCPs).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Establish corrective action plans.
6. Establish verification methods.
7. Establish documentation systems.
Food Processing
 Food Preservation
• 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
 Careers in Food Processing
• Job Titles:
– Food Scientist
– Food Technologists
– Food Engineer
• Employers:
– Food processors
– Academia (Higher Education)
– Research laboratories
• Responsibilities:
– Process design and development
– Testing
– Plant scale-up
– Troubleshooting