CHAPTER 1 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

CHAPTER 1 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY 1/19/2022 1

INTRODUCTION l l l Food - necessity of life Food - consumed to sustain life Food - any substance when ingested, usually will supply nutrients that nourish body. 1/19/2022 2

Introduction - Contd Nutrients l Furnish oxidative energy required to fuel body activities l carbohydrates, fats l Provide materials for building and/or maintenance of body tissues l proteins, mineral elements l Supply substances that act as regulators for body processes l water, vitamins 1/19/2022 3

FOOD PROCESSING l l l Any operation or operations that change value of food Range - Simple washing to complicated processes of food preservation, developing new products Objectives l Enhancement in shelf life l Consumer convenience l Preservation of nutrients l Development of new products 1/19/2022 4

Food Processing – contd. 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. 1/19/2022 5

FOOD SCIENCE l l l Emerged as discipline in early 1950’s accumulation of scientific information on food Defined as: body of coherent and systematic knowledge that deals with understanding the nature of food, composition of food materials and their behaviour under various conditions to which they may be subjected. 1/19/2022 6

Food Science – Contd. Involves knowledge about: l Nature of food l Composition of food l Behaviour under different conditions of processing, preservation and storage l Causes of spoilage l Principles underlying methods of processing and preservation l Food Science also concerned with improving quality of product so it reaches consumer in attractive, safe, nutritious form. 1/19/2022 7

FOOD SCIENCE AND TECHNOLOGY l l l Terms Food Science and Food Technology often used synonymously Describe whole set of changes through which food passes from harvesting to consumption Food Science and Technology l Defined as the application of physics, chemistry, microbiology, engineering and nutrition to the handling, processing and storage of foods. 1/19/2022 8

FOOD SCIENCE AND TECHNOLOGY l (Contd…. ) By definition, food scientist or food technologist expected to be conversant with problems connected with: l Understanding nature of food l Handling food l Processing food l Storage of food. 1/19/2022 9

FOOD SCIENCE AND TECHNOLOGY l l (Conted…. ) Subject vast, problems complex Hence multidisciplinary approach essential Usually team of food scientists and technologists work together with experts in other disciplines to run food processing industry Career in Food Science and Technology demands: l Broad educational background l Ability to apply knowledge whenever and wherever need arises. 1/19/2022 10

FOOD SCIENTIST AND TECHNOLOGIST l Responsibilities: l Safety l Taste l Appearance l Nutrition of processed foods. 1/19/2022 11

FOOD SCIENTIST AND TECHNOLOGIST Job of Food Technologist l Select new and proper raw materials l Know fundamental changes in composition and physical condition of foodstuffs occurring during and subsequent to industrial processing l Understand control food manufacturing operations 1/19/2022 12

FOOD SCIENTIST AND TECHNOLOGIST l l Develop: l New products l New processes l New equipment Solve technical problems associated with: l Food manufacturing l Food processing l Food storage l Food distribution. 1/19/2022 13

FOOD SCIENTIST AND TECHNOLOGIST Special attention and priorities Food safety l Research on emerging pathogens l Research on food toxicology l Better detection methods for food-borne pathogens and toxins l Research on food allergies and sensitivities l Research on hazards to special population groups. 1/19/2022 14

RELATIONSHIP WITH OTHER DISCIPLINES l l Food Science and Technology involves: l Application of knowledge of basic and applied sciences to study: l Handling, processing, storage and distribution of foods Primarily two distinct aspects recognized: Scientific aspects Technological aspects. 1/19/2022 15

RELATIONSHIP WITH OTHER DISCIPLINES Food Science concerned with understanding: l Nature of food l Causes of spoilage l Closely related to physics, chemistry and biology l Technological areas require knowledge in: l Engineering l Processing l Manufacturing l Packaging l Sanitation 1/19/2022 16

RELATIONSHIP WITH OTHER DISCIPLINES l Food Science and Technology made up of several components: l - Food chemistry l - Biochemistry l - Food microbiology l - Sensory analysis l - Food engineering l - Packaging l - Sanitation. 1/19/2022 17

RELATIONSHIP WITH OTHER DISCIPLINES Physics l Basic principles underlying heat exchange (cooling, heating), evaporation, etc. , discovered l Discovery of semi-conductors, transistors and chips led to revolution l Food analysis equipment developed by physicists - Measuring p. H, relative humidity, permeability of gases and moisture in packaging materials, techniques for assessing texture of raw and processed foods l Irradiation preservation, microwave heating. 1/19/2022 18

RELATIONSHIP WITH OTHER DISCIPLINES Contd Chemistry l Food molecules complex l Also changes occurring complex l Reactions during spoilage and processing of chemical or biochemical nature l Study of food chemistry very complicated l 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. 1/19/2022 19

RELATIONSHIP WITH OTHER DISCIPLINES - cont l l l Biochemistry Changes in foods of biochemical nature l Ripening process l 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. 1/19/2022 20

RELATIONSHIP WITH OTHER DISCIPLINES - cont l l l 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. 1/19/2022 21

RELATIONSHIP WITH OTHER DISCIPLINES contd Microbiology l Important biological science associated with Food Science and Technology. l Microorganisms l Chief spoilage agents l Control desirable for food industry to thrive: l Pasteurization l Sterilization l Use of chemicals l Irradiation, etc. 1/19/2022 22

RELATIONSHIP WITH OTHER DISCIPLINES contd l l Microbiology Exploit yeast in production of: l Leavened bread Alcoholic beverages Use lactic acid bacteria in: l Dairy products - Yoghurt, Cheese l Meat products - Sausages l Vegetable products – Pickles l Fruit products - Pickles Exploit microorganisms in production of: l Organic acids, antibiotics, enzymes, vitamins, steroids, etc. 1/19/2022 23

RELATIONSHIP WITH OTHER DISCIPLINES - (cont) Technological Aspects Engineering l Designing and maintenance of commercial food processing plants and equipment l Fabrication of equipment for conversion of raw agricultural commodities into finished products l Development of appropriate technology to overcome short-term supply and long termshortage l Applications of computer technology, microwave heating and other similar techniques. 1/19/2022 24

RELATIONSHIP WITH OTHER DISCIPLINES - contd Engineering l Advances in thermal processing by engineers l Areas in which engineering sciences indispensable: l Heat and mass transfer of food materials l Process flow for batch and continuous processes l Plant and factory design 1/19/2022 25

RELATIONSHIP WITH OTHER DISCIPLINES - (contd) Engineering l Several branches essential l Chemical, biochemical, electronics and mechanical l Develop processes and equipment for commercial plants l "Food Process Engineering“ - Educational programme in Food Technology heavily weighted with courses found in chemical engineering curriculum 1/19/2022 26

RELATIONSHIP WITH OTHER DISCIPLINES - contd Computer Sciences l Computers influenced methodology of analytical and industrial instrumentation: l Facilitate industrial operations l Control inventory, process and quality l Enabled development of new tools: l Powerful capabilities for studying physiochemical properties of materials: l particularly at microscopic, submicroscopic and molecular levels 1/19/2022 27

RELATIONSHIP WITH OTHER DISCIPLINES contd Computer Science l Modern instrumentation developed with computer assistance l Spectroscopy l Microscopy l Calorimetry l Rheological analysis. 1/19/2022 28

RELATIONSHIP WITH OTHER DISCIPLINES contd Computer Science l Computers used for data: l Storage Retrieval l Transmission Analysis l Used for molecular modeling, allow much improved insights into molecular architecture and behaviour of molecules l At present such modeling difficult for complex systems such as foods, considerable progress made. 1/19/2022 29

Educational Institutions Food Science and Technology being offered in Pakistan at Diploma level (DAE): 1. College of Technology Faisalabad 2. College of Technology, Sahiwal 3. College of Technology, Nowshera 4. Women Polytechnic Karachi (female students) At university level – B. Sc. , B. Sc. Hons, M. Sc. , Ph. D. l College of Agriculture (BZU) Multan l College of Agriculture Dera Ghazi Khan l Islamia University, Bahawalpur offer introductory courses in Food Technology for B. Sc. (Hons. ) Agriculture programme. 1/19/2022 30

Educational Institutions - contd Universities awarding degrees 1. University of Agriculture Faisalabad 2 programs 2. Barani Agric University Rawalpindi - major 3. University of Sargodha – 4 years 4. Sindh Agricultural University Tandojam – two programs 5. University of Karachi, Karachi – 3 & 4 years 6. NWFP Agricultural University Peshawar - major 7. Gomal University D. I. Khan - major 8. Univ of Azad Jammu and Kashmir Muzaffarabad (College of Agriculture, Rawalakot – major 9. International University, Gilgit – 4 years 1/19/2022 31

Career in Food Industry - contd l Graduates found in the country and abroad in: l Industry l Educational institutions l Research institutes l Government organisations l NGOs 1/19/2022 32

Career in Food Industry - contd l l Food processing industry l Largest industry in world in terms of manpower employed, l Ranks second in Pakistan Food technologists engaged in processing plants to convert raw food into products: l Beverages Breakfast cereals l Baked goods Dairy products l Pickles Jams l Snacks Convenience foods l Meat products 1/19/2022 33

Career in Food Industry - contd l Engaged in food ingredient plants to process and manufacture: l Salt l Pepper l Spices l Flavours l Colours l Preservatives l Antioxidants l Others products 1/19/2022 34

Career in Food Industry - contd l l l Work in quality assurance: l Secure that food in every stage of processing meets government and consumer standards Busy in quality control: l Raw materials, ingredients, packaging materials, in-process testing, final batch release, ensure shelf life of processed products Work in product development: l No limit to number of ways food supply can be used 1/19/2022 35

Career in Food Industry - contd l l l Prepare new products, standardise recipes In process development responsible for innovations in processes On processing floor busy in controlling: l Men l Machines l Materials l to guarantee production of safe, nourishing products. 1/19/2022 36

Career in Food Industry - contd l l l Number of food technologists diversifying expertise by gaining an MBA degree Work in managerial cadre in food industry Find jobs as technical sales executives: l Food processing equipment l Ingredients l Other supplies 1/19/2022 37

Career in Food Service Organisations Multinational food restaurants demand food technologists - Organizations such as: l KFC l Mc. Donald l Pizza Hut l Uno Chicago Grill l Others Employ food technologists in: l Quality assurance l Product development l 1/19/2022 38

Career in teaching institutions l l l Academic positions where subject offered Instructor in Polytechnics - DAE sufficient Minimum master’s degree required in University In academic institutions, assigned various courses for teaching Keep themselves abreast with latest developments in discipline Job description in universities also includes conducting and supervising research. 1/19/2022 39

Career in Research Institutes Government research institutes employ food technologists as Scientific Officers or equivalent l PCSIR Laboratories l Pakistan Atomic Energy Commission Labs l Pakistan Agricultural Research Council l Agricultural Research Institutes l Main thrust - Conduct basic and applied research in food chemistry, food microbiology, nutrition, food toxicology and product development l PAEC Labs busy in research on irradiation of local foods l Postgraduate degree preferred qualification. 1/19/2022 40

Career in Other Organisations l l l Extension wing of Provincial Agriculture Departments as Agricultural Officers NGOs employ in social action programmes Some pass civil service examination Some set up own business, running successfully Work independently as consultants guiding food industry Many overseas - Middle East, Europe, USA, Canada, Australia, other parts of world. 1/19/2022 41

Potential Openings Job opportunities should be available in: l Export Promotion Bureau of Pakistan l Public Analyst Laboratories l Provincial Food Departments l Local Governments l Ministry of Agriculture l Other similar organisations l Presently few food technologist found in these due to basic entry requirements framed a few decades ago. 1/19/2022 42

Potential Openings continued. . l l l 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. 1/19/2022 43

PROFESSIONAL SOCIETY 1/19/2022 44

Professional Society l l l Pakistan Society of Food Scientists and Technologists (PSFST) Established in 1990 Affiliated with IFT (USA) The professional body of food scientists and technologists in Pakistan Head Office - National Institute of Food Science and Technology, University of Agriculture, Faisalabad. 1/19/2022 45

PROFESSIONAL SOCIETY contd. . Objectives of the Society: l To promote the cause of Food Science and Technology and Nutrition. l To improve the professional competence of Food Scientists and Technologists. l To provide professional communications through technical publications, scientific meetings, seminars, symposia, lectures, workshops, etc. l To encourage education and training at all levels in various fields of Food Science & Technology. 1/19/2022 46

PROFESSIONAL SOCIETY contd. . l Society creating strong links between: l l l Private (food, allied industries) and Public sectors (universities and research institutions) Holds annual Food Science Conferences Publishes Pakistan Journal of Food Sciences Membership categories l l l Professional Associate Student Emeritus Honorary Life Corporate Member l 1/19/2022 47

Professional Society – contd … President l Founding President from 1990 to 1997 - Prof. Dr. Muhammad Shafiq Chaudhry (Lahore) l Prof. Dr. Muhammad Saeed (Peshawar) 1998– 99 l Dr. Wazir Hussain Shah (Lahore) 2000 - date Secretary l Prof. Dr. Javaid Aziz Awan (Faisalabad) - 1990– 99 l Prof. Dr. Faqir Muhammad Anjum (Faisalabad) 2000 - date 1/19/2022 48

l End of Chapter 1 Next l Food Sources and World Food Situation 1/19/2022 49