Lecture 1: Introduction to Food Technology

freeze drying

lyophilization

importance of food preservation from nutritionist POV

improves aesthetic quality & palatability of food

application of low temp

1. freezing
2. chilling/ refrigeration

food science

it is a broad discipline concerned with all the harvesting or slaughtering and ending technical aspects of food, beginning with cooking and consumption

fermentation

use barley for alchoholic beverages, cider from fermented apple juice

freezing

it was done in rocks, cold rivers, underground basement, snow or rice

ancient method of food preservation

1. vivaria
2. smoking
3. drying
4. salting
5. fermentation
6. freezing
7. freeze drying

canning & freezing

most prominent methods of preservation in industrial era

Nicolas Appert

father of canning

Peter Durand

developed ''canister'' to solve the problems of bottles

food chain

production
distribution - store/process (food preservation)
consumption - maintenance of quality and appeal (food preservation)

food system

1. food production
2. food availability
3. food utilization - nutrients still present
4. nutritional status/health - consideredas output & input

importance of food preservation from nutritionist POV

eata a variety of foods - seasonal foods made available

importance of food preservation from nutritionist POV

economic - provide livelihood

importance of food preservation from nutritionist POV

hygienic & convenient

principles of food preservation

removal of microorganisms or inactivating them
inactivating enzymes
removal of insects, worms and rats

microorganisms

most spoilage agent in foods

asepsis

provide physical barrier with proper packaging like washing, trimming, filtering sedimentation, centrifugation

asepsis

this provides a physical barrier with proper packaging; washing, trimming, filtering, sedimentation, centrifugation.

temp, water, oxygen, pH

factors affecting growth of microorganism

heat/ high temp & radiation

this will kill the microorganisms in foods

self decomposition

this is a natural phenomena but you can delay it by inactivating the enzymes in food

removal of moisture

1. drying
2. dehydration
3. freeze-drying
4. sugar concentration

food radiation

retards the growth of organisms such as molds, bacteria, and yeasts

self decomposition

this is a natural phenomena but you can delay it by inactivating the enzymes in food

enzymes

this s a natural constituent of food

enzymes

this is the natural constituent of food and you can destruct or inactivate or delay of purely chemical reactions

application of heat

1. pasteurization
2. sterilization
3. canning
4. cooking
5. smoking

added preservatives

used to prevent spoilage of foods

food

anything that when taken into the body, serves to nourish, build and repair

food

supply energy

food

regulate body processes

food science

it is a distinct field involvong the application of basic sciences such as chemistry, physics, culinary arts, agronomics and microbiolgy

food processing

it is the set of methods and techniques used to transform raw ingredients into finished and semi finished products

food processing

requires good quality raw materials from either plant and animal source to be converted into attractive, marketable and often long-shelf food products

food technology

gives in-depth knowledge of science and tehnology and develops skills for selection, storage, preservation, processing, packaging, distribution of safe, nutritious, wholesome, desireable as well as affordable convenient food.

technology

the science and application of scientific as well as socio-economic knowlegde and legal rules for production

food technology

its aspect is to promote sustainabilityy to avoid waste and save and utilize all the food produced and n

food manufacturing

the mass production of food products using principle of food technology to meet diverse

food manufacturing

one of the largest manufacturing industries in the present times

hunter-gatherers

Nomadic groups whose food supply depends on hunting animals and collecting plant foods

nomads

a man lived on what nature provided, man gathers and hunts food

settling-in period

during this period, the concept of organized farming, surplus and bartering foods developed

early food preservation

the use of clay pots, big jars and ceramic vessels for sorting staples

vivaria

catch wild animals and keep them in enclosure for slaughtering

smoking

early cavemen discovered the preserving effect of smoke

drying

oldest method of preservation

salting

near the sea where salting takes place

microorganisms

this is the most spoilage agent in food

temp, water, oxygen, pH

these are th efactors affecting growth of microorganisms in foods

heat and radiation

by these, it will kill the microorganisms in food

Removal of insects, worms and rats

external factors - insects and pests
insect droppings - insect debris