food science 1,2,3

Introduction to Food Technology

• Course: Food Technology BOT3172

• Lecture No: TGD-1

• Date: 12.05.2023, Time: 8:00 - 9:00 AM

Unit Objectives

• To provide students with knowledge on:

  • Nutritional levels of foods (self-study)

  • Food spoilage

  • Food poisoning

  • Food preservation (methods in detail)

  • Food microbiology/food safety (brief overview)

  • Post-harvest technology of foods

  • Food packaging and labeling

  • Genetically Modified (GM) foods

Learning Outcomes

• After course completion students should be able to:

  • Explain, describe, and interpret food technology concepts

  • Utilize knowledge in developing new food products

  • Pursue relevant job opportunities in the food industry

Practical and Lecture Hours

• Total Practical Hours: 12 hours

  • Includes:

    • Sensory evaluation tests

    • Food identification tests

    • Microbial assay of foods

• Total Lecture Hours: 16 hours (including 1-2 tutorials)

• Group presentations: Optional

Resource Persons

• Dr. T.G. Dayananda

• Dr. RDA Gunasekera

Definition of Food

• Food: Any substance consumed to provide nutritional support for the body, primarily of plant or animal origin.

Essential Nutrients in Food

• Major nutrients:

  • Carbohydrates

  • Proteins

  • Fats

• Minor nutrients:

  • Vitamins

  • Minerals

  • Enzymes

  • Fibers

  • Antioxidants

  • Emulsifiers

  • Pigments

  • Flavors

Basic Structural Groups of Food

• Three main groups:

  • Proteins: Polymers of amino acids

  • Fats: Esters of fatty acids and glycerol

  • Carbohydrates: Polysaccharides including glucose and starch (energy molecules)

Food Sensory Properties

• Factors contributing to the variety of foods:

  • Ingredients

  • Nutritive value

  • Texture

  • Color

  • Odor

  • Flavor/Taste

Taste Perception

• Humans have five taste sensations:

  • Sweet: Associated with sugars and artificial sweeteners

  • Sour: Caused by acids; evolutionary indicator of food safety

  • Salty: Taste from alkali metal ions; necessary for electrolyte balance

  • Bitter: Often an unpleasant taste, can indicate toxins

  • Umami: Savory taste related to glutamates (e.g., MSG)

What is Food Science?

• Study of the physical, biological, and chemical makeup of food and processes involved in food production

Differences Between Food Science and Food Technology

• Food Science: Theoretical and foundational understanding of food

• Food Technology: Practical application of food science in production, preservation, and quality control

Careers in Food Science

• Examples include:

  • Agricultural Engineer

  • Biochemist

  • Culinary Scientist

  • Dietician

  • Food Scientist

  • Quality Assurance Manager

  • Research Analyst

Job Market and Growth

• 100% job placement for Food Science graduates within six months of graduation.

• Job growth in food science is predicted at 16%.

Food Crisis

• Definition: A significant and sharp increase in hunger and malnutrition leading to extreme food shortage.

• Current global food crisis caused by rising food prices and poor growing conditions, affecting food supply.

Food Spoilage Overview

• Food spoilage defined as the loss of original nutritional value, texture, and flavor leading to harmful and inedible food.

• Perishable foods like meat, dairy, and fruits have short lifespans due to microbial growth.

• Signs of spoilage include:

  • Abnormal color changes

  • Presence of mold or sliminess

  • Unpleasant odors or tastes

  • Swollen packaging (due to gas buildup)

Causes of Food Spoilage

1. Microbial Activity: Bacteria, molds, and yeasts can rapidly contribute to spoilage.

2. Enzymatic Reaction: Enzymes in food can catalyze deterioration even at low temperatures.

3. Chemical Changes: Reactions with oxygen can lead to rancidity and decay.

4. Physical Factors: Improper temperatures, humidity, and exposure to light.