Food Science and tech 1st Lec Batch 3.ppt
- 1. Food Science & Technology Essentials of Food Science & Technology(FST)
- 2. Before the Industrial Revolution In the 19th Century, food was largely harvested by hand and cooked, as it had been for many centuries, in the home. However, a few basic food items such as bread, were available from bakeries. In fact the price and weight of bread was regulated as far back as 1267AD, by royal order. The production levels of bread were domestic, being based in simple kitchens with open fires and ovens.
- 3. The Industrial Revolution The Industrial Revolution brought many technologies together, and provided new possibilities for investigation. Mechanisation took place, increasing the volume of production of goods, including food products. As more and more factories were built for mass production of goods, so towns and cities grew and populations expanded. This also meant that there were more people to feed.
- 4. • What is Food? • Food refers to anything, which nourishes the body. It includes solids, semisolids and liquids which can be consumed to sustain body and keep it healthy. • Food may be defined as “anything eaten or drunk that meets the need for energy, body building, regulation and protection of the body to sustain life(” (Somati et al. 2007). 4
- 5. • Food includes any solid or liquid which on swallowing can supply one or more of the following: Materials from which body can produce movement, heat, or other forms of Energy Materials for growth, repair, regeneration and reproduction • Substances necessary to regulate processes of growth & maintenance. Thus, food may be considered as a fuel that supplies energy to the body to support Our daily activities and synthesize necessary materials within the body revealing direct effect on human body and its functionality. 5
- 6. What is food - socially and scientifically ? • Foods are very important socially as well as scientifically. Socially foods are defined as “Foods are the materials, in raw, processed or formulated form, which are consumed orally by humans or animals for their growth, health, and satisfaction or pleasure. • Scientifically foods are defined as “Foods are mainly composed of nutrients such as carbohydrate, protein, fat, water with small amount of minerals and organic compounds. Minerals in the form of salts and organic substances are present in food as vitamins, emulsifiers, acids, antioxidants, pigments, polyphenols, or flavours. 6
- 7. Functions of food • Food nourishes our body and keeps it healthy. Food performs many different functions hence it is much more than a substance supplying nutrients for health. It is sum of man’s culture and tradition, a means of communication, status, pleasure and relief from stress. Functions of food are classified as follows: 7
- 8. 8
- 9. Physiological functions • Physiological functions: Food is essential for maintaining specific body functions (Figure 1.6) • Energy: We need energy for performing various voluntary activities such as walking, running, sitting, standing and involuntary activities like beating of heart, circulation of blood, digestion of food etc. Energy is provided by carbohydrates, proteins and fats. • Body building and growth: Food rich in protein are called body building foods. Growth of the body right from birth to adulthood is due to consumption of protein rich foods along with other nutrients required for growth. During pregnancy and lactation, the food rich in proteins are required for proper growth of fetus and neonate. 9
- 10. Physiological functions • Repair and maintenance: Each cell in the body has a definite life span. During injury, infection, surgery or old age, cells are damaged which need to be rejuvenated for maintaining health. This function is carried out by proteins present in food. • Protection: Food performs various important functions such as preventing infections. Person consuming a well balanced diet, hardly falls ill and has good resistance against infections. • Regulatory function: Important functions like maintaining the heart beat, water balance, temperature are performed by foods rich in proteins, vitamins, minerals and water 10
- 11. Physiological functions of food • Socio-cultural functions: Food is a symbol of hospitability and friendship throughout the world. We express our hospitality to a guest through an offer of food or a drink. Offering a cup of coffee or tea is a symbol of friendship. In times of disaster or sorrow, food is offered to the affected persons. In schools, colleges or even in offices, people share their tiffins amongst groups as a token of friendship and affection. • In a country like Pak many festivals are celebrated throughout the year. In celebration of festivals, food is a center of attraction. Not only in festivals, but also in joyous occasions like marriage, birthday, serving of food becomes an integral part of the celebrations. In professional meetings and business meetings, food is served to create a relaxed atmosphere. 11
- 12. Psychological functions • Psychological functions: Food is often used as a tool to express one’s feeling. • Emotional Regulation Food serves as a tool for emotional regulation, offering comfort, pleasure, and relief from stress. Certain foods, especially those high in sugar or fat, can trigger the release of dopamine, temporarily boosting mood and reducing stress or anxiety. • Social Connection: Sharing meals with others fosters social bonds and enhances feelings of connection, belonging, and intimacy. Eating together is a communal activity that facilitates communication, cooperation, and the sharing of cultural traditions and experiences, contributing to overall well-being. • Psychological Comfort: Comfort foods, often high in sugar, fat, or carbohydrates, are commonly consumed to provide psychological comfort during times of distress or emotional upheaval. 12
- 13. 13
- 14. Food Science • Food science is the application of the basic sciences and engineering to study the fundamental physical, chemical, biochemical nature of foods and the principals of processing. • the study of the nature of foods and the changes that occur in them naturally and as a result of handling and processing. 14
- 15. Food Science • A Food Scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, Food Scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations This study involves knowledge about: • The nature of food and its composition. • Its behaviour to different conditions (processing, preservation, storage). • Causes of spoilage. • Principles of processing and preservation methods. • Improvement in food quality (attractive, safe, nutritious) 15
- 16. Food Science • Food Science emerged as a discipline in early 1950’s. • Broad discipline that holds many specializations: • Food Engineering/Technology- engineering concepts start from the selection of raw food to its processing & preservation • Food Microbiology- microbial ecology related to food, food spoilage • Food and Nutrition- basic composition, structure, properties, effects of general health 16
- 17. Food Technology • The terms Food Science and Food Technology are often used synonymously. • Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe, nutritious, and wholesome food. • Food Science and Technology is the application of physics, chemistry, microbiology, engineering and nutrition to the handling, processing and storage of food. 17
- 18. Relationship with other disciplines • Many disciplines from basic applied sciences are involved primarily in two different ways in the applications of Food Science. • Scientific- involving physics, chemistry, biology & microbiology. • Technological- involving engineering, processing, manufacturing, packaging, distribution etc. 18
- 19. Relationship with other disciplines • Major contributions of other disciplines in Food Science: • Physics- • Selection of raw & processed food material, • Food pH, humidity, moisture contents, • Food handling, packaging, transportation equipment. • Heating, cooling & evaporation of food material. • Chemistry- • Chemical & biochemical nature of food • Chemical reactions of metabolism, spoilage & processing • Food analysis procedures(various analytical techniques used in food analysis, including chromatography, spectroscopy, electrophoresis, and immunoassays) 19
- 20. Relationship with other disciplines • Engineering- • Conversion of raw products into finished ones Developing, processing, packaging and storing equipment and machinery. • Food engineering involves study of engineering concepts and unit operations used in food processing such as thermodynamics, fluid flow, heat and mass transfer, food packaging aspects etc • Biology- • Botany, plant pathology & genetics are involved in the breeding of new varieties • Entomology, parasitology & zoology are involved in the growth of healthy plants and animals • Human physiology involved in understanding how food will gets metabolised inside the body 20
- 21. Relationship with other disciplines • Microbiology- • limiting food spoilage issues • introducing beneficial cultures to develop products like yogurt, leavened bread, cheese, pickles, sausages etc. • processing techniques i.e. pasteurization, sterilization, irradiation. • Computer Science- • involved in computing, calculating, recording and reporting data 21
- 22. Factors affecting food technology Today, factors affecting food technology include: • preservation methods; • development of villages and towns; • changes of land ownership; • transport and travel (national, worldwide & space) • famine; • drought, flood, disease; • mechanisation.
- 23. Factors affecting food technology Factors affecting food technology also include: • electricity; • discovery and use of raw materials; • understanding of scientific principles; • research and development of food ingredients; • increasing technological capabilities; • economic understanding and trade; • changes in society, e.g. the changing role of women; • changes in retailing.
- 24. What is Food Science? Food Science is an applied science used to study the: • nature of foods • causes of their deterioration • principles underlying food processing 24
- 25. What is Food Technology? Food Technology is the application of food science to the: • selection • preservation • processing • packaging • distribution • use of safe, nutritious, and wholesome food. 25
- 26. Why Food Science? • It is an applied science: You could see the product you worked on the grocery store shelf. • It’s fun! Food scientists get to play with their food! • It’s exciting! Being a Food Scientist is not a boring career. You may work in the lab, in the pilot plant, or travel to different parts of the world. 26
- 27. 27 What kind of jobs are available? CHECK OUT THESE CAREERS
- 28. 28 FOOD SCIENCE RELATED CAREERS • Agricultural Engineer • Agronomist • Baking Technician • Biochemist • Chemical Engineer • Culinary Scientist • Dietician • Farm Product Purchasing Agent • Farmer • Flavor Chemist • Food Scientist • Food Stylist • Health Inspector • Government Agency Administrator • Microbiologist • Nutritionist • Packaging Engineer • Plant Manager • Production Inspector • Research Analyst • Restaurant Chef • Quality Assurance • Technical Writer • University Professor • And many more……………..
- 29. Where can you work? • Food processors • Ingredient manufacturer/suppliers • Academia • Self-employed/Consultant • Government • Non-government organizations • Foodservice • Testing laboratory 29