Food Technology A Tutorial

International Journal of Trend in Scientific Research and Development (IJTSRD)
Volume 3 Issue 6, October 2019 Available Online: www.ijtsrd.com e-ISSN: 2456 – 6470
@ IJTSRD | Unique Paper ID – IJTSRD29159 | Volume – 3 | Issue – 6 | September - October 2019 Page 435
Food Technology: A Tutorial
Matthew N. O. Sadiku1, Tolulope J. Ashaolu2, Sarhan M. Musa1
1Roy G. Perry College of Engineering, Prairie View A&M University, Prairie View, Texas
2College of Food Science, Southwest University, Tiansheng Road Beibei District, Chongqing, P.R. China
ABSTRACT
Food technology is a blanket term for applying food science techniques and
principles to the cultivation, production, processing, packaging, labeling,
quality management, and distribution of food substances. Muchofthefood we
eat and drink is made using the tools of food technology. The modern food
technologies are largely responsible for the successful operation of our
supermarkets. This paper provides an introduction to food technology. It
covers both new and conventional food technologies.
KEYWORDS: food technology, food science, food processing, food preservation
How to cite this paper: Matthew N. O.
Sadiku | Tolulope J. Ashaolu | Sarhan M.
Musa "Food Technology: A Tutorial"
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INTRODUCTION
Food is central to human survival and health. The food we
eat can influence physiological processes at all stages of life.
Most foods are seasonal. In order to consume them later,
they must be preserved using different technologies. Since
times immemorial, foods were processed primarily to
improve digestibility, palatability, and to ensure a
continuous supply. Food processing has evolved to make
foods and beverages the basis of a healthy civilization and
improve the safety, nutrition, convenience,affordability,and
availability of foods. It is worth mentioning that the food
processing industry is the largest manufacturing industryin
US.
Food technology is a broad term for human endeavors to
preserve food. It is a branch of food science, which is the
study of the physical, biological, and chemical makeup of
food. Food technology involves all aspects of food science.
Food technologies apply food science to the production,
preservation, processing, packaging, distribution,anduseof
food. Food technology is related to physics, chemistry,
biology, biotechnology, agriculture, engineering, nutrition,
quality control, food safety management, statistics, and data
analysis. Figure 1 shows how food technology is related to
other areas in the food industry [1].
Figure1. How food technology is related to other areas of the food industry [1]
IJTSRD29159

International Journal of Trend in Scientific Research and Development (IJTSRD) @ www.ijtsrd.com eISSN: 2456-6470
An array of technologies are being used to transform raw food materials into consumer food products. The main purpose of
these technologies is to preserve food and ensure food safety. Today, food technologies are diverseand becomingincreasingly
sophisticated. The technology hill as presented in Figure 2 exemplifies traditional and future food preservation technologies
[2]. A typical example of food technology is shown in Figure 3 [3].
Figure2. The technology hill exemplifying traditional and future preservation technologies [2]
Figure 3 A typical example of food technology [3]
CONVENTIONAL FOOD TECHNOLOGIES
To preserve food, some technologies have been developed
over the years. Technologies are used for freezing, drying,
heating, canning, chemical preservation, and nutrient
conservation. The list of food technologies are too long to
exhaustively explore here,
Freezing Technology:
This is the use of low temperatures to extend the shelf life of
food. It involves using refrigeration to reduce the
temperature of a food product. Freezing foods for
preservation has become an important operation in food
processing. It both preserves and provides convenience.It is
an essential step in the manufacture of certain foods such as
ice cream, frozen yogurt, etc.
Heating Technology:
Heating food extends its shelf life. However, any cooking
process causes loss of heat-sensitive nutrients, flavors, and
colors. Besides cooking, there are basically three types of
heat processes that are applied to food: blanching,
pasteurization, and canning. Blanching is a mild heat
treatment that eliminates or reduces activity of enzymes in
the foods that catalyze changes in flavor, texture, or color.
Pasteurization is most generally applied to liquids such as
milk. Canning is primarilyusedtoinactivatemicroorganisms
that cause food spoilage. Canned foodiscommerciallysterile
[4]. An example is ohmic heating, which is also called
electrical resistance heating. This is an electrical technique
developed for the heating of fluids. Its main advantage is the
difference in cost between electricity and other fuels.
Microwave heating occurs at radio frequency. Smart ovens
will continue to multitask and replace several appliances in
the kitchen.
Packaging Technology:
Food is packaged primarily to contain the food product,
protect the product from contamination, enable
convenience, and provide information. Packaging extends
the shelf life of the product by providing a protection from
the surrounding. Different kinds of food packages are used
for different reasons.

Ultrasonic Techniques:
Ultrasonics are elastic waves with a frequency higher than
20 kHz. Since ultrasonic techniques are rapid, non-
destructive, easy to automate and relativelyinexpensive, the
number of applications is rapidly growing in this field. Also,
since ultrasound is acoustic energy, it is a non-ionizing, non-
invasive, and non-polluting. Low intensity ultrasonics are
applied in food technology in numerous ways [5].
Other conventional technologies include pulsed light, high
pressure processing, irradiation, cold plasma, and pulsed
electric field.
MODERN FOOD TECHNOLOGIES
Just as our society has evolved with time, the food
technologies have evolved over centuries. The impact of
modern food technologies is evident in today's food supply.
Several food technologies have emerged with the goal of
faster, less expensive, and more predictive assessment
approaches. These food technologies include [6, 7]:
Robots:
Robots have been playing an increasingly important role in
our daily life. They are indispensable in many industries.
They are routinely used in industries to perform tasks that
would kill or harm humans. Theycanhelpto eliminatesafety
challenges for dangerous jobs in the food industry. Figure 4
shows an example of using robots in foodmanufacturing [8].
Figure 4 Automation and robotics in food
manufacturing [8].
3D Printing:
This is the means of producing three dimensional solid
objects from a digital model. It has been regarded as one of
the pillars of the third industrial revolution. 3D Food
Printing (3DFP) is an emerging technology that allowsusers
to recreate digital models in physical form. There have been
several applications of 3D printing food from NASA printing
a pizza to creating soft foods for those who cannot chew
hard food.
Drones:
These are used in precision agriculture (also known as
satellite farming). Drones or unmanned aerial vehicles can
be easily operated. Drones take high quality images, while
satellites capture the bigger picture. They involve using GPS
tracking systems andsatelliteimagerytomonitorcropyields
and weather patterns to increase efficiency on the farm.
Internet of Things:
The Internet of things (IoT) has already come to the farm in
the forms of irrigation technologies and crop yield
monitoring. The Internet of things is supposed to help
farming by introducing more robots and artificial
intelligence in farming. IoT has the potential toincreasefood
production transparency.
Big data:
Big data is massive volumes of data that can be captured,
analyzed, and used for decision-making.Bigdata isrevealing
information about the harmful effects of certain ingredients
that scientists did not previously understand.
Biotechnology:
This is a series of technologies applied to livingorganisms or
their sub cellular components to develop useful products,
processes, or services. The new tools of biotechnology hold
promise for meeting the needs ofourworldpopulationmore
efficiently.
Nanotechnology:
Nanotechnology is engineering very small particles, usually
defined at a scale of between 1 and 100 nm. This emerging
technology has far-reaching implications for science,
engineering, and technology in the 21st century. It has the
potential to revolutionize agricultural production and food
system. Nanotechnology may improve texture, flavor, and
utilization of food or food additives. It is anticipated that
nanotechnology will transform food safety, food processing,
food packaging, and ingredient technologies.
Nanotechnology foods and food packaging are already
commercialized. It will also improve food package
permeability [9].
Green Technologies:
The emerging concept of “green technologies” is currently
driving the development of new techniques in the food
industry. The green technologies are capable of replacing
traditional thermal treatment, which negatively affects the
physical and nutritional properties of food. They maintain
the food safety standards provided by thermal technologies
and are more environmentally friendly. Many companies
now use technology to help them “go green.”
Other modern technologies include block chain technology,
high pressure processing, and encapsulation. These new
technologies are promoting innovationsinthefoodindustry.
How these technologies are applied depends on the
economic, biological, cultural, and political contextsforeach
society.
BENEFITS AND CHALLENGES
Technology is helping us to track, analyze, and understand
our food system. It is helping researchers to make new
discoveries that arechangingourunderstandingofnutrition.
It enables food manufacturers to produce more efficiently
for a growing world population. It improves food quality,
enhances food safety, and minimizes food waste. Today, due
to food technologies, our food is largely safe, tasty,
nutritious, abundant, diverse, convenient, less costly, and
more readily accessible. The application of science and
technology to agriculture has dramatically increased
productivity and reduced agricultural labor force. There is
potential to substantially reduce environmental impacts of
food with the use of digital technologies.

No all food technologies are understood and well accepted
by the consumers. There has been negative perceptions
about “processed foods.” Factors contributing to these
perceptions include uneasiness with technology, the risks
involved, lack of perceived benefits, low level of science
literacy, mislabeling, wrong advertising or irresponsible
marketing, high level of food availability, and concern that
specific ingredients (such as sugar and salt) may have
negative impact on their health [4]. Some food technologies
raise concerns related to unpredictable effects and
uncontrolled use, as well as ethical concerns. There is an
urgent need for developing appropriatetechnologyforsmall
farmers [10]. Most of the modern innovative technologies
have been proprietary, consolidated, and designed to
maximize shareholder interests. In today'sconnectedworld,
consumers are demanding accountability from the food
giants.
CONCLUSION
Today, our food is safe, nutritious, abundant, diverse, less
costly, and readily available. Food production and quality
have increased in most countries and this increase is largely
attributable to advances in food technologies. Technology is
a driving force of innovation in modern society today. No
industry is impervious to the revolutions caused by
technological advances. To stay relevant and increase
consumer base, each industry must embrace technological
changes. More information on food technology can be found
in books [11-28] and the following journals/magazine
devoted to food technology:
Journal of Food Processing and Technology
International Journal of Food Processing Technology
International Journal of Food Science and Technology
Global Journal of Food Science and Technology
European Journal of Food Science and Technology
Trends in Food Science & Technology
Food Technology Magazine
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