Food Science Technology 402
Food Science.
Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public.
Food Technology.
The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions.
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1) Security Revolutions;
2) PREP OPERATIONS;
3) Use of high temperature;
4) USE OF HIGH TEMP 2;
5) LOW TEMP FREEZING;
6) REMOVAL OF MOISTURE 1;
7) REMOVAL OR BINDING OF MOISTURE 2;
8) USE OF CHEM ADDITIVES 1;
9) USE OF CHEM ADDITIVES 2;
10) USE OF FERMENTATIONS 1;
11) USE OF FERMENTATIONS 2;
12) USE OF IRRADIATIONS;
13) FOOD PACKAGING;
Contents
1- Food - Basic necessity of all living organisms
2- 
Types that performed best in each area perpetuated
Thus giving rise to
distinct varieties and species
Result - good harvests at
times
Environmental and political circumstances (drought, flood, war,
poverty) - general situation of shortage
Result - mankind suffered from famine and
inadequate food supply.
3- 
Based on biology - Green Revolution
Foundations based on:
Improved breeding
techniques
Applications
of science of genetics
Genetic engineering
Biotechnology
Introduced:
Semi-dwarf
wheat varieties
High-yielding
fertilizer-responsive wheat varieties
Disease resistant
wheat varieties.
4-lIn food industry several conscious operations performed to meet consumer requirements
lAim:
¡Ensure raw material
of desired quality
¡Raw material free from unwanted constituents
lOperations collectively called preparatory operations.
5-lHandling and transportation of raw materials
lCleaning
lSorting and grading
lPeeling
lRemoval of inedible constituents
lSize reduction
lMixing
lFiltration
lPrevention of enzymatic browning
6- lContainer
construction:
7- lFish deteriorates rapidly after death
8- lHeat energy widely used for:
¡Avoid any aspect that
predisposes food raw material to injury
lSize
and type of container important
¡Tomatoes
cannot be packed in deep containers
¡Onions
or potatoes, texturally hard, may be transported
in bags
lImproper handling,
containerization and transport:
¡Losses
in fruits and vegetables upto 40%.7- lFish deteriorates rapidly after death
¡Brought to market
soon after catching
¡In Pakistan
transported in baskets packed with ice
lEggs
have special trays with pockets:
¡ Eggs placed in
pockets
Trays stacked one over another for safe transportation. 8- lHeat energy widely used for:
¡ Food processing
¡ Food preservation
¡ Cooking
lHeat processing - aimed at destroying:
¡Pathogenic microorganisms
¡Spoilage microorganisms 9- lTypes of pasteurizers:
¡Continuous
¡Discontinuous or batch type
lContinuous pasteurizers:
¡Single metal tube
¡Small metal tubes
¡Series of hollow, jacketed plates
- through which liquid food flows
lHeated
to desired temperature by steam or hot water that passes through a jacket.
10- lFood
processor aims at maintaining a balance in destruction of:
¡maximum numbers of
microorganisms and
¡minimum nutrients
l
Referred to as commercial sterilization or heat processing
lDefinition
lTreatment
aimed at destroying all pathogenic
and most spoilage organisms at the cost of
minimum damage to food texture and nutrients.
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