Introduction to Food Sciences & Technology
WHAT IS FOOD?
Food:
Definition:
Food is a necessity of life. Scientifically, food may be defined as any substance that supplies nutrients such as carbohydrates, fats, proteins, vitamins , mineral elements and water that nourish the body.
CONSTITUENTS OF FOOD
Food constituents are divided into two groups:
Macronutrients
Micro-nutrients
Water, carbohydrates, protein and lipids are usually needed in large quantities and are called Macronutrients.
Vitamins and minerals needed in small quantities are called Micronutrients.
Beside these nutritionally important constituents, food also contains other constituents such as colors, flavors, organic acids, and toxic substances.
SOURCES OF FOOD
FOOD SCIENCE
Food science emerged as a discipline in the early 50’s as a result of scientific accumulation on food.
Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles of food processing.
Food science is a broad discipline which contains within it many specializations such as in food microbiology, food engineering, and food chemistry. Because food interacts directly with people, some food scientists are also interested in the psychology of food choice
The whole set of changes through which a food passes from the time of harvesting to consumption.
In other words, it may be defined as the set application of physics, microbiology, engineering and nutrition to the handling, processing and storage of foods.
BRANCHES OF FOOD SCIENCE AND TECHNOLOGY
Food Chemistry
Food Engineering
Food Microbiology
Food preservation
Food packaging
Food Safety
Food product development
Quality control
Sensory analysis
ACTIVITIES OF FOOD SCIENTIST/TECHNOLOGIST
Food scientists are involved in adapting and developing preservation methods appropriate and affordable to various regions of the world.
Food scientists have developed thousands of food products including those used in the space shuttle program.
The largest single activity of food scientists working in industrial organizations is the improvement of existing and development of new food products.
Food scientists today are often involved in altering the nutrient content of foods particularly reducing the caloric content or adding vitamins or minerals.
Food scientists are beginning to use new techniques and products emerging from the fields of genetic engineering and biotechnology.
Food scientists are involved in establishing international food standards to promote and facilitate world trade and at the same time to assure the wholesomeness and value of foods purchased between nations.
Food scientists work in conjunction with nutritionists to develop standards for the optimal nutritional content of the diet and to determine how food processing and storage affects nutrients.
FOOD INDUSTRY
According to the U.S. Food and Drug Administration, “Food industry is the industry which is concerned with processing, preparing, preservation, distributing, and serving of foods, and beverages.”
The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labor-intensive, to large, capital-intensive and highly mechanized industrial processes.
The Food Industry has changed and developed over the decades in order to satisfy customer needs and consumer behavior. This industry is characterized by a complex system of activities concerning supply, consumption and delivery of food products across the entire globe.
FOOD INDUSTRY: Major segments
Raw material
Production
Manufacturing
Distribution
Marketing
Raw material production encompasses the technologies of farming, orchard management, fishing, and so on, including the selection of plant and animal varieties, cultivation and growth, harvest and slaughter, and the storage and handling of the raw materials.
Manufacturing converts the raw agricultural products into more refined or finished foods. Manufacturing includes the numerous unit operations and processes that many consider to be the core of food technology.
Distribution is involved in product form, weight and bulk, storage requirements and storage stability; and product attributes conducive to product sales.
Marketing is the selling of foods in commerce and involves wholesale, retail, institutions, and restaurants.
This overall division is artificial and the segments flow into one another.
The food industry is so geared that there is a highly planned organization and rhythm to the functions of the segments.
In a well-developed food industry, this involves planning and scheduling of all phases to eliminate or at least minimize both shortages and surpluses among farmers, manufacturers, and distributors. Thus, it is common for large companies to own and manage farms or plantations, processing and distribution facilities, and even the outlets for sale of their manufactured products to ensure smooth operations and high profits. In recent years, for example, many food manufactures have opened national restaurant chains.
FOOD INDUSTRY INCLUDES:
The food industry includes:
Agriculture: raising crops, livestock, and seafood.
Manufacturing: agrichemicals, agricultural construction, farm machinery and supplies, seed, etc.
Food processing: preparation of fresh products for market, and manufacture of prepared food products
Marketing: promotion of generic products (e.g., milk board), new products, advertising, marketing campaigns, packaging, public relations, etc.
Wholesale and Food Distribution: logistics, transportation, warehousing
Foodservice (which includes catering)
Grocery, farmers' markets, public markets and other retailing
Regulation: local, regional, national, and international rules and regulations for food production and sale, including food quality, food security, food safety, and marketing/advertising.
Education: academic, consultancy, vocational
Research and development: food science, food microbiology, food technology, food chemistry, and food engineering.
FOOD INDUSTRY: Product Lines
Cereal and bakery product
Meat, fish and poultry
Dairy products
Fruits and vegetables
Sugar and confectionery
Fats and oil
Beverage
ALLIED INDUSTRIES
Food industries that are not directly involved in processing but are a part of the food industry.
Packaging
Food colors and flavors
Chemical manufacturers
Machinery
Regulatory agencies
These are the companies that produce the nonfood components that are essential to the marketing of food.
INTERNATIONAL ACTIVITIES
Food has become a global commodity. Foods are traded and shipped worldwide.
It is not unusual to find dozens of types of fine foods from around the world in a modern grocery store. This might include cheeses from Europe, lamb from New Zealand, apples from Argentina, beef from Australia, and mangoes from South America.
Many food industries are global entities.
Nestle (Switzerland)
Sara Lee (USA)
Unilever (UK)
Cadbury
HISTORY OF FOOD INDUSTRY
Following are some of the examples:
Nicholas Appert, 1795
(First thermal processing technique, Canning)
Mege Mouries, 1860
(Margarine)
Louis Pasteur, 1867
(Pasteurization of milk and juices)
Clarence Birdseye, (1920)
Plate freezer
Comments
Post a Comment