Post on 08-Apr-2016
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The Food Technologist
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Food Science The study of the physical, biological, and
chemical makeup of food; and the concepts underlying food processing. (IFT.org)
As a FOOD SCIENTIST: responsible for studying the chemical, physical and microbiological structure of the food to develop safe and nutritious foods.
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Food Technology Is the application of food science to the
selection, preservation, processing, packaging, distribution, and use of safe food. (IFT.org)
FOOD: the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions.Research and Development -> Mass
Production using principles of Food Technology
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History The need for food technology started in
the 19th century Napoleon Bonaparte – saw the need for
food with extended shelf-life for his army.
He announced a contest wherein the winner will receive 12,000 Francs for finding a way to preserve food for his army.
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History – Food Processing Methods Nicolas Appert – in 1810, he developed
an approach to preservation of meat by hermetic sealing and heat treatment.Won the 12,000 francs“Father of the canning industry”
Appertization – food preservation by hermetic sealing and sterilizationPutting the food in clean glass container and
submerging them to boiling water for varying time periods.
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History – Food Processing Methods Louis Pasteur – provided a more solid
base for the process of canning or “appertization”
1864 – made his discovery about bacteria that expounds on the effects of the destruction of microorganisms – Principle of Appertization
Pasteurization – destruction of MOS by heat treatment
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History – Food Processing Methods Drying and Salting Milk Pasteurization Refrigeration – 1850s Considering the nature and sources of
MOS – sanitation and personal hygiene
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History – Origin of Food Technology Towards the end of 19th century
Rapid population growth and food requirements – need for more food preservation techniques.
No food technologistChemists – lack of knowledge in the fieldBiochemist and bacteriologist – joined
hands but can swelling remained unresolvedMetallurgists and physicists
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History – Origin of Food Technology In succeeding years
Food processing industry indicated the need for a special field which can integrate the practical knowledge of a CHEMIST, BACTERIOLOGIST, PHYSICIST, ENGINEER, SOCIOLOGIST or PSYCHOLOGIST
Such field was identified in July 1939 as FOOD TECHNOLOGY when the IFT (Institute of Food Technologists) was organized in the US
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History – Origin of Food Technology IFT – originally composed of men
engaged in the processing and preservationof food.
Founding members – visualized FT to be essentially concerned with heat treatment as a method of processing
Production of fresh fruits in farmlands and waters were left tot the agriculturists or fisheries
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History – Origin of Food Technology Professional organizations were
concerned about other food processing techniquesBrewing, dairy, cereals, confectionary and
the likeRealization that any processing method
related to food is a field of food technologyFood Technology as a separate profession
was recognized in 1937
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History – Food Technology in the Philippines FT came to the Philippines many years
after its birth in the US. Started in the early 50’s – import control
(importing of canned products will reduce availability locally)
University of the Philippines – took lead in developing the food technology curriculum
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History – Food Technology in the Philippines 1936 – first FT curriculum was offered in
the Dept. of Home Economics at the UP College of Education
Dr. Presentacion Perez – department head later became the 1st dean of College of Home Economics
Prof. Matilde P. Guzman – developed single handedly the 1st food technology curriculum
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History – Food Technology in the Philippines 1958 – Ms. Sonia Yuson (now Dr. Sonia
Y. de Leon) – 1st graduate of BS Food Technology
1959 – 11 more others followed Lack of awareness by the Philippine
food industry rendered difficulty in getting a jobPAFT and UP Professors campaigned the
need of FTs
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Food Technology as a Profession Food Technologist – an individual
educated or experienced at least to the equivalent of a Bachelor’s degree in sciences applicable to food and who demonstrates skill in the application of this knowledge in the chain of producing wholesome food. (IFT, 1970)
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Food Technology as a Profession Help develop methods to provide
assurance that farm fresh products reach the consumer in the freshest state possible.
Improve shelf-life, change product state, enhance sensory qualities.
Help control product changes during marketing and distribution
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Importance of Food Technology Part of the food chain – its absence
could spell from maximum utilization and food wastage which may result to inadequacy of food supply
Important from the stage of food handling to packaging, distribution, processing, quality control, research and development and other related activities
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FT in Farm Site Post-harvest handling, packaging and
storage and even grading and standardization.Quality control requirementsPhysicochemical changes it can undergoPrinciples of grading and standardizationEffects of mechanical damage on product
quality, losses, potential storage behavior and yield
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FT in Distribution Centers or Factory Site Quality Control
Control the quality level of raw materials on acceptance
Develop an efficient approach to in-process QC during production
Establish a working method to finished product inspection
Set-up a R&D program for continuous studies on product improvement and new product development
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FT and The Consumers/End-users Final judge of the food product Indication of a good quality product
Repeat-buying (household consumers)Ability to utilize the raw material into another
useful commodity (food manufacturer consumer)
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Areas of Functional Responsibilities of a Food Technologist
Research and Development
Product DevelopmentProcess Development/EngineerQuality Control/AssuranceSensory EvaluationBasic ResearchPackaging R&D
ManagementCorporateScientific/TechnicalPlant
Marketing
Sales/MarketingTechnical Sales/ServiceBrokerPromotion/Advertising
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Consulting and Other Services
Technical/ScientificManagement ConsultingIndependent Testing LaboratoryContract Packaging and ProcessingPersonnel Recruitment and PlacementScientific/Trade AssociationPublisherInformation Services
Education and Training
AdministrationExtension ServicesTeaching/ResearchGraduate and Post-graduateUndergraduate Student
Government
Involvement in Standardization and Regulatory functionsFood Project Analysis and PromotionsTechnical Consultancy
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Food Technology Work in the Philippine Setting Undergraduate studies should provide
the ground work which a food technologist can build his practice.
As of 2009 - 91.4% (710,822) are micro enterprises, 8.2% (63,529) are small enterprises, 0.4% (3,006) are medium enterprises and 0.4% (3,080) are large enterprises (Institute of Small Scale Industries, 2009)
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Food Technology Work in the Philippine Setting Services of a food technologist are
utilized in medium and large scale industries – Quality Control and Research
Food Research Agencies and Universities – research projects
Agri-business – food production
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Food Technology Services Production functions in factories Quality Control Product Development Marketing and Technical Roles Academe
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Production Functions in Factories Factory worker (medium or large scale)
– work up to supervisory or managerial levelSupervision of the entire operationSupervision of materialsSupervision of menSupervision of machinery
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Production Functions in Factories Supervisor then work up to top
management (small-scale industry)Much respect for a college graduate with a
degree in food technology
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Quality Control Food Processing – 3 areas of major
concernRaw material inputIn-process operationsFinished product quality
A food technologist is expected to be knowledgeable about product quality assessment, approaches to proper sampling and product inspection techniques
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Quality Control Large Scale Industries
Quality Control InspectorQuality Control SupervisorQuality Control ManagerVice President for Quality AssuranceVice President for Technical Services (Quality
Assurance and Research and Development) Small Scale Industries – One man
operation
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Research and Product Development Work Research assistant in an academic or
research institution Research aide or Technical assistant in
Food industries Scientist - more experienced in the field
of research especially with graduate works
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Flow Chart for New Product Development
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Research and Product Development Work Principal Responsibilities of a Product
Development SpecialistConceives new products and develops them
within cost parametersDevelops operational procedures detailing
methods to be followedConducts sensory analysis of products and
ingredientsConducts competitive product evaluation
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Research and Product Development Work Principal Responsibilities of a Product
Development SpecialistEvaluates alternate ingredients and
equipmentDetermine optimum packaging requirements
to guarantee quality productMaintains awareness of new developments
within the industry and the professional field
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Academe Teaching, research and/or extension
work – pursuing graduate studies and keeping updates with recent developments in food science and technology
Post-graduate studies is a MUST – at least Master’s Degree
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Academe Generally expected to be very
knowledgeable – handles lab classes, conducts researches and accepts consultancy services
Opportunities to travel abroad either as participant in conferences or as a post-graduate student in varied short-term or long-term programs
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Food Technologist and His Training Bachelor’s Degree Program
1st BSFT program required 5 years to complete
1st two years – preparatory classes: gen. ed. Classes and basic chemistry courses
Last 3 years – basic and applied sciences; intensive training in Food Microbiology and Chemistry
Thesis and Internship
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Food Technologist and His Training MastersDegree
1962 – Masters @ UP College of Home Economics○ Aimed at preparing for teaching and research
in food through further training in chemical, physical and microbiological techniques as applied to problems in food science.
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Food Technologist and His Training PhD Degree
1974-1975 – PhD @ UP Diliman○ Expected to lead in the industrial development
of the different regions of the country○ Provide assistance to the local governments
and regional coordinators○ Lead various government research
organizations in the country○ Direct research and development projects
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Food Technologist and His Training Extension and Training Programs
Seminar workshopsShort-term programsLectures from visiting experts
These programs are sponsored either by academic institutions, professional organizations, government agencies and private groups Annual Convention of PAFT Inc.
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Philippine Association of Food Technologists Professional organization to assist in the
cause of Food Technologists Organized in the 1960s. A food technologist can take part or lead
in programs and activities which could promote food technology and enhance utilization for the betterment of the Filipino people
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PAFT History 12 food technology graduates of UP
Diliman. Organized as a professional group Aims to increase awareness of the need
of a scientific approach to food manufacturing.
Lead mainly by people from academic institutions
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PAFT History 1969-1970 – Mr. Anthony Lao became
the 1st PAFT leader who represented the industry
Private industries and government institutions provided additional support
ASEAN Food Technology Associations would join hands in strengthening the Food Technology profession.
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Assignment Define:
Quality AssuranceQuality Control
Is there a difference between the two? If yes, how do they differ?
Importance of Quality Control Quality Control Methods in Food
Processing