Food Science and Industry
FOOD 1001:
Discipline in which chemistry, biology, physics, and engineering are used to study food and the food industry
Food Science:
Food Technology: Application of science and engineering principles
to the selection, preservation, processing, packaging, distribution, and use of safe and nutritious food
What is Food Science?
Deals with the ‘manipulation’ of food and their consequences on the final product i.e., food components
Food Science:
Nutrition:
Deals with the consequences of the food components on the humans who consume them i.e., processes by which the body utilizes food components and their relation to human health
Food Science versus Nutrition
Food is derived from living organisms (animals, plants)
Other organisms (microorganisms) can change food in a useful or harmful way
Food biotechnology involves molecular biology and genetics
Biology:
Food Science is Interdisciplinary
Chemistry:
All things are chemical-based, including food
Food Science is Interdisciplinary
Food chemistry involves:
Analysis of chemical compounds in food Changes in chemical composition and quality
following:
Oxidation Degradation Contamination Processing
Food Scientists use:
Thermodynamics to study the physical properties of food (texture: solid, gel or liquid state)
Energy fields and spectrums to study colour, cooking, irradiation (sterilization)
Physics:
Food Science is Interdisciplinary
Mostly in food processing
How engineering principles affect:
Heat and cold processing Packaging Drying (preservation)
Engineering:
Food Science is Interdisciplinary
The food industry mostly geared toward processing of raw food ingredients
Few people hunt and gather or raise and grow all of their own food:
Developing ways to process, package, handle, preserve foods
Food Industry
Food industry is basically involved in everything between the farm gate to the consumers plate
Research: Fundamental research (WHAT and
WHY?):
How can we improve this food? How can we better preserve our food? How can we change taste and texture of
foods?
What does a Food Scientist DO?
What’s in this food? Why is this food more acceptable? Why does food color change when
cooked?
Applied Research (HOW?):
Product Development:
Develops processes and equipment to obtain new products and flavors
What does a Food Scientist DO?
Improves processes and equipment to improve efficiency and quality of existing products
Quality Control (QC) and Quality Assurance (QA):
Sample and verify the quality of fresh and processed foods
What does a Food Scientist DO?
Monitor the fabrication process and equipment to ensure safety and quality of food products
Ensure verification and safety of storage units (cleanliness, temperature, humidity, removal of spoiled food)
Food Scientist
Who do Food Scientists deal with?
Consumers (they hold the real
power!)
Sales and Marketing
(Economics)
Research and Development
Environmental Agencies
Advertising and merchandising
(Business)
Regulatory Agencies (Laws and
policies)
Food Production and Manufacturing
1. Beneficial microorganisms (The Good):
Food Microbiology:
Bacteria: yogurt, cheese, sausage Yeast: bread, alcoholic beverages
Molds: Blue cheese, Soya sauce
What must a Food Scientist KNOW?
2. Illness microorganisms (The Bad):
Food Microbiology:
Bacteria: foodborne illness bacteria, food poisoning
What must a Food Scientist KNOW?
E.g., Listeria, Salmonella, some E. coli
3. Spoilage microorganisms (The Ugly):
Food Microbiology:
Bacteria: rotting fruits and vegetables
Fungi: moldy bread and other foods
What must a Food Scientist KNOW?
Food composition
Food colour
Food taste
Food texture
Food additives
Food contaminants and toxins
Food chemistry:
What must a Food Scientist KNOW?
Heat and cold transfer
Food materials
Food structure
Atmosphere technologies (oxygen, carbon dioxide, air humidity)
Rheology (study of liquids and solids, deformation, texture)
Manufacturing and Packaging technology
Food Engineering and Physics:
What must a Food Scientist KNOW?
Measuring how people perceive food :
Odor
Flavour
Colour
Texture
Mouthfeel
Sensory evaluation:
What must a Food Scientist KNOW?
Orange juice
Case study:
Example of the scope of Food Science
Refrigerated and non refrigerated orange juices need a long shelf life
Process Engineering:
Process engineering determines how long and at what temperature the juice should be treated to prevent degradation and proliferation of pathogens
Example of the scope of Food Science
Orange juice needs to be free of human pathogens
Food Microbiology:
Food microbiology will detect and quantify foodborne pathogens to validate that heat treatment was sufficient to kill pathogens
Example of the scope of Food Science
Formulation of juices and juice beverages with high nutritional properties and different taste
Product Development:
Product development will:
Mix different ratios of juices from different oranges (for juice)
Add different fresh juice, concentrated juice, sugars, acids, and juice flavours(for juice beverages)
Example of the scope of Food Science
Orange juice contains limonoids (naturally-occurring chemical compounds that are bitter)
Food Chemistry:
Food chemistry analyzes the quantity of limonoids to verify if the juice is below consumer acceptable limits
Example of the scope of Food Science
Not all orange juices taste the same, look the same or feel the same in the mouth!
Sensory Evaluation:
Sensory evaluation can evaluate panelists on preferred:
Juice colour Juice taste Level of orange pulp present in the
juice
Example of the scope of Food Science
Packaging can influence shelf life, ease of use of the product and even taste of the orange juice
Food Packaging:
Example of the scope of Food Science
Food Packaging:
Example of the scope of Food Science
Food packaging can:
1. Protect the juice from oxidation from light
2. Help with easy opening and closing of juice packages
Food Packaging:
3. Use technologies that improve sensation of taste and pleasure when drinking the juice
Example of the scope of Food Science
E.g., the ‘sensory straw’ :
Before sale, juice and juice beverages must meet all government and industry specifications as well as the companies own guidelines
Quality Control (QC) and Quality Assurance (QA):
QC and QA will verify:
Food safety (harmful microorganisms,chemicals, toxins) in the juice
Acidity (pH) of the juice Taste Color
Example of the scope of Food Science
Orange juice is regulated and identified (labeled) following strict rules
Food Standards (Consumer Safety and Labeling):
Food standards ensure that only a product containing 100% orange juice is labeled as ‘juice’
Example of the scope of Food Science
Products with less than 100% juice (e.g., added sugar or other additives) are labeled as ‘beverage’, ‘drink’ or ‘cocktail’
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