Essentials of Food Science & Technology

FST-301 3(2-1)

Dr. M. Inam-ur-Raheem
National Institute of Food Science & Technology
University of Agriculture, Faisalabad
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Recommended Book

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FOOD
Any substance that when ingested usually will supply nutrients such as
carbohydrates, fats, proteins, vitamins, mineral elements and water that nourish
the body

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Food Science-Introduction
Food science is the application of the basic sciences and
engineering to study the fundamental physical, chemical,
biochemical nature of foods and the principals of processing.
• Food is any substance that, when ingested, usually will
supply nutrients that nourish the body.
• Nutrients are the constituents of food i.e. Carbohydrates,
Proteins, Lipids, Vitamins, Minerals and Water.
• Processing involves any operation that will alter the value of
food in order to enhance: shelf life, consumer acceptance and
nutrient load.
 FOOD SCIENCE
Understanding the nature, composition and
behavior of the food material.

Food Science is the discipline in which

biology, physical and chemical sciences
along with engineering are used to study the
nature, composition, behavior of foods and
the causes of their deterioration

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 FOOD PROCESSING
Food processing involves in any operation or a group of
operations that alter/change the value of food
From Farm To Table

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FOOD PRESERVATION
• Any processing operation or a group of processing operations that
involves in increasing the shelf-life of food
• Some of the important Food Preservation Techniques are:
• Use of low temperature
• Use of high temperature
• Use of Food additives
• Use of Fermentation Process
• Removal of moisture
• Use of Irradiation

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 FOOD TECHNOLOGY
• “Food Technology means to study about the food,
food nature, food processing and food preservation
techniques to produce a value able food product with
superior quality and shelf-life along with handling
the processing problems and introducing value able
food products”.

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Food Scientist
• Food Scientist studies the physical, microbiological, and
chemical makeup of food. Depending on their area of
specialization, Food Scientists may develop ways to process,
preserve, package, or store food, according to industry and
government specifications and regulations
This study involves knowledge about:
 The nature of food and its composition.
 Its behaviour to different conditions (processing,
preservation, storage).
 Causes of spoilage.
 Principles of processing and preservation methods.
 Improvement in food quality (attractive, safe, nutritious)
Food Science- Introduction

Food Science emerged as a discipline in early 1950’s.

Broad discipline that holds many specializations:
 Food Engineering/Technology- engineering concepts start from
the selection of raw food to its processing & preservation
 Food Microbiology- microbial ecology related to food,
food spoilage
 Food and Nutrition- basic composition, structure, properties,
effects of general health
Food Science and Technology
The terms Food Science and Food Technology are often used
synonymously.
Food Technology is the application of food science to the selection,
preservation, processing, packaging, distribution and use of safe,
nutritious, and wholesome food.
Food Science and Technology is the application of physics,
chemistry, microbiology, engineering and nutrition to the handling,
processing and storage of food.
Career Opportunities

Who can you work for???

 Food processors/Food Industry
 Research Institutes
 Academia/Teaching Institutes
 Self-employed/Consultant
 Government/Non-government organizations
 Food service organizations
 Testing laboratory
(For details consult chapter #1 Food Science and Technology by J.A. Awan)
Professional Society
• The Pakistan Society of Food Scientists and Technologists (PSFST) is
the professional body of Food Scientists and Technologists in
Pakistan.
• Objectives of the Society are:
• To promote the causes of Food Science and Technology and Nutrition
• To improve the professional competence of Food Scientists and Technologists
• To provide professional communications through technical publications,
Scientific meetings, Seminar, Symposia and workshops etc.
Core areas in Food Science
 Food Chemistry/Nutrition
 Food Engineering/Technology
 Food Microbiology
Relation of Food Science with
 Sensory Science
other disciplines
 Food Processing & Packaging • Physics
 Food Safety & Defence • Chemistry
 Product development
• Biology
 Education & Careers
 Public Policy & regulation • Engineering
 Sustainability • Computer Science
Relationship with other disciplines
Many disciplines from basic applied sciences are involved
primarily in two different ways in the applications of
Food Science.
Scientific- involving physics, chemistry, biology &
microbiology.
Technological- involving engineering, processing,
manufacturing, packaging, distribution etc
Relationship with other disciplines
Major contributions of other disciplines in Food
Science:
Physics-
Selection of raw & processed food material,
Food pH, humidity, moisture contents,
Food handling, packaging, transportation equipment.
Heating, cooling & evaporation of food material.
Chemistry-
Chemical & biochemical nature of food
Chemical reactions of metabolism, spoilage & processing
Food analysis procedures
Relationship with other disciplines
Engineering-
• Conversion of raw products into finished ones
• Developing, processing, packaging and storing
equipment and machinery
• Several branches of engineering and technology are indispensable in
this regard.
• Thermal processing, chemical technology, computer technology,
microwave heating

• Because of the added advantages of a sound engineering background

to the food scientist, educational programs in food technology heavily
weighted with courses customarily found in a chemical
engineering/chemical technology curriculum have emerged under the
name of “Food Engineering”
Relationship with other disciplines
Biology-
Botany, plant pathology & genetics are involved in the
breeding of new varieties
Entomology, parasitology & zoology are involved in the
growth of healthy plants and animals
Human physiology involved in understanding
how food will gets metabolised inside the body
Relationship with other disciplines
Microbiology-
limiting food spoilage issues
introducing beneficial cultures to develop products like yogurt,
leavened bread, cheese, pickles, sausages etc.
processing techniques i.e. pasteurization, sterilization, irradiation.
Computer Science-
involved in computing, calculating, recording and reporting data
(For details consult chapter #1 Food Science and Technology by J.A. Awan)
Significance of Food Science and Technology
In general food science and technology has:
 Enormous impact on the quality of human life
 Developed as world’s largest industry
 Processing unlimited variety of foods
 Transformation of agriculture from subsistence farming to industrial
farming
 Production of food for more than 100 families
 Food freshness retention
 Deterioration and spoilage prevention
 Supplying good quality food to the distant areas
Significance of Food Science and Technology
Regulating food supply:
 Regulating market prices in off
season by proper storage and
preservation of the excess food.
 Food supply during off
season to meet the demand.
 Food supply to non-food producing
areas.
 Food supply to far off places and
ease in fruit and vegetable export.
Significance of Food Science and Technology
Consumer convenience in:
 Food cleaning and preparation
 Food storage
 Cooking time reduction
 Clean, safe, wholesome food over the counter
 Nutrient enriched food products
 Special food for special cases like diabetes, heart disorders,
allergies etc.
Significance of Food Science and Technology

Operational food ration/portable foods or snacks :

 Processed, preserved & canned foods to be taken along on
journeys
 North pole or Mount Everest
 Special foods for Astronauts
 Food served in Airlines
 Ships carry food for months
Military foods
Significance of Food Science and Technology
Waste utilization & reduction in environmental pollution:
 Utilization of food waste (husk, peels, pits, seeds, stems,
leaves) to
 Develop new food products
 Enrich nutrient content of existing food products
(supplementation)
 Produce organic manure or fertilizers
 Production of fermented products
 Production of Oils, fibres or pectins
 Production in herbal supplements or medicines
Significance of Food Science and Technology
Economic gains
 Food industry emerged as the biggest industry with:
 Enormous economic gains and profits
 Second major employer of labour in Pakistan
 Provision of high direct or indirect taxes to government
 Provision of foreign exchange through export business
 Supplying material to numerous allied industries producing chemicals,
detergents, packaging, medicines etc.
 Transportation of raw and processed food items facilitate transportation
department
Global and national food and nutrition situation
Rise in Hunger Around the Globe:
Hunger/undernourishment: dietary energy intakes below the minimum levels necessary
to achieve and maintain a healthy weight.
Global and national food and nutrition situation

Prevalence of Undernourishment (PoU) :

Africa~ highest PoU~21%of the population (more than 256
million people).
South America~ PoU increased from 4.7% in 2014 to 5.0% in 2017.
Asia~ PoU for 2017 is 11.4% (more than 515 million people). PoU decreasing
trend seems to be slowing down significantly.
Pakistan~ PoU was 19.9 % in 2015, according to the World Bank collection of
development indicators, compiled from officially recognized sources.
Hunger in Pakistan

Pakistan ranks 77th out of 109 on the Global Food Security Index.
Six out of 10 Pakistanis are food insecure.
Food insecurity persists although food production is sufficient to feed all
Pakistanis. Almost half of women and children under five years of age are
malnourished. 19
Global and national food and nutrition situation
Nutrition Situation in Pakistan:
Adults:
Low energy and protein availability per capita
51% pregnant women-Anaemia
37%- Overall iron deficiency anaemia
46%- Vitamin A deficiency
69%- Vitamin D deficiency
47.6%- Zinc Deficiency
Children <5:
62%- Anaemia
43.8%- Iron deficiency anaemia
54%- Vitamin A deficiency
40%- Vitamin D deficiency
39%- Zinc deficiency
Global and national food and nutrition situation
Global and national food and nutrition situation
Nutrition Situation Around the Globe:
Pre-School Children
 About 160 million- severely malnourished
 13 million- Xerophthalmia
 500000 become partially or totally blind each year
Child wasting: low weight for height (a strong predictor of mortality among
children under five).
In 2017, 7.5% (50.5 million) were reported to be affected by wasting (low weight for
height) consequently putting them at a higher risk of mortality.`
Child stunting: low height for age (impaired growth and development that children
experience from poor nutrition, repeated infection, and inadequate psychosocial
stimulation)
The number of stunted children has shown a slight decline of 9% from 165.2 million
in 2012 to 150.8 million in 2017, but still nearly one third of children under five in the
developing world are stunted.
Global and national food and nutrition situation

Micronutrient deficiencies:
Lack of essential vitamins and minerals required in small amounts by the body for
proper growth and development.
1.5 billion people (28% world’s population)- anaemia
This anaemia prevalence in women increased from 30.3 % in 2012 to 32.8% in 2016.
1 billion people – Iodine deficient
217 million people – goitre
There is still a long road ahead to achieve the 2025 and 2030 targets for stunting,
wasting, overweight, exclusive breastfeeding, anaemia in women and adult obesity
Global and national food and nutrition situation

Reasons behind Rise in Hunger:

The no. of extreme climate-related disasters (extreme heat, droughts, floods and
storms) has doubled since the early 1990s.
Average 213/year occurred in 1990–2016.
Such disasters harm agricultural productivity.
Drought only was responsible for more than 80% of the total damage and losses in
agriculture, especially for the livestock and crop production subsectors.
 Production of acceptable food products:

To produce acceptable food products:

1) The demands of the consumer should be understood through new food
product development by performing sensory evaluation techniques.
2) There should be excellent food safety management system in food
producing industries
3) The chemical nature of the food should be well known through Food
chemistry
4) Disease causing food borne infections and intoxicant should be well studied
through Food Microbiology
5) Food industry management knowledge and principle should be
implemented in the food processing industries
6) Processing technology for all type of foods should be known
 Why we need to study Food Science and Technology ?

To produce quality and safe food products for the consumer

• There are several problem related to food. More than 200
diseases are spread through food (WHO,2012).
• Millions of people fall ill every year and many die as a result of eating
unsafe food.
• Overcome malnutrition (over nutrition and under nutrition).
 Why we need to study Food Science and Technology ?

To ensure food security

• Food security is a major concern in large parts of the developing
world. Food production must clearly increase significantly to meet the
future demands of an increasing and more affluent world population.
• Through Food Science and Technology we can preserve our food for a
long period of time without spoilage using different Technologies or
by innovating Technologies through research.
• In our world, roughly one-third of food produced for human
consumption is lost or wasted globally, which amounts to about 1.3
billion tons per year (FAO,2011).
 Food Terminology
Food is a substance that nourishes the body, when it is consumed. Food
may also be defined as anything ingested to meet the needs for energy,
building, regulation and protection of the body.
Nutrition includes everything that happens to food from the time it is
eaten until it is used for various functions in the body.
Adequate, optimum and good nutrition are expressions used to indicate that
the supply of the essential nutrients is correct in amount and proportion.
Nutritional status is the state of our body as a result of the foods
consumed and their use by the
body.
Health as the ‘state of complete physical, mental and social well-being and
not merely the absence of disease or infirmity.
Malnutrition means an undesirable kind of nutrition leading to ill-health.
It results from a lack, excess or imbalance of nutrients in the diet. It
includes undernutrition and overnutrition.
 Food sources
Primarily there are two main sources of food:
Plants Sources and Animal Sources
Fishes are sometimes treated separately as a third
group:
Marine source: All kind of fish.
Plant Sources:
• Fruits, vegetables, roots, stems, leaves,
flowers, seeds, nuts, legumes, pulses,
herbs, spices etc.
Animal Sources:
 Worldwide numerous species are considered
edible.
For Muslims only split-hoofed ruminants and
selected birds are Halal/edible.
 Cows, buffalo, sheep, lamb, goat, deer,
camel, hen, duck, turkey, quail.