For- UPSC / MPPSC
FOOD TECHNOLOGY AND FOOD PROCESSING
Food Science All technical aspects of food
Food technology Scientific applications as well as practical use of socio-economic
knowledge and legal rules of production
Food processing Any raw product of agriculture, animal husbandry or fishery is modified
through a process in such a way that there is a difference in its basic
physical properties, the modified product is edible, has commercial value
and increases the shelf life.
Food manufacturing Manufacture of food products on a large scale to meet the varied demands
of the population.
Types of Foods (Based on Life Span)
Perishable food spoil within 1 or 2 days like milk, curd, fish, meat
Semi Perishable food within 1 to 2 weeks such as fruits and vegetables
Non Perishable food does not spoil for 1 year like cereals, pulses and oilseeds
Food Processing Level
Primary Food processing There is almost no change in the cleaning, grading, sorting, packing
physical form of the product and no etc.
value addition.
Secondary Food processing original physical characteristics are Like- converting wheat into flour.
changed.
Tertiary Food processing convert into ready-to-eat condition. Like soft drinks, curd, biscuits etc.
Classification of Foods (Based on Type and Extent of Processing)
Minimally processed foods harvesting, sorting, storage
Preserved Food Not much change in product properties like frozen peas
Manufactured Food • The original quality of the product is completely lost
• Pickles, marmalades
Formulated Food • Various components are mixed
• Bread, biscuits, ice cream, cake, kulfi etc.
Food derivatives • They are obtained from raw materials by refining
• Like sugarcane to sugar, oilseeds to oil, conversion of oil to
vanaspati ghee
Functional foods • Foods that have a beneficial effect on human health
• such as probiotics, lycopene
Medical foods • Used in dietary management of patients
• Like low sodium salt, lactose free milk
Food Preservation Technology
Boiling
Burial Preserved due to lack of light, lack of oxygen, cool temperature, pH level
Canning Canning is cooking food, sealing it in clean cans or jars, and boiling the
containers to kill or weaken any remaining bacteria (Nicolas Appert)
Add:–Infront of Bank of Baroda, Near Sai Baba Mandir, Phoolbagh Gwl (M.P.) | Cont. us – 7524821440, 7000360672 1 |P a g e
For- UPSC / MPPSC
Confit Preserving meat by cooking it at or near 100 °C and then immersing it in fat
Cooling Slows down the growth and reproduction of microorganisms
Curing Salt and nitrites osmosis
Fermentation
Jellying Food can be preserved by cooking it in a material that solidifies to form a gel.
Jugging Stewing meat in an earthen pot
Lye Sodium hydroxide (lye)
Pickling Preserving food in an edible, antimicrobial liquid such as pickling
Sugaring
Pasteurization
Vaccum packing Storing food in an air-tight bag or bottle
Irradiation Use of several types of ionizing radiation, including beta particles (high-energy
electrons) and gamma rays (emitted from radioactive sources such as cobalt-60 or
cesium-137)
Pulsed electric field processing cells through brief pulses of a strong electric field
electroporation
Non thermal plasma subjecting the surface of the food to a flame of ionized gas molecules such as
helium or nitrogen
High pressure food High pressure food preservation or Pascalization is a food preservation technique
preservation that uses high pressure.
Bio preservation The use of natural or controlled microbiota or antimicrobials to preserve food
Hurdic technology eliminate or control pathogens by a combination of more than one method
Blast chilling reduce from +70 °C (158 °F) to −3 °C (37 °F) or less within 90 minutes
Food additive
• Substances that are added to food to maintain flavor or to enhance taste, appearance or other sensory
properties, for example vinegar (pickling), salt, smoke, sugar (crystallization), etc.
Food Additives Work Example
Acidulants impart sour or acidic taste. Vinegar, Citric Acid, Tartaric
Acid, Malic Acid, Fumaric Acid
Acidity regulatory Controls the pH of foods.
Antiking agent Prevents powders like milk powder from
cooking.
Antifoaming agent Reduces or prevents foaming.
Foaming agent raise the lather
Antioxidant prevent food spoilage by oxygen vitamin C
Bulking agents Increases the quantity of food without starch, guar gum
affecting its taste.
Food color make food more palatable
Fortifying agent enhance nutritional value Vitamins, Minerals and Dietary
Supplements
Color retention preserving the existing color of the food
agent
Emulsifier allows water and oil to mix together in an In mayonnaise, ice cream and
emulsion condensed milk.
Flavor enhancers Enhances the existing flavor of food. monosodium glutamate
Humectants Prevents foods from drying out.
Add:–Infront of Bank of Baroda, Near Sai Baba Mandir, Phoolbagh Gwl (M.P.) | Cont. us – 7524821440, 7000360672 2 |P a g e
For- UPSC / MPPSC
fLFkjdkjh help to stabilize the emulsion. agar or pectin
Sweetners
History of Food Processing
• Development of the process of canning food by Nikolaus Appert in the year 1810
• Pasteurization was developed by Louis Pasteur in the year 1864 to save wine, milk etc.
Ministry of Food Processing Industries
• Installation
• July 1988
• Brought as a department under the Ministry of Agriculture on 15 October 1999
• Re-established as an independent ministry on 06 September 2001
Functions Of The Ministry
• 100% FDI permitted through approval in the food processing sector
• Setting up of a special fund of Rs 2000 crore in NABARD to provide affordable credit in the food
processing sector
• Development of a portal called Nivesh Bandhu for investors
Organizations Under The Ministry
1. National Institute of Food Technology Entrepreneurship and Management
2. Indian Institute of Food Processing Technology
3. Indian Grape Processing Board, Pune -
4. National Meat and Poultry Processing Board, New Delhi - Established in 2009
Prime Minister Kisan Sampada Yojana
• Launched at 3 May 2017
• Budget - 6000 crores for 2016-2020
• Former name of this scheme Sampada -SAMPADA (Scheme for Agro-Marine Processing and
Development of Agro-Processing Clusters)
Integrated Cold Chain and Value Addition Infrastructure
• Launched in 2008
• Grant-in-aid up to a maximum of Rs 10 crore per project.
• Implementation timeline 20 months (24 months in backward states)
Creation/ Expansion of Food Processing/ Preservation Capacities (Unit Scheme)
• Assistance of 33 percent (maximum 5 crore) of the cost of the project.
• 5 percent (5 crore) in backward states
Infrastructure for Agro-processing Clusters
• Establishment of 5 food processing units in the cluster with a minimum investment of 25 crores.
Human Resources and Institutions
• Through the Science and Engineering Board of the Department of Science and Technology in the 12th
Plan
• From 1 April 2017 by the Ministry of Food Processing Industries.
MEGA Food Park Scheme
Add:–Infront of Bank of Baroda, Near Sai Baba Mandir, Phoolbagh Gwl (M.P.) | Cont. us – 7524821440, 7000360672 3 |P a g e
For- UPSC / MPPSC
Food Parks in Madhya Pradesh
Jaggakhedi Mandsaur
Barodi Shivpuri
Malanpur Bhind
Nimrani Khargone
Babai Hoshangabad
Borgaon Chhindwara
Maneri circle
Pawarkheda (Logistics Park) Itarsi, Hoshangabad
Cold Chain Scheme
• So far only 133 cold chain projects have been established in the country. Therefore, these 101 new
integrated cold chain projects approved by the government will prove to be an effective step in this
direction.
• Under the Cold Chain and Value Addition Infrastructure Scheme, financial assistance of up to 10 crores
is provided to the entrepreneurs.
Backward and FWD Linkatge Scheme
• This scheme is being implemented from the year 2018.
AGRO Processing Cluster
• Sorting, grading etc. and setting up of at least 5 food processing units with a minimum investment of
Rs.25 crores along with creation of common infrastructure.
Food Safety and Quality Assurance
Operation Green
• While presenting the Union Budget 2021, the Government of India announced that apart from Tomato,
Onion and Potato (TOP), 22 more perishable agricultural products will be included under Operation
Green.
• Operation Green was launched in the year 2018.
•
PMFME Scheme
• 29th June 2020
• A part of Self-reliant India campaign and Walk for Local
• It will be implemented for a period of five years (2020-21 to 2024-25).
• Nodal Agency -NAFED
• Six One District One Product (ODOP) brands have been launched under the PM FME scheme.
• All Wheat Cookies from Amrit Phal, Kori Gold, Kashmiri Mantra, Madhu Mantra, Somdana and Delhi
Bakes
Self Governing Body
National Institute of Food Technology Entrepreneurship and Management
• Kundli, Haryana
Add:–Infront of Bank of Baroda, Near Sai Baba Mandir, Phoolbagh Gwl (M.P.) | Cont. us – 7524821440, 7000360672 4 |P a g e
For- UPSC / MPPSC
• Established in 2012
• Institute of National Importance through 2019 Act
• Rural Development Program (VAP) by Chhattisgarh in 2012
• Internal backery center.
Indian Institute of Food Processing Technology
• Established in 1967 as Paddy Processing Research Centre, Tejabur Tamil Nadu.
• Indian Institute of Crop Processing Technology in 2008
• IIFPT becoming a national level institute in 2017
• Mission Onion Program (onion producer to double the income of farmers in 2017)
• Coconut Mission Program (2 September 2017)
NABL (National Accereditation Board for Testing and calibration laboration)
FSSAI : Food Institute and Standards Authority of India
• Established in 2011 under Food Safety and Standards Act 2006
• New Delhi Headquarters (6 Regional Offices)
• Food Safety and Standards Regulation 2011
• FSSAI has released the Detect Adulteration with Rapid Test (DART) manual for detection of food
adulteration.
CODEX Alimentarius 1963 Jointly established by FAO and WHO, India became a member in
1964
AGMARK 1937 for processed agricultural products
FPO MARK 1955 for processed fruit products
GI VSx 2003 Defined in TRIPS
Agricultural and Processed Food Products Export Development Authority (APEDA)
• Established in 1985
• Agriculture Export Policy released in 2018
Add:–Infront of Bank of Baroda, Near Sai Baba Mandir, Phoolbagh Gwl (M.P.) | Cont. us – 7524821440, 7000360672 5 |P a g e
