© 2007 Institute of Food Technologists Food Processing and Preservation 101 Speaker Name Speaker Title Date (optional) Speaker Name Speaker Title Date.

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists

Food Processing and Preservation101

Food Processing and Preservation101

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Date (optional)

Speaker NameSpeaker Title

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© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 2

What is Food Science?

Food Science is the discipline in which

biology, physical sciences, and

engineering are used to study the nature

of foods, the causes of their deterioration,

and the principles underlying food

processing.

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 3

What is Food Technology?

Food Technology is the

application of food science to

the selection, preservation,

processing, packaging,

distribution, and use of safe,

nutritious, and wholesome

food.

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 4

What does a Food Scientist do?

A 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.

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 5

Food Processing

• Food processing is the set of methods and techniques

used to transform raw ingredients into food for consumption.

• Examples of food processing methods include: Chopping Mixing Homogenizing Cooking Pastuerizing Emulsifying Spray-drying

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 6

Food Processing

From Farm To Table

?Whey protein, a by-product of cheese manufacturing, is

used in energy bars and drinks!

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 7

Food Preservation

• Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness and extend its shelf-life.

• Food processing methods that are used to preserve foods include: Refrigeration and freezing Canning Irradiation Dehydration Freeze-drying Pickling Pasteurizing Fermentation

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 8

Food Preservation• How a food is processed

can affect its appearance,

odor, flavor, and texture.

• Over the years many food

preservation methods have

been improved to increase

the shelf-life of foods while

minimizing changes to the

quality and nutritional

content.

IQF or Individual Quick Freezing

has improved the qualityof frozen fruits and vegetables

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 9

Food Preservation• Many food preservation methods

have also been used to create foods for astronauts and for the armed forces. These foods must remain safe to eat over a long shelf-life.

• It is reported that M & M’s were developed when Forrest Mars, Sr. saw soldiers eating candy coated chocolate. The chocolate pellets that the soldiers were eating were coated in sugar to increase their shelf-life in hot climates and prevent the chocolate from sticking to the soldier’s fingers!

Bags of Space Station food and utensils on a tray.

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 10

Food Preservation

• So, how does food preservation work?

• All of the food preservation processes work by slowing down

the activity and growth of disease causing bacteria, or by

killing the bacteria all together. They also slow down or stop

the action of enzymes which can degrade the quality of the

food. Temperature

Water Activity

pH

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 11

Food Preservation

• How a food is packaged also influences its shelf-life.

• It is also important that foods are handled properly by the

consumer at home. Check “Use By” or expiration dates. Follow storage or preparation instructions.

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 12

Careers in Food Processing

• Job Titles: Process Engineer Engineer

• Employers: Food processors Ingredient

manufacturers/suppliers Academia (Higher Education) Contract research

laboratories/development firms Self-employed/Consultant

• Responsibilities: Process design Bench-top process development Testing Plant scale-up Commercialization Troubleshooting

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 13

Careers in Product Development• Job Titles:

Product Development Scientist Scientist

• Employers: Food processors Ingredient

manufacturers/suppliers Academia (Higher Education) Contract research

laboratories/development firms Self-employed/Consultant

• Responsibilities: Bench-top development Testing Plant scale-up Commercialization Troubleshooting

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 14

Want to learn more?

•Visit: http://www.ift.org http://school.discovery.com/foodscience/

•Find a Food Scientist: A database of IFT members who are willing to

provide more information about the field of food

science to you http://members.ift.org/IFT/Education/TeacherResources/findafoodscientist.htm

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 15

Questions?

© 2007 Institute of Food Technologists© 2007 Institute of Food Technologists 16

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