AcknowledgementFirst of all, I would like to express my special
thanks of gratitude to my teacher Madam Bibiana Toh Siew Siew as
well as our principal Mr. Nicholas Bamphield who gave me the chance
to do this wonderful project on the topic Technology in Food
Production, which also helped me in doing a lot of research. I came
to know about so many new things. I am really thankful to
them.Secondly I would also like to thank my parents and friends who
helped me a lot in finishing this project within the limited
time.They give their support for me by a lot of encourage.Thanks
again to all who helped me.
ObjectiveTo determine technology in food production regarding
quality and quantity of food and technology development in food
processing.
IntroductionIn a world where the richest fifth eat 45 per cent
of all meat and fish, while the poorest fifth consume just five per
cent, and where four out of five malnourished children live in
countries with food surpluses, there are clear problems in
distribution. This means that any effort to improve agricultural
productivity must go hand-in-hand with measures that address
inequality.The technology options appropriate to rural food
producers and herders includes direct seeding, hydroponic,
aeroponic and many other techniques appropriate to their
circumstances.Youll come to learn a great deal if you study the
insignificant in depth-Odysseus Elytis-We never knew the truth of
about something if we ourselves does not have the initiative to
look for it. This topic is one of the most important topic not just
in the syllabus but also in our daily life. It is about food that
is something that we eat. We must know how make it better so that
we will produce best generations for the future.
DiscussionSection A: Quality and Quantity of Food(a) The need to
improve the quality and quantity of foodThe population of Malaysia
stands at about 25 million today. By the year 2020, the countrys
population is expected to reach 70 million. The rapid increase in
the countrys population imposes a greater demand on food supply.
There is a need to improve the quality and quantity of food
production to meet the demands of the growing population.
(b) Efforts to diversify food production with examplesAs
discussed earlier, a balanced diet is essential for good health. A
balanced diet can be achieved by diversifying the types of foods we
take. For this reason, the government has carried out various
campaigns to encourage the people to consume food from diverse
sources.Ulam is a type of salad which includes fresh leaves, fruits
and other plant parts which are eaten raw. Examples of ulam include
pegaga (Centella asiatica), shoots of papaya, kacang botor, petai
(Parkia speciosa) and kemangi (Ocimum sanctum). They are rich in
minerals ions, vitamins and fibre. Some of these plants are also
used in the preparation of herbal medicines and drinks.The main
sources of proteins include chicken, fish and meat. Rabbit meat is
rich in protein but low in fat and cholesterol. The meat has a soft
texture and is suitable for young children. Ostrich meat is
nutritious, rich in protein and low in fat. Freshwater fish like
tilapia, jelawat and haruan are low in cholesterol. Fish protein is
easily digestible and is much needed by growing children for
healthy development.
(c) Methods in food production Various methods are employed to
improve the quality and quantity of food production in the country.
Examples where technology can be used are:(i) Direct seeding(ii)
Hydroponics(iii) Aeroponics(iv) Breeding(v) Tissue culture(vi)
Genetic engineering (vii) Soil management(viii) Biological
control
(i) Direct seeding
Direct seeding is a method by which seeds are sown directly into
the soil by using special machines. The seeds are covered with soil
as they are being sown. This method does not involve transplanting
of seedlings and therefore results in less damage to the roots of
the seedlings. The plants achieve faster growth and this increase
the yield. Less water is needed to irrigate the fields. This method
is widely used in the planting of paddy to obtain higher yields of
rice.
(ii) Hydroponics
Hydroponics is a commercial technique for growing certain crop
plants in culture solutions rather than soil. The roots of the
plants are immersed in a solution which contains all the
marconutrients and micronutrients required by the plants in the
correct proportion. The culture solution is aerated to provide
sufficient oxygen for respiration.
(iii) Aeroponics
Aeroponics is a modified technique of hydroponics. In this
method, the plants are suspended in a special chamber with the
roots exposed to the air. Nutrient solutions are sprayed onto the
roots of the plants at suitable intervals. This enables the plant
roots to absorb more oxygen in between the periods of spraying.
Plants achieve faster growth because the culture solutions provide
nutrients in a form that can be readily absorbed by the roots.
(iv) BreedingBreeding of plants In the breeding of plants,
different plant species with certain beneficial characteristics are
selectively bred. The resulting varieties of plants inherit the
beneficial characteristics of both parent plants. These plant may
have increased nutritional value, shorter maturity time, higher
yields, greater resistance to disease and climatic changes and
better adaptations to local environmental conditions. In Malaysia,
the most widely planted variety of oil palm is the Tenara sp. It is
a variety produced by crossing the parents varieties of Dura sp.
and Pisifera sp. Tenara sp. possesses the beneficial
characteristics of both Dura sp. and Pisifera ap.Animal
breeding
Animal breeding involve the cross-breeding of two different
breeds of animals. Animals have been selectively bred to increase
the yields of milk, meat and other farm products. In Malaysia, the
hybrid cattle called Mafriwal is bred in farms for its milk.
Mafriwal is a cross between a Friesian cow and Sahiwal bull.
Mafriwal produces more milk with low fat content. Many varieties of
goats, sheep, chickens and ducks have also been cross-bred in
Malaysia.
(v) Tissue culture
Tissue culture is a technique in which an entire plant can be
regenerated from the cells or tissues of a parent plant. The cells
or tissues taken from the parent plant are grown in a sterile
culture medium or culture solution which contains the necessary
nutrients and growth hormones. Plantlets which are produced can
then be transplanted to nurseries. Tissue culture of plant tissues
enables commercial propagation of clones which have all the
beneficial characteristics of the parent plant or which have
undergone manipulation via genetic engineering. This method helps
increase the agricultural yield of many crop plants like papayas,
pineapples and starfruits.(vii) Genetic engineering
Genetic engineering is a technique that has great potential in
improving the quality and quantity of food to meet the needs of an
increasing world population. This technique enables the
characteristics of an organism to be altered by changing the
genetic composition of the organism. It involves the transfer of
beneficial genes from one organism to another organism. For
example, genes from plants can be inserted into the DNA of animal
cells and vice versa. The genetically modified organism (GMO) is
called a transgenic organism. Developments in the genetic
engineering have enabled transgenic crop plants such as wheat,
tomatoes, legumes, soya beans and potatoes to be cultivated
commercially. These crop plants contain genes from other organisms
to enhance their growth or nutritional properties. For example:
golden rice
Golden rice is a transgenic rice in which the gene that codes
for the synthesis of beta-carotene has been transferred from the
daffodil plant. As a result, golden rice has a higher content of
beta-carotene and is orange in colour. Beta-carotene is needed for
the synthesis of vitamin A which is essential in a balanced
diet.(vii) Soil management
Another method of increasing productivity is to practise proper
soil management. Soil should be cultivated in a controlled manner
so that not all minerals are removed from it at any one time.
Proper soil management includes the following: Regular addition of
organic or inorganic fertilisers to return nutrients to the soil.
Ploughing, which helps increase aeration in the soil. Practising
crop rotation. Reducing soil erosion and leaching of nutrients from
the soil. Addition of organic matter which promotes humus formation
and improves soil structure.Crop rotation
Crop rotation is to maintain and improve soil fertility and
prevent the build-up of pests peculiar to any crop species. Crop
rotation involves cultivation of different plants in succession on
the same plot of land over a period of time. For example, legumes,
leafy plants, plant that bear fruits like watermelons and root
plants like onion and garlic can be planted in a typical four-stage
rotation.
(viii) Biological control
Biological control is the control of pests through the use of
natural predators. Biological control is beneficial as it reduces
the use of chemicals (in pesticides) and is environment friendly.
Some examples of biological control are as follows: Owls and snakes
have been used successfully to control the rat population on oil
palm plantations. The population of the prickly pear cactus
(Opuntia sp.) is controlled by introducing the cactus moth
(Cactoblastis cactorum)
Section B: Technology Development in Food Processing(a) The
necessity of food processingFood processing is the process of
preparing food to make it more attractive, more palatable and to
last longer. Food has to be processed so that it can withstand long
periods of transportation and storage. Nearly all kinds of foods
can be processed. Food processing has developed into an important
component of the food production industry. One of the main purposes
of food processing is to preserve food by overcoming the factors
that cause food spoilage. Foods have to be processed: To extend
their lifespan so that they can be stored for future use. To avoid
wastage. To prevent the spread of diseases due to contamination of
food, which can cause food poisoning. To ensure there will be a
continuous supply of food for the population. To increase their
commercial value. To prevent bacterial and fungal decay. To
diversify the uses of food substances. For example, milk can be
processed to produce a variety of dairy products such as cheese,
yoghurt, ice cream, butter and chocolates.
(b) Food processing technologyi. CookingCooking is the process
of preparing food by applying heat, selecting, measuring, and
combining of ingredients in an ordered procedure for producing safe
and edible food. The process encompasses a vast range method of
methods, tools and combination of ingredients to alter the flavor,
appearance, texture or digestibility of food. Factors affecting the
final outcome include the variability of ingredients, ambient
conditions, tools and the skill of the individual doing the actual
cooking. Applying heat to food usually, though not always,
chemically transform it, therefore changing its flavour, texture,
consistency, appearance and nutritional properties. Methods of
cooking that involve the boiling of liquid in a reacceptance have
been practiced at least since the 10th millennium BC, with the
introduction of pottery.ii. Preservation using salt or sugar-
SaltSalting is the preservation of food with dry salt. It is
related to pickling (preparing food with brine, example: salty
water). It is one of the oldest methods of preserving food and two
historically significant such foods are dried and salted cod
(usually referred to as salt fish) and salt-cured meat. Salting is
used because most bacteria, fungi and other potentially pathogenic
or organisms cannot survive in a highly salty environment, due to
the hypertonic nature of salt. Any living cell in such an
environment will become dehydrated trough osmosis and die or become
temporarily inactivated.- SugarSugaring is a food preservation
method similar to pickling. Sugaring is the process of desiccating
a food by first dehydrating it, then packing it with pure sugar.
This sugar can be crystalline in the form of table or raw sugar, or
it can be a high sugar density liquid such as honey, syrup or
molasses. The purpose of sugaring is to create an environment
hostile to microbial life and prevent food spoilage. Sugaring is
commonly used to preserve fruits as well as vegetables such as
ginger. From time to time sugaring also has been used for non-food
preservations. A risk in sugaring is that sugar itself attracts
moisture. Once a sufficient moisture level is reached, native yeast
in the environment will come out of dormancy and begin to ferment
the sugars into alcohol and carbon dioxide. This leads to the
process of fermentation. Although fermentation can be used as a
food preservation method, it must be intentionally controlled, or
the results will tend to be unpleasant.
iii. FermentationFermentation in food processing typically
refers to the conversion of sugar to alcohol using yeast, bacteria
or a combination thereof, under anaerobic conditions. More general
definition of fermentation is the chemical conversion of
carbohydrates into alcohols or acids. When fermentation stops prior
to complete conversion of sugar to alcohol, a stuck fermentation is
said to have occurred. The science of fermentation is known as
zymology. Fermentation usually implies that the action of the
microorganisms is desirable and the process is used to produce
alcoholic beverages such as wine, beer, and cider. Fermentation is
also employed in preservation to create lactic acid in sour foods
such as pickled cucumbers, kimchi and yogurts. The main purpose of
food fermentation are: - Enrichment of the diet through development
of a diversity of flavors, aromas and textures in food substrates.-
Preservation of substantial amounts of food through lactic acid,
alcohol, acetic acid and alkaline fermentations. - Biological
enrichment of food substrater with protein, essential amino acids,
essential fatty acids and vitamins.- Detoxification during
food-fermentation processing.- A decrease in cooking times and fuel
requirements.iv. DryingDrying is a method of food preservation that
works by removing water from the food, which prevents the growth of
microorganisms and decay. Drying food using the sun and wind to
prevent spoilage has been known since ancient times. Water is
usually removed by evaporation (air drying, sun drying, smoking or
wind drying) but, in the case of freeze-drying, food is first dried
and then water is removed by sublimation. Bacteria and
micro-organisms within the food and from the air need the water in
the food to grow. Drying effectively prevents them from surviving
in the food. It also creates a hard outer-layer, helping to stop
micro-organisms from entering the food. Many different foods are
prepared by dehydration. Good examples are meat such as prosciutto
(a.k.a. Parma ham), bresaola, and beef jerky. Dried and salted
reindeer meat is a traditional Sami food. First the meat is soaked
or pickled in saltwater for a couple of days to guarantee the
conservation of the meat. Then the meat is dried in the sun in
spring when the air temperature is below zero. The dried meat can
be further processed to make soup. Fruits change character
completely when dried. For example: the plum becomes a prune, the
grape a raisin, figs and dates are also transformed. Drying is
rarely used for vegetables for use in the household however
dehydrated vegetables are often found in commercially packaged
meals made for backpackers, hunters, military and others. The
exceptions to this rule are bulbs, such as garlic and onion, which
are often dried. Also chilies are frequently fried. Edible and
psilocybin mushrooms, as well as other fungi, are also sometimes
dried for preservation purposes, to affect the potency of chemical
components, or so they can be used as seasonings. For centuries,
much of the European diet depended on dried cod, known as salt cod
or bacalhau (with salt) or stockfish. It formed the main protein
source for the slaves on the West Indian plantations, and was a
major economic force within the triangular trade. Dried shark meat,
known as Hakari, is a delicacy in Iceland.v.
PasteurizationPasteurization is a process which slows microbial
growth in food. The process was named after its creator, French
chemist and microbiologist Louis Pasteur. The first pasteurization
test was completed by Louis Pasteur and Claude Bernard on April,
1862. The process was originally conceived as a way of preventing
wine and beer from souring. Unlike sterilization, inventor Nicholas
Appert, pasteurization is not intended to kill all pathogenic
micro-organisms in the food or liquid. Instead, pasteurization aims
to reduce the number of viable pathogens so they are unlikely to
cause disease (assuming the pasteurization products is refrigerated
and consumed before its expiration date). Commercial-scale
sterilization of food is not common because it adversely affects
the taste and quality of the product. Certain food products are
processed to achieve the state of commercial sterility.
Pasteurization typically uses temperatures below boiling since at
temperatures above the boiling point for milk, casein, micelles
will irreversibly aggregate. There are two main types of
pasteurization used today: High temperature / short time HTST and
Extended Shelf Life (ESL) treatment. Ultra High Temperature (UHT or
ultra-heat treated) is also used for milk treatment. Pasteurization
methods are usually standardized and controlled by national food
safety agencies. These agencies require milk to be HTST pasteurized
in order to qualify for the pasteurization label. These are
different standards for different dairy products, depending on the
fat content and the intended usage. For examples, the
pasteurization standards for cream differ from the standards for
fluis milk and the standards for pasteurizing cheese are designed
to preserve the phosphates enzyme, which aids in cutting. Products
that can be pasteurized are cheese, water, milk, beer, eggs,
almonds ,juice.vi. CanningCanning is a method of preserving food in
which the food is processed and sealed in an airtight container.
The process was first development as a French military discovery by
Nicholas Appert. The packaging prevents microorganisms from
entering and proliferating inside. Form a public safety point of
view, foods with low acidity need sterilization under high
temperature. To achieve temperatures above the boiling point
requires the use of a pressure canner. Foods that must be pressure
canned include most vegetables, meats, seafood and dairy products.
The only foods that may be safely canned in an ordinary boiling
water bath are highly acidic ones with a pH below 4.6, such as
fruits, pickled vegetables, or other foods to which acidic
additives have been added.vii. RefrigerationRefrigeration slows
bacterial growth. Bacteria exist everywhere in nature. They are in
the soil, air, water and the foods we eat. When they have
nutrients, moisture, and favorable temperature, they grow rapidly,
increasing in numbers to the point where some types of bacteria can
cause illness.
(c) The effects of processed food on healthProcessed food is
normally devoid of nutritional contents. This is because the
vitamins and nutrients have been destroyed during the heating
process. In addition, Processes food contains many chemicals in the
form of food preservatives, flavouring, colouring, stabilisers, and
others. Some of these chemicals are harmful to health.It is
advisable to consume more fresh organic fruits and vegetables than
processed food. When choosing processed food, it is a good practice
to read the food labels to determine the type of chemicals present
in the food. In this way, we are aware of the type and the quality
of the processed food before consuming it.
ConclusionThis folio is about nutrition. It covers two main
topics. First topic is concern more in technology in food
production which stress on the method use to improve the quality
and quantity of food production. While second topic is about
technological development in food processing which describe the
necessity for food processing and the food processing technology
with the effects of processed food on health.In conclusion,
nutritious food is in order to gain a healthy and best quality of
life. Hence, we have to hold hand working on this matter so that we
can share the profits together.
Reference1) Text book Gan Wan Yeat, Manoharan a/1 Subramaniam,
Azmah Binti Rajion, 2005. Biology Form 4. Kuala Lumpur: Bakaprer
Sdn. Bhd.2) Internet
http://www.scribd.com/doc/35521949/FOLIO-BIOLOGY-TINGKATAN-4-NUTRITION
ReflectionBy completed this folio, I have received much
knowledge which are not as anticipating. I learnt and realised that
the initiative of imporving quality and quantity of food and the
efforts to diversify food production are quite significant as it
needs to meet the demands of the growing population in Malaysia. In
addition, there are eight means to improve quality and quantity of
food production which are direct seeding, hydroponics, aeroponics,
breeding, tissue culture, genetic engineering, soil management, and
biological control.Secondly, this is the first time I went through
the whole section of the syllabus with my own effort. As in my
understanding, food processing is the process of preparing food to
make it more fine-looking, delicacy and last longer. Some of these
ten food processing technology is complicated, which are
pasteurization, UHT, fermentation but some is simply constructed
ranged from cooking, drying, pickling, treating with salt or sugar,
canning, freezing and refrigeration. Hence, sometimes they bring
hazard effects on health.In conclude, I am really appreciate the
golden chance that is given by my teacher in-charge Madam Bibiana
which made the first in my secondary school life.
SMK DESHONBIOLOGY FORM 4
NAME : HU BI YI CLASS : 4S2ACTIVITY : PROJECTTITLE : TECHNOLOGY
IN FOOD PRODUCTIONTEACHER IN-CHARGE : MDM. BIBIANA TOH SIEW
SIEW
No.ContentPage
1Acknowledgement
2Objective
3Introduction
4Discussion
5Conclusion
6Reflection
7Reference