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 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’