Transcript Food Science

FOOD 1001:
Food Science and Industry
What is Food Science?
 Food Science:
 Discipline in which chemistry, biology, physics, and
engineering are used to study food and the food
industry
 Food Technology:
 Application of science and engineering principles to
the selection, preservation, processing, packaging,
distribution, and use of safe and nutritious food
Food Science versus Nutrition
 Food Science:
 Deals with the ‘manipulation’ of food and their
consequences on the final product i.e., food
components
 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 is Interdisciplinary
 Biology:
 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
Food Science is Interdisciplinary
 Chemistry:
 All things are chemical-based, including food
 Food chemistry involves:
 Analysis of chemical compounds in food
 Changes in chemical composition and quality
following:




Oxidation
Degradation
Contamination
Processing
Food Science is Interdisciplinary
 Physics:
 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)
Food Science is Interdisciplinary
 Engineering:
 Mostly in food processing
 How engineering principles affect:
 Heat and cold processing
 Packaging
 Drying (preservation)
Food Industry
 Few people hunt and gather or raise and grow all of
their own food:
 The food industry mostly geared toward processing
of raw food ingredients
 Developing ways to process, package, handle,
preserve foods
 Food industry is basically involved in everything
between the farm gate to the consumers plate
What does a Food Scientist DO?
 Research:
 Fundamental research (WHAT and WHY?):
 What’s in this food?
 Why is this food more acceptable?
 Why does food color change when cooked?
 Applied Research (HOW?):
 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?
 Product Development:
Develops processes and equipment to obtain new
products and flavors
Improves processes and equipment to improve efficiency
and quality of existing products
What does a Food Scientist DO?
 Quality Control (QC) and Quality Assurance (QA):
 Sample and verify the quality of fresh and processed
foods
 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)
Who do Food Scientists deal with?
Food Production and
Manufacturing
Consumers (they
hold the real power!)
Research and
Development
Food Scientist
Advertising and
merchandising
(Business)
Regulatory Agencies
(Laws and policies)
Sales and Marketing
(Economics)
Environmental
Agencies
What must a Food Scientist KNOW?
 Food Microbiology:
1. Beneficial microorganisms (The Good):
 Bacteria: yogurt, cheese, sausage
 Yeast: bread, alcoholic beverages
 Molds: Blue cheese, Soya sauce
What must a Food Scientist KNOW?
 Food Microbiology:
2. Illness microorganisms (The Bad):
 Bacteria: foodborne illness bacteria, food poisoning
 E.g., Listeria, Salmonella, some E. coli
What must a Food Scientist KNOW?
 Food Microbiology:
3. Spoilage microorganisms (The Ugly):
 Bacteria: rotting fruits and vegetables
 Fungi: moldy bread and other foods
What must a Food Scientist KNOW?
 Food chemistry:
 Food composition
 Food colour
 Food taste
 Food texture
 Food additives
 Food contaminants and toxins
What must a Food Scientist KNOW?
 Food Engineering and Physics:
 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
What must a Food Scientist KNOW?
 Sensory evaluation:
 Measuring how people perceive food :
 Odor
 Flavour
 Colour
 Texture
 Mouthfeel
Example of the scope of Food Science
 Case study:
Orange juice
Example of the scope of Food Science
 Process Engineering:
 Refrigerated and non refrigerated orange juices
need a long shelf life
 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
 Food Microbiology:
 Orange juice needs to be free of human pathogens
 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
 Product Development:
 Formulation of juices and juice beverages with
high nutritional properties and different taste
 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
 Food Chemistry:
 Orange juice contains limonoids (naturallyoccurring chemical compounds that are bitter)
 Food chemistry analyzes the quantity of limonoids to
verify if the juice is below consumer acceptable
limits
Example of the scope of Food Science
 Sensory Evaluation:
 Not all orange juices taste the same, look the
same or feel the same in the mouth!
 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
 Food Packaging:
 Packaging can influence shelf life, ease of use of
the product and even taste of the orange juice
Example of the scope of Food Science
 Food Packaging:
 Food packaging can:
1. Protect the juice from oxidation from light
2. Help with easy opening and closing of juice packages
Example of the scope of Food Science
 Food Packaging:
3. Use technologies that improve sensation of taste
and pleasure when drinking the juice
E.g., the ‘sensory straw’ :
Example of the scope of Food Science
 Quality Control (QC) and Quality Assurance (QA):
 Before sale, juice and juice beverages must meet
all government and industry specifications as well
as the companies own guidelines
 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
 Food Standards (Consumer Safety and Labeling):
 Orange juice is regulated and identified (labeled)
following strict rules
 Food standards ensure that only a product
containing 100% orange juice is labeled as ‘juice’
 Products with less than 100% juice (e.g., added
sugar or other additives) are labeled as ‘beverage’,
‘drink’ or ‘cocktail’