Greetings everyone!

I am Sanchayata Nayal, an Aeronautical

engineering student at Annasaheb Dange college of
Engineering and Technology Ashta.
I’m going to speak on Upgrading and Evolution in food
industry for Tech Talk under PAUSH event 2020.
 Food is an important element for all living beings as it is
the source of energy which provides nourishment to the
body and allows living beings to function at an optimum
level.
 Earlier human beings used to gather food and hunt
animals to satisfy their daily nutritional need which was
the reason they had a longer healthier life span.
 But Later on, Human beings started settling down which
led to mass production & accumulation of food.
 This food would spoil very fast and a lot of people
suffered from food poisoning and even death.
 It was then Early humans realized the fact that they could
not always hunt for animals or gather food.
So they had to develop some preservation techniques, for
survival in extreme weather and during unavailability of
food.
 So some of their earliest preservation techniques
included sun drying, freezing, salting and fermentation of
food.
 But these early preservation techniques had
Disadvantages like loss of nutrition, flavour and texture.
 • During the Napoleonic wars, the French
Government offered 12,000 francs to anyone who could
develop a method for preserving food for the military.
 • In 1809, a French chef Nicholas Appert, developed
a method of sealing the food in glass jars which can then
be heated by placing the jar in boiling water.
 • The method proved successful and he was awarded
the 12,000 francs.
 The invention of canning is considered to be a major
turning point in the history of food technology and food
science.
 Because of his remarkable contribution, Nichols Appert
is also known as the Father of Canning.
 Even though Canning was successful...the real science
behind the method was not known until 50 years later,
when a French microbiologist & chemist , Louis Pasteur,
discovered that growth of micro organisms was
responsible for the spoilage of food items.
 And he is the one responsible for invention of the
pasteurization process which is still used in dairy and
brewing industries.
 Since then, a lot of research has been done but still in 20 th
century, food safety was an issue.
 In 1960, the Pillsbury, NASA and US Army laboratories
collaborated to develop safe and healthy food for the
Astronauts.
 Eventually, they developed a systematic preventive
approach to ensure food safety and that came to be
 known as Hazard analysis critical control point
(HACCP)
 HACCP is prevelant today in each and every food
industry and food safety is incomplete without the
implementation of the HACCP program.
 Since the HACCP, there has been a rapid growth in food
technology and the food industry.
 The food industrialists have adopted the latest
technologies to process the food in a faster and efficient
way.
 The food we eat today has been possible because of the
efforts of lot of researchers, food technologists,
nutritionists ... so that the food you are eating is safe and
healthy to an extent.
 Until a few years ago, we preferred natural foods over
refined & fast foods
 • The foods were balanced, diversified and freshly
prepared but not stored.
 in the last few decades dynamic changes have occurred
due to the fast growing economy, a shift from traditional
to modern technologies, globalization, industrialization,
and evolving tastes led to increased demands for “fast”
and processed foods globally.
 This resulted in major nutritional & health issues
 Even though huge production and various technologies
were used to preservation of food, it lead to huge
wastage of food due to ineffective preservation
methodology. But still many people battled hunger
globally
 • But Recently, Huge demand for nutritional food
over conventional food gave rise to advanced food
preservation techniques
 For which drying methodologies such as Freeze-drying,
Drum drying, Air drying and Spray drying has evolved to
battle nutritional issues & aspire to achieve Zero Hunger
2030 goal.
 Out of the available drying options, my analysis shows
that Freeze-drying is more effective in preserving the
nutrients within the food.
 Freeze-drying preserves the natural colour, taste and
appearance of almost all types of food products and have
long shelf life of several years.
 It is easy to prepare, store and transport. By just adding
water, we can easily reconstitute these freeze-dried food
products.
 Concluding this session, These freeze-dried foods are
beneficial for the space programs