Topic 1

1. What do you see as the future of food science and what role can you play to
contribute in meeting the challenges faced by the food industry?
Improved progress in meeting the growing demand for food around the world.
Advancement in food science that will lead to reduced diseases, improved quality of
food, safety consumption, variety of food items, affordable costs of food items, better
preservation techniques, and lesser wastage.

Topic 2
What do you see as the future of food science and what role can you play to
contribute in meeting the challenges faced by the food industry?

Topic 3

Application

Summarize how each of the components behave or function during food

processing
Food Behavior/Function
Components

Water
 Water activity is used for the preservation of food,
stabilization of the food supply, and developing
different types of shelf‐stable foods. Reduction of
water activity in foods prevents the growth of
vegetative microbial cells, germination of spores,
and toxin production by molds and bacteria. A
decrease in water activity increases the lag phase
of microorganisms and decreases the growth rate.
The water activity can also be reduced by using
three basic methods, namely dehydration,
crystallization, and addition of solutes. Inadequate
hygienic conditions during drying, transport, and
storage can cause contamination by molds, which
can result in the formation of mycotoxins.

Carbohydrates
Both fast-releasing and slow-releasing
carbohydrates are utilized to give foods a wide
spectrum of functional attributes, including
increased sweetness, viscosity, bulk, coating
ability, solubility, consistency, texture, body, and
browning capacity. The differences in chemical
structure between the different carbohydrates
confer their varied functional uses in foods.
Starches, gums, and pectins are used as
thickening agents in making jam, cakes, cookies,
noodles, canned products, imitation cheeses, and a
variety of other foods.

Proteins and
Enzymes
proteins perform different roles in our foods by adding
certain functional qualities. Protein provides food with
 structure and texture and enables water retention. For
example, proteins foam when agitated. Yogurt is another
good example of proteins providing texture. Milk proteins
called caseins coagulate, increasing yogurt’s thickness.
Cooked proteins add some color to foods as the amino
group binds with carbohydrates and produces a brown
pigment. Eggs are between 10 and 15 percent protein by
weight. Most cake recipes use eggs because the egg
proteins help bind all the other ingredients together into a
uniform cake batter. The proteins aggregate into a
network during mixing and baking that gives cake
structure.

Fats and
Lipids Food lipids are the food components that are most
susceptible to oxidation, therefore oxidation
reactions are one of the major sources of
deterioration that occurs during manufacturing,
storage, distribution and final preparation of foods.
Lipid oxidation products are omnipresent in foods,
although much variation exists in their kind and
levels present.

Food Food additives are substances added to food to preserve

Additives flavor or enhance its taste, appearance, or other qualities.
Some additives have been used for centuries; for
example, preserving food by pickling (with vinegar),
salting, as with bacon, preserving sweets or using sulfur
dioxide as with wines. With the advent of processed foods
in the second half of the twentieth century, many more
additives have been introduced, of both natural and
artificial origin. Food additives also include substances
that may be introduced to food indirectly (called "indirect
additives") in the manufacturing process, through
 packaging, or during storage or transport.

Topic 4
Let’s Apply:
Other than cooking, how do you manage your fruits, vegetables and
meats after they are bought?

After washing the meat, fruits and vegetables immediately refrigerate

perishable fruits and vegetables. Store them in the refrigerator's crisper
drawer to maintain quality and safety.
Put meats, poultry, and seafood in containers, then store them below fruits
and vegetables in the refrigerator. This will prevent meat juices, which may
contain harmful bacteria, from dripping on your produce.
Potatoes, tomatoes, pears, whole melons, and other fruits and vegetables are
sometimes stored at room temperature to maintain quality or speed ripening.
Keep these items in a clean, dry place, away from areas where meats, fish,
and poultry are prepared.

Have you tried ripening your fruits like bananas and mangoes using
“karburo” or calcium carbide? What was your observation in terms of
the quality of your fruits?

Fruits ripened with Calcium Carbide are overly soft, are inferior in taste and
flavour. They also have a shorter shelf life. The fruit ripened with Calcium
Carbide may develop uniform attractive surface colour, but the tissue inside
would not be ripe or may remain green or raw.

Topic 5
Let’s Reflect:
 As a future professional, what is your social responsibility in the
promotion and production of healthful processed food for the people?

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