Food Processing and Preservation

101
Speaker Name
Speaker Title
Date (optional)

© 2007 Institute of Food Technologists

 What is Food Science?

Food Science is the discipline in which

biology, physical sciences, and
engineering are used to study the nature
of foods, the causes of their deterioration,
and the principles underlying food
processing.

© 2007 Institute of Food Technologists 2

 What is Food Technology?

Food Technology is the

application of food science to
the selection, preservation,
processing, packaging,
distribution, and use of safe,
nutritious, and wholesome
food.

© 2007 Institute of Food Technologists 3

 What does a Food Scientist do?
A Food Scientist studies the physical, microbiological, and
chemical makeup of food. Depending on their area of
specialization, Food Scientists may develop ways to
process, preserve, package, or store food, according to
industry and government specifications and regulations.

© 2007 Institute of Food Technologists 4

 Food Processing
• Food processing is the set of methods and techniques
used to transform raw ingredients into food for consumption.

• Examples of food processing methods include:

 Chopping
 Mixing
 Homogenizing
 Cooking
 Pastuerizing
 Emulsifying
 Spray-drying

© 2007 Institute of Food Technologists 5

 Food Processing
From Farm To Table

?
Whey protein, a by-product
of cheese manufacturing, is
used in energy bars and drinks!

© 2007 Institute of Food Technologists 6

 Food Preservation
• Food preservation is the process of treating and handling
food in such a way as to stop or greatly slow down spoilage
to prevent foodborne illness and extend its shelf-life.
• Food processing methods that are used to preserve foods
include:
 Refrigeration and freezing
 Canning
 Irradiation
 Dehydration
 Freeze-drying
 Pickling
 Pasteurizing
 Fermentation

© 2007 Institute of Food Technologists 7

 Food Preservation
• How a food is processed
IQF or Individual Quick
can affect its appearance, Freezing
odor, flavor, and texture. has improved the quality
of frozen fruits and vegetables
• Over the years many food
preservation methods have
been improved to increase
the shelf-life of foods while
minimizing changes to the
quality and nutritional
content.

© 2007 Institute of Food Technologists 8

 Food Preservation
• Many food preservation methods
have also been used to create foods
for astronauts and for the armed
forces. These foods must remain
safe to eat over a long shelf-life.
• It is reported that M & M’s were
developed when Forrest Mars, Sr.
saw soldiers eating candy coated
chocolate. The chocolate pellets that
Bags of Space Station
the soldiers were eating were coated food and utensils on a tray.
in sugar to increase their shelf-life in
hot climates and prevent the
chocolate from sticking to the
soldier’s fingers!
© 2007 Institute of Food Technologists 9
 Food Preservation
• So, how does food preservation work?

• All of the food preservation processes work by slowing down

the activity and growth of disease causing bacteria, or by
killing the bacteria all together. They also slow down or stop
the action of enzymes which can degrade the quality of the
food.
 Temperature

 Water Activity

 pH

© 2007 Institute of Food Technologists 10

 Food Preservation
• How a food is packaged also influences its shelf-life.

• It is also important that foods are handled properly by the

consumer at home.
 Check “Use By” or expiration dates.
 Follow storage or preparation instructions.

© 2007 Institute of Food Technologists 11

 Careers in Food Processing
• Job Titles: • Responsibilities:
 Process Engineer  Process design
 Engineer  Bench-top process development
 Testing
• Employers:
 Plant scale-up
 Food processors
 Commercialization
 Ingredient
 Troubleshooting
manufacturers/suppliers
 Academia (Higher Education)
 Contract research
laboratories/development firms
 Self-employed/Consultant

© 2007 Institute of Food Technologists 12

 Careers in Product Development
• Job Titles: • Responsibilities:
 Product Development Scientist  Bench-top development
 Scientist  Testing
• Employers:  Plant scale-up
 Food processors  Commercialization
 Ingredient  Troubleshooting
manufacturers/suppliers
 Academia (Higher Education)
 Contract research
laboratories/development firms
 Self-employed/Consultant

© 2007 Institute of Food Technologists 13

 Want to learn more?
• Visit:
 http://www.ift.org
 http://school.discovery.com/foodscience/

• Find a Food Scientist:

 A database of IFT members who are willing to
provide more information about the field of food
science to you
 http://members.ift.org/IFT/Education/TeacherResources/findafoodscientist.htm

© 2007 Institute of Food Technologists 14

 Questions?

© 2007 Institute of Food Technologists 15

 Activity
• Got Milk?

© 2007 Institute of Food Technologists 16

Headquarters Washington, D.C. Office
525 W. Van Buren Street 1025 Connecticut Avenue, NW
Suite 1000 Suite 503
Chicago, IL 60607 Washington, D.C. 20036
312.782.8424 202.466.5980
ift.org