FOOD SCIENCE

&
SUB DISCIPLINES
OF
FOOD SCIENCE
WHAT IS FOOD
SCIENCE ?
 Food Science
Is
An Application Of The
Basic Sciences And Engineering
To Study The
Fundamental Principles Of Food Processing,
Marketing Of Food
And
Fundamental, Physical, Chemical And Biological Nature Of
Food Products.

in other words
The discipline in which the Engineering, Biological, and
Physical Sciences are used to study the nature of foods, the
causes of deterioration, the principles underlying food
processing, and the improvement of foods for the consuming
public.
 SUB DISCIPLINES OF FOOD SCIENCE

Food Engineering

Food Microbiology

Food Processing

Food Chemistry

Food Packing
Food Preservation
FOOD ENGINEERING
FOOD ENGINEERING

 Food engineering involves the study of

engineering concepts and unit operations used in
food processing.
 Engineering principles includes material and
energy balances, thermodynamics, fluid flow,
heat and mass transfer.
 Food engineers provide the technological
knowledge transfer essential to the cost
effective production and commercialization of
food products and services.
Food Microbiology
Food Microbiology

Food Microbiology is the study of

the microorganisms that inhibit, create,
or contaminate food, including the study of
microorganisms causing food
spoilage, pathogens that may cause disease
especially if food is improperly cooked or
stored, those used to produce fermented
foods such as cheese, yogurt, bread, beer,
and wine, and those with other useful roles
such as producing probiotics.
Food Processing
FFood
OOD PProcessing
ROCESSING
 Food processing is the transformation of
agricultural products into food, or of one form of food
into other forms. Food processing includes many
forms of processing foods, from grinding grain to
make raw flour to home cooking to complex industrial
methods used to make convenience foods.
 It covers general characteristics of raw food materials,
principles of food preservation, processing factors
which influence quality, packaging and waste
management and good manufacturing process.
 Primary food processing is necessary to make most
foods edible, and secondary food processing turns the
ingredients into familiar foods, such as bread.
Food
F Chemistry
OOD CHEMISTRY
FOOD Chemistry
Food CHEMISTRY
 Food chemistry covers the basic composition,
structure and properties of food and chemistry of
changes occurring during processing and utilization.
 This discipline encompasses how products change
under certain food processing techniques and ways
either to enhance or to prevent them from happening.
 An example of enhancing a process would be to
encourage fermentation of dairy products
with microorganisms that convert lactose to lactic
acid.
 An example of preventing a process would be stopping
the browning on the surface of freshly
cut apples using lemon juice or other acidulated
water.
Food Preservation
 Food Preservation
 Food preservation is the process of treating and handling food to
inhibit or reduce the spoilage of food caused by microorganism.

 Commercial methods of preservation includes: drying,

dehydration, freezing, freeze drying, packaging, canning,
irradiation.

 Food preservation prevents the growth of microorganisms, as well

as slowing the oxidation of fats that cause rancidity.

 Food preservation may also include processes that inhibit visual

deterioration, such as the enzymatic browning reaction in apples
after they are cut during food preparation.
FOOD
FoodPACKING
Packing
 Food Packing
 Food Packaging is the packaging of the food
product, to protect from contamination & damage
besides conserving taste & quality during
the shelf life of a food product
 Packaging of food requires protection,
tampering resistance, and special physical,
chemical, or biological needs.
 It may bear a nutrition facts label and other
information about food being offered for sale.
 The food packaged material should be made of
high quality and it should be free from any
chemical contamination, as per FSS (Packaging
& Labeling) Regulations, 2011.
THANK YOU