INTRODUCTION

OF FOOD
SCIENCE AND
TECHNOLOGY
BSHM

MARVIN BUENSUCESO
INSTRUCTOR
 FOOD SCIENCE

• FOOD SCIENCE IS THE APPLICATION OF THE BASIC SCIENCES AND

ENGINEERING TO STUDY THE FUNDAMENTAL PHYSICAL, CHEMICAL,
BIOCHEMICAL NATURE OF FOODS AND THE PRINCIPALS OF PROCESSING.
• FOOD IS ANY SUBSTANCE THAT, WHEN INGESTED, USUALLY
WILL SUPPLY NUTRIENTS THAT NOURISH THE BODY.
• NUTRIENTS ARE THE CONSTITUENTS OF FOOD I.E.
CARBOHYDRATES, PROTEINS, LIPIDS, VITAMINS, MINERALS AND
WATER.
• PROCESSING INVOLVES ANY OPERATION THAT WILL ALTER THE
VALUE OF FOOD IN ORDER TO ENHANCE: SHELF LIFE,
CONSUMER ACCEPTANCE AND NUTRIENT LOAD.
 FOOD SCIENCE

• 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
THIS STUDY INVOLVES KNOWLEDGE ABOUT:
• THE NATURE OF FOOD AND ITS COMPOSITION.
• ITS BEHAVIOUR TO DIFFERENT CONDITIONS (PROCESSING,
• PRESERVATION, STORAGE).
• CAUSES OF SPOILAGE.
• PRINCIPLES OF PROCESSING AND PRESERVATION METHODS.
• IMPROVEMENT IN FOOD QUALITY (ATTRACTIVE, SAFE, NUTRITIOUS)
 FOOD SCIENCE

• FOOD SCIENCE EMERGED AS A DISCIPLINE IN EARLY 1950’S.

• BROAD DISCIPLINE THAT HOLDS MANY SPECIALIZATIONS:
• FOOD ENGINEERING/TECHNOLOGY- ENGINEERING CONCEPTS
START FROM THE SELECTION OF RAW FOOD TO ITS PROCESSING
& PRESERVATION.
• FOOD MICROBIOLOGY- MICROBIAL ECOLOGY RELATED TO
FOOD, FOOD SPOILAGE.
• FOOD AND NUTRITION- BASIC COMPOSITION, STRUCTURE,
PROPERTIES, EFFECTS OF GENERAL HEALTH.
 FOOD SCIENCE

• THE TERMS FOOD SCIENCE AND FOOD TECHNOLOGY ARE

OFTEN USED SYNONYMOUSLY.
• FOOD TECHNOLOGY IS THE APPLICATION OF FOOD SCIENCE
TO THE SELECTION, PRESERVATION, PROCESSING,
PACKAGING, DISTRIBUTION AND USE OF SAFE, NUTRITIOUS,
AND WHOLESOME FOOD.
• FOOD SCIENCE AND TECHNOLOGY IS THE APPLICATION OF
PHYSICS, CHEMISTRY, MICROBIOLOGY, ENGINEERING AND
NUTRITION TO THE HANDLING, PROCESSING AND STORAGE
OF FOOD.
 FOOD SCIENCE

• FOOD CHEMISTRY/NUTRITION
• FOOD ENGINEERING/TECHNOLOGY
• FOOD MICROBIOLOGY
• SENSORY SCIENCE
• FOOD PROCESSING & PACKAGING
• FOOD SAFETY & DEFENCE
• PRODUCT DEVELOPMENT
• EDUCATION & CAREERS
• PUBLIC POLICY & REGULATION
• SUSTAINABILITY
 FOOD SCIENCE

CAREER OPPORTUNITIES
• WHO CAN YOU WORK FOR???
• FOOD PROCESSORS/FOOD INDUSTRY
• RESEARCH INSTITUTES
• ACADEMIA/TEACHING INSTITUTES
• SELF-EMPLOYED/CONSULTANT
• GOVERNMENT/NON-GOVERNMENT ORGANIZATIONS
• FOOD SERVICE ORGANIZATIONS
• TESTING LABORATORY
 FOOD SCIENCE

• RELATIONSHIP WITH OTHER DISCIPLINES

• MANY DISCIPLINES FROM BASIC APPLIED SCIENCES ARE
INVOLVED PRIMARILY IN TWO DIFFERENT WAYS IN THE
APPLICATIONS OF FOOD SCIENCE.
• SCIENTIFIC- INVOLVING PHYSICS, CHEMISTRY, BIOLOGY
& MICROBIOLOGY.
• TECHNOLOGICAL- INVOLVING ENGINEERING,
PROCESSING, MANUFACTURING, PACKAGING,
DISTRIBUTION ETC.
 FOOD SCIENCE

• MAJOR CONTRIBUTIONS OF OTHER DISCIPLINES IN FOOD

SCIENCE:
• PHYSICS- SELECTION OF RAW & PROCESSED FOOD
MATERIAL, FOOD PH, HUMIDITY, MOISTURE CONTENTS, FOOD
HANDLING, PACKAGING, TRANSPORTATION EQUIPMENT.
• HEATING, COOLING & EVAPORATION OF FOOD MATERIAL.
• CHEMISTRY- CHEMICAL & BIOCHEMICAL NATURE OF FOOD
CHEMICAL REACTIONS OF METABOLISM, SPOILAGE &
PROCESSING FOOD ANALYSIS PROCEDURES.
 FOOD SCIENCE

• ENGINEERING- CONVERSION OF RAW PRODUCTS INTO

FINISHED ONES - DEVELOPING, PROCESSING, PACKAGING AND
STORING EQUIPMENT AND MACHINERY.
• BIOLOGY- BOTANY, PLANT PATHOLOGY & GENETICS ARE
INVOLVED IN THE BREEDING OF NEW VARIETIES
• ENTOMOLOGY, PARASITOLOGY & ZOOLOGY ARE INVOLVED IN
THE GROWTH OF HEALTHY PLANTS AND ANIMALS.
HUMAN PHYSIOLOGY INVOLVED IN UNDERSTANDING HOW
FOOD WILL GETS METABOLISED INSIDE THE BODY.
 FOOD SCIENCE
• SIGNIFICANCE OF FOOD SCIENCE
• GENERAL FOOD SCIENCE AND TECHNOLOGY HAS:
• ENORMOUS IMPACT ON THE QUALITY OF HUMAN LIFE
• DEVELOPED AS WORLD’S LARGEST INDUSTRY
• PROCESSING UNLIMITED VARIETY OF FOODS
• TRANSFORMATION OF AGRICULTURE FROM SUBSISTENCE
• FARMING TO INDUSTRIAL FARMING
• PRODUCTION OF FOOD FOR MORE THAN 100 FAMILIES
• FOOD FRESHNESS RETENTION
• DETERIORATION AND SPOILAGE PREVENTION
• SUPPLYING GOOD QUALITY FOOD TO THE DISTANT AREAS
 FOOD SCIENCE

• REGULATING FOOD SUPPLY:

• REGULATING MARKET PRICES IN OFF SEASON BY PROPER
STORAGE AND PRESERVATION OF THE EXCESS FOOD.
• FOOD SUPPLY DURING OFF SEASON TO MEET THE
DEMAND.
• FOOD SUPPLY TO NON-FOOD PRODUCING AREAS.
• FOOD SUPPLY TO FAR OFF PLACES AND EASE IN FRUIT
AND VEGETABLE EXPORT.
 FOOD SCIENCE

• CONSUMER CONVENIENCE IN:

•  FOOD CLEANING AND PREPARATION
•  FOOD STORAGE
•  COOKING TIME REDUCTION
•  CLEAN, SAFE, WHOLESOME FOOD OVER THE COUNTER
•  NUTRIENT ENRICHED FOOD PRODUCTS
•  SPECIAL FOOD FOR SPECIAL CASES LIKE DIABETES, HEART
• DISORDERS, ALLERGIES ETC.
 FOOD SCIENCE

• SCIENTIFIC EXPEDITIONS/JOURNEYS AND TRAVELS:

•  PROCESSED, PRESERVED & CANNED FOODS TO BE
TAKEN
• ALONG ON JOURNEYS
•  NORTH POLE OR MOUNT EVEREST
•  SPECIAL FOODS FOR ASTRONAUTS
•  FOOD SERVED IN AIRLINES
•  SHIPS CARRY FOOD FOR MONTHS
 FOOD SCIENCE

• WASTE UTILIZATION & REDUCTION IN ENVIRONMENTAL POLLUTION:

•  UTILIZATION OF FOOD WASTE (HUSK, PEELS, PITS, SEEDS, STEMS,
LEAVES) TO
•  DEVELOP NEW FOOD PRODUCTS
•  ENRICH NUTRIENT CONTENT OF EXISTING FOOD PRODUCTS
(SUPPLEMENTATION)
•  PRODUCE ORGANIC MANURE OR FERTILIZERS
•  PRODUCTION OF FERMENTED PRODUCTS
•  PRODUCTION OF OILS, FIBRES OR PECTINS
•  PRODUCTION IN HERBAL SUPPLEMENTS OR MEDICINES
 FOOD SCIENCE

• ECONOMIC GAINS
•  FOOD INDUSTRY EMERGED AS THE BIGGEST INDUSTRY WITH:
•  ENORMOUS ECONOMIC GAINS AND PROFITS
•  SECOND MAJOR EMPLOYER OF LABOUR IN PAKISTAN
•  PROVISION OF HIGH DIRECT OR INDIRECT TAXES TO GOVERNMENT
•  PROVISION OF FOREIGN EXCHANGE THROUGH EXPORT BUSINESS
•  SUPPLYING MATERIAL TO NUMEROUS ALLIED INDUSTRIES PRODUCING
• CHEMICALS, DETERGENTS, PACKAGING, MEDICINES ETC.
•  TRANSPORTATION OF RAW AND PROCESSED FOOD ITEMS FACILITATE
• TRANSPORTATION DEPARTMENT
 FOOD TERMINOLOGY
• FOOD IS THAT WHICH NOURISHES THE BODY. FOOD MAY ALSO BE
DEFINED AS ANYTHING INGESTED TO MEET THE NEEDS FOR
ENERGY, BUILDING, REGULATION AND PROTECTION OF THE BODY.
• NUTRITION INCLUDES EVERYTHING THAT HAPPENS TO FOOD
FROM THE TIME IT IS EATEN UNTIL IT IS USED FOR VARIOUS
FUNCTIONS IN THE BODY.
• ADEQUATE, OPTIMUM AND GOOD NUTRITION ARE
EXPRESSIONS USED TO INDICATE THAT THE SUPPLY OF THE
ESSENTIAL NUTRIENTS IS CORRECT IN AMOUNT AND PROPORTION.
 FOOD TERMINOLOGY
• NUTRITIONAL STATUS IS THE STATE OF OUR BODY AS A RESULT
OF THE FOODS CONSUMED AND THEIR USE BY THE BODY.
• HEALTH AS THE ‘STATE OF COMPLETE PHYSICAL, MENTAL AND
SOCIAL WELL-BEING AND NOT MERELY THE ABSENCE OF
DISEASE OR INFIRMITY.
• MALNUTRITION MEANS AN UNDESIRABLE KIND OF NUTRITION
LEADING TO ILL-HEALTH. IT RESULTS FROM A LACK, EXCESS OR
IMBALANCE OF NUTRIENTS IN THE DIET. IT INCLUDES
UNDERNUTRITION AND OVERNUTRITION.
 FOOD SOURCES
• PRIMARILY THERE ARE TWO MAIN SOURCES OF FOOD:
• PLANTS SOURCES AND ANIMAL SOURCES
• FISHES ARE SOMETIMES TREATED SEPARATELY AS A THIRD GROUP:
• MARINE SOURCE: ALL KIND OF FISH.
• PLANT SOURCES:
• FRUITS, VEGETABLES, ROOTS, STEMS, LEAVES, FLOWERS, SEEDS, NUTS,
• LEGUMES, PULSES, HERBS, SPICES ETC.
• ANIMAL SOURCES:
• WORLDWIDE NUMEROUS SPECIES ARE CONSIDERED EDIBLE.
• FOR MUSLIMS ONLY SPLIT-HOOFED RUMINANTS AND SELECTED BIRDS ARE
• HALAL/EDIBLE.
• COWS, BUFFALO, SHEEP, LAMB, GOAT, DEER, CAMEL, HEN, DUCK,
• TURKEY, QUAIL
 FOOD CONSTITUENTS
• CHEMICALLY FOOD IS COMPOSED OF FOLLOWING
• CONSTITUENTS:
• 1. CARBOHYDRATES
• 2. PROTEINS
• 3. FATS/LIPIDS
• 4. VITAMINS
• 5. MINERALS
• 6. WATER
 FOOD CONSTITUENTS
• TYPES OF FOOD CONSTITUENTS:
• ON THE BASIS OF THEIR FUNCTIONALITY
• 1. ENERGY GIVING: CARBOHYDRATES, PROTEINS, FATS
• 2. GROWTH & BODY BUILDING: PROTEINS, SOME MINERALS
• 3. MAINTENANCE: VITAMINS, MINERALS
• ON THE BASIS OF REQUIREMENT:
• 1. MACRONUTRIENTS: CARBOHYDRATES, PROTEINS, FATS, WATER
• 2. MICRONUTRIENTS: VITAMINS, MINERALS
 CARBOHYDRATES
GENERAL CHEMICAL FORMULA CN(H2O)N ORGANIC COMPOUNDS
HYDRATES OF CARBON (2:1 RATIO OF H AND O)
CLASS OF ORGANIC COMPOUNDS ON EARTH
CARBOHYDRATE SOURCES
CARBOHYDRATES ARE INGESTED IN A VARIETY OF FORMS:
STARCH FROM GRAINS, GLYCOGEN FROM MEAT, AND
DISACCHARIDE AND MONOSACCHARIDE SUGARS FROM FRUITS
AND VEGETABLES.
Formation:
Formed by the process
photosynthesis
 6CO2 + 6H2O C6H12O6 + 6O2
Classification:
 Simple: monosaccharide,
disaccharides
 Complex: oligosaccharides,
polysaccharides
• CARBOHYDRATE REQUIREMENTS

•  THE NEED FOR CARBOHYDRATES VARIES WITH A PERSON'S

• ENERGY REQUIREMENTS; THE MINIMUM REQUIREMENT IS
• UNKNOWN.
•  AN ESTIMATED INTAKE OF 125-175 GRAMS OF CARBOHYDRATE
• IS NEEDED DAILY TO AVOID PROTEIN BREAKDOWN.
•  ENERGY SHARE 50-60% FROM DAILY DIET MUST BE SUPPLIED
• FROM CARBOHYDRATES
•  CARBOHYDRATES PROVIDE 16KJ OR 3.75 KCAL/GRAM ENERGY
• WHEN METABOLISED
 PROTEIN
• ABOUT 2000 PROTEINS EXIST IN NATURE
• CLASSIFICATION
• CLASSIFIED ON THE BASIS OF HEAT:
• COAGULABLE
• NON-COAGULABLE
• AMINO ACIDS CLASSIFICATION
•  ESSENTIAL:
•  REQUIRED IN DAILY DIET
•  SYNTHESIZED IN LOW
• QUANTITY OR CANNOT BE
• SYNTHESIZED IN HUMAN
• BODY
•  NON-ESSENTIAL:
•  NOT REQUIRED IN DAILY
• DIET
•  CAN BE SYNTHESISED IN
• BODY FROM OTHER AMINO
• ACIDS
• APPLICATION: FUNCTIONAL/NUTRITIONAL/CHEMICAL
•  FUNCTIONAL ROLES:
•  EMULSIFICATION:
•  SOLUBILITY: DRINKS, BEVERAGES, SOUPS
•  FOAMING: WHIPPING CREAMS, BREAD DOUGH
•  GELLING ABILITY: GELATIN PRODUCTION, BREAD DOUGH, YOGURT
•  BINDING WATER AND FAT: MAYONNAISE
•  NUTRITIONAL ROLES
•  PROVIDE ENERGY FOR GROWTH AND MAINTENANCE OF BODY
•  CHILDREN REQUIRE MORE PROTEIN AS COMPARED TO ADULT
• SOURCES
•  ANIMAL:
•  LEAN MEAT, POULTRY, FISH, EGG, MILK, CHEESE, YOGURT ARE
• RICH PROTEIN SOURCES
•  VEGETABLE:
•  BEANS, PULSES, NUTS, SEEDS ARE GOOD VEGETATIVE
SOURCES
•  CEREALS CONTAIN SOME AMOUNTS
•  VEGETABLES AND FRUITS GENERALLY POOR SOURCES
 LIPIDS

• LIPIDS CONSTITUTE A HETEROGENEOUS COMPOUNDS

RELATED BY
• THEIR PHYSICAL PROPERTIES
• INSOLUBLE
Sources IN WATER
 Animal:
 Animal fats, butter, ghee
 Vegetable:
 Vegetable oils, oils of seeds and nuts,
 MICRO FOOD CONSTITUENTS

• THESE ARE REQUIRED IN VERY SMALL (MICRO)

QUANTITIES IN
• OUR DAILY DIET.
•  THESE INCLUDE GROUP OF TWO CONSTITUENTS:
•  VITAMINS
•  MINERALS
• A GROUP OF ORGANIC COMPOUNDS ESSENTIAL IN
SMALL
QUANTITIES FOR THE NORMAL METABOLISM OF
OTHER NUTRIENTS AND MAINTENANCE OF
PHYSIOLOGICAL WELL-BEING.
• ESSENTIAL/VITAL FOR LIFE
 VITAMINS
•  CLASSIFICATION:

•  THE VITAMINS ARE CLASSIFIED ACCORDING TO THEIR SOLUBILITY IN WATER AND FAT SOLVENTS.
•  WATER SOLUBLE VITAMINS:
• VITAMIN B1 (THIAMIN), VITAMIN B2 (RIBOFLAVIN), VITAMIN B3(NIACIN), BIOTIN, VITAMIN B6
(PYRIDOXINE), PANTOTHENIC ACID, FOLATE, VITAMIN B12 (COBALAMIN) AND VITAMIN C (ASCORBIC
ACID).
• THE WATER SOLUBLE VITAMINS ARE NOT STORED TO ANY GREAT EXTENT AND THEREFORE NEED
TO BE INCLUDED IN THE DIET EVERY DAY.
• FAT SOLUBLE VITAMINS:
• VITAMIN A(RETINOL), VITAMIN D (CALCIFEROL), VITAMIN E (TOCOPHEROL), AND VITAMIN K
(PHYLLOQUINONE)
FAT SOLUBLE VITAMINS ARE STORED IN APPRECIABLE AMOUNTS IN BODY ISSUES AND, DO NOT HAVE
TO BE SUPPLIED DAILY IN THE DIET.
 MINERALS
• MINERALS ARE FOUND IN FOODS LIKE CEREALS, BREAD,
MEAT, FISH, MILK, DAIRY, NUTS, FRUIT (ESPECIALLY
DRIED FRUIT) AND VEGETABLES. WE NEED MORE OF
SOME MINERALS THAN OTHERS. FOR EXAMPLE, WE
NEED MORE CALCIUM, PHOSPHORUS, MAGNESIUM,
SODIUM, POTASSIUM AND CHLORIDE THAN WE DO IRON,
ZINC, IODINE, SELENIUM AND COPPER.
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