Presented by:

RAMOS, JAMES EROLL P.

SAYSON, ELAIZA
NISHIKAWA, HIROMI
ALEMANIA, JOHNRAY
BUSTILLOS, PAO

GRADE 10 - JEREMIAH
 Food Processing and Preservation

• Food processing and preservation refer to a set of

techniques and methods used to transform raw food
materials into processed food products that have an
extended shelf life. It involves various operations such as
cleaning, sorting, cooking, packaging, and storing food to
enhance its safety, nutritional value, taste, texture, and
convenience.
 Causes of Food Processing and
Preservation
1. Ensuring food safety: Processing and preservation techniques help eliminate or reduce harmful
microorganisms, such as bacteria and parasites, that can cause foodborne illnesses.
2. Extending shelf life: By using preservation methods like canning, freezing, drying, or adding
preservatives, the lifespan of perishable food can be extended, reducing food waste.
3. Enhancing nutritional value: Some processing techniques, such as fortification or enrichment,
can improve the nutritional profile of foods by adding essential vitamins, minerals, or other
nutrients.
4. Improving convenience: Processing and preservation methods allow for the development of
ready-to-eat meals, pre-cut fruits and vegetables, and other convenient food products that save
time and effort in meal preparation.
 Effects of Food Processing and
Preservation
1. Nutritional changes: Certain processing methods can lead to the loss of nutrients, such as
vitamins and minerals, or the alteration of their bioavailability. However, other techniques can
help preserve or enhance nutritional value.
2. Texture and sensory changes: Processing can affect the texture, flavor, and aroma of foods.
Some consumers may prefer the taste of fresh, unprocessed foods, while others may enjoy the
convenience and flavors introduced through processing.
3. Safety concerns: While processing techniques can improve food safety by eliminating or
reducing harmful microorganisms, improper handling, storage, or inadequate processing can lead
to contamination and foodborne illnesses.
4. Environmental impact: Certain processing methods, such as canning or freezing, may require
significant energy inputs, contribute to greenhouse gas emissions, or generate packaging waste.
 Benefits of Food Processing and
Preservation
1. Increased availability: Processing and preservation techniques enable the storage and
transportation of food, making it accessible even in areas where fresh produce is not
readily available.
2. Reduction of food waste: By extending shelf life, processing and preservation can help
minimize food spoilage and waste, reducing the strain on natural resources and improving
food security.
3. Improved food safety: Proper processing and preservation methods can eliminate or
control harmful microorganisms, reducing the risk of foodborne illnesses.
4. Enhanced convenience: Processed and preserved foods offer convenience and time-saving
benefits, allowing consumers to enjoy ready-to-eat or quick-preparation meals.
 Advantages of Food Processing and
Preservation
1. Enhanced food safety: Processing methods like pasteurization, sterilization, and irradiation
can eliminate or reduce harmful bacteria, viruses, and parasites, making food safer to consume.
2. Extended shelf life: Preservation techniques such as canning, freezing, and drying can
significantly prolong the shelf life of perishable food, reducing food waste and increasing food
availability.
3. Improved nutritional quality: Fortification and enrichment techniques can add essential
nutrients to processed foods, addressing nutritional deficiencies in certain populations.
4. Convenience and variety: Processed and preserved foods offer convenience, easy storage,
and a wide range of food options, allowing consumers to choose from a variety of flavors,
textures, and ready-to-eat meals.
 Disadvantages of Food Processing and
Preservation
1. Nutrient loss: Some processing methods, such as high-temperature cooking or excessive
refining, can lead to the loss of vitamins, minerals, and other essential nutrients.
2. Additives and preservatives: Some processed foods may contain additives,
preservatives, or artificial ingredients that can be potentially harmful or cause adverse
reactions in some individuals.
3. Environmental impact: Certain processing techniques require significant energy
consumption and contribute to carbon emissions, potentially contributing to climate
change.
4. Loss of natural qualities: Processing can alter the taste, texture, and appearance of
food, making it less appealing to consumers who prefer fresh, unprocessed options.
NOTE:

• It is important to note that not all processed foods are

unhealthy, and the degree of processing can vary
significantly. Choosing minimally processed or whole
foods whenever possible and reading food labels to
understand the ingredients and additives can help make
informed choices about the processed foods we consume.