Download - Ift food processingandpreservation
© 2007 Institute of Food Technologists
Food Processing and Preservation101
Speaker NameSpeaker Title
Date (optional)
© 2007 Institute of Food Technologists 2
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 3
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 4
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 5
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 6
Food ProcessingFrom Farm To Table
?Whey protein, a by-product of cheese manufacturing, is
used in energy bars and drinks!
© 2007 Institute of Food Technologists 7
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 8
Food Preservation• How a food is processed can affect its appearance, odor, flavor, and texture.
• 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.
IQF or Individual Quick Freezing
has improved the qualityof frozen fruits and vegetables
© 2007 Institute of Food Technologists 9
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 the soldiers were eating were coated in sugar to increase their shelf-life in hot climates and prevent the chocolate from sticking to the soldier’s fingers!
Bags of Space Station food and utensils on a tray.
© 2007 Institute of Food Technologists 10
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 11
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 12
Careers in Food Processing• Job Titles:
Process Engineer Engineer
• Employers: Food processors Ingredient
manufacturers/suppliers Academia (Higher Education) Contract research
laboratories/development firms Self-employed/Consultant
• Responsibilities: Process design Bench-top process development Testing Plant scale-up Commercialization Troubleshooting
© 2007 Institute of Food Technologists 13
Careers in Product Development• Job Titles:
Product Development Scientist Scientist
• Employers: Food processors Ingredient
manufacturers/suppliers Academia (Higher Education) Contract research
laboratories/development firms Self-employed/Consultant
• Responsibilities: Bench-top development Testing Plant scale-up Commercialization Troubleshooting
© 2007 Institute of Food Technologists 14
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 15
Questions?
© 2007 Institute of Food Technologists 16
Activity• Got Milk?
Headquarters525 W. Van Buren StreetSuite 1000Chicago, IL 60607312.782.8424ift.org
Washington, D.C. Office1025 Connecticut Avenue, NWSuite 503Washington, D.C. 20036202.466.5980