Introduction in food technology

Dr. Mohammed Alsebaeai

1. Introduction of Food Technology By Dr. Mohammed Alsebaeai IBB UNIVERSITY

2. What is food Food : Any substances that can be metabolized by an organism to give energy and build tissue Types : Carbohydrates, Proteins, Fats & Oils Others : Vitamins, Minerals, Salts

3. Classification of food 1- According to the statues of food 2- According to the source of food Solid like bread and Semi- Solid like Jam and marmalad Liquid like milk and Juice Plant Animal Microorganism

4. Classification of food 3- According to the safety of food 4- According to the way of serving Healthy food Junk food (Street food) Cooked food Fresh food

5. 5- According the basis of their stability during storage Non-perishable cereals, dals and legumes with a moisture content below 13 percent 2. Semi perishable stored for a week to a month at room temperature without any undesirable change in flavor or texture Eg : biscuits, roasted chana dal etc. 3. Perishable Which have high moisture content can be kept only for a short period . They have to be stored at refrigeration temperature, if their shelf life is to be perishable . Eg : milk, paneer , meat, fresh fruits & vegetables.

6. Classification of food 6- Classification by chemical composition : 7- Classification by Functional of food Protein Fats Carbohydrates Vitamin Mineral Body building foods: meat , milk, poultry, fish, eggs, pulses etc Energy giving foods: cereals , sugars, fats, oils etc. Protective foods: vegetables , fruits, milk, etc

7. They are broadly divided in to: Macronutrients: -proteins -fats -carbohydrates Micronutrients : -vitamins -minerals Food Composition

8. What is food science? Food science is the study of the substances we eat. Food science is applied science " the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods .

9. Food science branches (Disciplines) Food chemistry Food physic Food engineering Food microbiology Food packaging Food preservation Food technology New product development Quality control Sensory analysis

10. Why is it important to study food science? Food scientists search new processing methods for foods. These methods deal with slowing the breakdown of foods (extend shelf life).

11. Why is it important to study food science? Food scientists experiment with new uses for existing foods. Food scientists also work to discover plants and animals as food sources.

12. Food Technology Food technology  is a branch of  food science  that deals with the production processes that make foods . Food technology concentrated on food preservation

13. Historical changes in food technology

14. Hunter-gatherers Throughout the ages, people have hunted animals and gathered plants to use as food. In pre-historic times people would have eaten a wide variety of fruit, nuts, meat and roots, which they would have obtained from local surroundings.

15. Hunter-gatherers All the animals and plants would have been wild. The diet consisted of what was growing locally and animals which were easy to catch. The discovery of fire led to the realisation that it could be used to cook animals and plants to make them easier to eat, and tastier.

16. Hunter-gatherers The weather and the seasons would have affected the food supply available. In spring and summer, there would have been a glut of food. However, in the winter months, food would have been less. Methods of preserving foods, such as sun drying, salting, fermenting and smoking were used to help keep the food fit to eat longer. Modern preservation methods today still follow similar principles.

17. Farmers The progress from hunting to farming took place gradually. Keeping animals and plants for food probably started around 12,000 BC. However, not all animals and plants that had been eaten previously could be produced on farms. By observing the usefulness and yield of different varieties, a small proportion of plants were selected for cultivation.

18. Cultivation The first plants to be cultivated were the wild grasses which were developed into wheat, barley, oats and millet. A few species of animals, such as goat, pig, sheep, were kept to produce food, i.e. meat and milk.

19. Cultivation Early farming began to reduce the time needed for hunting, and people began to move into settlements. Farming and trapping became full time activities. The settlements were vey basic, yet housed many people and their animals. The cultivated fields, which were worked by the people who lived nearby. This gradually led to the development of villages.

20. Domestication During this period of early farming, domestication began to rise and spread. Domestication refers to the selection process of plants and animals to better suit the needs of human beings. There were also many technological developments in agriculture and animal husbandry. Stone polishing led to the making of new tools and utensils, such as hoes and ploughs. polished stone made it possible to grind grains into flour.

21. Varieties of food sources Through the centuries the process of producing new or improved strains of plants and animals has continued. From the vast array of crops used as food by the hunter-gatherers, people now use only 14 major cereal crops to provide food for the world. Rather than eating many different crops, a range of different food products is now made from a small number of staple foods, for example potatoes may still be manufactured into – crisps, extruded snacks, gnocchi, soup, chips, waffles, potato starch (used in instant desserts).

22. Crops The most important staples in the world today are: Wheat, Maize, Rice, Potato, Oats, Sweet potato and Milet .

23. C ivilisations Throughout history civilisations around the world have introduced specific cooking, preserving and farming methods. Ancient Egypt showed aspects of: • butchery; • bakery, e.g. bread, rough cakes and porridge; • fermentation, e.g. beer, yogurt and cheese; • drying, e.g. fruit and vegetables.

24. Civilisations China and Japan showed aspects of: • fermentation, e.g. soy sauce and tofu; • rice production around 5000BC; • freezing around 1800 BC. The Roman empire showed aspects of: • transport, e.g. road system; • farming on large scale; • preservation, e.g. bottling

25. The goal of food Technology . To make food more suitable in taste or nutritional value. To remove some harmful compound from food ( Toxin removal) To make food available longer for consumption. (extend Shelf life) To make food available in lean season Easy transportation of perishable foods.

26. Factors affecting food technology Today, factors affecting food technology include: domestication of animals and crops preservation methods development of villages and towns changes of land ownership transport and travel (national, European, worldwide & space) war religion and culture famine flood, disease mechanisation.

27. Factors affecting food technology Electricity Discovery and use of raw materials U nderstanding of scientific principles Research and development of food ingredients Increasing technological capabilities Economic understanding and trade Changes in society, e.g. the changing role of women;

28. Food processing It is branch of food technology The main objective of processing is to supply wholesome, safe, nutritious and acceptable food to consumers throughout the year . Due to insufficient demand, poor transportation and perishable nature of the crops we need food processing.

29. Reasons for Processing Diversification of the economy, in order to reduce present dependence on one export commodity; Reduction of imports and meeting export demands; Generate both rural and urban employment; Reduce food losses; Improve farmers' nutrition by allowing them to consume their own processed fruit and vegetables during the off-season. Generate new sources of income for farmers. Develop new value-added products.

30. Processing Stages for Various Products Primary processing Secondary processing Tertiary processing Fruits & Vegetables Milk Meat & Poultry Marine products Grain and seeds Beverages Cleaning, sorting and cutting Grading and refrigerating Sorting and refrigerating Chilling and freezing Seeding and grading Sorting, bleaching and grading Slices, pulps and paste Cottage cheese, cream, boiled & dried milk Cut, fried, frozen and chilled Cut, fried, frozen and chilled Flour, malt and milling Leaf, dust and powder Ketchups, jam, juices and pickles Processed milk, spreadable fats, yoghurt Ready-to-eat meals Ready-to-eat meals Biscuits, noodles, flakes, cakes Tea bags, flavored coffee, soft drinks, alcoholic beverages

31. Vegetable suitable for Processing CROP VARIETIES/HYBRIDS IMPORTANT PROCESSED PRODUCTS Tomato Pusa Gaurav , Pusa Uphar Sauce, ketchup, chutney etc. Carrot Pusa Kesar , Pusa Meghali Shreds, halwa Onion Pusa Red, Pusa White Round Flakes, powder Pumpkin Pusa Vikas , Pusa Hybrid 1 Sauce Chilli Pusa Sadabahar , Punjab Lal , Pant C1 Sauce Cauliflower Pusa Snowball KT 1, Pusa Snowball KT 25. Pickles, dehydrated products Fenugreek Pusa Kasuri Dehydrated leaves, powder Frenchbean Pusa Parvati , Contender Canned potato Kufri Chipsona1, Kufri Chipsona 2 Chips and french fry

32. Food value chain A ‘value chain’ in food describes the range of activities and set of actors that bring food product from production to final consumption, wherein at each stage value is added to the product

33. The agriculture and food value chain

34. 37 Distribution Formats for Food Products Traditional Format Modern Format Super Marts Hyper Marts Bakery Shops Institutions Railways and Airlines Hotels and Restaurants Canteen Store Department Others (Schools, Colleges, Offices and Hospitals) Retail Formats