Lecture 1 fst-01 Introduction of fdst.ppt

food science and technology

1. INTRODUCTION TO FOOD
SCIENCE AND TECHNOLOGY
CHAPTER 1 INTRODUCTION
Dr. Adnan Khaliq
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2. INTRODUCTION
Food - necessity of life
Food - consumed to sustain life
Food - any substance when ingested,
usually will supply nutrients that nourish
body.
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3. INTRODUCTION - CONTD
Nutrients
Furnish oxidative energy required to fuel
body activities
carbohydrates, fats
Provide materials for building and/or
maintenance of body tissues
proteins, mineral elements
Supply substances that act as regulators
for body processes
water, vitamins
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4. FOOD PROCESSING
Any operation or operations that change
value of food
Range - Simple washing to complicated
processes of food preservation, developing
new products
Objectives
 Enhancement in shelf life
 Consumer convenience
 Preservation of nutrients
 Development of new products
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5. FOOD PROCESSING – CONTD.
Food processing industry credited with:
All treatments received by food from its
origin (land or sea) to point in space
and time when consumed
Almost all foods subject to processing
Food processing studied under Food
Science and Technology.
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6. FOOD SCIENCE
Emerged as discipline in early 1950’s -
accumulation of scientific information on
food
Defined as:
Body of coherent and systematic
knowledge that deals with
understanding the nature of food,
composition of food materials and their
behaviour under various conditions to
which they may be subjected.
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7. FOOD SCIENCE – CONTD.
Involves knowledge about:
Nature of food
Composition of food
Behaviour under different conditions of
processing, preservation and storage
Causes of spoilage
Principles underlying methods of
processing and preservation
Food Science also concerned with
improving quality of product so it reaches
consumer in attractive, safe, nutritious
form.
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8. FOOD SCIENCE AND TECHNOLOGY
Terms Food Science and Food
Technology often used synonymously
Describes whole set of changes through
which food passes from harvesting to
consumption
Food Science and Technology
Defined as the application of physics,
chemistry, microbiology, engineering
and nutrition to the handling,
processing and storage of foods.
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9. FOOD SCIENCE AND TECHNOLOGY
(CONTD….)
By definition, food scientist or food
technologist expected to be conversant
with problems connected with:
Understanding nature of food
Handling food
Processing food
Storage of food.
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10. FOOD SCIENCE AND TECHNOLOGY
(CONTD….)
Subject vast, problems complex
Hence multidisciplinary approach
essential
 Usually team of food scientists and
technologists work together with experts
in other disciplines to run food
processing industry
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11. FOOD SCIENCE AND
TECHNOLOGY ( CONTD….)
Career in Food Science and
Technology demands:
Broad educational background
Ability to apply knowledge
whenever and wherever need arises.
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12. FOOD SCIENTIST AND
TECHNOLOGIST
Responsibilities:
 Safety
 Taste
 Appearance
 Nutrition of processed foods.
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13. FOOD SCIENTIST AND
TECHNOLOGIST
Job of Food Technologist
Select new and proper raw materials
Know fundamental changes in
composition and physical condition of
foodstuffs occurring during and
subsequent to industrial processing
Understand and control food
manufacturing operations
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14. FOOD SCIENTIST AND
TECHNOLOGIST
Develop:
New products
New processes
New equipment
Solve technical problems associated with:
Food manufacturing
Food processing
Food storage
Food distribution.
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15. FOOD SCIENTIST AND
TECHNOLOGIST
Special attention and priorities
Food safety
Research on emerging pathogens
Research on food toxicology
Better detection methods for food-borne
pathogens and toxins
Research on food allergies and sensitivities
Research on hazards to special population
groups.
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16. RELATIONSHIP WITH OTHER
DISCIPLINES
Food Science and Technology involves:
Application of knowledge of basic and
applied sciences to study:

Handling, processing, storage and
distribution of foods
Primarily two distinct aspects:-
Scientific aspects
Technological aspects.
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17. RELATIONSHIP WITH OTHER
DISCIPLINES
Food Science concerned with
understanding:
Nature of food
Causes of spoilage
Closely related to physics, chemistry and
biology
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18. RELATIONSHIP WITH OTHER
DISCIPLINES
Technological areas require
knowledge in:
Engineering
Processing
Manufacturing
Packaging
Sanitation
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19. RELATIONSHIP WITH OTHER
DISCIPLINES
Food Science and Technology made up of
several components:
- Food chemistry
- Biochemistry
- Food microbiology
- Sensory analysis
- Food engineering
- Packaging
- Sanitation.
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20. RELATIONSHIP WITH OTHER
DISCIPLINES
Physics
Basic principles underlying heat
exchange (cooling, heating), evaporation,
etc., discovered
 Discovery of semi-conductors,
transistors and chips led to revolution
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21. RELATIONSHIP WITH OTHER
DISCIPLINES - PHYSICS
Food analysis equipment developed by
physicists - Measuring pH, relative
humidity, permeability of gases and
moisture in packaging materials,
techniques for assessing texture of raw
and processed foods
Irradiation preservation, microwave
heating.
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22. RELATIONSHIP WITH OTHER
DISCIPLINES
Chemistry
Food molecules complex
Also changes occurring complex
Reactions during spoilage and
processing of chemical or biochemical
nature
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23. RELATIONSHIP WITH OTHER
DISCIPLINES - CHEMISTRY
Study of food chemistry very
complicated
Methods of food analysis based on:
 Characteristic properties of specific
chemical groups like amino, carbonyl,
carboxylic, phenolic and others -
methods evolved, in part, by
chemists.
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24. RELATIONSHIP WITH OTHER
DISCIPLINES - BIOCHEMISTRY
 Biochemistry
Changes in foods of biochemical nature
Ripening process
Spoilage of fruits and vegetable
Study and analysis of enzymes and
flavouring components involve aspects of
biochemistry
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25. RELATIONSHIP WITH OTHER
DISCIPLINES - BIOCHEMISTRY
Polymer chemistry - promoted
production of tailor-made, non-rigid,
plastic packages:
protect foods from oxidative rancidity
and loss of moisture vapours
Knowledge of chemistry and
biochemistry of immense value to food
technologist.
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26. RELATIONSHIP WITH OTHER
DISCIPLINES - BIOLOGY
Several biological sciences significant
Breeding of new varieties suitable for
processing
- know-how of botany, plant breeding,
genetics and plant physiology
necessary
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27. RELATIONSHIP WITH OTHER
DISCIPLINES - BIOLOGY
Plant pathology, entomology and parasitology
- essential to grow healthy plants and
animals
Also required to save commodities from
attack of pests in field and storage chambers
Human physiology necessary to understand
how food will act inside body - nutrition
Establish processes that inactivate or destroy
antinutrient factors or fortify foods.
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28. RELATIONSHIP WITH OTHER
DISCIPLINES - MICROBIOLOGY
Important biological science associated with
Food Science and Technology
Microorganisms
Chief spoilage agents
Control desirable for food industry to
thrive:

Pasteurization

Sterilization

Use of chemicals

Irradiation, etc.
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29. RELATIONSHIP WITH OTHER
DISCIPLINES - MICROBIOLOGY
Exploit yeast in production of:
Leavened breadAlcoholic beverages
Use lactic acid bacteria in:
Dairy products - Yoghurt, Cheese
Meat products - Sausages
Vegetable products – Pickles
Fruit products - Pickles
Exploit microorganisms in production of:
Organic acids, antibiotics, enzymes,
vitamins, steroids, etc.
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30. RELATIONSHIP WITH OTHER
DISCIPLINES - TECHNOLOGICAL
ASPECTS
Engineering
Designing and maintenance of
commercial food processing plants and
equipment
Fabrication of equipment for conversion
of raw agricultural commodities into
finished products
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31. RELATIONSHIP WITH OTHER
DISCIPLINES - TECHNOLOGICAL
ASPECTS
Development of appropriate technology
to overcome short-term supply and
long term-shortage
Applications of:
 computer technology
microwave heating and
other similar techniques.
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32. RELATIONSHIP WITH OTHER
DISCIPLINES - ENGINEERING
Advances in thermal processing by
engineers
Areas in which engineering sciences
indispensable:
Heat and mass transfer of food
materials
Process flow for batch and continuous
processes
Plant and factory design
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33. RELATIONSHIP WITH OTHER
DISCIPLINES - ENGINEERING
Several branches essential
Chemical, biochemical, electrical,
electronics and mechanical
Develop processes and equipment for
commercial plants
 “Food Process Engineering” -
Educational programme in Food
Technology heavily weighted with
courses found in chemical engineering
curriculum
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34. RELATIONSHIP WITH OTHER
DISCIPLINES – COMPUTER SCIENCES
Computers influenced methodology of
analytical and industrial
instrumentation:
Facilitate industrial operations
Control inventory, process and quality
Enable development of new tools:
Powerful capabilities for studying
physiochemical properties of materials:

particularly at microscopic,
submicroscopic and molecular levels
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35. RELATIONSHIP WITH OTHER
DISCIPLINES – COMPUTER
SCIENCE
Computer Science
Modern instrumentation developed with
computer assistance
Spectroscopy
Microscopy
Calorimetry
Rheological analysis.
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36. RELATIONSHIP WITH OTHER
DISCIPLINES - COMPUTER SCIENCE
Computers used for data:
Storage Retrieval
Transmission Analysis
Used for molecular modeling, allow much
improved insights into molecular architecture
and behaviour of molecules
At present such modeling difficult for complex
systems such as foods, considerable progress
made.
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37. EDUCATIONAL INSTITUTIONS
Food Science and Technology being
offered in Pakistan at Diploma level
(DAE):
1.College of Technology Faisalabad
2.College of Technology, Sahiwal
3.College of Technology, Nowshera
4.Women Polytechnic Karachi (female
students)
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38. EDUCATIONAL INSTITUTIONS
Introductory courses in Food Technology
offered for B.Sc. (Hons.) Agriculture
programme at:
College of Agriculture (BZU)
Multan
College of Agriculture Dera Ghazi
Khan
Islamia University, Bahawalpur
GC University Sargodha, Sargodha
.
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39. EDUCATIONAL INSTITUTIONS - CONTD
Universities awarding degrees
1.University of Agriculture Faisalabad
2.Arid Agric University Rawalpindi
3.GC University Sargodha
4.Sindh Agricultural University Tandojam
5.University of Karachi, Karachi
6.NWFP Agricultural University Peshawar
7.Gomal University D.I. Khan
8.Univ of Azad Jammu and Kashmir
Muzaffarabad (College of Agriculture,
Rawalakot
9.International Karakuram University, Gilgit
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40. CAREER OPPORTUNITIES
Graduates found in the country and
abroad in:
Industry
Educational institutions
Research institutes
Government organisations
NGOs
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41. CAREER IN FOOD INDUSTRY - CONTD
Food processing industry
Largest industry in world in terms of
manpower employed
Ranks second in Pakistan
Food technologists engaged in processing
plants to convert raw food into products:

Beverages Breakfast cereals

Baked goods Dairy products

Pickles Jams

Snacks Convenience foods

Meat products
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42. CAREER IN FOOD INDUSTRY - CONTD
Engaged in food ingredient plants to process
and manufacture:
Salt
Pepper
Spices
Flavours
Colours
Preservatives
Antioxidants
Others products
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43. CAREER IN FOOD INDUSTRY -
CONTD
Work in quality assurance:
Secure that food in every stage of
processing meets government and consumer
standards
Busy in quality control:
Raw materials, ingredients, packaging
materials, in-process testing, final batch
release, ensure shelf life of processed
products
Work in product development:
No limit to number of ways food supply can
be used
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44. CAREER IN FOOD INDUSTRY - CONTD
Prepare new products
Standardise recipes
In process development responsible for
innovations in processes
On processing floor busy in controlling:
Men
Machines
Materials

to guarantee production of safe,
nourishing products.
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45. CAREER IN FOOD INDUSTRY -
CONTD
 Food technologists diversifying
expertise by gaining an MBA degree
Work in managerial cadre in food
industry
Find jobs as technical sales executives:
Food processing equipment
Ingredients
Other supplies
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46. CAREER IN FOOD SERVICE
ORGANISATIONS
Multinational food restaurants demand food
technologists - Organizations such as:
KFC
McDonald
Pizza Hut
Uno Chicago Grill
Others
Employ food technologists in:
Quality assurance
Product development
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47. CAREER IN TEACHING
INSTITUTIONS
Academic positions where subject offered
Instructor in Polytechnics - DAE
University - Minimum master’s degree
In academic institutions, assigned
various courses for teaching
Keep themselves abreast with latest
developments in discipline
Job description in universities also
includes conducting and supervising
research.
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48. CAREER IN RESEARCH
INSTITUTES
Government research institutes employ
food technologists as Scientific Officers
or equivalent
PCSIR Laboratories
Pakistan Atomic Energy Commission
Labs
Pakistan Agricultural Research
Council
Agricultural Research Institutes
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49. CAREER IN RESEARCH
INSTITUTES
Main thrust - Conduct basic and
applied research in food chemistry,
food microbiology, nutrition, food
toxicology and product development
PAEC Labs busy in research on
irradiation of local foods
Preferred qualification
 Postgraduate degree
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50. CAREER IN OTHER ORGANISATIONS
Extension wing of Provincial Agric
Departments as Agricultural Officers
NGOs employ in social action
programmes
Some pass civil service examination
Some set up own business, running
successfully
Work independently as consultants
guiding food industry
Many overseas - Middle East, Europe,
USA, Canada, Australia, other parts of
world.
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51. OTHER OPENINGS
Job opportunities also available in:
Export Promotion Bureau of Pakistan
Public Analyst Laboratories
Halal certification services
Provincial Food Departments
Local Governments
Ministry of Agriculture
Other similar organisations
Presently few food technologist found in these
due to basic entry requirements framed a few
decades ago.
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52. POTENTIAL OPENINGS CONTD....
Large catering organisations, chain
restaurants, airlines demand new, more
convenient and greater variety of foods
Health institutions (hospitals) require
formulation of healthful diets for healthy and
sick with specifications – e.g. less sodium,
sugar, fat and cholesterol
Food scientists can find openings in these
quite attractive, interesting and challenging.
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53. PROFESSIONAL SOCIETY
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54. PROFESSIONAL SOCIETY
Pakistan Society of Food Scientists and
Technologists (PSFST)
Established in 1990
Affiliated with IFT (USA)
The professional body of food scientists and
technologists in Pakistan
Head Office - National Institute of Food
Science and Technology, University of
Agriculture, Faisalabad.
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55. PROFESSIONAL SOCIETY
CONTD....
Objectives of the Society:
To promote the cause of Food Science and
Technology and Nutrition.
To improve the professional competence of
Food Scientists and Technologists.
To provide professional communications
through technical publications, scientific
meetings, seminars, symposia, lectures,
workshops, etc.
To encourage education and training at all
levels in various fields of Food Sci & Tech.
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56. PROFESSIONAL SOCIETY CONTD..
Society creating strong links between:
Private (food, allied industries) and
Public sectors (universities and
research institutions)
Holds annual Food Science Conferences
Publishes Pakistan Journal of Food
Sciences
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57. PROFESSIONAL SOCIETY CONTD..
Membership categories
Professional
Associate
Student
Emeritus
Honorary
Life
Corporate Member
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58. PROFESSIONAL SOCIETY …
President
Founding President 1990 to 1997
Prof. Dr. Muhammad Shafiq Chaudhry
(Lahore)
1998–1999
Prof. Dr. Muhammad Saeed (Peshawar)
 2000 – 2003
Dr. Wazir Hussain Shah (Lahore)
2004 - 2019
Dr. Faqir Muhammad Anjum (Faisalabad)
2019-To Date
Prof. Dr. Masood Sadiq Butt
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59. PROFESSIONAL SOCIETY – CONTD
…
Secretary
Prof. Dr. Javaid Aziz Awan
(Faisalabad) - 1990–99
Prof. Dr. Faqir Muhammad Anjum
(Faisalabad) 2000 – 2003
Prof. Dr. Tahir Zahoor (Faisalabad) –
2004 – date
Prof. Dr. Saeed Akhtar
(BZU Multan) 2019- date
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60. End of Chapter 1
Next
Food Sources and World Food
Situation
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