Food Science and Industry

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FOOD 1001
Food Science and Industry
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What is Food Science?

• Food Science

• Discipline in which chemistry, biology, physics,
  and engineering are used to study food and the
  food industry

• Food Technology

• Application of science and engineering principles
  to the selection, preservation, processing,
  packaging, distribution, and use of safe and
  nutritious food

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Food Science versus Nutrition

• Food Science

• Deals with the manipulation of food and their
  consequences on the final product i.e., food
  components

• Nutrition

• Deals with the consequences of the food
  components on the humans who consume them i.e.,
  processes by which the body utilizes food
  components and their relation to human health

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Food Science is Interdisciplinary

• Biology

• Food is derived from living organisms (animals,
  plants)
• Other organisms (microorganisms) can change food
  in a useful or harmful way
• Food biotechnology involves molecular biology and
  genetics

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Food Science is Interdisciplinary

• Chemistry

• All things are chemical-based, including food

• Food chemistry involves
• Analysis of chemical compounds in food
• Changes in chemical composition and quality
  following
• Oxidation
• Degradation
• Contamination
• Processing

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Food Science is Interdisciplinary

• Physics

• Food Scientists use
• Thermodynamics to study the physical properties
  of food (texture solid, gel or liquid state)
• Energy fields and spectrums to study colour,
  cooking, irradiation (sterilization)

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Food Science is Interdisciplinary

• Engineering

• Mostly in food processing
• How engineering principles affect
• Heat and cold processing
• Packaging
• Drying (preservation)

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Food Industry

• Few people hunt and gather or raise and grow all
  of their own food

• The food industry mostly geared toward processing
  of raw food ingredients

• Developing ways to process, package, handle,
  preserve foods

• Food industry is basically involved in everything
  between the farm gate to the consumers plate

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What does a Food Scientist DO?

• Research

• Fundamental research (WHAT and WHY?)

• Whats in this food?
• Why is this food more acceptable?
• Why does food color change when cooked?

• Applied Research (HOW?)

• How can we improve this food?
• How can we better preserve our food?
• How can we change taste and texture of foods?

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What does a Food Scientist DO?

• Product Development

Develops processes and equipment to obtain new
products and flavors
Improves processes and equipment to improve
efficiency and quality of existing products
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What does a Food Scientist DO?

• Quality Control (QC) and Quality Assurance (QA)

• Sample and verify the quality of fresh and
  processed foods

• Monitor the fabrication process and equipment to
  ensure safety and quality of food products

• Ensure verification and safety of storage units
  (cleanliness, temperature, humidity, removal of
  spoiled food)

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Who do Food Scientists deal with?
Food Production and Manufacturing
Consumers (they hold the real power!)
Research and Development
Food Scientist
Sales and Marketing (Economics)
Advertising and merchandising (Business)
Environmental Agencies
Regulatory Agencies (Laws and policies)
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What must a Food Scientist KNOW?

• Food Microbiology

1. Beneficial microorganisms (The Good)

• Bacteria yogurt, cheese, sausage

• Yeast bread, alcoholic beverages

• Molds Blue cheese, Soya sauce

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What must a Food Scientist KNOW?

• Food Microbiology

2. Illness microorganisms (The Bad)

• Bacteria foodborne illness bacteria, food
  poisoning

• E.g., Listeria, Salmonella, some E. coli

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What must a Food Scientist KNOW?

• Food Microbiology

3. Spoilage microorganisms (The Ugly)

• Bacteria rotting fruits and vegetables

• Fungi moldy bread and other foods

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What must a Food Scientist KNOW?

• Food chemistry

• Food composition
• Food colour
• Food taste
• Food texture
• Food additives
• Food contaminants and toxins

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What must a Food Scientist KNOW?

• Food Engineering and Physics

• Heat and cold transfer
• Food materials
• Food structure
• Atmosphere technologies (oxygen, carbon dioxide,
  air humidity)
• Rheology (study of liquids and solids,
  deformation, texture)
• Manufacturing and Packaging technology

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What must a Food Scientist KNOW?

• Sensory evaluation

• Measuring how people perceive food
• Odor
• Flavour
• Colour
• Texture
• Mouthfeel

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Example of the scope of Food Science

• Case study

Orange juice
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Example of the scope of Food Science

• Process Engineering

• Refrigerated and non refrigerated orange juices
  need a long shelf life

• Process engineering determines how long and at
  what temperature the juice should be treated to
  prevent degradation and proliferation of pathogens

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Example of the scope of Food Science

• Food Microbiology

• Orange juice needs to be free of human pathogens

• Food microbiology will detect and quantify
  foodborne pathogens to validate that heat
  treatment was sufficient to kill pathogens

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Example of the scope of Food Science

• Product Development

• Formulation of juices and juice beverages with
  high nutritional properties and different taste

• Product development will
• Mix different ratios of juices from different
  oranges (for juice)
• Add different fresh juice, concentrated juice,
  sugars, acids, and juice flavours
• (for juice beverages)

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Example of the scope of Food Science

• Food Chemistry

• Orange juice contains limonoids
  (naturally-occurring chemical compounds that are
  bitter)

• Food chemistry analyzes the quantity of limonoids
  to verify if the juice is below consumer
  acceptable limits

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Example of the scope of Food Science

• Sensory Evaluation

• Not all orange juices taste the same, look the
  same or feel the same in the mouth!

• Sensory evaluation can evaluate panelists on
  preferred
• Juice colour
• Juice taste
• Level of orange pulp present in the juice

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Example of the scope of Food Science

• Food Packaging

• Packaging can influence shelf life, ease of use
  of the product and even taste of the orange juice

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Example of the scope of Food Science

• Food Packaging

• Food packaging can

1. Protect the juice from oxidation from light
2. Help with easy opening and closing of juice
packages
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Example of the scope of Food Science

• Food Packaging

3. Use technologies that improve sensation of
taste and pleasure when drinking the juice
E.g., the sensory straw
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Example of the scope of Food Science

• Quality Control (QC) and Quality Assurance (QA)

• Before sale, juice and juice beverages must meet
  all government and industry specifications as
  well as the companies own guidelines

• QC and QA will verify

• Food safety (harmful microorganisms,
• chemicals, toxins) in the juice
• Acidity (pH) of the juice
• Taste
• Color

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Example of the scope of Food Science

• Food Standards (Consumer Safety and Labeling)

• Orange juice is regulated and identified
  (labeled) following strict rules

• Food standards ensure that only a product
  containing 100 orange juice is labeled as
  juice

• Products with less than 100 juice (e.g., added
  sugar or other additives) are labeled as
  beverage, drink or cocktail