food processing

1. © 2007 Institute of Food Technologists
Food Processing and Preservation
101
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2. © 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.

3. © 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.

4. © 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.

5. © 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

6. © 2007 Institute of Food Technologists 6
Food Processing
From Farm To Table
?
Whey protein, a by-product
of cheese manufacturing, is
used in energy bars and drinks!

7. © 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

8. © 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 quality
of frozen fruits and vegetables

9. © 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.

10. © 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

11. © 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.

12. © 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

13. © 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

14. © 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

15. © 2007 Institute of Food Technologists 15
Questions?

16. © 2007 Institute of Food Technologists 16
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