1.
 A general term that means several
things
 A way in which we attempt to
reduce the rate of food degradation
 A way to enhance the usefulness of
food
 Converts agricultural products into
foods suitable for human
consumption.

2.
Food borne illnesses are
reduced by killing
microorganisms
Ingredients are added to
increase palatability or
taste

3.
 Source- people, raw material,
equipment, air currents, pests,
dust etc.
 Food- something for the bacteria
to feed on
 Moisture-
 Time-enough time for bacteria to
begin multiplying
 Temperature

4.
 Cold Processing
 Heat Processing
 Pasteurization
 Irradiation
 Fermentation
 Milling
 Hydrogenation
 Dehydration

5.
Cold Processing
The gentlest and simplest form
Many bacteria cannot grow at
such low temperatures
Refrigeration & Freezing

6.
Heat Processing
Many bacteria cannot live
when exposed to high
temperatures
Canning, Blanching, Freezing

7.
Pasteurization
Adding small amounts of heat
to liquids to kill
microorganisms
Used in milk, juice, wine and
beer

8.
Irradiation
 The use of minute amounts of
radiation to inactivate enzymes &
microorganisms
 Avoids the use of chemicals
 Kills microorganisms not only on
the surface of a food but also in
the middle

9.
 Fermentation
 The breakdown of carbohydrates
 Occurs naturally but enzymes could
be added
 Increases the pH level which inhibits
bacterial growth
 Type of biotechnology used since the
beginning of time
 Pickles, yogurt, wine, beer, bread

10.
 Milling
 Shells/husks and all foreign material
is removed
 Grain is washed or dry scrubbed
 Product is milled (ground, flaked,
shredded, toasted or puffed) to
desired specifications
 Used especially in making cereals
and breads

11.
Hydrogenation
 A catalyst is added so that bonds
are created in liquid oils which
makes them thicker and heavier,
even spreadable
 Used in fats and oils to make
margarine and shortening and
keep it from becoming rancid or
stale

12.
Dehydration
 Most to all the moisture is
removed from a product reducing
the ability of microorganisms to
grow
 Also reduces the weight & bulk of
food
 Beef jerky, raisins, prunes, etc.

13.
New Products are
developed everyday
Improved food processing
has led to the introduction
of over 9,000 new food
products since 1989.