1. SHRIMATI KASHIBAI NAVALE COLLEGE OF ENGINEERING
PUNE
DEPARTMENT OF MANAGEMENT
PRESENTATION ON FOOD PROCESSING
SUBJECT : STP
PRESENTED BY: PRANALI CHALAKH
MBA 1ST SEMESTER 1ST YEAR
GUIDED BY :
SANKET CHARKHA
2. INTRODUCTIO
N
Food processing is the transformation of agricultural products into food, or of
one form of food into other forms. Food processing includes many forms of
processing foods, from grinding grain to make raw flour to home cooking to
complex industrial methods used to make convenience foods.
Some food processing methods play important
roles in reducing food waste and improving food
preservation, thus reducing the total environmental
impact of agriculture and improving food security.
3. PRIMARY FOOD
PROCESSING
Primary food processing turns agricultural products, such as raw wheat kernels or livestock, into
something that can eventually be eaten. This category includes ingredients that are produced by
ancient processes such as drying, threshing, winnowing and milling grain, shelling nuts, and
butchering animals for meat. It also includes deboning and cutting meat, freezing and smoking
fish and meat, extracting and filtering oils, canning food, preserving food through food irradiation,
and candling eggs, as well as homogenizing and pasteurizing milk.
4. SECONDARY FOOD
PROCESSING
Secondary food processing is the everyday process of creating food from ingredients that are ready
to use. Baking bread, regardless of whether it is made at home, in a small bakery, or in a large
factory, is an example of secondary food processing. Fermenting fish and making wine, beer, and
other alcoholic products are traditional forms of secondary food processing. Sausages are a
common form of secondary processed meat, formed by comminution (grinding) of meat that has
already undergone primary processing. Most of the secondary food processing methods known to
human kind are commonly described as cooking methods.
5. TERTIARY FOOD
PROCESSING
Tertiary food processing is the commercial production of what is
commonly called processed food. These are ready-to-eat or heat-and-serve
foods, such as TV dinners and re-heated airline meals.
6. OBJECTIVES
Food technology is a very vast domain concerning with the production and
processing of food. Food processing has certain objectives, such as:
It boosts the shelf life of food products.
Prevent food-contamination.
Food storage and Transportation.
Turns raw food materials into attractive, marketable
products.
Provide employment to a large population.
7. FOOD PROCESSING METHODS
There are certain criteria that have to be compiled for the appropriate processing of food, right from the
possibility of a pest or bacteria to invade and multiply on foods to the biological activity of foods. The following
methods are applied for the proper processing of food:
Peeling off the outer layers of the raw materials.
Chopping or slicing
Mincing
Liquefaction
Fermentation
Emulsification
Cooking
Mixing
Gasification such as the addition of a gas in bread or soft drinks.
Proofing
Spray drying
Pasteurization
Packaging
8. The important benefits of food processing include:
Food processing reduces the number of harmful bacteria in food that can cause diseases.
For e.g. drying, pickling dehydrates the food product and alters the pH that prevents the
growth of harmful microorganisms.
It also improves the shelf-life of food products.
It reduces health inequalities and major health concerns.
BENEFITS OF FOOD PROCESSING
9. The important drawbacks of food processing include:
Processed food contains artificial ingredients.
A large number of resources are spent in making the food pleasant to the brain
that leads to overconsumption.
Processed foods are the biggest source of added sugar that is very unhealthy.
DRAWBACKS OF FOOD PROCESSING
