INTRODUCTION TO FOOD PROCESSING.pptx

1. INTRODUCTION
TO FOOD
PROCESSING
NOAH R. LOBITAÑA
National TVET Trainer, Food Processing NC
II

2. LESSON CONTENT
• Basic Concept in Food Processing
• Relevance of Food Processing
• Career Opportunities in Food
Processing

3. LEARNING
COMPETENCIES/OBJECTIVES
Within the lesson your are expected
to:
1.Discuss the relevance of the course;
2.Explain basic concepts in food processing;
3.Explain on opportunities for food processing
as a career.

4. DO YOU HAVE ANY
PRIOR KNOWLEDGE
OR PERSONAL
EXPERIENCE WITH
FOOD PROCESSING?

5. 5

6. IMPORTANCE OF FOOD PROCESSING TO SOCIETY
• - Food security: Food processing helps in the preservation and
distribution of food, ensuring a steady supply throughout the
year.
• - Nutrition: Processing techniques can enhance the availability
and bioavailability of nutrients, improving the nutritional quality
of food.
• - Food safety: Proper processing methods eliminate harmful
microorganisms and toxins, reducing the risk of foodborne
illnesses.
• - Convenience and variety: Food processing provides
consumers with a wide range of convenient and ready-to-eat
food options.

7. CONTRIBUTIONS OF FOOD PROCESSING TO SOCIETY
• - Reducing food waste: Processing techniques extend the
shelf life of food, reducing spoilage and minimizing food waste.
• - Employment opportunities: The food processing industry
creates numerous job opportunities, contributing to economic
growth and development.
• - Economic value: Processed food products have higher value
and can be exported, creating revenue and boosting the
economy.
• - Sustainable agriculture: Food processing promotes the
efficient utilization of agricultural resources and reduces post-
harvest losses.

8. FROM A
FAMILY
BUSINESS TO
AN
ENTERPRISE
FOR FILIPINO
FAMILIES
CDO Food Products, Inc. began as a mom-and-pop shop on June 25, 1975,
when dietitian Corazon Dayro-Ong started selling homemade meat products from
her family’s residence in Valenzuela. With a modest loan from a rural bank and a
simple dream, she and her husband turned their lot into a meat processing plant.
In 1981, they changed the business name to Foodsphere Inc., with CDO as the
flagship brand for its wide range of meat products. About a decade later, the
company bought a patch of land and built its first modern factory. Growing the
company came with many challenges, including a fire in their factory and a
financial crisis in the 1990s. But “we survived every crisis as a family,” shares
Corazon, referring to the employees of Foodsphere as well.
With the Ong children taking their places in the family business, the company
steadily rose to become a market leader in the food industry. Foodsphere’s plants
in Valenzuela and in Batangas now produce food brands that have become
Filipino household favorites: CDO Karne Norte, Funtastyk Young Pork Tocino,
San Marino Corned Tuna, Idol Cheesedog, CDO Premium Holiday Ham, and
Danes Cheese.
From a homemaker’s dream of providing good food for her family, Foodsphere
has grown to an enterprise that provides quality products to millions of Filipino
families and helps uplift the Philippine economy. But Corazon continues to guide
the company as she has done from the beginning: With the knowledge and
expertise of a dietitian who constantly creates nutritious, quality, and affordable
food for the Filipino; and with the heart of a mother who gathers families round
the table, with food that makes mealtime more delicious and more meaningful.

9. CAREER OPPORTUNITIES IN FOOD PROCESSING
• Food Technologist: Developing and improving food products,
ensuring quality, safety, and regulatory compliance.
• Food Scientist: Conducting research on food properties and
technologies to enhance processing methods and product
development.
• Quality Assurance Manager: Ensuring adherence to quality
standards and implementing food safety measures in the
processing plant.
• Sustainability Coordinator: Implementing eco-friendly practices
and reducing environmental impact in food processing.
• Research and Development Specialist: Working on new
product development, testing, and sensory evaluation.

10. DEFINITION OF FOOD PROCESSING
• Food processing refers to any deliberate change or
transformation of raw food materials into a form
suitable for consumption.
• It involves various techniques, technologies, and
methods to preserve, improve, and enhance the
quality, safety, and shelf life of food products.

11. OBJECTIVES OF FOOD PROCESSING
• Enhancing food safety: Food processing methods aim
to eliminate or reduce harmful microorganisms, toxins,
and contaminants.
• Improving food quality: Food processing techniques
enhance the taste, texture, appearance, and nutritional
value of food.
• Extending shelf life: Proper processing helps to prolong
the storage life of food products.

12. IMPORTANCE OF FOOD PROCESSING
• Preservation: Food processing techniques such as canning,
freezing, and drying help to preserve perishable foods and prevent
spoilage.
• Convenience: Food processing offers ready-to-eat or easy-to-
prepare food options, saving time and effort.
• Nutrition: Certain food processing methods can improve the
availability and bioavailability of nutrients in food.
• Safety: Processing techniques like pasteurization and sterilization
help to destroy harmful microorganisms and ensure food safety.

13. COMMON FOOD PROCESSING TECHNIQUES
• Heating and thermal processing: Includes methods like cooking,
pasteurization, sterilization, and blanching.
• Drying and dehydration: Involves the removal of moisture from food to
prevent spoilage and extend shelf life.
• Canning and bottling: Sealing food products in airtight containers to
maintain freshness and prevent contamination.
• Freezing: The process of lowering the temperature of food below
freezing to inhibit the growth of microorganisms.
• Fermentation: The controlled breakdown of complex organic substances,
resulting in changes to the taste, aroma, and texture of food

14. FOOD PROCESSING EXAMPLES
• Baking: Involves the application of heat in an oven to transform
dough into bread, cookies, cakes, etc.
• Dairy Processing: Includes processes like pasteurization,
homogenization, and fermentation to produce milk, cheese, yogurt,
etc.
• Meat Processing: Techniques involved in meat preservation, such
as curing, smoking, and canning.
• Fruit and Vegetable Processing: Methods like canning, freezing,
and drying to preserve and enhance the shelf life of fruits and
vegetables.

15. CHALLENGES IN FOOD PROCESSING
• Food Safety: Ensuring that processed foods are free
from harmful microbiological and chemical
contaminants.
• Nutritional Quality: Maintaining the nutritional value of
processed foods during various processing steps.
• Sustainability: Reducing food waste, optimizing energy
usage, and minimizing environmental impact.

16. Case Study on Food
Processing Innovations
Rubrics:
- Quality of analysis: 10 points
- Presentation skills: 10 points
GROUP ACTIVITY

17. WHAT ARE SOME
CAREER OPTIONS IN
THE FIELD OF FOOD
PROCESSING?

18. AS A FOOD PROCESSING
STUDENT, HOW WILL
HELP IN SECURING
FOOD SUSTAINABILITY
IN YOUR COMMUNITY?

19. HOW DOES FOOD
PROCESSING ENHANCE
THE QUALITY AND
SAFETY OF FOOD
PRODUCTS?

20. RESEARCH AND WRITE A
REFLECTION PAPER ON THE
ROLE OF FOOD PROCESSING IN
ENSURING FOOD SECURITY
AND SUSTAINABILITY.
ADDITIONAL ACTIVITY!
WRITE IT IN A ONE WHOLE
SHEET OF PAPER

21. THANK YOU