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CHAPTER 1 INTRODUCTION
INTRODUCTION TO
FOOD SCIENCE AND
TECHNOLOGY

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INTRODUCTION
 Food - necessity of life
 Food - consumed to sustain life
 Food - any substance when ingested, usually will
supply nutrients that nourish body.

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Introduction - Contd
Nutrients
 Furnish oxidative energy required to fuel body
activities
 carbohydrates, fats
 Provide materials for building and/or
maintenance of body tissues
 proteins, mineral elements
 Supply substances that act as regulators for
body processes
 water, vitamins

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FOOD PROCESSING
 Any operation or operations that change value of
food
 Range - Simple washing to complicated processes
of food preservation, developing new products
 Objectives
 Enhancement in shelf life
 Consumer convenience
 Preservation of nutrients
 Development of new products

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Food Processing – contd.
Food processing industry credited with:
All treatments received by food from its origin
(land or sea) to point in space and time when
consumed
Almost all foods subject to processing
Food processing studied under Food Science
and Technology.

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FOOD SCIENCE
 Emerged as discipline in early 1950’s -
accumulation of scientific information on food
 Defined as:
 body of coherent and systematic knowledge
that deals with understanding the nature of
food, composition of food materials and their
behaviour under various conditions to which
they may be subjected.

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Food Science – Contd.
Involves knowledge about:
 Nature of food
 Composition of food
 Behaviour under different conditions of processing,
preservation and storage
 Causes of spoilage
 Principles underlying methods of processing and
preservation
 Food Science also concerned with improving
quality of product so it reaches consumer in
attractive, safe, nutritious form.

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FOOD SCIENCE AND TECHNOLOGY
 Terms Food Science and Food Technology often
used synonymously
 Describe whole set of changes through which food
passes from harvesting to consumption
 Food Science and Technology
 Defined as the application of physics, chemistry,
microbiology, engineering and nutrition to the
handling, processing and storage of foods.

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FOOD SCIENCE AND TECHNOLOGY (Contd….)
 By definition, food scientist or food technologist
expected to be conversant with problems
connected with:
 Understanding nature of food
 Handling food
 Processing food
 Storage of food.

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FOOD SCIENCE AND TECHNOLOGY (Conted….)
 Subject vast, problems complex
 Hence multidisciplinary approach essential
 Usually team of food scientists and technologists
work together with experts in other disciplines to
run food processing industry
 Career in Food Science and Technology demands:
 Broad educational background
 Ability to apply knowledge whenever and
wherever need arises.

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FOOD SCIENTIST AND TECHNOLOGIST
 Responsibilities:
 Safety
 Taste
 Appearance
 Nutrition of processed foods.

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FOOD SCIENTIST AND TECHNOLOGIST
Job of Food Technologist
 Select new and proper raw materials
 Know fundamental changes in composition and
physical condition of foodstuffs occurring during
and subsequent to industrial processing
 Understand and control food manufacturing
operations

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FOOD SCIENTIST AND TECHNOLOGIST
 Develop:
 New products
 New processes
 New equipment
 Solve technical problems associated with:
 Food manufacturing
 Food processing
 Food storage
 Food distribution.

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FOOD SCIENTIST AND TECHNOLOGIST
Special attention and priorities
Food safety
 Research on emerging pathogens
 Research on food toxicology
 Better detection methods for food-borne pathogens
and toxins
 Research on food allergies and sensitivities
 Research on hazards to special population groups.

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RELATIONSHIP WITH OTHER DISCIPLINES
 Food Science and Technology involves:
 Application of knowledge of basic and applied
sciences to study:
 Handling, processing, storage and
distribution of foods
 Primarily two distinct aspects recognized: -
 Scientific aspects
 Technological aspects.

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RELATIONSHIP WITH OTHER DISCIPLINES
Food Science concerned with understanding:
 Nature of food
 Causes of spoilage
 Closely related to physics, chemistry and biology
 Technological areas require knowledge in:
 Engineering
 Processing
 Manufacturing
 Packaging
 Sanitation

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RELATIONSHIP WITH OTHER DISCIPLINES
 Food Science and Technology made up of several
components:
 - Food chemistry
 - Biochemistry
 - Food microbiology
 - Sensory analysis
 - Food engineering
 - Packaging
 - Sanitation.

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RELATIONSHIP WITH OTHER DISCIPLINES
Physics
 Basic principles underlying heat exchange
(cooling, heating), evaporation, etc., discovered
 Discovery of semi-conductors, transistors and
chips led to revolution
 Food analysis equipment developed by physicists
- Measuring pH, relative humidity, permeability of
gases and moisture in packaging materials,
techniques for assessing texture of raw and
processed foods
 Irradiation preservation, microwave heating.

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RELATIONSHIP WITH OTHER DISCIPLINES Contd
Chemistry
 Food molecules complex
 Also changes occurring complex
 Reactions during spoilage and processing of
chemical or biochemical nature
 Study of food chemistry very complicated
 Methods of food analysis based on:
Characteristic properties of specific chemical
groups like amino, carbonyl, carboxylic,
phenolic and others - methods evolved, in part,
by chemists.

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RELATIONSHIP WITH OTHER DISCIPLINES - cont
 Biochemistry
 Changes in foods of biochemical nature
 Ripening process
 Spoilage of fruits and vegetable
 Study and analysis of enzymes and flavouring
components involve aspects of biochemistry
 Polymer chemistry - promoted production of
tailor-made, non-rigid, plastic packages -
protect foods from oxidative rancidity and loss
of moisture vapours
 Knowledge of chemistry and biochemistry of
immense value to food technologist.

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RELATIONSHIP WITH OTHER DISCIPLINES - cont
 Biology – Several biological sciences significant
 Breeding of new varieties suitable for processing -
know-how of botany, plant breeding, genetics and
plant physiology necessary
 Plant pathology, entomology and parasitology -
essential to grow healthy plants and animals
 Also required to save commodities from attack of
pests in field and storage chambers
 Human physiology necessary to understand how
food will act inside body - nutrition
 Establish processes that inactivate or destroy
antinutrient factors or fortify foods.

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RELATIONSHIP WITH OTHER DISCIPLINES contd
Microbiology
 Important biological science associated with Food
Science and Technology.
 Microorganisms
 Chief spoilage agents
 Control desirable for food industry to thrive:
 Pasteurization
 Sterilization
 Use of chemicals
 Irradiation, etc.

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RELATIONSHIP WITH OTHER DISCIPLINES contd
 Microbiology
 Exploit yeast in production of:
 Leavened bread Alcoholic beverages
 Use lactic acid bacteria in:
 Dairy products - Yoghurt, Cheese
 Meat products - Sausages
 Vegetable products – Pickles
 Fruit products - Pickles
 Exploit microorganisms in production of:
 Organic acids, antibiotics, enzymes, vitamins,
steroids, etc.

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RELATIONSHIP WITH OTHER DISCIPLINES - (cont)
Technological Aspects
Engineering
 Designing and maintenance of commercial food
processing plants and equipment
 Fabrication of equipment for conversion of raw
agricultural commodities into finished products
 Development of appropriate technology to
overcome short-term supply and long term-
shortage
 Applications of computer technology, microwave
heating and other similar techniques.

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RELATIONSHIP WITH OTHER DISCIPLINES - contd
Engineering
 Advances in thermal processing by engineers
 Areas in which engineering sciences
indispensable:
 Heat and mass transfer of food materials
 Process flow for batch and continuous
processes
 Plant and factory design

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RELATIONSHIP WITH OTHER DISCIPLINES - (contd)
Engineering
 Several branches essential
 Chemical, biochemical, electrical, electronics
and mechanical
 Develop processes and equipment for
commercial plants
 "Food Process Engineering“ - Educational
programme in Food Technology heavily
weighted with courses found in chemical
engineering curriculum

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RELATIONSHIP WITH OTHER DISCIPLINES - contd
Computer Sciences
 Computers influenced methodology of
analytical and industrial instrumentation:
 Facilitate industrial operations
 Control inventory, process and quality
 Enabled development of new tools:
 Powerful capabilities for studying
physiochemical properties of materials:
 particularly at microscopic, submicroscopic and
molecular levels

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RELATIONSHIP WITH OTHER DISCIPLINES contd
Computer Science
 Modern instrumentation developed with
computer assistance
 Spectroscopy
 Microscopy
 Calorimetry
 Rheological analysis.

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RELATIONSHIP WITH OTHER DISCIPLINES contd
Computer Science
 Computers used for data:
 Storage Retrieval
 Transmission Analysis
 Used for molecular modeling, allow much
improved insights into molecular architecture
and behaviour of molecules
 At present such modeling difficult for complex
systems such as foods, considerable progress
made.

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Educational Institutions
Food Science and Technology being offered in Pakistan
at Diploma level (DAE):
1. College of Technology Faisalabad
2. College of Technology, Sahiwal
3. College of Technology, Nowshera
4. Women Polytechnic Karachi (female students)
At university level – B.Sc., B.Sc. Hons, M.Sc., Ph.D.
 College of Agriculture (BZU) Multan
 College of Agriculture Dera Ghazi Khan
 Islamia University, Bahawalpur
offer introductory courses in Food Technology for B.Sc.
(Hons.) Agriculture programme.

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Educational Institutions - contd
Universities awarding degrees
1. University of Agriculture Faisalabad 2 programs
2. Barani Agric University Rawalpindi - major
3. University of Sargodha Sargodha – 4 years
4. Sindh Agricultural University Tandojam – two
programs
5. University of Karachi, Karachi – 3 & 4 years
6. NWFP Agricultural University Peshawar - major
7. Gomal University D.I. Khan - major
8. Univ of Azad Jammu and Kashmir Muzaffarabad
(College of Agriculture, Rawalakot – major
9. International University, Gilgit – 4 years

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Career in Food Industry - contd
 Graduates found in the country and abroad in:
 Industry
 Educational institutions
 Research institutes
 Government organisations
 NGOs

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Career in Food Industry - contd
 Food processing industry
 Largest industry in world in terms of
manpower employed,
 Ranks second in Pakistan
 Food technologists engaged in processing
plants to convert raw food into products:
 Beverages Breakfast cereals
 Baked goods Dairy products
 Pickles Jams
 Snacks Convenience foods
 Meat products

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Career in Food Industry - contd
 Engaged in food ingredient plants to process and
manufacture:
 Salt
 Pepper
 Spices
 Flavours
 Colours
 Preservatives
 Antioxidants
 Others products

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Career in Food Industry - contd
 Work in quality assurance:
 Secure that food in every stage of processing
meets government and consumer standards
 Busy in quality control:
 Raw materials, ingredients, packaging
materials, in-process testing, final batch
release, ensure shelf life of processed
products
 Work in product development:
 No limit to number of ways food supply can
be used

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Career in Food Industry - contd
 Prepare new products, standardise recipes
 In process development responsible for
innovations in processes
 On processing floor busy in controlling:
 Men
 Machines
 Materials
 to guarantee production of safe, nourishing
products.

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Career in Food Industry - contd
 Number of food technologists diversifying
expertise by gaining an MBA degree
 Work in managerial cadre in food industry
 Find jobs as technical sales executives:
 Food processing equipment
 Ingredients
 Other supplies

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Career in Food Service Organisations
 Multinational food restaurants demand food
technologists - Organizations such as:
 KFC
 McDonald
 Pizza Hut
 Uno Chicago Grill
 Others
Employ food technologists in:
 Quality assurance
 Product development

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Career in teaching institutions
 Academic positions where subject offered
 Instructor in Polytechnics - DAE sufficient
 Minimum master’s degree required in University
 In academic institutions, assigned various courses
for teaching
 Keep themselves abreast with latest developments
in discipline
 Job description in universities also includes
conducting and supervising research.

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Career in Research Institutes
Government research institutes employ food
technologists as Scientific Officers or equivalent
 PCSIR Laboratories
 Pakistan Atomic Energy Commission Labs
 Pakistan Agricultural Research Council
 Agricultural Research Institutes
 Main thrust - Conduct basic and applied research
in food chemistry, food microbiology, nutrition, food
toxicology and product development
 PAEC Labs busy in research on irradiation of local
foods
 Postgraduate degree preferred qualification.

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Career in Other Organisations
 Extension wing of Provincial Agriculture
Departments as Agricultural Officers
 NGOs employ in social action programmes
 Some pass civil service examination
 Some set up own business, running successfully
 Work independently as consultants guiding food
industry
 Many overseas - Middle East, Europe, USA,
Canada, Australia, other parts of world.

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Potential Openings
Job opportunities should be available in:
 Export Promotion Bureau of Pakistan
 Public Analyst Laboratories
 Provincial Food Departments
 Local Governments
 Ministry of Agriculture
 Other similar organisations
 Presently few food technologist found in these due
to basic entry requirements framed a few decades
ago.

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Potential Openings continued....
 Large catering organisations, chain restaurants,
airlines demand new, more convenient and greater
variety of foods
 Health institutions (hospitals) require formulation of
healthful diets for healthy and sick with
specifications - less sodium, sugar, fat and
cholesterol
 Food scientists can find openings in these quite
attractive, interesting and challenging.

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PROFESSIONAL SOCIETY

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Professional Society
 Pakistan Society of Food Scientists and
Technologists (PSFST)
 Established in 1990
 Affiliated with IFT (USA)
 The professional body of food scientists and
technologists in Pakistan
 Head Office - National Institute of Food Science
and Technology, University of Agriculture,
Faisalabad.

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PROFESSIONAL SOCIETY contd....
Objectives of the Society:
 To promote the cause of Food Science and
Technology and Nutrition.
 To improve the professional competence of Food
Scientists and Technologists.
 To provide professional communications through
technical publications, scientific meetings,
seminars, symposia, lectures, workshops, etc.
 To encourage education and training at all levels
in various fields of Food Science & Technology.

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PROFESSIONAL SOCIETY contd..
 Society creating strong links between:
 Private (food, allied industries) and
 Public sectors (universities and research institutions)
 Holds annual Food Science Conferences
 Publishes Pakistan Journal of Food Sciences
 Membership categories
 Professional
 Associate
 Student
 Emeritus
 Honorary
 Life
 Corporate Member

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Professional Society – contd …
President
 Founding President from 1990 to 1997 - Prof. Dr.
Muhammad Shafiq Chaudhry (Lahore)
 Prof. Dr. Muhammad Saeed (Peshawar) 1998–99
 Dr. Wazir Hussain Shah (Lahore) 2000 - date
Secretary
 Prof. Dr. Javaid Aziz Awan (Faisalabad) - 1990–99
 Prof. Dr. Faqir Muhammad Anjum (Faisalabad)
2000 - date

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 End of Chapter 1
Next
 Food Sources and World Food
Situation