food technology lecture notes

1. School of Applied Health, Innovation and
Sciences
Presentation By: Mr. Gabriel A Iipinge
Lecture Notes
2023
Unit: 3BSC205 Food technology

2. Learning outcomes
On completion of this unit a learner should:
A. Diagnose the human factors that affect the development of new food products
B. Examine the factors affecting the design of new food products
C. Explore the process of developing new food products
D. Apply manufacturing processes to develop a food product.

3. Human factors that affect the development of
new food products
- The development of new food products is influenced by a variety of human factors.
- These factors plays critical roles in shaping the entire process.
- These factors can significantly impact product innovation, safety, consumer acceptance, and market success.
1. Dietary needs
- Dietary needs play a fundamental role in the development of new food products.
- As consumers become more health-conscious and mindful of their dietary choices, food manufacturers and developers need to adapt and create products that
align with these needs.
- Here are some ways in which dietary needs affect the development of new food products:
1.1 Age Physiological condition
- As the global population ages, there is a demand for food products that cater to the specific nutritional needs of seniors, such as products fortified with calcium,
vitamin D, and protein to support bone health and muscle mass.
1.2 Ethnic and religious taboos
- Food preferences can vary widely across different cultures and regions.
- When developing new food products, it's crucial to consider these variations to ensure the product is well-received in the target markets.
1.3 Food allergies
- Allergies to common ingredients like nuts, dairy, soy, and gluten can significantly impact product development.
- Food manufacturers must ensure their products are free from allergens or provide clear labeling regarding potential allergens.

4. 1.4 Lifestyle choices − vegetarian/vegan.
- Various dietary preferences and restrictions have become increasingly prevalent,
including vegetarian, vegan, gluten-free, lactose-free, and allergen-free diets.
- Developing food products that cater to these special diets requires innovative ingredient
choices and formulation techniques.
1.5 Functional Foods.
- Consumers are increasingly seeking foods that offer additional health benefits beyond
basic nutrition.
1.6 Personalization
- With advancements in technology and nutrition science, personalized nutrition has
gained popularity.
- This trend encourages the development of food products tailored to individual dietary
needs, based on factors like age, gender, activity level, and health conditions.

5. 2. Health
Nutritional diseases and disorders:
2.1 Obesity
- The prevalence of obesity and weight management concerns has driven the
development of low-calorie, portion-controlled food products that help
individuals manage their weight effectively.
2.2 Diabetes and Hypertension
- Conditions like hypertension and diabetes are linked to excessive salt and sugar
consumption.
- In response, food products are developed with reduced sodium and sugar content
to promote healthier dietary choices and manage these conditions effectively.
2.3 Heart disease
- Cardiovascular diseases are often associated with high cholesterol levels.
- Food manufacturers develop products that are low in cholesterol and saturated
fats to support heart health.

6. 3. Dietary Planning
3.1 Composition of diet plans
- Dietary planning considers how new food products can contribute to consumers' overall
health and wellness goals, promoting a positive impact on their lifestyle.
- Dietary planning includes adhering to food safety regulations and labelling requirements.
- Dietary planning considers cultural and regional differences in food preferences.
Understanding these variations ensures that new food products are well-received and
culturally relevant in different markets.
3.2 Balanced Diet
- Dietary planning ensures that new food products are nutritionally balanced, providing
essential nutrients such as vitamins, minerals, proteins, fats, and carbohydrates in
appropriate proportions.
- Balancing nutritional content is essential to meet the dietary requirements of the target
audience.
3.3 Sources of nutrients
- The choice of nutrient sources also aligns with dietary preferences, such as vegetarian or
vegan diets.
- Plant-based sources are often used to cater to these preferences.

7. B. Examine the factors affecting the design of new
food products
1. Opportunities for development
- Opportunities for development can have a significant impact on the design of new food
products.
- These opportunities present potential areas for growth and innovation, and they
influence the direction and focus of food product design.
- Below how opportunities for development can affect the design of new food products
• Innovation and Uniqueness: Opportunities for development often arise from emerging
trends, technologies, or consumer demands.
- Food designers may use these opportunities to create unique and innovative products
that stand out in the market.
- For example, the rise of plant-based diets has led to the development of a variety of
innovative plant-based food products.
• Health and Wellness Trends: Growing awareness of health and wellness can open up
opportunities for developing healthier food products.
- Designers may focus on reducing certain ingredients (e.g., sugar, artificial additives) or
enhancing the nutritional profile of the product to align with health-conscious consumer
preferences.

8. • Sustainability and Ethical Concerns: Increasing environmental
consciousness among consumers has driven demand for sustainable and
ethically produced food products.
- Opportunities lie in designing products with eco-friendly packaging,
sourcing ethically produced ingredients, and reducing food waste.
Legislation changes in world food resources
- Government regulations and policies related to food safety, labeling,
sustainability, and nutrition can shape the development and marketing
of food products.
- Here's how legislation changes can affect food product design:

9. • Food Safety Standards: Updates in food safety regulations may require food manufacturers to implement
new processes and technologies to ensure the safety of their products.
- Designers may need to consider incorporating additional safety measures and quality control protocols to
comply with these standards.
• Nutritional Labeling Requirements: Changes in nutritional labeling regulations, such as the introduction of
new mandatory labeling elements or revised nutrient content claims, can influence the formulation of food
products.
- Designers may need to reformulate products to meet specific nutrient thresholds or provide more
transparent nutritional information.
• Allergen Labeling: Legislation changes related to allergen labeling can impact the design of new food
products, especially if they contain common allergens like nuts, dairy, or gluten.
- Designers must ensure accurate and clear allergen information on product labels to comply with regulations
and protect consumers with food allergies.

10. • Sustainable Sourcing and Packaging: Legislation aimed at promoting
sustainability and reducing environmental impact may require designers to
consider eco-friendly sourcing practices and sustainable packaging options.
- This can influence ingredient selection, production methods, and packaging
choices for new food products.
• Bans and Restrictions: Legislation prohibiting certain ingredients, additives, or
production practices can necessitate reformulating existing products or creating
entirely new alternatives that comply with the new regulations.
• Health Claims and Functional Foods: Changes in regulations concerning health
claims for food products may impact the design of products marketed for specific
health benefits.
- Designers may need to adjust product formulations and substantiate health
claims based on updated scientific evidence.

11. • GMO Labeling: Legislation related to the labeling of genetically modified organisms
(GMOs) can influence the design of food products that contain or are produced using
GMO ingredients.
- Designers may need to clearly indicate the presence of GMOs on product labels.
• Food Waste Reduction: Legislation aimed at reducing food waste may encourage
designers to create products with longer shelf lives, improved packaging to extend
freshness, or repurposing food by-products to minimize waste.
• Regional Trade Agreements: Changes in trade agreements can impact the import and
export of certain food products, affecting ingredient availability and influencing the
design of new products to comply with new trade regulations.
• Taxation and Incentives: Legislation changes that introduce taxes on specific food
categories or provide incentives for healthier food options can influence the
formulation and marketing strategies of food products.

12. World food transport logistics.
- World food transport logistics have a significant impact on the design of new food products.
- The complexities of global supply chains, including transportation, storage, and distribution, shape various aspects of food
product design.
- Here's how world food transport logistics affect the design of new food products:
a) Ingredients and Sourcing: The choice of ingredients is influenced by their availability and suitability for long-distance
transportation. Perishable ingredients might be substituted with more stable alternatives to withstand lengthy transit times
without compromising quality.
b) Packaging and Protection: Packaging is designed to protect products during transportation and storage.Products may need
packaging that ensures they remain intact, fresh, and uncontaminated over long distances.
c) Shelf Life and Stability: Prolonged transportation times can impact a product's shelf life.Food technologists focus on
developing formulations that extend shelf life through preservatives, antioxidants, and packaging methods that
maintain freshness.
d) Temperature Sensitivity: Foods that require specific temperature controls may need formulations resistant to temperature
variations during transportation. This could involve ingredient choices that tolerate a range of conditions.
e) Quality Maintenance: Products must be designed to maintain sensory qualities (taste, texture, appearance) after
transportation. Ingredients and processes should prevent degradation and ensure products reach consumers in optimal
condition.
f) Regulatory Compliance: Different regions have diverse regulations on labeling, ingredients, and food safety. Product designs
must adhere to these regulations for seamless global distribution.

13. g) Consumer Preferences: Cultural and regional preferences play a role in
product design. Understanding local tastes helps tailor products for specific
markets, enhancing consumer acceptance.
h) Packaging Efficiency: Efficient packaging design maximizes space utilization
and minimizes waste, impacting transportation costs and storage space.
i) Transportation Methods: Different transportation methods (air, sea, land)
have varying timelines and conditions. Products must be designed to withstand
the chosen mode of transport and its associated challenges.

14. Food Safety and Hygiene

25. http://ndvsu.org/images/StudyMaterials/Micr
o/Factors-Affecting-Bacterial-Growth.pdf