Food technology course introduction for the aspiring food technologists.

1. FOOD TECHNOLOGY
Course Introduction
By,
J.S. Ruthra Priya,
Paavai Engineering College,
Namakkal.

2. Food Technology
A branch of science and technology that deals with the
production processes that make foods.
Involves a blend of physical, chemical and microbiological
processes and techniques
Transforms raw ingredients into edible components
DEFINITION:
– Food technology is the application of food science to the
selection, preservation, processing, packaging, distribution
and use of safe nutrition's and wholesome food.

3. Role of a Food Technologist
• Should work for the new method development for the
food manufacturing and preserving
• for keeping the food safe and hygienic
• enhance the color, flavor
• resistance from the natural harms like microorganisms
and toxins.

4. Scope
• Discipline to systematically organize and link the
various kinds of knowledge - necessary to inform
human activity in food handling, processing,
distribution and marketing.
• It applies the principle and concepts of engineering to
problems of handling and processing.
• studies of the interrelationship between the properties
of materials and the changing methods of handling
and manufacturing.

5. Need of Food
technology
• Food is essential for all forms of life for survival
• Basic necessity for mankind
• Majority of food items are biological in origin
• Process of harvesting, processing, distribution, storage and
preparation is quite complex.
• Understanding the process, and solving various problems
during the whole process requires broad-based knowledge
and training.
• Food technologists are responsible for making safe and
nutritious food along with innovative packaging.

6. Components of Food
Technology
• Biology:
– food safety, food microbiology
– mycology and toxicology
• Chemistry:
– food analysis and chemistry
– food quality factors and the measurement
• Physics:
– food processing and engineering
– Food packaging

7. Technologies enacted
with food technology..
Drying and dehydration
refrigeration and freezing
novel techniques (HPP, Hurdle technology, PEF, Ohmic
Heating, Irradiation)
Thermal processing (Canning, Sterilization,
Pasteurization)
Curing methods
Nanotechnology
Encapsulation technology

8. Course Subjects: Theory
• Biochemistry
• Food Microbiology
• Food process calculations
• Food science and nutrition
• Thermodynamics
• Heat and mass transfer
• Fluid mechanics
• Engineering properties of food
materials
• Total Quality Management
• Instrumentation and process control
• Food plant sanitation
• Food Fermentation technology
• Food packaging technology
• Beverage technology
• Food equipment and plant design
• Food product development
• Management, Accounting and cost
control
• Food laws and quality assurance
• Technology of milk and milk products

9. Electives..
• Technology of spices, Flavors
and plantation crops.
• Processing of cereals, pulses and
oilseeds
• Processing of meat, fish and
poultry
• Extrusion technology in food
• Food Additives
• Food allergy and toxicology
• Fruit and vegetable technology
• Disaster management
• Functional foods and
nutraceuticals
• Genetically modified foods
• Management of food waste
• Refrigeration and cold chain

10. Practical
Lab...
• Physics
• Chemistry
• Engineering practices lab
• Food chemistry lab
• food microbiology lab
• Fluid mechanics
• heat and mass transfer
• food quality analysis lab
• Food engineering lab
• Fermentation technology lab
• Processing of fruits and
vegetable
• Processing of milk and milk
products
• Milling technology lab
• Food packaging lab
• Food plant design lab

11. Course Benefits:
• To fulfill research, product development, process
operations, quality assurance and product safety needs
in industry
• To provide professionals with knowledge of the
development, preservation, processing, packaging,
distribution and usage of safe, nutritive and healthy
foods.
• Also beneficial for further studies such as M.Tech,

12. Employment areas...
• Quality assurance
• Technical sales outlets
• Production management companies
• Food microbiology centers
• Process and product development
• research and developments
• Food safety and standards officers
• Teaching professionals
• Research and development areas

13. Nature of jobs..
• Food scientist
• Process engineer
• Food researcher
• Project manager
• Food consultant
• Research and design engineer
• production manager
• Product development
specialist
• Sensory specialist
• Food sales
representative
• Research technician
• Food based entrepreneur

14. Recruiters..
• Dabur India
• ITC limited
• Agro tech foods
• Parle products Pvt.Ltd.
• Cadbury India ltd.
• Nestle India Pvt. Ltd.
• PepsiCo India holdings
• Britannia Industries
• Hindustan Unilever Limited
• Godrej Industries limited

15. Government job
opportunities...
• State and Central Government Sectors:
– FSSAI (Food Safety Standards Authority of India)
– FCI (Food Corporation of India)
– PDS (State Government Public Distribution System)
• Role:
– Quality supervisor
– Food Inspectors
– Food Safety Officers
– Technical Officers
– Junior Research Fellow (JRF)

16. Conference/ Symposium/ Workshops
• The role of conference is to gather like minded people
individuals from across the country or across the globe, to
learn, discuss thoughts and to ignite motivation.
• It will enhance your curriculum vitae(cv).
• Workshops gives hands-on-experience about analytical
instruments in Food industry.
• Symposium develops leadership qualities , inter-personal and
intra-personal skills.

17. Processed
foods...
• Frozen food
• canned food
• snacks and fast food (Chips,
fries, pizza, burger, pasta, etc.,)
• Ready to eat meals
• Bottled and packaged milk (Raw
milk, toned and skim milk)
• Baby foods
• Chocolate
• Yogurt
• Coffee
• Cereals and cereal bars
• packaged juice
• Aerated and energy drinks
• Baked goods
• Beer, Wine and other alcoholic
beverages.

18. Emerging trends in food
technology...
• Developing innovative indigenous food processing
technologies
• International processing technology and developments
• Innovation in the usage of age-old rich expertise in
processing strategies
• The appearance of fusion products
• Innovative packaging and storage
• Probiotics and functional foods

19. Future scope...
• Respirable food
• Printed foods
• Proteins created from insects
• Second green revolution

20. Thank
You…