Introduction to Food Processing

1. Mrs. P. Karthika, M.Sc., M.Phil., SET., (Ph.D.)
Assistant Professor
Department of Food Science and Nutrition
Periyar University
Salem - 11

2. Content
• History
• Introduction
• Sectors of food processing industry
• Sub sectors of food processing industry
• Conclusion

3. History
• July – 1988: Ministry of Food Processing Industries
(MFPI) in India
• MFPI – developed policies and plans
• Rapid growth of Indian economy: converted from
cereal into rice flakes/ oats/ rava/ semia etc.
• Increased business opportunities
• India – second largest country in the production of
food commodities

4. Introduction

5. Definition
• Food Processing
– It refers to various techniques and operations by
which raw food stuffs are transformed into food that
are suitable for consumption, cooking or storage.
– Consist of process like the basic preparation of foods,
alterations of a food product into another form,
preservation and packaging techniques.
– Quick growth due to vast source of raw material
availability

6. Sectors of Food Processing Industry
• Fruits
• Vegetables
• Milk
• Meat
• Fisheries
• Grains

7. Food Processing
industry
Sector
Whole
material
Sub
sector
By
products
Fruits and Vegetables Processing, Fisheries,
Milk and Milk Products, Meat & Poultry,
Packaged/Convenience Foods, Alcoholic
Beverages & Soft Drinks and Grain processing
are vital sub-sectors of the food processing
manufacturing.

8. Fruits and Vegetables Processing Sector
• One of the fastest growing sub sectors of food
processing industry
• Large growth seen in the production of ready to
serve beverages, fruit juices, etc.
• Approved Preservatives – Salt, Sugar, Vinegar, Sodium
benzoate, Citric acid, Ascorbic acid, etc.

9. Milk Processing Sector
• Number 1 production in the world.
• Estimated production is 105 million tonnes

10. Meat Processing Sector
• Meat processors slaughter animals at facilities where
the meat is to be sold or kept onsite for canning,
cooking, freezing, or making meat products.

11. Grain Processing Sector
• Cereals undergo a number of processing stages
between harvest and consumption
– Harvested grains for storage Primary Processing
– Cleaning / removing the husk
– Grains into edible products - Secondary Processing

12. • Primary Processing – inedible portions
• Secondary Processing – edible portions
– Puffing
– Flaking
– Fermentation
– Baking
– Extrusions

13. Methods of Food Processing
• Canning Process
• Pasteurization
• Fermentation
• Drying
• Smoking

14. Conclusion
The customer product groups like confectionery,
chocolates and cocoa products, Soya-based products,
mineral water, high protein foods, soft beverages,
alcoholic and non-alcoholic fruit beverages, along
with the health food and health food supplements is
another fast growing division of this industry which is
gaining huge popularity.