The document discusses various technologies used to improve food production and processing in Malaysia. It describes strategies by the Agriculture Ministry to increase and diversify food production through direct seeding, hydroponics, aeroponics, selective breeding, tissue culture, genetic engineering, and other methods. Food processing techniques are also outlined, including cooking, drying, fermentation, refrigeration, freezing, canning, and addition of preservatives to extend shelf life and prevent spoilage. The goal is to meet growing population demands through greater yields and a wider variety of nutritious foods.

1. BIOLOGY FORM 4
CHAPTER 6
NUTRITION
PART 4
(6.14 - 6.15)

2. 6.14 TECHNOLOGY USED
IN FOOD PRODUCTION

3. Need For Improving Quality &
Quantity of Food
• To meet the demands of a growing
population.
• Strategies by Agriculture Ministry of Malaysia:
1. Increase food production
2. Support food industries
3. Diversify food production

4. Diversify - Ulam
• Salad
• Eaten raw
• Fresh leaves, fruits, other plant parts

5. Diversify – Protein Sources
• Rabbit meat, quail meat, ostrich meat, freshwater fish &
prawns
• Rabbit meat – rich in protein, low in fat & cholesterol
• Ostrich meat – nutritious, rich in protein, low in fat

6. Diversify - Mushrooms
• Wide variety
• High nutrient content
• Some increase body’s immunity

7. Methods used to improve the quality
& quantity of food production
• Direct seeding
• Hydroponics
• Aeroponics
• Selective breeding of plants & animals
• Tissue culture
• Genetic engineering
• Soil management
• Crop rotation
• Biological control

8. Direct Seeding
• Direct seeding or direct
sowing just means that
you start plant seeds in
the soil, rather
than starting seeds
indoors earlier, in pots.

11. Hydroponics

12. Aeroponics
• grow plants in a soil-free environment
• a small internal microjet spray sprays the roots with fine, high
pressure mist containing nutrient rich solutions.
• Because the roots are exposed to more oxygen, the plant
tends to grow faster. It is also easier to administer all sorts of
nutrients to the plant, via the root system.

15. Selective Breeding of Animals & Plants
Selective breeding (also called artificial
selection) is the process by which
humans breed other animals and plants
for particular traits.
Steps in selective breeding:
• Decide which characteristics are
important
• Choose parents that show these
characteristics
• Select the best offspring from parents
to breed the next generation
• Repeat the process continuously

17. Selective Breeding of Animals & Plants
Examples of selective breeding
Wheat
• Producing disease-resistant wheat by
crossbreeding wheat plants with disease
resistance and wheat plants with a high
yield.
Dairy cattle
• Increasing milk yield by selecting bulls from
high yield herds and breeding them with
cows that have the best milk production.
Cattle breeds
• Selective breeding can also be used to
modify other characteristics of cattle.

18. Tissue Culture
• used to produce clones
of a plant
• More identical plants
produced in a short
time.

19. Genetic Engineering
• process of adding new DNA to an organism.
• Examples: plants with resistance to some insects, plants that can
tolerate herbicides, and crops with modified oil content.

20. Genetic
Engineering

21. Soil Management
• Use machineries
• Fertilisers
• Terracing
• Crops and animals together –
animal dung used as fertiliser

22. Crop Rotation
The practice of growing different types of
crops in the same area in consecutive seasons
Benefits
• Improve plant resilience to disease
• Reduce soil loss from wind and water
erosion
• Better soil health

23. Biological Control
• Use beneficial species to attack pest species that feed on crops.
• Beneficial organisms three categories:
1. predators that eat multiple prey;
2. parasites that grow inside and usually kill their hosts; and
3. pathogens (fungi, bacteria and viruses) that infect their targets and
multiply inside the bodies causing disease, which then spreads to
other hosts.

24. 6.15 TECHNOLOGICAL
DEVELOPMENT IN FOOD
PROCESSING

25. Why process foods?
• Extend edible time frame - Preservation
• Make better tasting foods
• Make more varieties of food
• Convenience, more attractive

26. Most important qualities to control
• pH
– Bacteria thrive in a pH neutral environment (7)
– Items with pH above 8 tend to be very bitter &
toxic
– Foods with pHs below 6 tend to be tart or sour
1 7 14
Bacteria
Yeast/Fungi

27. Qualities to control
• Temperature
• 40 – 140°F = the temperature danger zone
– Rapid multiplication of microorganisms
• <40°F very slow growth
• <28°F – no growth – no death
• >140°F – death of microorgamisms

28. Qualities to Control
• Moisture content & Protein content
• Bacteria need a high moisture content
• Fungi can grow in lower moisture level
– Dry foods won’t make you sick
– Dry foods do spoil
• Bacteria need protein, fungi less so
– Candy & carbohydrates may spoil but don’t
won’t make you sick

29. Food Deterioration
• Enzymes break down proteins over
time
– Must deactivate enzymes before food can be
stored
– Heat destroys enzymes
• Fats and oils can oxidize in storage
– Gives off flavors
– Need airtight packaging or antioxidant
additives

30. Drying
Removal water from food by sun, air, heat or vacuum
to inhibit the growth of microorganisms and stops
enzymatic activity in food. Ultraviolet rays kill bacteria
and other harmful microorganisms
– Name 3 dried foods

31. Freeze Drying
• The freezing of food and the subsequent
removal of water from the frozen food
through the use of heat and a vacuum.
• This process involves eliminating the water
in food to stop or delay decomposition.

32. HEATING
• STERILISATION
- the food is subjected to temperatures between 1100c and
1200c
• UHT(ULTRA HIGH TEMPERATURE)
- the food is heated to a very high temperature (1350c) for a
few seconds
• PASTEURISATION
- the food is heated to temperature of about 630c for 30 mins.
or 720C for 15 seconds, and then the food is rapidly cooled
down

33. Pasteurization
• The heating of milk and other liquids
which reduces the number of disease-producing
bacteria.
– Name 3 pasteurized foods

34. Smoking
• The smoke from burning wood contains
substances that kill microorganisms.
Also,the loss of water that occurs during
smoking helps stop food from deteriorating.
– Name 3 smoked foods

35. Cooking
• COOKING AT HIGH TEMPERATURES OR
BOILING FOR AT LEAST 5 MINUTES
• At high temperature
- kill microorganisms and denature the enzymes
- bacterial spores may be killed.

36. Cooling - Refrigeration
• food is maintained at temperatures only a
few degrees above 0ºc
• The lowering of the temperature of food
inhibits the growth of bacteria, molds and
yeasts.
– Name 3 refrigerated foods

37. Cooling - Freezing
• The lowering of the temperature of food to
temperatures between 0ºc and-18ºc
• to stop the growth of bacteria, yeasts and
molds and to kill parasites.
– Name 3 frozen foods

38. USE OF PRESERVATIVES
• Large quantities of sugar or salt can help
preserve food by killing microorganisms.
Microorganisms lose water through osmosis in
a hypertonic solution
• Jams and conserves are examples of foods
preserved with sugar

39. Salting
• The addition of salt or a brine solution to
foods to decrease the activity or kill molds,
bacteria and yeasts.
– Name 3 salted foods

40. Pickling
• Vinegar is also good for preserving food. Most
microorganisms cannot live in low pH.
• Food is soaked in an acidic solution – vinegar
- Name 3 pickled foods
• r

41. Curing
• The addition of a chemical compound
(sodium nitrate or sodium nitrite) to food to
slow the growth of bacteria.
– Name 3 cured foods

42. Fermentation
• The use of special bacteria, molds or
yeasts to prevent spoilage by converting
the elements of food that spoil easily to
stable elements that act as preservatives.
– Name 3 fermented foods

43. Fermentation
Anaerobic process by yeast uses the breakdown of sugar to
produce alcohol. At high concentration, ethanol stops the
activity of bacteria.

44. Canning/Aseptic Packaging
• The packing of food in a container, and heating
it at high temperature & pressure to sterilize the
food then sealing the container while the food is
cooled. Can keep for a long period.
– Name 3 canned foods

45. VACUUM PACKAGING
• This removes the air (and therefore,the
oxygen) from food, so that aerobic
microorganisms cannot survive and many
enzyme reactions connot take place

46. Irradiation
• Certain food products are subjected to
radiation. This destroys the enzymes and
the microorganisms that cause food
spoilage
– Name 3 irradiated foods

47. Food concentration
• Heating food until it boils and removing the
water or partially freezing food and
removing water in the form of ice crystals.
– Name 3 concentrated foods

48. THE END

49. FOOD
PROCESSING AND
PRESERVATION
METHOD PRINCIPLES EXAMPLES
FOOD
PROCESSING
a) COOKING
COOKING AT HIGH
TEMPERATURES OR
BOILING FOR AT
LEAST 5 MINUTES
At high temperature
-kill microorganisms and
denature the enzymes
-bacterial spores may
be killed.
Meat , vegetables,
fish
b) Fermentation
process
Yeast is added to fruit
juices or other food
substances
At high concentration
-produce Ethanol (has
great commercial value)
-stop the activity of the
bacteria.
Fruit juices, tapai (
fermentation of
glutinous rice or
tapioca)
c) Drying Drying under the hot
sun, in hot air or in the
oven
-removes water from
food. Prevents
microorganisms from
growing
-stop the enzymatic
activity in food.
-kill bacteri and other
harmful microorganisms
( ultraviolet rays
Fish, meat, fruits,
flour and
vegetables.

50. FOOD
PROCESSING
AND
PRESERVATION
METHOD PRINCIPLES EXAMPLES
Preservation
a) Pickling food
Food is soaked
in an acidic
solution -
vinegar
Most
microorganisms
cannot lives in
low pH
conditions
Chillies, ginger,
onions, mangos
and papayas
b) Trating food with
salt or sugar
Food is soaked
in a
concentrated
salt solution or
boiled with
sugar.
Microorganisms
lose water
through
osmosis in a
hypertonic
solution
Meat,
vegetables,
ducks’ eggs,
fruits and milk