2. Before the Industrial Revolution
In the 19th Century, food was largely harvested by hand and
cooked, as it had been for many centuries, in the home.
However, a few basic food items such as bread, were available
from bakeries. In fact the price and weight of bread was
regulated as far back as 1267AD, by royal order. The
production levels of bread were domestic, being based in
simple kitchens with open fires and ovens.
3. The Industrial Revolution
The Industrial Revolution brought
many technologies together, and
provided new possibilities for
investigation.
Mechanisation took place,
increasing the volume of
production of goods, including
food products.
As more and more factories were
built for mass production of goods,
so towns and cities grew and
populations expanded. This also
meant that there were more
people to feed.
4. • What is Food?
• Food refers to anything, which nourishes the body. It
includes solids, semisolids and liquids which can be
consumed to sustain body and keep it healthy.
• Food may be defined as “anything eaten or drunk
that meets the need for energy, body building,
regulation and protection of the body to sustain life(”
(Somati et al. 2007).
4
5. • Food includes any solid or liquid which on swallowing can supply
one or more of the following: Materials from which body can
produce movement, heat, or other forms of Energy Materials for
growth, repair, regeneration and reproduction
• Substances necessary to regulate processes of growth &
maintenance.
Thus, food may be considered as a fuel that supplies energy to the
body to support Our daily activities and synthesize necessary
materials within the body revealing direct effect on human body and
its functionality.
5
6. What is food - socially and scientifically ?
• Foods are very important socially as well as scientifically.
Socially foods are defined as “Foods are the materials, in raw,
processed or formulated form, which are consumed orally by
humans or animals for their growth, health, and satisfaction
or pleasure.
• Scientifically foods are defined as “Foods are mainly
composed of nutrients such as carbohydrate, protein, fat,
water with small amount of minerals and organic compounds.
Minerals in the form of salts and organic substances are
present in food as vitamins, emulsifiers, acids, antioxidants,
pigments, polyphenols, or flavours.
6
7. Functions of food
• Food nourishes our body and keeps it healthy. Food performs
many different functions hence it is much more than a
substance supplying nutrients for health. It is sum of man’s
culture and tradition, a means of communication, status,
pleasure and relief from stress. Functions of food are
classified as follows:
7
9. Physiological functions
• Physiological functions: Food is essential for maintaining
specific body functions (Figure 1.6)
• Energy: We need energy for performing various voluntary
activities such as walking, running, sitting, standing and
involuntary activities like beating of heart, circulation of
blood, digestion of food etc. Energy is provided by
carbohydrates, proteins and fats.
• Body building and growth: Food rich in protein are called
body building foods. Growth of the body right from birth to
adulthood is due to consumption of protein rich foods along
with other nutrients required for growth. During pregnancy
and lactation, the food rich in proteins are required for proper
growth of fetus and neonate. 9
10. Physiological functions
• Repair and maintenance: Each cell in the body has a definite
life span. During injury, infection, surgery or old age, cells are
damaged which need to be rejuvenated for maintaining
health. This function is carried out by proteins present in
food.
• Protection: Food performs various important functions such
as preventing infections. Person consuming a well balanced
diet, hardly falls ill and has good resistance against infections.
• Regulatory function: Important functions like maintaining the
heart beat, water balance, temperature are performed by
foods rich in proteins, vitamins, minerals and water
10
11. Physiological functions of food
• Socio-cultural functions: Food is a symbol of hospitability and
friendship throughout the world. We express our hospitality
to a guest through an offer of food or a drink. Offering a cup
of coffee or tea is a symbol of friendship. In times of disaster
or sorrow, food is offered to the affected persons. In schools,
colleges or even in offices, people share their tiffins amongst
groups as a token of friendship and affection.
• In a country like Pak many festivals are celebrated throughout
the year. In celebration of festivals, food is a center of
attraction. Not only in festivals, but also in joyous occasions
like marriage, birthday, serving of food becomes an integral
part of the celebrations. In professional meetings and
business meetings, food is served to create a relaxed
atmosphere.
11
12. Psychological functions
• Psychological functions: Food is often used as a tool to express
one’s feeling.
• Emotional Regulation Food serves as a tool for emotional
regulation, offering comfort, pleasure, and relief from stress.
Certain foods, especially those high in sugar or fat, can trigger the
release of dopamine, temporarily boosting mood and reducing
stress or anxiety.
• Social Connection: Sharing meals with others fosters social bonds
and enhances feelings of connection, belonging, and intimacy.
Eating together is a communal activity that facilitates
communication, cooperation, and the sharing of cultural
traditions and experiences, contributing to overall well-being.
• Psychological Comfort: Comfort foods, often high in sugar, fat, or
carbohydrates, are commonly consumed to provide psychological
comfort during times of distress or emotional upheaval. 12
14. Food Science
• Food science is the application of the basic sciences and
engineering to study the fundamental physical, chemical,
biochemical nature of foods and the principals of processing.
• the study of the nature of foods and the changes that occur in
them naturally and as a result of handling and processing.
• Food science improving quality of so that it reaches the
consumer in attractive, safe and nutritious form.
14
15. Food Science
• A Food Scientist studies the physical, microbiological, and
chemical makeup of food. Depending on their area of
specialization, Food Scientists may develop ways to process,
preserve, package, or store food, according to industry and
government specifications and regulations
This study involves knowledge about:
• The nature of food and its composition.
• Its behaviour to different conditions (processing,
preservation, storage).
• Causes of spoilage.
• Principles of processing and preservation methods.
• Improvement in food quality (attractive, safe, nutritious)
15
16. Food Science
• Food Science emerged as a discipline in early 1950’s.
• Broad discipline that holds many specializations:
• Food Engineering/Technology- engineering concepts start
from the selection of raw food to its processing &
preservation
• Food Microbiology- microbial ecology related to food, food
spoilage
• Food and Nutrition- basic composition, structure, properties,
effects of general health
16
17. Food Technology
• The terms Food Science and Food Technology are often used
synonymously.
• Food Technology is the application of food science to the
selection, preservation, processing, packaging, distribution
and use of safe, nutritious, and wholesome food.
• Food Science and Technology is the application of physics,
chemistry, microbiology, engineering and nutrition to the
handling, processing and storage of food.
17
18. Relationship with other disciplines
• Many disciplines from basic applied sciences are
involved primarily in two different ways in the
applications of Food Science.
• Scientific- involving physics, chemistry, biology &
microbiology.
• Technological- involving engineering, processing,
manufacturing, packaging, distribution etc.
18
19. Relationship with other disciplines
• Major contributions of other disciplines in Food Science:
• Physics-
• Selection of raw & processed food material,
• Food pH, humidity, moisture contents,
• Food handling, packaging, transportation equipment.
• Heating, cooling & evaporation of food material.
• Chemistry-
• Chemical & biochemical nature of food
• Chemical reactions of metabolism, spoilage & processing
• Food analysis procedures(various analytical techniques used
in food analysis, including chromatography, spectroscopy,
electrophoresis, and immunoassays)
19
20. Relationship with other disciplines
• Engineering-
• Conversion of raw products into finished ones Developing,
processing, packaging and storing equipment and machinery.
• Food engineering involves study of engineering concepts and
unit operations used in food processing such as
thermodynamics, fluid flow, heat and mass transfer, food
packaging aspects etc
• Biology-
• Botany, plant pathology & genetics are involved in the
breeding of new varieties
• Entomology, parasitology & zoology are involved in the
growth of healthy plants and animals
• Human physiology involved in understanding how food will
gets metabolised inside the body 20
21. Relationship with other disciplines
• Microbiology-
• limiting food spoilage issues
• introducing beneficial cultures to develop products like
yogurt, leavened bread, cheese, pickles, sausages etc.
• processing techniques i.e. pasteurization, sterilization,
irradiation.
• Computer Science-
• involved in computing, calculating, recording and reporting
data
21
22. Factors affecting food technology
Today, factors affecting food technology include:
• preservation methods;
• development of villages and towns;
• changes of land ownership;
• transport and travel (national, worldwide & space)
• famine;
• drought, flood, disease;
• mechanisation.
23. Factors affecting food technology
Factors affecting food technology also include:
• electricity;
• discovery and use of raw materials;
• understanding of scientific principles;
• research and development of food ingredients;
• increasing technological capabilities;
• economic understanding and trade;
• changes in society, e.g. the changing role of women;
• changes in retailing.
24. What is Food Science?
Food Science is an
applied science used to
study the:
• nature of foods
• causes of their
deterioration
• principles underlying
food processing
24
25. What is Food Technology?
Food Technology is the
application of food
science to the:
• selection
• preservation
• processing
• packaging
• distribution
• use
of safe, nutritious, and
wholesome food.
25
26. Why Food Science?
• It is an applied science: You could see the
product you worked on the grocery store
shelf.
• It’s fun! Food scientists get to play with
their food!
• It’s exciting! Being a Food Scientist is not
a boring career. You may work in the lab,
in the pilot plant, or travel to different parts
of the world.
26
28. 28
FOOD SCIENCE RELATED CAREERS
• Agricultural Engineer
• Agronomist
• Baking Technician
• Biochemist
• Chemical Engineer
• Culinary Scientist
• Dietician
• Farm Product Purchasing
Agent
• Farmer
• Flavor Chemist
• Food Scientist
• Food Stylist
• Health Inspector
• Government Agency
Administrator
• Microbiologist
• Nutritionist
• Packaging Engineer
• Plant Manager
• Production Inspector
• Research Analyst
• Restaurant Chef
• Quality Assurance
• Technical Writer
• University Professor
• And many more……………..
29. Where can you work?
• Food processors
• Ingredient manufacturer/suppliers
• Academia
• Self-employed/Consultant
• Government
• Non-government organizations
• Foodservice
• Testing laboratory
29
30. Food Processing
• The transformation of raw agricultural products into semi-
finished or finished products for consumption.
• Food Processing is the conversion of agricultural product to
substances which have particular textural, sensory and
nutritional properties using commercially feasible methods
• , food processing operation may include cleanliness,
preparatory operations, temperature treatments,
preservation techniques to extend shelf life and techniques of
marketing as per specificity of foods
30
31. Food processing
• Food processing is the set of methods and techniques used to
transform raw ingredients into food or to transform food into
other forms for consumption by humans or animals either in
the home or by the food processing industry. Food processing
typically takes clean, harvested crops or slaughtered and
butchered animal products and uses these to produce
attractive, marketable and often long-life food products.
Similar process are used to produce animal feed.
• Primary processing lays the foundation for secondary
processing, where raw materials are further transformed into
finished food products through cooking, baking, fermenting,
preserving, and packaging
31
33. Aims of Food Processing
1. To extend the shelf life to allow time for distribution, sales
and home storage.
2. To increase variety in the diet by providing a range of
attractive flavours, colours, aromas and textures in food
(collectively known as eating quality, sensory characteristics or
organoleptic quality); . 3. To provide the nutrients required for
health (termed nutritional quality of a food). 4. To generate
income for the manufacturing company
33
34. Types of processing of food
1. Primary food Processing
This is the conversion of raw materials to food commodities. Milling is an
example of primary processing
Primary processing involves the initial steps in food production, where raw
agricultural commodities are harvested, cleaned, and prepared for further
processing. This stage typically involves minimal alteration of the raw
material's natural state. Examples of primary processing include:
Cleaning and Sorting: Removing dirt, debris, and foreign materials from raw
agricultural products, such as fruits, vegetables, grains, and nuts, to ensure
they meet quality standards.
Trimming and Peeling: Removing outer layers, stems, leaves, and other
unwanted parts from fruits and vegetables to improve appearance and
remove potential contaminants.
Milling and Grinding: Breaking down grains, seeds, and legumes into smaller
particles to create flours, meals, and powders. This process may involve
grinding, milling, or crushing to produce ingredients for baking, cooking, or
further processing.
36. • SECONDARY FOOD PROCESSING
• Secondary processing in food production involves further
transforming primary processed ingredients into finished food
products. This stage typically involves more complex techniques and
methods compared to primary processing. Secondary processing
adds value to the raw materials by enhancing flavor, texture,
appearance, and shelf life.
• Cooking and Baking: Cooking methods such as boiling, steaming,
frying, grilling, roasting, and baking are used to prepare a wide
variety of foods, including meats, vegetables, grains, and baked
goods. Cooking alters the chemical and physical properties of
ingredients, enhancing flavor, aroma, and digestibility.
• Fermentation:biological process microorganisms metabolize
carbohydrates to produce various compounds such as organic acids,
alcohol, and gases. Fermentation is used to produce fermented
foods and beverages such as yogurt, cheese, bread, beer, wine
• Fermentation can improve flavor, texture, and nutritional
value and can also act as a natural preservative 36
37. 3. Tertiary food processing
• Tertiary food processing is the commercial production of what
is commonly called processed food. These are ready-to-eat or
heat-and-serve food.
• Tertiary food processing refers to the highest level of food
processing, where finished food products undergo additional
refinement, customization, or value-added modifications.
• Tertiary processing often involves advanced technologies,
specialized equipment, and innovative techniques. Here are
some examples of tertiary food processing:
37
38. Example
• Ready-to-Eat Meals: Ready-to-eat meals may include frozen
dinners, pre-packaged salads, sandwiches, sushi rolls.
• Snack Foods: Tertiary processing includes the manufacturing
of snack foods, such as chips, crackers, pretzels, popcorn, and
snack bars. Snack foods undergo various processing
techniques, including frying, baking, extrusion, seasoning, and
packaging.
• Bakery and Confectionery Products: Tertiary processing
involves the production of bakery and confectionery products,
such as cakes, pastries, cookies, chocolates, candies, and
desserts.
38
40. Quiz and Assignment
• What are the three example of secondary food
processing:
• What is the two example of primary food processing.
• In the _________ food processing raw materials are
converted to ediable food commodities. (Primary,
Secondary, Tertiary)
• Grinding of food grains is a _______ processed food.
• (Primary, Secondary, Tertiary)
• is the conversion of raw ingredients into the
processed food. (Food processing, Crop science,
Animal science). 40
41. • cakes, pastries, cookies are the example of…
• Primary,secondary,tertiary food processing
41
