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1. Food Science
& Technology
Essentials of Food Science &
Technology(FST)

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).
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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.
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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.
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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:
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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
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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.
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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

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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.
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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)
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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
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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.
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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.
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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)
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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
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22. Factors affecting food technology
Today, factors affecting food technology include:
• domestication of animals and crops;
• preservation methods;
• development of villages and towns;
• changes of land ownership;
• transport and travel (national, worldwide & space)
• war;
• religion and culture;
• 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 Do We Expect From Foods As We Move
Into the Future?
 Safe
 Increase healthfulness and prevent
disease - more vegetarian and cereal-
based diet, low sugar, low fat
 Foods to be delivered to specific genomic
targets
 Be designed for the changing
demographics (increasing elderly
population; increasing children
population)
 Improve performance
 Convenience with high quality
 Be available quickly in a ready-to-eat
form
 Be appetizing and fun
 Culturally more diverse
 Long shelf life with high quality
 Be designed for the sensorial-challenged
 Minimum disposable waste -
biodegradable
 Designed for supermarkets, restaurants
and institutions
 New texture flavor concepts
 Improved functionality through
biotechnology
 Minimally processed ready-to-eat
 Maximize freshness
 Inexpensive
 Designed for unusual human
environments (space)
 Manufactured at low cost with high
productivity and quality
 Packaged functionally and attractively
 Individually tailored, internet marketed
 High quality foods for developing
countries and the underprivileged

25. What Does the Food Manufacturing Sector
Need?
 Computer Integration
 Food Packaging Materials
 HACCP Course
 Local Resources in Food Tech
 Improved Line Operations
 In-Line Sensing
 Information Technologies
 Labor Saving Devices
 Efficient Line Layouts
 Nutrition Labeling
 Shelf Life Extension
 Product/Process Development
 Supervisor Training
 Technical Assistance
 Feasibility Studies
 Trade Show Assistance
 Training for Field Agents
 USDA/FDA Food Safety Reqs
 Wastewater Recovery
 Workforce Development

26. Science and Technologies Which Will Play an
Increasing Role in Food Science and Engineering
 Molecular Biology and Biotechnology will impact food safety, new
ingredients, functional foods, identification of biomarkers for
disease prevention and others
 The identification of the human genome and food gene interactions
- genomic sciences - regulation of biochemical processes in the
human body with food; genes responsible for disease and taste
perception; for obesity and their regulation with food.
 Information Technologies and the Web
 Combinatorial chemistry and computational chemistry will impact
ingredient functionality, food ingredient selection, etc.
 New structure identification technologies and structure
manipulation and probing technologies Nanotechnology;
ultrasound)
 Computational sciences will impact design of food processing
 Novel food preservation technologies with multiple sources of
energy and in particular hybrid food technologies
 Other

27. What should we need to know
about Food Science in order to
get oriented for a career?
• What is Food Science and Technology?
• Careers in Food Science
• Educational Requirements
• Internships
• Job Market Predictions
• Typical Salary
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28. 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
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29. 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.
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30. Why Food Science?
The food industry…………….
• is the 2nd largest manufacturing sector
• produces more than $600 billion in retail sales
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31. 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.
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What kind of jobs are available?
CHECK OUT THESE
CAREERS

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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……………..

34. JOB PROSPECTS
• Job growth among food scientists should
be faster than the average for all
occupations.
• Opportunities are expected to be good
over the next decade, particularly in food
science and technology.
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35. Where can you work?
• Food processors
• Ingredient manufacturer/suppliers
• Academia
• Self-employed/Consultant
• Government
• Non-government organizations
• Foodservice
• Testing laboratory
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