Food Technology

3. A.Determine the application of food science in food brand
packaging.
B. Appreciate the food processes affecting food nutrient content.
C. Evaluate how processed food fit into a healthy diet.

10. Target Consumers
(Age, Needs,
Pleasure)
Color Psychology
Influencing
consumer purchasing
habit
Making brand
stand out

12. Target Consumers
(Age, Needs,
Pleasure)
Color Psychology
Influencing
consumer purchasing
habit
Making brand
stand out

14. Target Consumers
(Age, Needs,
Pleasure)
Color Psychology
Influencing
consumer purchasing
habit
Making brand
stand out

16. Target Consumers
(Age, Needs,
Pleasure)
Color Psychology
Influencing
consumer purchasing
habit
Making brand
stand out

21. Target Consumers
(Age, Needs,
Pleasure)
Color Psychology
Influencing
consumer purchasing
habit
Making brand
stand out

26. TRADITIONAL MODERN
HEAT TREATMENT PASTEURISATION
FERMENTATION
ULTRA-HEAT
TREATMENT
FREEZING
HIGH PRESSURE
PROCESSING
SMOKING
DRYING
ADDITIVES
MODIFIED
ATMOSTPHERE
PACKAGING

27. PROCESS DESCRIPTION
FOOD
BENEFITS
EXAMPLES
NUTRITIONAL
VALUE
CANNING
The food is heated
to a high
temperature. The
food is packaged
and stored in an air-
tight can.
Canning alters food
chemically by
changing the
moisture, pH, or
salinity levels to
protect against
microbes, bacteria,
mold, and yeast.
This allows food to
be shelf-stable and
safe to eat for 1–5
years or longer.
Fruits, vegetables,
beans, soups, meats,
and seafood.
Protein, carbs, and
fat are unaffected by
the process. Most
minerals and fat-
soluble
vitamins like
1. vitamins A
2. Vitamin D
3. Vitamin E
4. Vitamin K

29. PROCESS DESCRIPTION FOOD BENEFITS EXAMPLES
NUTRITIONAL
VALUE
FREEZING
Method of
preserving food by
lowering the
temperature to inhibit
microorganism
growth
Food temperatures
are reduced to below
0°C to decrease the
activity of harmful
bacteria.
Fruits, vegetables,
meat, fish, and ready
meals.
Frozen foods have
more vitamins and
minerals compared to
fresh because fresh
foods lose vitamins
and minerals over
time while freezing
preserves nutrients.

31. PROCESS DESCRIPTION FOOD BENEFITS EXAMPLES
NUTRITIONAL
VALUE
FOOD
ADDITIVES
Used in commercial
processing not only
to reduce microbial
hazards, but also to
reduce chemical and
physical spoilage and
to aid processing.
Used as anticaking
agents, chemical
preservatives,
emulsifiers, and
stabilizers, to modify
or improve flavor,
texture, or colors, and
they also may include
nutrients added to
enhance nutritional
value.
Monosodium
Glutamate (MSG),
Artificial food
coloring, High-
Fructose Corn Syrup
(HFCS)
Sulfites
Alkalies (Thiamin)
Acids (Citric,
Phosphoric, Malic,
Folic)

34. GUIDED AMOUNT IN FOOD CONTENT
TOTAL FAT SATURATED FAT SUGARS SALT
HIGH: More than 17.5
g of fat per 100g
HIGH: More than 5g
of saturated fat per
100g
HIGH: More than
22.5g of total sugars per
100g
HIGH: More than 1.5
g of salt per 100g
(0.6 g sodium)
LOW: 3g of fat or less
per 100g
LOW: 1.5g of saturated
or less per 100g
LOW: 5g of total
sugars or less per 100g
LOW: 0.3 g of salt or
less per 100g
(0.1 sodium)

35. GUIDED AMOUNT IN FOOD CONTENT
TOTAL FAT
SATURATED
FAT
SUGARS SALT
HIGH: More than
17.5 g of fat per
100g
HIGH: More than
5g of saturated fat
per 100g
HIGH: More than
22.5g of total
sugars per 100g
HIGH: More than
1.5 g of salt per
100g
(600mg sodium)
LOW: 3g of fat or
less per 100g
LOW: 1.5g of
saturated or less
per 100g
LOW: 5g of total
sugars or less per
100g
LOW: 0.3 g of salt
or less per 100g
(100mg sodium)
HEALTH RISK OF TOO MUCH INTAKE
TOTAL FAT
SATURATED
FAT
SUGARS SALT
• Bloating or gas
• Diarrhea
• Weight gain
• Difficulty
Sleeping
• Belly Fat
• Heart disease
• Stroke
• Elevated “Bad”
Cholesterol
• Type 2 diabetes
• Heart disease
• Skin issues
• Tooth Decay
• Difficulty
Sleeping
• Rise in Blood
Pressure
• Heart disease
• Kidney stones

36. GUIDED AMOUNT IN FOOD CONTENT
TOTAL FAT
SATURATED
FAT
SUGARS SALT
HIGH: More than
17.5 g of fat per
100g
HIGH: More than
5g of saturated fat
per 100g
HIGH: More than
22.5g of total
sugars per 100g
HIGH: More than
1.5 g of salt per
100g
(600mg sodium)
LOW: 3g of fat or
less per 100g
LOW: 1.5g of
saturated or less
per 100g
LOW: 5g of total
sugars or less per
100g
LOW: 0.3 g of salt
or less per 100g
(100mg sodium)
HEALTH RISK OF TOO MUCH INTAKE
TOTAL FAT
SATURATED
FAT
SUGARS SALT
• Bloating or gas
• Diarrhea
• Weight gain
• Difficulty
Sleeping
• Belly Fat
• Heart disease
• Stroke
• Elevated “Bad”
Cholesterol
• Type 2 diabetes
• Heart disease
• Skin issues
• Tooth Decay
• Difficulty
Sleeping
• Rise in Blood
Pressure
• Heart disease
• Kidney stones

37. THUMBS UP
THUMBS DOWN

45. Morgan Spurlock personally explores the
consequences on his health of a diet of solely
McDonald's food for one month.

46. Researchers explore the possibility that people
changing their diets from animal-based to plant-
based can help eliminate or control diseases like
cancer and diabetes.

47. One of the major themes in Food, Inc. is the hidden
costs of cheap food. It argues that mass-produced,
"engineered," low-price foods come with health,
social, and environmental costs

48. • Effects of Treatment with Food Additives on Nutrients | SpringerLink
• Your guide to food packaging (newfoodmagazine.com)
• Eating processed foods - NHS (www.nhs.uk)
• 12 Common Food Additives — Should You Avoid Them?
(healthline.com)
• The impact of food processing on the nutritional quality of vitamins
and minerals - PubMed (nih.gov)
• Saturated Fat | American Heart Association