LEC 1 Introduction to Food Science.pptx

1. Food Science & Technology
Introduction
Mr. Abdirahman Yusuf Ali
BPH (Modern University) MPH(on process) (DIU)
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2. Today’s agenda
• Introduction
• Mine
• Yours
• Introduction of Food Science and Technology

3. Introduction to food science and technology
 Food may be defined as “anything eaten or drunk that meets the
need for energy, body building, regulation and protection of the
body” (Somati et al. 2007) to sustain life. 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.

4. Classification of foods according to their functions
 Foods may be classified according to their functions in the
body:
1. Energy-giving foods (“GO” foods)
 Foods rich in carbohydrates and fats are called energy-giving
foods or “GO” foods. They provide energy to the body and are
essential for physical activity and basic functioning of the body.
Foods like cereals, roots, tubers, starchy fruits and vegetables
oils, milk, butter and ghee are good sources of energy.

5. Picture 1: Some of the locally available energy-giving foods

6. 2. Body-building foods (“GROW” foods)
 Foods rich in protein are called body-building foods or “GROW”
foods.
 These foods help to maintain life and promote growth, repair worn
out and damaged body tissues. “GROW” foods come from animal
and plant sources. Milk, meat, eggs and fish are good sources of
animal proteins while legumes and nuts are good sources of plant
protein. Animal protein sources are considered to be of high
quality compared to plant sources, apart from soybeans.

7. Picture 2: Some of the locally available foods that are sources of protein

8. 3- Protective (“GLOW” foods)
 Foods rich in minerals and vitamins are known as
protective or “GLOW” foods. They are essential for
promoting body immunity and regulatory functions. Fruits
and vegetables are the main sources of “GLOW” foods.
 Fortified foods, including iodized salt, are also good
sources of “GLOW” foods.

9. Introduction to Food Science and Technology
• Food Science is the discipline in which biology; chemistry,
microbiology, physical sciences, and engineering are used
to study the nature of foods, the causes of their
deterioration, and the principles underlying food processing.
• Food Technology is the application of food science to the
selection, preservation, processing, packaging,
distribution, and use of safe, nutritious, and wholesome
food.

10. • Food Science and Technology is a science that focuses on the
biological, physical and microbiological aspects of food itself and on
the technological (processing) aspects of the transformation of foods
into various consumer products.
• Food scientists study the physical, microbiological, and chemical
makeup of food. By applying their findings, they are responsible for
developing the safe, quality and nutritious foods for the general
public.
• The commercial end result of Food Science and Technology is the
delivery of acceptable foods to consumers.
Introduction to Food Science and Technology

11.  Food constituents are basically biochemical
which combine to make a specific food and are
mainly derived from plants and animals present in
different proportion, arrangements in food systems
and impart their characteristic taste, texture,
structure, color, flavor, energy and nutritional value.
Introduction to Food Science and Technology

12. Food Processing
 Food Processing "Any and all processes to
which food is subjected after harvesting, for
the purposes of improving its appearance,
texture, palatability, nutritive value, keeping
properties and ease of preparation, and for
eliminating micro-organisms, toxins and other
undesirable constituents”

13. Food fortification
 Food fortification: is defined as the process where by
nutrients are added to foods in relatively small quantities
to maintain or improve the quality of the diet of a group a
community or a population (WHO).
 Fortification is the practice of deliberately increasing the
content of one or more micronutrients (i.e., vitamins and
minerals) in a food or condiment to improve the nutritional
quality of the food supply and provide a public health
benefit with minimal risk to health.

14. Food fortification

15. Food chemistry
Food chemistry is the discipline that
is involved in investigating the
composition structure and properties
of food stuffs and the components.

16. food Safety
 food Safety refers to handling, preparing and storing food in a way to best reduce
the risk of individuals becoming sick from foodborne illnesses.
 Food safety is a global concern that covers a variety of different areas of
everyday life.
 The principles of food safety aim to prevent food from becoming contaminated
and causing food poisoning. This is achieved through a variety of different
avenues, some of which are:
 Properly cleaning and sanitising all surfaces, equipment and utensils
 Maintaining a high level of personal hygiene, especially hand-washing
 Storing, chilling and heating food correctly with regards to temperature, environment and
equipment
 Implementing effective pest control
 Comprehending food allergies, food poisoning and food intolerance

17. Nutrients and Non-nutrients
 “Components of food that are needed by the body in
adequate amounts in order to grow, reproduce and lead a
normal healthy life include water, protein, fats,
carbohydrates, minerals and vitamins” (Somati et al.
2007). Food supplies about forty essential nutrients which
are the building blocks of thousands of substances
necessary for growth and body functions.

18.  Certain food components are classified as non-nutrients based on
technical definition i.e., “organic constituents of food having no
nutritional function. They may be toxins or beneficial substances
like fibre or compounds that may improve palatability or carry
pharmacological importance”.
 Energy production due to alcohol, after its metabolism, is non-
nutrient mechanism because it has adverse effects on the body
and is antagonistic to the definition of nutrients.
Nutrients and Non-nutrients

19. To produce acceptable food products:
1. The demanded of the consumer should be understood through new food
product development by performing sensory evaluation techniques.
Product development has been a major activity in the food industry for
over 40 years, but only gradually has it developed as a strategic business
area and also as an advanced technology.
2. There should be excellent food safety management system at our food
producing industries.
3. The chemical nature of the food should be well known through Food
chemistry.
Introduction to Food Science and Technology

20. Introduction to Food Science and Technology
4. Disease causing food borne infections and intoxicant
should be well studied through Food Microbiology
5. Food industry management knowledge and principle
should be implemented in our food industries and
systems
6.Processing technology for all type of foods should be
known

21. Why we need to study Food Science and
Technology ?
To produce quality and safe food products for the consumer
• There are several problem related to food. More than 200 diseases
are spread through food (WHO,2012).
• Millions of people fall ill every year and many die as a result of eating
unsafe food. Diarrhea diseases alone kill an estimated 1.5 million
children annually, and most of these illnesses are attributed to
contaminated food or water.
• Malnutrition (over nutrition and under nutrition) prevalence also
advanced in our world from time to time (WHO,2012).

22. Why we need to study Food Science and
Technology ?
To add value for our food products
• Somalia is well known in animal and plant source food products but
due to lack of Technology, professionals and processing industries, we
still sell our food products as a primary producer without value
addition.
• The number of food processing industries is very low or not exist in
Somalia. Local universities will definitely contribute to the needed
manpower for these new industries.

23. Why we need to study Food Science and
Technology ?
To secure food security
• Food security is a major concern in large parts of the
developing world. Food production must clearly increase
significantly to meet the future demands of an increasing
and more affluent world population.
• Through Food Science and Technology we can
preserve our food for a long period of time without
spoilage using different Technologies or by innovating
Technologies through research.

24. Why we need to study Food Science and
Technology ?
•In our world, roughly one-third of food
produced for human consumption is lost or
wasted globally, which amounts to about 1.3
billion tons per year (FAO,2011).
•The problem is not uncommon in Somalia. As a
result food security is not secured in many part
of the world.

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