Review

• • Louis Pasteur discovered pasteurization
  • Government regulations and policies implemented for safe food supply
• History of Food Science and Technology:

  • Early people ate whatever was naturally available in their areas
  • Men hunted and fished for meat, while women and children searched for fruits and vegetables
  • Most hunted meat, fruits, and vegetables were eaten raw
  • Ways to extend shelf life of food discovered, such as drying and smoking
  • Invention of modern machines and mass production processes in the second period
  • Napoleon Bonaparte offered a prize for food preservation in the 19th century
  • Nicholas Appert developed canning industry with hermetic sealing and heat treatment
• What is Food Science:

  • Study of physical, biological, and chemical makeup of food
  • Causes of food deterioration and concepts underlying food processing
  • Multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology, and engineering
  • Food scientists apply scientific disciplines to improve safety, nutrition, and availability of food
• What is Food Technology:

  • Branch of food science dealing with production processes
  • Application of food science to selection, preservation, processing, packaging, distribution, and use of safe food
  • Related fields include analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management
  • Involves developing new methods for safe and nutritious food products
• Importance of Food Technology:

  • Prevents food wastage through spoilage and misuse
  • Ensures quality control requirements of farm fresh items
  • Addresses chemical and physical changes in fresh farm products
  • Manages processes from raw harvest to edible goods for consumers
• Food Science and Technology in Relation to Other Disciplines:

  • Biology: Study of living things and life-sustaining systems
  • Chemistry: Study of atoms and molecules in food components
  • Physics: Study of matter and energy, applied to food color and microwave technology
  • Engineering: Study of momentum, heat, and mass transfer, applied to food processing
  • Marketing: Involves food distribution and marketing to reach consumers
  • Food Safety: Principles include cleaning, cross-contamination, chilling, and cooking for safe food handling