Introduction_Fundamentals of Food Technology

• Food Technology


  The study dealing with application of modern science and engineering to the preparation, processing and distributions of foods
• Food Technologist


  Specializes on processing methods to improved proper flavor, appearance and storage properties of food, and to control changes during its marketing or distribution
• Food Science


  The study dealing with the physical, chemical, and microbiological composition of foods and the transformation they undergo
• Food Scientist


  Specializes in basic research or product development based on the study of food constituents
• Food Quality


  A collective term for all the attributes or characteristics of a food which determine whether it is acceptable or not
• Methods of food evaluation

  • Objective test
  • Subjective test
• Objective test


  Any physical, chemical, or microbiological method (or a combination of such methods) as a tool for evaluating quality. An objective test capable of being recorded and repeated
• Objective tests


  • Photography: appearance (such as texture, shape, volume, etc.) Applied to all foods
• Subjective test


  Evaluation based on individual experience; can be observed and reported only by the person involved
• Subjective test classifications


  • Difference test
  • Ranking or rank-order test
  • Duo-trio test
  • Triangle test
  • Paired-comparison test
  • Scoring test
• Subjective test types

  • Descriptive tests
  • Acceptance or preference tests
  • Sensitivity test
• Food Processing


  Any treatment (chemical, physical, or biological) applied to food from its point of origin to its point of consumption
• Food processing includes


  • All food preservation methods
  • Preliminary preparations like chopping, grinding, blanching, powdering, etc.
  • All cookery methods
• Subjective Test: 


  Also called the SENSORY EVALUATION TEST.
• Difference test 


  demonstrate differences in the test samples
• Ranking or rank-order test: used to demonstrate how several samples differ on the basis of a single characteristic. A control need not to be identified.
• Duo-trio test: employs three samples: two identical and one different. The judge is presented one of the identical samples; then he is given the other two and asked to match one with the first.
• Triangle test: employs three samples: two identical and one different. The judge is asked to determine which of the three is the odd sample.
• Paired – comparison test: a pair of samples representing the standard or control and an experimental treatment is presented individually. Judges are asked to indicate the sample that has the greater degree of intensity of a specified characteristic.
• Scoring test: one or more samples are presented to each judge in random order or by previously arranged design. The judge evaluates each sample on a specific scale for  a particular characteristic, indicating the rating of the samples.
• Descriptive tests (show the specified odor, taste or texture characteristics that may be found in test samples)
• §Flavor profile test: expresses in common terms a sample’s characteristic aroma,  flavor and texture notes; their order of appearance; their intensities.§ 
• Acceptance or preference tests ( judges indicate simply by ranking in the order of ‘liking to ‘disliking or by a simple “yes” or “no” to indicate acceptance or not).
• Sensitivity test ( measure the ability of individuals to smell, taste or feel specific characteristics in foods or beverages, as in threshold tests and dilution tests).