Fundamentals of Food Technology

• Food


  Anything that, when taken into the body, serves to nourish, build and repair tissues. It supplies energy and regulates body processes
• Food Science


  • It is a distinct field involving the application of basic sciences such as chemistry, physics, culinary arts, agronomics and microbiology
  • It is a broad discipline concerned with all the technical aspects of food, beginning with harvesting or slaughtering and ending with cooking and consumption
• Food Processing


  • It is the set of methods and techniques used to transform raw ingredients into finished and semi-finished products
  • Food processing requires good quality raw materials from either plant and/or animal source to be converted into attractive, marketable and often long-shelf food products
• Food Technology


  • Technology is the science and application of scientific, as well as socio-economic knowledge and legal rules for production
  • Study of Food Technology gives in-depth knowledge of science and technology, and develop skills for selection, storage, preservation, processing, packaging, distribution of safe, nutritious, wholesome, desirable as well as affordable, convenient food
  • Another significant aspect of food technology is to promote sustainability to avoid waste and save and utilize all the food produced and ensure safe and sustainable processing practices
• Food Manufacturing


  • It is the mass production of food products using principles of food technology to meet diverse needs of the growing population
  • Food manufacturing is one of the largest manufacturing industries in the present times
• Ancient Methods of Food Preservation

  • Vivaria
  • Smoking
  • Drying
  • Salting
  • Fermentation
  • Freezing
  • Freeze drying
• Canning & freezing


  • Most prominent methods in the Industrial Era
• Nicolas Appert


  Father of canning
• Peter Durand


  Developed "canister" (to solve the problems of bottles)
• Principles of Food Preservation

  • Removal of micro-organisms or inactivating them
  • Inactivating enzymes
  • Removal of insects, worms and rats
• Methods of Food Preservation

  • Application of Heat
  • Application of Low Temperature
  • Removal of moisture
  • Radiation
  • Use of preservatives
• Food Safety


  The assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use
• 3 Essential Notions of Codex Alimentarius Commission

  • The notion of harm
  • The concept of assurance
  • Preparation and/or use of a food product should be considered in product design
• 3 Fundamental Expectations of Consumers

  • To be able to trust the food businesses from which they buy their food products
  • To be able to rely on their ability to ensure the safety of their products
  • To have confidence that, in the event of a mishap, they will take the necessary measures to protect them and will act truthfully and transparently
• Sectors Involved in Food Safety Management

  • Government
  • Industry
  • Academia
  • Consumers
• Food Safety Act of 2013


  An act to strengthen the food safety regulatory system in the Philippines to protect consumer health, facilitate market access to local food and food products, and other purposes
• Objectives of the Food Safety Act of 2013


  • Protect the public from foodborne and waterborne illnesses and unsanitary, unwholesome, misbranded, or adulterated food
  • Enhance industry and consumer confidence in the food regulatory system
  • Achieve economic growth and development by promoting fair trade practices and a sound regulatory foundation for domestic and international trade
• Implementing and Regulatory Agencies of the Food Safety Act of 2013

  • Department of Agriculture
  • Department of Health
  • Department of Interior and Local Government
  • Local Government Units
• The Code on Sanitation of the Philippines (Presidential Decree No. 856, December 23, 1975) aims to improve the way of the Filipinos by directing public health services toward protecting and promoting people's health
• Establishment of the Food Safety Regulation Coordinating Board (FSRCB) to monitor and coordinate the performance and implementation of the mandates of the DOH, DA, DILG, and the LGUs in food safety regulation
• Code on Sanitation of the Philippines (1975)

  Also known as the Presidential Decree No. 856 (PD No. 856), was promulgated on December 23, 1975, by former President Ferdinand E. Marcos Sr. The Code on Sanitation aims to improve the way of the Filipinos by directing public health services toward protecting and promoting people's health. The DOH is responsible for the proper implementation and enforcement of the provisions of the Code.
• Hospitality and tourism industry-related businesses covered by the Code on Sanitation

  • Food establishments
  • Rest areas, bus terminals, bus stops, and service stations
  • Camps and picnic grounds
  • Hotels, motels and apartments, boarding, tenement houses, and condominiums
  • Port, airport, vessel, and aircraft sanitation
• Sanitation standards for the covered establishments

  • Requiring the establishment to secure a sanitary permit from the local health office
  • Requiring employees to undergo health certification
  • Specifying structural requirements
  • Setting control measures in sanitizing tools, equipment, and work areas
  • Procedures for disposing of refuse
• Contamination


  The unintended presence of harmful organisms or substances in food
• Types of food hazards

  • Biological hazards
  • Chemical hazards
  • Physical hazards
  • Allergens
• Biological hazard


  A danger to food safety caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses, or fungi
• Chemical hazard


  A danger to food safety caused by chemical substances, especially cleaning agents, pesticides, and toxic metals
• Physical hazard


  A danger to food safety caused by particles such as glass chips, metal shavings, bits of wood, or other foreign matter
• Allergen


  A substance that causes an allergic reaction
• Direct contamination


  The contamination of raw food items or the plants or animals from which they come, in their natural settings or habitats
• Cross-contamination


  The transference of hazardous substances, mainly microorganisms, to food from another food or surface such as equipment, worktables, or hands
• Examples of cross-contamination


  • Mixing contaminated leftovers with a freshly cooked batch of food
  • Handling ready-to-eat food with unclean hands
  • Handling several types of food without washing hands in between
  • Cutting raw chicken then using the same unsanitized cutting board to cut vegetables
  • Placing ready-to-eat food on a lower refrigerator shelf and allowing juices from raw fish or meat to drip on it from an upper shelf
  • Wiping down work surfaces with a soiled cloth
• Foodborne illnesses


  Diseases, usually either infectious or toxic, caused by agents that enter the body through the ingestion/consumption of contaminated food
• Consumption of contaminated food causes foodborne illnesses
• Common foodborne illnesses and their causes


  • See Table 1 in the study material
• The most common signs and symptoms when afflicted with these foodborne illnesses are abdominal cramps, watery diarrhea, nausea, vomiting, fatigue, and fever. In some worst cases, people experience weakened immune systems, kidney failure, respiratory failure, stillbirth, meningitis, and death
• Foodborne disease outbreak


  If two (2) or more people experience a similar illness after eating a common food
• Bacteria


  Single-celled microorganisms, some of which are beneficial and some of which are dangerous pathogens that cause foodborne illnesses
• Ways pathogens cause foodborne illnesses

  • Intoxications (food poisoning)
  • Infections
  • Toxin-mediated infection
• Bacterial growth


  The reproduction of bacteria and the increase in the number of organisms