1. Technical Advances in food processing, storage, product development and distribution

2. Introduction
Using the textbooks complete the frayer model on the following vocab words for this lesson:
Quick Freezing
Aseptic Packaging
Retort Packaging
Irradiation
Dehydration (second def.)
The following terms we will complete together:
Reduced Oxygen Packaging
High pressure processing (HPP)
Modified atmosphere packaging

3. Terms continued
Reduced Oxygen Packaging: The reduction of oxygen in a package by evacuating the oxygen
Modified Oxygen Packaging: Substitutes the oxygen inside a package with a protective gas mix.
High Pressure Processing: is a cold pasteurization technique by which products, already sealed, are put into a vessel and subjected to a high level of isostatic pressure.

4. How has technology impacted your food?
Looking back at the vocab terms, what do you think?
Let’s delve a little deeper and talk about how each of those terms works with food service….

5. Flash Freezing Broccoli
Why use in food products?
So that as many nutrients are retained as possible
Make sure that the food is as fresh and flavorful as it can be.
Did you know?
Fishing boats often use flash freezing to
Keep their catch as fresh as possible,
especially if they are working in remote
areas and will not be reaching port for
days or weeks.

6. Dehydrating Why use in food?
Prevents the growth of spoilage-causing microorganisms
Slows down enzymatic reactions that take place within food to prevent spoilage.

7. Reduced Oxygen Packaging
Why use it in food products?
Prevents moisture loss
Enhances foods own flavor
Keeps food products looking fresher
Same packaging for storage and reheating
Extends shelf life
Provides more consistent quality

8. High Pressure Processing
Why use in food?
Less destructive to food quality components such as
Vitamins
Flavor compounds
Pigments
Extends the shelf life of foods while maintaining food attributes normally associated with “minimally processed” foods.
Killing spoilage organisms
Killing vegetative pathogenic microorganisms like E. coli O157:H7, Salmonella, and Listeria

9. Modified Atmosphere Packaging
Why use on food?
Extends the shelf life of foods
Keeps foods fresh for as long as possible

10. Retort Packaging Why use on food?
Kills all commonly occurring microorganisms
(particularly Botulism)
Prevents it from spoiling.
The packaging process is very similar to canning, except
that the package itself is flexible. The lamination structure
does not allow permeation of gases from outside
into the pouch.

11. Aseptic Packaging Why use in foods?
Retains more nutrients than conventional sterilization
such as retort
Allows processed food to keep for long periods of time
without preservatives, as long as they are not opened

12. Irradiation Why use in food?
Eliminate organisms that cause foodborne illness
Destroy or inactivate organisms that cause spoilage
and decomposition
Extend the shelf life of foods
Destroy insects in or on tropical fruits imported
into the United States.
Decreases the need for other pest-control
practices that may harm the fruit.
Inhibit sprouting (e.g., potatoes) and delay ripening
of fruit to increase longevity.
Sterilize foods, which can then be stored for years
without refrigeration.

13. Food analogs Replace foods that are restricted for health reasons
Let’s look deeper…

14. Green Packaging What is it? What do companies do?
Companies using recycled materials and reusing more package components
What do companies do?
Frito Lay
You are going to research/look up companies that participate in Green Packaging and tell the following:
List the company
Product
Process (how they do it, or what they do)