1. Food Science and Industry

2. What is Food Science? Food Science:
Discipline in which chemistry, biology, physics, and engineering are used to study food and the food industry
Food Technology:
Application of science and engineering principles to the selection, preservation, processing, packaging, distribution, and use of safe and nutritious food

3. Food Science versus Nutrition
Deals with the ‘manipulation’ of food and their consequences on the final product i.e., food components
Nutrition:
Deals with the consequences of the food components on the humans who consume them i.e., processes by which the body utilizes food components and their relation to human health

4. Food Science is Interdisciplinary
Biology:
Food is derived from living organisms (animals, plants)
Other organisms (microorganisms) can change food in a useful or harmful way
Food biotechnology involves molecular biology and genetics

5. Food Science is Interdisciplinary
Chemistry:
All things are chemical-based, including food
Food chemistry involves:
Analysis of chemical compounds in food
Changes in chemical composition and quality following:
Oxidation
Degradation
Contamination
Processing

6. Food Science is Interdisciplinary
Physics:
Food Scientists use:
Thermodynamics to study the physical properties of food (texture: solid, gel or liquid state)
Energy fields and spectrums to study colour, cooking, irradiation (sterilization)

7. Food Science is Interdisciplinary
Engineering:
Mostly in food processing
How engineering principles affect:
Heat and cold processing
Packaging
Drying (preservation)

8. Food Industry
Few people hunt and gather or raise and grow all of their own food:
The food industry mostly geared toward processing of raw food ingredients
Developing ways to process, package, handle, preserve foods
Food industry is basically involved in everything between the farm gate to the consumers plate

9. What does a Food Scientist DO?
Research:
Fundamental research (WHAT and WHY?):
What’s in this food?
Why is this food more acceptable?
Why does food color change when cooked?
Applied Research (HOW?):
How can we improve this food?
How can we better preserve our food?
How can we change taste and texture of foods?

10. What does a Food Scientist DO?
Product Development:
Develops processes and equipment to obtain new products and flavors
Improves processes and equipment to improve efficiency and quality of existing products

11. What does a Food Scientist DO?
Quality Control (QC) and Quality Assurance (QA):
Sample and verify the quality of fresh and processed foods
Monitor the fabrication process and equipment to ensure safety and quality of food products
Ensure verification and safety of storage units (cleanliness, temperature, humidity, removal of spoiled food)

12. Who do Food Scientists deal with?
Food Production and Manufacturing
Consumers (they hold the real power!)
Research and Development
Food Scientist
Advertising and merchandising (Business)
Sales and Marketing (Economics)
Regulatory Agencies (Laws and policies)
Environmental Agencies

13. What must a Food Scientist KNOW?
Food Microbiology:
1. Beneficial microorganisms (The Good):
Bacteria: yogurt, cheese, sausage
Yeast: bread, alcoholic beverages
Molds: Blue cheese, Soya sauce

14. What must a Food Scientist KNOW?
Food Microbiology:
2. Illness microorganisms (The Bad):
Bacteria: foodborne illness bacteria, food poisoning
E.g., Listeria, Salmonella, some E. coli

15. What must a Food Scientist KNOW?
Food Microbiology:
3. Spoilage microorganisms (The Ugly):
Bacteria: rotting fruits and vegetables
Fungi: moldy bread and other foods

16. What must a Food Scientist KNOW?
Food chemistry:
Food composition
Food colour
Food taste
Food texture
Food additives
Food contaminants and toxins

17. What must a Food Scientist KNOW?
Food Engineering and Physics:
Heat and cold transfer
Food materials
Food structure
Atmosphere technologies (oxygen, carbon dioxide, air humidity)
Rheology (study of liquids and solids, deformation, texture)
Manufacturing and Packaging technology

18. What must a Food Scientist KNOW?
Sensory evaluation:
Measuring how people perceive food :
Odor
Flavour
Colour
Texture
Mouthfeel

19. Example of the scope of Food Science
Case study:
Orange juice

20. Example of the scope of Food Science
Process Engineering:
Refrigerated and non refrigerated orange juices need a long shelf life
Process engineering determines how long and at what temperature the juice should be treated to prevent degradation and proliferation of pathogens

21. Example of the scope of Food Science
Food Microbiology:
Orange juice needs to be free of human pathogens
Food microbiology will detect and quantify foodborne pathogens to validate that heat treatment was sufficient to kill pathogens

22. Example of the scope of Food Science
Product Development:
Formulation of juices and juice beverages with high nutritional properties and different taste
Product development will:
Mix different ratios of juices from different oranges (for juice)
Add different fresh juice, concentrated juice, sugars, acids, and juice flavours
(for juice beverages)

23. Example of the scope of Food Science
Food Chemistry:
Orange juice contains limonoids (naturally-occurring chemical compounds that are bitter)
Food chemistry analyzes the quantity of limonoids to verify if the juice is below consumer acceptable limits

24. Example of the scope of Food Science
Sensory Evaluation:
Not all orange juices taste the same, look the same or feel the same in the mouth!
Sensory evaluation can evaluate panelists on preferred:
Juice colour
Juice taste
Level of orange pulp present in the juice

25. Example of the scope of Food Science
Food Packaging:
Packaging can influence shelf life, ease of use of the product and even taste of the orange juice

26. Example of the scope of Food Science
Food Packaging:
Food packaging can:
1. Protect the juice from oxidation from light
2. Help with easy opening and closing of juice packages

27. Example of the scope of Food Science
Food Packaging:
3. Use technologies that improve sensation of taste and pleasure when drinking the juice
E.g., the ‘sensory straw’ :

28. Example of the scope of Food Science
Quality Control (QC) and Quality Assurance (QA):
Before sale, juice and juice beverages must meet all government and industry specifications as well as the companies own guidelines
QC and QA will verify:
Food safety (harmful microorganisms,
chemicals, toxins) in the juice
Acidity (pH) of the juice
Taste
Color

29. Example of the scope of Food Science
Food Standards (Consumer Safety and Labeling):
Orange juice is regulated and identified (labeled) following strict rules
Food standards ensure that only a product containing 100% orange juice is labeled as ‘juice’
Products with less than 100% juice (e.g., added sugar or other additives) are labeled as ‘beverage’, ‘drink’ or ‘cocktail’