Unit 1
,Introduction to Food Science & Technology
● Food Science:
○ Applied science using biology, chemistry, physics, mathematics to study food and
solve food-related problems.
○ Interdisciplinary: includes social sciences (psychology), agriculture, business,
health sciences.
○ Related disciplines: nutrition, dietetics, culinary arts (different focus areas).
● Food Technology:
○ Focuses on development, processing, preservation, packaging, distribution of
safe, nutritious, appealing foods.
Major Disciplines in Food Science
● Food Chemistry:
○ Chemical composition and physical properties of foods.
○ Functional properties: proteins, carbohydrates, lipids, water, vitamins, minerals,
flavors, colors, enzymes.
○ Chemistry of reactions during processing and storage.
○ Qualitative & quantitative food composition analysis (food analysis).
○ Food toxicology.
● Food Microbiology:
○ Role of microorganisms in foods.
○ Food spoilage.
○ Food fermentations.
○ Prevention of food-borne illnesses.
● Food Processing:
○ Techniques for preparing and packaging food for safety, consistency, nutrition.
○ Quality preservation during and after harvest.
○ Food preservation methods.
○ Product differentiation (e.g., making bread from water, flour, yeast).
○ Process control & automation.
○ Food packaging and facility sanitation.
○ Waste management & quality control.
● Food Engineering:
○ Application of physical & engineering principles in food processing.
○ Mass transfer, heat transfer, thermodynamics, fluid flow dynamics, mechanics.
○ Process control & automation.
● Interrelation of Disciplines:
○ Food chemistry affects microorganism survival → impacts processing,
packaging, storage decisions.
● Food Market Factors (Emerging Discipline):
○ Sensory evaluation.
, ○ Communications & consumer behavior.
○ Food industry trends.
○ Food laws & regulations.
Careers in Food Science
● Varied roles in:
○ Food manufacturing.
○ Government & regulatory bodies.
○ Academia & research.
○ Advocacy groups & consulting.
○ Product testing.
● Skill requirements:
○ Small-medium companies: broad range of skills.
○ Large companies: specialized skill development.
● Education:
○ College/university training enhances career prospects and mobility.
Stakeholders in the Food Industry
● Definition:
○ A stakeholder has an interest in a system; everyone is a stakeholder to some
degree.
● Chain of Production:
○ Integrated steps: raw agricultural production → finished product consumption
(“farm to fork,” “stable to table,” “gate to plate”).
○ Government laws & regulations overlay all stakeholders.
● Major Stakeholder Groups:
○ Consumers: purchase & use products, influence trends, corporate ethics (e.g.,
boycotts, ethical considerations).
○ Producers & Processors: create value-added products (e.g., cheese, protein
fractionation).
○ Supporting industries: farm equipment, agricultural chemicals, ingredients,
processing equipment, packaging, testing labs.
○ Marketing & Distribution: marketing boards, distributors, retail & food service
sectors.
○ Trade & Consumer Associations: advocacy, statistics, lobbying, trend monitoring,
consultations.
Economic & Social Impact of Agri-Food Industry
● Significant contributor to GDP, national tax revenues, and employment.
● Globalization:
○ Expands markets & supply chains; raises issues of tariffs, food safety, labeling,
product standards.
, ● International Trade Agreements:
○ EU: 27 countries.
○ MERCOSUR: South America.
○ CUSMA: Canada, USA, Mexico (replaces NAFTA).
○ APEC: 21 Pacific rim countries.
Global Food Issues
● Food issues in non-industrialized countries differ from industrialized nations.
● Food scientists help with:
○ Food-borne illness prevention.
○ Sustainable agricultural practices.
○ Commodity marketing.
○ Food security & malnutrition prevention.
○ Ethical & social considerations in the food system.
● Definitions:
○ Food Security: assured access to enough safe, nutritious food at all times.
○ Food Insecurity: limited or uncertain access to adequate food.
○ Hunger: uneasy/painful sensation from lack of food; may lead to malnutrition.
● Key Organizations:
○ FAO (UN): promotes agricultural development, food security, nutrition.
○ WHO: promotes safe food production, handles epidemiological surveillance,
monitors food-borne illnesses.
Food Composition
● Refers to substances/components in food.
● Key Nutrients: proteins, carbohydrates, fats, water, minerals, vitamins, phytochemicals.
● Uses of Food Composition Data:
○ Evaluate nutritional value.
○ Perform food consumption surveys.
○ Estimate nutrient content of foods & diets.
○ Compare nutrients & calories in foods easily.
,Introduction to Food Science & Technology
● Food Science:
○ Applied science using biology, chemistry, physics, mathematics to study food and
solve food-related problems.
○ Interdisciplinary: includes social sciences (psychology), agriculture, business,
health sciences.
○ Related disciplines: nutrition, dietetics, culinary arts (different focus areas).
● Food Technology:
○ Focuses on development, processing, preservation, packaging, distribution of
safe, nutritious, appealing foods.
Major Disciplines in Food Science
● Food Chemistry:
○ Chemical composition and physical properties of foods.
○ Functional properties: proteins, carbohydrates, lipids, water, vitamins, minerals,
flavors, colors, enzymes.
○ Chemistry of reactions during processing and storage.
○ Qualitative & quantitative food composition analysis (food analysis).
○ Food toxicology.
● Food Microbiology:
○ Role of microorganisms in foods.
○ Food spoilage.
○ Food fermentations.
○ Prevention of food-borne illnesses.
● Food Processing:
○ Techniques for preparing and packaging food for safety, consistency, nutrition.
○ Quality preservation during and after harvest.
○ Food preservation methods.
○ Product differentiation (e.g., making bread from water, flour, yeast).
○ Process control & automation.
○ Food packaging and facility sanitation.
○ Waste management & quality control.
● Food Engineering:
○ Application of physical & engineering principles in food processing.
○ Mass transfer, heat transfer, thermodynamics, fluid flow dynamics, mechanics.
○ Process control & automation.
● Interrelation of Disciplines:
○ Food chemistry affects microorganism survival → impacts processing,
packaging, storage decisions.
● Food Market Factors (Emerging Discipline):
○ Sensory evaluation.
, ○ Communications & consumer behavior.
○ Food industry trends.
○ Food laws & regulations.
Careers in Food Science
● Varied roles in:
○ Food manufacturing.
○ Government & regulatory bodies.
○ Academia & research.
○ Advocacy groups & consulting.
○ Product testing.
● Skill requirements:
○ Small-medium companies: broad range of skills.
○ Large companies: specialized skill development.
● Education:
○ College/university training enhances career prospects and mobility.
Stakeholders in the Food Industry
● Definition:
○ A stakeholder has an interest in a system; everyone is a stakeholder to some
degree.
● Chain of Production:
○ Integrated steps: raw agricultural production → finished product consumption
(“farm to fork,” “stable to table,” “gate to plate”).
○ Government laws & regulations overlay all stakeholders.
● Major Stakeholder Groups:
○ Consumers: purchase & use products, influence trends, corporate ethics (e.g.,
boycotts, ethical considerations).
○ Producers & Processors: create value-added products (e.g., cheese, protein
fractionation).
○ Supporting industries: farm equipment, agricultural chemicals, ingredients,
processing equipment, packaging, testing labs.
○ Marketing & Distribution: marketing boards, distributors, retail & food service
sectors.
○ Trade & Consumer Associations: advocacy, statistics, lobbying, trend monitoring,
consultations.
Economic & Social Impact of Agri-Food Industry
● Significant contributor to GDP, national tax revenues, and employment.
● Globalization:
○ Expands markets & supply chains; raises issues of tariffs, food safety, labeling,
product standards.
, ● International Trade Agreements:
○ EU: 27 countries.
○ MERCOSUR: South America.
○ CUSMA: Canada, USA, Mexico (replaces NAFTA).
○ APEC: 21 Pacific rim countries.
Global Food Issues
● Food issues in non-industrialized countries differ from industrialized nations.
● Food scientists help with:
○ Food-borne illness prevention.
○ Sustainable agricultural practices.
○ Commodity marketing.
○ Food security & malnutrition prevention.
○ Ethical & social considerations in the food system.
● Definitions:
○ Food Security: assured access to enough safe, nutritious food at all times.
○ Food Insecurity: limited or uncertain access to adequate food.
○ Hunger: uneasy/painful sensation from lack of food; may lead to malnutrition.
● Key Organizations:
○ FAO (UN): promotes agricultural development, food security, nutrition.
○ WHO: promotes safe food production, handles epidemiological surveillance,
monitors food-borne illnesses.
Food Composition
● Refers to substances/components in food.
● Key Nutrients: proteins, carbohydrates, fats, water, minerals, vitamins, phytochemicals.
● Uses of Food Composition Data:
○ Evaluate nutritional value.
○ Perform food consumption surveys.
○ Estimate nutrient content of foods & diets.
○ Compare nutrients & calories in foods easily.
