5
Chapter
Food Processing
And Technology
Learning Objectives
After completing this chapter the learner will be able to:
zz understand what is food processing and technology, its history,
development and present status
zz explain the significance and basic concepts of the subject
zz be aware of the skills required to be a professional food technologist
zz be aware of the career opportunities available and educational
qualifications required for specific careers in the industry
zz know the scope for self employment as small, medium or large scale
entrepreneurs.
Introduction
Food items are being processed for various reasons. Since times immemorial,
grains have been dried after harvest to increase their shelf life. Initially,
foods were processed primarily to improve digestibility, palatability and
to ensure a continuous supply. In India pickles, murabbas and papads
are examples of preserved products made from certain vegetables/ fruits/
grains. With passage of time, improved transportation, communication
and increasing industrialisation, the needs of consumers have become
2021-22
Chapters.indd 101 3/24/2021 4:26:53 PM
, more diverse and there is now increasing demand for foods, ‘fresh’ and
‘organic’ foods, ‘safer and healthier’ foods and foods with adequate shelf life.
Human Ecology and Family Sciences – Part 1
Consumers expect better-quality foods with retention of nutrients, many a
time having specific functional properties and taste/texture/consistency,
while being shelf-stable and easy to package, store and transport. This has
served as a stimulus to scientists to develop methods and techniques to
process foods in a manner that the food products will meet the requirements
and demands of the consumers. All of us eat readymade foods. These range
from biscuits, bread, pickles/papads to foods such as ready-to-eat curries,
meal items, snacks, etc. Such foods are manufactured using a variety of
processes and technologies. For some, simple traditional methods are still
used while newer processes and technologies are employed to produce
processed foods in bulk.
Significance: India has progressed from an agro-deficit to an agro-
surplus country creating need for storage and processing of agricultural
and horticultural produce. Indian food industry has thus emerged as
a major producer of processed foods and ranks fifth in terms of size,
contributing nearly 6 per cent of GDP. Besides, changes in lifestyle,
increasing mobility and globalisation have increased the demands for
various types of products, making the research for newer technologies
necessary. It is well known that simple diets based largely on staple foods
such as cereals are often deficient in certain nutrients leading to their
deficiency disorders. Therefore, food fortification is done by adding the
nutrient that is lacking in the food stuffs or condiments to ensure that
minimum dietary requirements are met. Some examples are iodised salt,
folic acid added to flour, vitamin A and D added to milk and oils/fats. In
fact, FSSAI has laid down standards for fortification of staple food like salt,
wheat flour, milk and oats. Increasing prevalence of diseases like heart
disease and diabetes and concern about wellness, has made it necessary
for scientists to alter the nutrient content of foods, for example reducing
the Calorie content of processed foods in several ways such as using
artificial sweeteners. Likewise fat from ice creams is replaced by specially
treated proteins which give ice cream the smooth texture associated with
fat but the energy value is reduced. Also, consumer perceptions about
food have changed. The demand for foods free of chemicals, pesticides
and preservatives, yet having a longer shelf life and retaining their natural
flavour and appearance, is rapidly increasing. All this has increased the
importance of food processing and technology as a discipline and there is
a huge demand for food technologists.
102
2021-22
Chapters.indd 102 3/26/2021 2:56:20 PM
Chapter
Food Processing
And Technology
Learning Objectives
After completing this chapter the learner will be able to:
zz understand what is food processing and technology, its history,
development and present status
zz explain the significance and basic concepts of the subject
zz be aware of the skills required to be a professional food technologist
zz be aware of the career opportunities available and educational
qualifications required for specific careers in the industry
zz know the scope for self employment as small, medium or large scale
entrepreneurs.
Introduction
Food items are being processed for various reasons. Since times immemorial,
grains have been dried after harvest to increase their shelf life. Initially,
foods were processed primarily to improve digestibility, palatability and
to ensure a continuous supply. In India pickles, murabbas and papads
are examples of preserved products made from certain vegetables/ fruits/
grains. With passage of time, improved transportation, communication
and increasing industrialisation, the needs of consumers have become
2021-22
Chapters.indd 101 3/24/2021 4:26:53 PM
, more diverse and there is now increasing demand for foods, ‘fresh’ and
‘organic’ foods, ‘safer and healthier’ foods and foods with adequate shelf life.
Human Ecology and Family Sciences – Part 1
Consumers expect better-quality foods with retention of nutrients, many a
time having specific functional properties and taste/texture/consistency,
while being shelf-stable and easy to package, store and transport. This has
served as a stimulus to scientists to develop methods and techniques to
process foods in a manner that the food products will meet the requirements
and demands of the consumers. All of us eat readymade foods. These range
from biscuits, bread, pickles/papads to foods such as ready-to-eat curries,
meal items, snacks, etc. Such foods are manufactured using a variety of
processes and technologies. For some, simple traditional methods are still
used while newer processes and technologies are employed to produce
processed foods in bulk.
Significance: India has progressed from an agro-deficit to an agro-
surplus country creating need for storage and processing of agricultural
and horticultural produce. Indian food industry has thus emerged as
a major producer of processed foods and ranks fifth in terms of size,
contributing nearly 6 per cent of GDP. Besides, changes in lifestyle,
increasing mobility and globalisation have increased the demands for
various types of products, making the research for newer technologies
necessary. It is well known that simple diets based largely on staple foods
such as cereals are often deficient in certain nutrients leading to their
deficiency disorders. Therefore, food fortification is done by adding the
nutrient that is lacking in the food stuffs or condiments to ensure that
minimum dietary requirements are met. Some examples are iodised salt,
folic acid added to flour, vitamin A and D added to milk and oils/fats. In
fact, FSSAI has laid down standards for fortification of staple food like salt,
wheat flour, milk and oats. Increasing prevalence of diseases like heart
disease and diabetes and concern about wellness, has made it necessary
for scientists to alter the nutrient content of foods, for example reducing
the Calorie content of processed foods in several ways such as using
artificial sweeteners. Likewise fat from ice creams is replaced by specially
treated proteins which give ice cream the smooth texture associated with
fat but the energy value is reduced. Also, consumer perceptions about
food have changed. The demand for foods free of chemicals, pesticides
and preservatives, yet having a longer shelf life and retaining their natural
flavour and appearance, is rapidly increasing. All this has increased the
importance of food processing and technology as a discipline and there is
a huge demand for food technologists.
102
2021-22
Chapters.indd 102 3/26/2021 2:56:20 PM
