Name: Kimberly Shane B.

Maraño
FSM 2M-G1

Batch 1
ACTIVITY in Food Innovation and Packaging

(3) Discuss the History of Food Preservation

The History food preservation parcel out in a era that has been known before sciential basisem
about the Natural History of food spoilage that was related to bacterial motion in foods. The first
era dates were marked profound in the early history of man to the mid-1800 by using time-
honored way. In the late era, their methods of food preservation was used through drying in a hot
sun. In pre-industrial era, Borgstrom is a well-documented demonstration of the history of food
preservation settle on the various methods of preserving food from early biblical times up to this
present time. The use of storage pits for the drying of grains is applied by Indus, Tigris-Euphrates,
and Nile.
Ceramic jar helps to protect the grain crops from moisture, dirt and pests. But in this matter; water
is considered an essential factor in food spoilage. Although drying in the sun or wind is actually
used in different parts of the world to reduce the water content of many foods. Along with drying,
salting was used extensively for fish, meat, vegetables and dairy products like butter and cheese.
The use of sugar increases the preservation of fruits like the effect of salt by the osmotic withdrawal
of water from flesh material. Fermentation, which happen in mildly salted vegetables, in fruit juice,
milk and in salted fish and meat, is a potent method of preservation. The Preservation of the foods
is always delivered by physical and chemical changes which frequently import unique and highly
desirable properties.

(4) Define Food Preservation and Packaging

Food Preservation, by which food is kept from spoilage after harvest or slaughter. Such practices
date to Prehistoric times. In the oldest methods of preservation are drying, refrigeration, and
fermentation. In modern methods; this includes canning, pasteurization, freezing. Food
preservation is the method of treating and handling food to stop or slow down food spoilage, loss
of quality, or nutritional value hence allow for longer food storage. Food preservation is one of the
most important inseparable parts of human life. In packaging, one of the most common methods
for preserving foods today is to enclose them in a sterile container. In most canning operations, the
food to be packaged is first prepared in some way-cleaned, peeled, sliced, minced, or cure in some
other way-and then placed continuously into the container. The methods of food preservation
allowa us to obtained safe products of high quality and extension of the useful life of the food.
Packaging is a frugality method that protects food from light, moisture and other environmental
contaminants. It is a must that we apply a proper way of doing food preservation and proper
packaging, not just to ensure the safety of the food and to no put it into waste.

(6) Compositions of food and the chemical reactions in food are the causes pf food
spoilage explain how does it occur in food changes and what and how food spoilage
happens?

Food composition data are integral part of evaluating and planning nutrient intakes. Food is
derived from plants and animals. Food has a scrum of numerous compounds. Some structural
elements of different tissues in living plants and animals, serve as a source of energy, and execute
numerous other biochemical functions. Food has classification like vegetables and legumes, fruits,
dairy and alternatives, meat and alternatives, and grains and cereals. Food can be classified as
disrupted tissue systems, such as ground meat, purees, flour, tomato catsup and many other things.
The physicochemical interactions are liable for the information of emulsions, foams, and also
partially gels. Chemical food spoilage is an unwanted quality change in a food stuff, such as
discoloration, the development of off-flavours and odours, and thinning of sources. It can be
caused, for example, by enzymic or microbial activity. Microbiological food spoilage is caused by
the expansion of microorganisms which create enzymes that lead to objectionable by-products in
the food. Food spoilage and decay is no accident. It is naturally occurring process. A spoilage is a
process in which the original nutritional value, texture, the flavor of food are damaged ; such as
food becomes harmful to people and uncertain to eat. Illnesses such as food spoilage are becoming
more common as our lifestyles change. There are many ways to control food spoilage and
pathogens in food processing and food establishments. Practicing food safety, hygiene, amd food
sanitation improve the culinary quality and shelf life of food.