Introduction:

Food science is a knowledge area that not only focuses on our nutritional needs, but
solves many foods related challenges. Preservation of food has been a cornerstone of
self-sufficiency and survival. Early on, folks would have times of plenty and times of
scarcity. The need to stretch the times of abundance into the times of shortage was the
catalyst for early man discovering and perfecting methods of preserving food. As years
progressed and technology developed, these methods adapted to the modern days.
The method shifted from an art into a highly interdisciplinary science. Food preservation
requires the steps taken to preserve as long as possible the foods with the desired
properties.

In this unit, let’s take a look at the development of food science through the years and
discuss what the future holds.

At the end of this unit, I, as a student, should be able to:

1. Identify the different roles of food scientist in providing the needs of the food industry
2. Describe how each food component affects food quality and characteristics;
3. Apply scientific ways in preventing food spoilage.
4. Use food additives correctly.
5. Practice proper handling and storage of raw ingredients from post-harvest, post
slaughter, and pre-processing operations.
6. Realize the importance of beneficial microorganisms and apply ways of preventing their
multiplication.
7. Apply the basic concepts of Food Preservation and Food Processing.
At the end of the topic, I, as a student, should be able to:
1. Trace the development of food science;
2. Relate the importance of food science as a discipline by revisiting its origins and
development;
3. Compare food science before and today; and
3. List the different roles of food scientists in providing the needs of the food industry.

Let’s Learn
Food Science is the application of the basic sciences and engineering to study the
fundamental physical, chemical, and biochemical nature of foods and the principles
of food processing. Food technology is the use of the information generated by food
science in the selection, preservation, processing, packaging, and distribution to
produce safe, nutritious and wholesome food.

From the Beginning

The history of food science began when humans transitioned from nomads to farmers.
This led to practices such as growing fruit, cattle domestication, and agriculture, which
helped our ancestors survive through difficult times.

The growth of the human population and advancement in civilization led to the first
processed foods due to a need for a longer shelf life. People needed to be able to store
food when it was less abundant. It also helped to make food safer. Early forms of
processed food, such as bread and wine, were favorable because they lasted longer.

As food production expanded, food safety was key to preventing widespread illness
among populations. With the advent of technology, we have relatively safe food supply
today, but historically only royalty had access to high quality food.
Nicolas Appert’s food preservation method was undoubtedly the invention that marked
a turning point in the science of food, allowing for its further growth and industrialization.
Appert is known as the father of canning, since he developed the first canning methods
that successfully preserved foods such as soups, vegetables, juices, and dairy products.

Food Science Today

Food Science and research in the field as we know them today were marked with the
birth of university programs focused on this area. Subjects such as engineering, chemistry,
physics, and biology are all integrated into the food science major and support the
cultivation of food scientists.

The founding of the Institute of Food Technologist (IFT) in 1939 has been very important in
fostering the growth and development of the field of food science. The organization
brings together scientists from more than 100 different countries with varying disciplines.
It promotes the field of food science through communication, outreach, and networking
events. The institute created a dynamic forum where individuals countries can
collaborate, learn, and grow, transforming scientific knowledge into innovative
solutions for the benefit of the people around the world.

Science and Industry

Food science is crucial to the success of the food industry, helping to develop thousands
of products that make life better for today’s consumer. Many companies consider
research in this field a profitable investment. Through food science, consumers are able
to experience varied food products from all over the world anytime of the year.

A Hopeful Future
Incredibly, the moon and space have already been conquered by food science several
decades ago when scientists had to figure out how to keep astronaut food safe. Going
forward, we should aim to better inform the consumer about the products and processes
we create, develop environmentally friendly processes, and continue to create
functional products.

Food science is vast and limitless. We must all learn from the past so we can look toward
a brighter future as there is much more to discover in the field of food science!

Food Science Timeline

Visit the link https://prezi.com/tsbinhlyrvr_/food-science-timeline/?fallback=1

and trace the development of food science.
Learning Objectives
At the end of the topic, you should be able to:
1. Identify important fields in the study of food science.
2. Identify the objectives and characteristics of Food Industry;
3. List the risks of the food industry; and
4. Enumerate some benefits of the food industry

Let’s Learn

The science of food or food science is a discipline which studies chemical, biological,
physical and other processes that have an influence on food’s safety, flavor,
appearance, etc. But it is also interested in other food-related practices and activities
including design, packaging, new product development, optimization of food
manufacturing processes and other similar issues.

The main goal of food science is to ensure that food products on store shelves are safe,
tasty and nutritious. But in the recent years, food scientists have also started to pay more
attention to informing and educating the public about the importance of proper food
handling, storage and processing. The aim is to reduce the incidence of food-borne
illnesses and help consumers prepare tasty meals that are packed with vitamins, minerals
and other essential nutrients.
Food science is a broad discipline which contains within it many specializations. In order
to achieve its goals, food science relies on a variety of disciplines and sub-disciplines
including:

1. Food chemistry. To study the effects of various factors on food and its safety, food
scientists must be very knowledgeable in chemistry. It enables them to determine which
packaging materials are the safest, how long particular food products are safe to eat,
how to extend their shelf life, what is the effect of particular processing methods on food
taste and nutritional value, etc. Food Chemistry covers the basic composition, structure,
and properties of foods and the chemistry of changes occurring during processing and
utilization.

2. Food microbiology. Like its name suggests, this discipline is primarily focused on
microorganisms that are responsible for food spoilage and in particular, microorganisms
that can pose a threat to human health. However, scientists who specialize in this
discipline also study microorganisms that have a positive effect on human health such as
probiotics for instance and those that are essential for food production. One of the best
examples is the use of mold spores in the production of cheese. Food Microbiology is the
study of the microbial ecology related to foods, the effect of environment on food
spoilage and food manufacture, the physical, chemical, and biological destruction of
microorganisms in foods, the microbiological examination of food stuffs, and public
health and sanitation microbiology

3. Food engineering. This is a very broad discipline which encompasses everything from
food production to things such as processing and packaging. In addition to developing
methods and techniques to make food safer, tastier and more nutritious, food engineers
also play an important role in fields such as optimization of production processes with an
aim to reduce the costs of production on the one hand and increase the sales on the
other. Food Engineering involves study of engineering concepts and unit operations used
in food processing. Engineering principles should include material and energy balances,
thermodynamics, fluid flow, and heat and mass transfer.

4. Food Analysis deals with the principles, methods, and techniques necessary for
quantitative physical and chemical analyses of food products and ingredients. The
analyses should be related to the standards and regulations for food processing

5. Food Processing covers general characteristics of raw food materials; principles of food
preservation, processing factors which influence quality, packaging, water and waste
management, and good manufacturing practices and sanitation procedures. •

6. Other Disciplines that are vital for the science of food also include food technology,
quality control, product development, sensory analysis and food preservation, to
mention just a few.

Characteristics of Food Industry

A simple definition of food processing is the conversion of raw materials or ingredients

into a consumer food product. A more complete definition of commercial food
processing is defined as that branch of manufacturing that starts with raw materials and
transform them into intermediate foodstuff or edible product through the application of
labor, machinery, energy and scientific knowledge.
The food industry is the largest industry in the world, which are the complex, collective of
so many businesses that contribute the supply of the food energy for world population.
The food processing industry employs in excess of 1.5 million or more than employees in
the entire manufacturing sector.

Recent statistics indicates that food processing is among the industries with the largest
magnitude of “value added” when compared to other industries associated with
manufacturing. The major categories under food products include meat products, dairy
products, canned and preserved fruits and vegetables, grain mill products, bakery
products, sugar and confectionery products, fats and oils, beverages and miscellaneous
food preparations.

The foundation of the modern industry was built up with the introduction of machinery
and technology of new methods from Germany. Different type of food processing has
been practiced since ancient period in which people were familiar of the processes such
as slaughtering, fermenting, sun drying, preserving with salt and various types of cooking
such as roasting, smoking, steaming and oven baking.

Salt preservation was especially common for food that constituted warrior and sailor’s
diets, up until the introduction of canning methods. Nowadays, manufacturing
technology of food, process control, packaging environmental facilities have become
more advanced because of the advancement of food science, general introduction of
quality hygienics, applied microbiology, mechanical engineering, chemical engineering,
electronic engineering and high-polymer technology.

Objectives of Food Industry

The major aim of the food industry are:
1. Extend shelf life. To extend the period during which a food remains wholesome by
preservation techniques which inhibit microbiological or biochemical changes and thus
allow time for distribution, sales and home storage.

2. Eating Quality. To increase variety in the diet by providing a range of attractive colors,
varied flavors, aromas and textures in food.

3. Nutritional Quality. To provide added nutrients the body needs.

4. Income Generate. Production of processed food provides additional income for the
family or the manufacturing company.

Risks of Food Industry

Although a nutritious and adequate food supply is vital to human survival, it can also pose
a health risk from food borne illnesses. Safety measures and risk indicators are regulated
by many different government agencies which regulate food safety from production,
distribution, handling.

Food safety is a worldwide issue affecting hundreds of millions of people who suffer from
diseases caused by contaminated food. The World Health Organization calls it “one of
the most widespread health problems and an important cause of reduced economic
productivity.”

What brings about risks in the food processing industry are as follows:
1. Thermal Effect on Food
During thermal processing, some undesirable changes take place in food such as loss of
vitamins, proteins, amino acids, polyunsaturated fats etc. This causes the nutritional
quality of foods.

2. Entry of Toxic Substances in Food

Another global food risk is radioactivity in the food system. These radioactive isotopes
remain in food even after they are processed. Please visit
https://www.health.harvard.edu/cancer/eating-highly-processed-foods-may-raise-
cancer-risk for the detailed discussion of the health risks of processed foods.

3. Presence of toxic substances in the raw materials- plants and animals

Natural food components namely mycotoxin, enterotoxin, alkaloids, veterinary drugs
etc., may contaminate the food.

4. Microbiological Risks
One great risk in the food industry is microbial contamination. The presence of harmful
bacteria, yeasts, molds and fungi may cause serious illnesses to humans.

5. Food Additives and Preservatives

Food additives and preservatives are intentionally added to food to prolong shelf life and
to add flavor, however there are some people who are allergic to these and may cause
harm to the person.

6. Improper Handling and Poor Sanitation

When foods are improperly handled and stored, coupled by poor hygiene and sanitation
of the food handler, food may be contaminated.

TOPIC 3:
Food Components Affecting Food Quality

Learning objectives:

At the end of the topic, the student, should be able to:

1. Summarize the effects of food components to processing; and
2. Apply the science of food in the preparation of selected processed food
products.
 COMPONENTS OF FOOD
1. Water
2. Carbohydrates
3. Proteins and Enzymes
4. Fats and Lipids
5. Food Additives

1. WATER

✓ The lower the moisture content, the longer the shelf life of food. This is the
general principle we know of water.
✓ Water is one of the most important factors controlling the rate of
deterioration of food, by either microbial or nonmicrobial effects.
Throughout history man has controlled the water activity of food through
drying, addition of salt or sugar and freezing such that the food becomes
stable to microbial and chemical deterioration.

2. CARBOHYDRATES

In the food industry, both fast-releasing and slow-releasing carbohydrates are

utilized to give foods a wide range of functional attributes, including increased
sweetness, stickiness, coating ability, consistency, texture, and browning
capacity.

What Happens to Carbohydrates on Processing?

1. Maillard reactions
Non-enzymatic browning reactions (Maillard reactions) occur between reducing
sugars (carbohydrate) and amino groups (proteins) in foods at processing and in
storage. These reactions are temperature dependent and most extensive at
intermediate water activities.
2. Starch - heat-induced effects

A. Gelatinization
B. Retrogradation

GELATINIZATION EXAMPLE
You are familiar with lugaw or porridge, and for sure, you have tried cooking this
recipe. During heating, water is first absorbed in the amorphous space of starch,
which leads to a swelling of the rice.

RETROGRADATION EXAMPLE
Let us see what happens when the lugaw is cooled.
The gelatinized starch, when cooled for a long enough period, say for hours or
days, will thicken or gel and rearrange itself again; this process is
called retrogradation.

SUGAR

• The word “sugar” brings to mind the white crystals that make our lives
sweeter. However, sugars are not only used as sweeteners but have
important technological functions in foods, providing texture, bulk, color
and acting as preservative.

• Sugars are naturally present in fruits and vegetables, honey, as well as in

milk and dairy products. The main sugar used in our kitchens is sucrose,
sucrose is extracted with water from sugar cane and sugar beet, where it is
present in large quantities. It comes as white and brown sugar. White sugar
is available in different types of granulated sugar. Brown sugar retains some
of the molasses, which imparts characteristic flavors and colors.

Technological applications:

1. Sweetener
White and brown crystalline sugars are used as sweeteners in home cooking
and the food industry. Powdered sugars are used as icing sugar in baking and
confectionery. Sugar syrups are used in beverages or as a base for fruit sauces,
toppings and flavored syrups. Sugars are also used to counter acidic and bitter
tastes in tomato sauces, mayonnaise or in medical syrups.

2. Texture, volume and moisture

Sugars play a major role in defining the bulk and texture of foods. For example,
sugars provide volume to cakes and biscuits. The combination of sugar with a
gelling agent is responsible for the jelly texture of jams. In baked products sugar
increases the starch gelatinization temperature, trapping air bubbles and
delivering a light texture to cakes. Sugars also provide the base
for yeast fermentation (e.g. in rising bread).

3. Color
Sugars are responsible for the development of the brown color of many cooked
foods, through two processes: the Maillard reaction and caramelization. The
golden-brown crust of baked products, such as biscuits and toasted bread, is
due to the Maillard reaction, occurring under heat between sugars and
proteins. In caramelization, sugars are broken down under heat, producing new
molecules which provide color and flavor, e.g. in products like caramel sauce
and caramelized fruits and sweets.

4. Food preservation
The high sugar content prevents microbial growth and spoilage.

3.LIPIDS

✓ Lipids are a group of organic compounds that contain carbon, hydrogen

and oxygen.
✓ Lipid oxidation is a major cause of deterioration in the quality of food and
food products. It is a major cause of off- flavors and loss of nutrients in fat-
containing foods.

Frying Fat Deterioration

During deep fat frying, many complex changes take place that result in
deterioration of the oil. As the food absorbs frying fat, the food lipids as well as
color pigments are solubilized and released into the frying fat.
 4.Proteins and Enzymes
Proteins perform different roles in our foods by adding certain functional qualities.
Protein provides food with structure and texture and enables water retention .
Cooked proteins add some color to foods as the amino group binds with
carbohydrates and produces a brown pigment.

Most cake recipes use eggs because the egg proteins help bind all the other
ingredients together into a uniform cake batter. The proteins combined into other
ingredients during mixing and baking that gives cake structure.

Enzymes in Food Processing

Enzymes are produced by all living cells and act as catalysts for specific
chemical reactions.
The use of enzymes or microorganisms in food preparations is an age-old
process. With the advancement of technology, novel enzymes with wide range
of applications and specificity have been developed and new application
areas are still being explored.
Food spoilage, through enzyme produced by spoilage microorganisms, are also
of concern as the shelf life of the food is affected. Controlling enzymatic activity
is critical during food processing as enzymes have both beneficial and harmful
effects.

What Food Enzymes Do?

Plant enzymes bring the plant to maturity or ripeness. Enzymes are released by
either chewing or cutting the plant. All enzymes require the following in order to
work:
 • Presence of water
• Proper temperature
• The correct pH range (Acid vs. Alkaline)
• Something to digest

5.FOOD ADDITIVES
(preservatives, colorants, flavor enhancers, binders, etc.)

Food additives are substances added to food to preserve flavor or enhance its
taste, appearance, or other qualities. Some additives have been used for
centuries; for example, preserving food by pickling (with vinegar), salting, as
with bacon, preserving sweets or using sulfur dioxide as with wines. With the
advent of processed foods in the second half of the twentieth century, many
more additives have been introduced, of both natural and artificial origin.

Acidulants. Acidulants give sour or acid taste. Common acidulants

include vinegar or citric acid.
Anticaking agents. Anticaking agents keep powders such as milk powder from
caking or sticking.
Antioxidants. Antioxidants such as vitamin C are preservatives by inhibiting the
degradation of food by oxygen.
Bulking agents. Bulking agents such as starch are additives that increase the
bulk of a food without affecting its taste.
Food coloring. Colorings are added to food to replace colors lost during
preparation or to make food look more attractive
Emulsifiers. Emulsifiers allow water and oils to remain mixed together in
an emulsion, as in mayonnaise and ice cream.
Flavors and Flavor Enhancers. Flavors are additives that give food a particular
taste or smell, and may be derived from natural ingredients or created
artificially. Flavor enhancers enhance a food's existing flavors. A popular
example is monosodium glutamate. Some flavor enhancers have their own
flavors that are independent of the food.
Preservatives. Preservatives prevent or inhibit spoilage of food due
to fungi, bacteria and other microorganisms.
Stabilizers. Stabilizers, thickeners and gelling agents, like agar or pectin (used
in jam for example) give foods a firmer texture.
Sweeteners. Sweeteners are added to foods for flavoring. Sweeteners other
than sugar are added to keep the food energy (calories) low, or because they
have beneficial effects regarding diabetes , tooth decay, or diarrhea.
Thickeners. Thickening agents are substances which, when added to the
mixture, increase its stickiness without substantially modifying its other properties.
 TOPIC 4:
Overview of Post-Harvest and Post slaughter
changes in selected foods

At the end of the topic, the student should be able to:

1. Characterize the post-harvest changes in fruits and vegetables;
2. Characterize the post-slaughter changes in meats; and
3. Apply practical post-harvest and post slaughter principles during handling,
storage and processing of foods.

Post Harvest Changes in Fruits and Vegetables

Postharvest activities include harvesting, handling, storage, processing,
packaging, transportation and marketing. In fruits and vegetables, the synthesis
of organic compounds stops after the harvest. They undergo various
physiological changes during storage. These include, among others:
1. Tubers, Bulb, Roots and Seeds become undeveloped.
2. Fleshy tissues undergo ripening after maturation.
3. Ageing occurs quite rapidly with an accompanying loss of palatability.
4. Certain biochemical activities also occur in fruits and vegetables.

A. Respiration Rate. Respiration rate varies with stage of maturity and

ripening. For climacteric fruits , respiration rate accelerates after
harvesting; there is increase in RR prior to senescence.
✓ Climacteric fruits are peaches, peas, mangoes .
✓ Non-Climacteric fruits, respiration rate does not accelerate after
harvesting; they are best when ripened before harvesting. Citrus fruits and
grapes are examples.
✓ B. Microbial spoilage: Vegetables are vulnerable to the action of a variety
of microorganisms, thereby leading to substantial decay losses during post
harvest handling.

Changes occur during ripening

1. Change in Color (green to yellow or orange red).
2. Softening of the flesh
3. There is a decrease in acidity; increase in sugars, unstable substances and
essential oils. When harvested, a banana contains 20% starch and only 1%
sugar but after ripening the proportions are reversed.
4. Decrease in astringent property making a pleasant flavor.
 5. Banana releases ethylene gas to help itself ripen. After harvesting, some
fruits fail to ripen especially bananas. So they are exposed to the ripening
inducers such as smoke, ethylene gas and calcium carbide. Calcium
carbide pellets are used to hasten ripening of mangoes.

Changes on Storage
✓ Storage is a very important part after harvesting as it can increase the
product’s shelf life and slow down the post harvest changes in fruits and
vegetables.
✓ Fresh green vegetables are kept fresh and crisp in covered containers or
plastic bags in the refrigerator. Storing in too much moisture can spoil and
decay vegetables. Seeds such as peas can remain fresh longer if left in
the pods. Tubers and bulbs can be stored in a cool place without
refrigeration. To extend the storage life of perishable and semi-perishable
food products, MAP(Modified atmospheric packaging) is introduced.

There are various factors that can affect storage life. These includes:
1. Loss of water: It affects the appearance, texture, flavor and weight.
2. Respiration and metabolism: Vegetables having low respiring
commodities have a long shelf life compared to high respiring
commodities. What does respiratory rate of vegetables mean?
Vegetables vary in their respiration rates.
a. Very low respiring: Potato, Onion
b. Low respiring: Carrot, Celery, cabbage
c. Moderately respiring: Cauliflower, lady’s finger
d. High respiring: Broccoli, pod-pea, sweet corn

Post-Slaughter Changes in Meats

Immediately after slaughter, changes occur in the muscle of an animal. These
changes, like the changes in milk and eggs, can be delayed by method of
handling and storage.

Muscle in the living animal is (1) pliant, soft, gel-like, yet somewhat viscous. After
slaughter the muscles pass from this state into a stiff or rigid one (2) known as
rigor mortis, or muscle rigor. After some time the muscles again become flexible.
This stage (3) is known as the passing of rigor. With longer storage enzymes and
chemical means bring about (4) more extensive changes which produce
ripened meat. With bacterial action and still more extensive changes (5)
incipient putrefaction occurs. ]