FOOD PROCESSING

TECHNOLOGY
Lecture One

By: Shewarega Habtamu (PhD candidate)

 Chapter 1
Introduction to Food and Beverage
Technology
(1/1)

2
 Learning Objectives
• At the end of this Lecture, students should be able to:-
A. Define Food and explain its functions, Define Functional foods.
B. Discuss major disciplines in food (Food science /technology/
engineering). Understand what we mean by food processing.

C. Understand and Discuss the Categories/Common unit operations of

Food Processing.

D. Understand the major application of biotechnology in food processing

3
What is FOOD?

• Any solid, liquid or semi solid materials consumed by a

living organism to supply energy, build and replace
tissue or participate in such reaction.
Cont’d

• A substance whether processed, semi processed or raw

which is intended for human consumption and includes
drink , chewing gum and any substance that has been used
in the manufacture, preparation or treatment of food but
does not include cosmetics, tobacco or substances used
only as drugs.(FAO and WHO)
1. Physiological Functions of Food

• Satisfies hunger and increases satiety

value.
• Helps in maintaining normal secretion of
enzymes and hormones.
• Supplies nutrients that needed for physical
growth and development, maintenance of
normal body functions, physical activity
and health.
1. Social Functions of Food

• Food is a symbol of hospitality throughout the

world.
• It is a part of community, social, cultural and
religious life
• It creates a relaxed atmosphere when people
are together.
• Food is a vehicle for expressing love,
friendship and social acceptance in the events
like festivals, marriage and birthday party.
1. Psychological Functions of Food

• Gives mental happiness

• Provides sense of security
• Relieves from stress and gives pleasure.
 Functional foods
• provides health benefits beyond the nutrient contribution. Particularly
the following three additional criteria should be fulfilled.
1. it is a food (not a capsule, tablet, or powder) derived from natural
ingredients;
2. it can and should be consumed as part of the daily diet;
3. it has a particular function when eaten, serving to regulate a particular
body process, such as:
• enhancement of biological defense mechanisms
• prevention of specific diseases
• recovery from specific diseases
• control of physical and mental disorders
• slowing of the aging process.
Examples of Functional foods with their bioactive compounds
What is FOOD SCIENCE?

• The study of the basic chemical, physical , biochemical

and biophysical properties of foods and their
constituents of foods and of changes that these may
undergo during handling, preservation, processing,
storage, distribution and preparation for consumption.
What is food technology?

• Is the application of food science to the selection,

preservation, processing, distribution and use of safe,
nutritious and wholesome food.
What is Food engineering?
• Is a multidisciplinary field of applied of physical sciences
which combines science, microbiology, and engineering
education for food and related industries.
• Cost effective production and commercialization of food
products and services.
 Typical topics in food engineering

• Advances in unit operations

• Progresses in the transport and storage of liquid and solid
foods.
• Development in heating, chilling and freezing of foods.
• Advances in mass transfer in foods.
• New technologies in dehydration, extrusion, non thermal
processing.
Food processing
• Is the set of methods and technologies used to transform
raw ingredient into food or to transform food into other
forms for consumption by humans or animals either in
home or by the food processing industry.
 Categories/Common unit operations of Food
Processing
• Addition of Heat • Removal of Heat • Ambient
• Blanching • Cooling Temperature
• Pasteurization • Chilling • Cleaning
• Sterilization • Freezing • Sorting and Grading
• Evaporation • Frees Drying • Peeling
• Distillation • Control or • Size Reduction
• Dehydration Modified • Mixing
atmosphere
• Baking/Roasting storage (MAS) or • Fermentation and
Packaging (MAP) Enzyme Technology

These 3 type of categories use a single unit operation or a series of unit operations
Objectives of food processing

1. To extend the shelf life of the products by preventing

microbiological, enzymatic or biochemical changes
2. Diversification of food products to provide variety, taste,
nutrition, etc…
3. To provide nutrient required for healthy
4. To ease food storage and Transportation.
5. To generate income for, manufacturer, farmers
Biotechnology
• It’s any technological application that use
biological systems, living organisms(or
parts of living organisms)to make, modify,
improve plants or animals for beneficial
use.
Biotechnology in food processing industries
• The application of enzymes in food processing is an
important branch of biotechnology.
 Cont’d

• Some importance of enzymes to the food industry include

the
• production of high fructose corn syrups by using glucose isomerase,
• saccharification of starch by amylases in baking and brewing,
• juice clarification by using cellulases and pectinases,
• production of low lactose milk by using lactase,
• cheese making by rennin, and
• Meat tenderization by proteases such as papain, bromelain and ficin.
 Modern biotechnology
• Amino acid production
• Nucleic acid production
• Organic acids production
• Genetic engineering-
genetically modified organisms
• DNA transcription
• Recombinant DNA
technique
• Tissue culture
Traditional fermented food map of the world.
Food Security
• means that all people at all times have physical & economic access
to adequate amounts of nutritious, safe, and culturally appropriate
foods, which are produced in an environmentally sustainable and
socially just manner, and that people are able to make informed
decisions about their food choices.

Critical thinking
Based on the above definition, Asses the food security situation in Ethiopia!