Fundamentals of Food Technology
Lesson 1 - Introduction to Food Technology/
General Concepts
Food - Anything that, when taken into the body,
serves nourish, build and repair tissues.
- Supply energy
- Regulate body processes
FOOD CONCEPTS
Food Science - It is a distinct field involving the
application of basic sciences such as chemistry,
physics, culinary arts, agronomics and
microbiology.
- It is a broad discipline concerned with all
the technical aspects of food, beginning with
harvesting and slaughtering and ending with
cooking and consumption.
Food Processing - It is the set of methods and
techniques used to transform raw ingredients
into finished and semi- finished products.
- Food processing requires good quality
raw materials from either plant and/or
animal source to be converted into
attractive, marketable and often long-shelf
food products
Food Technology - Technology is the science
and application of scientific, as well as
socio-economic knowledge and legal rules for
production.
- Study of Food Technology gives in-depth
knowledge of science and technology, and
develop skills for selection, storage,
preservation, processing, packaging,
distribution of safe, nutritious,wholesome,
desirable as well as affordable, convenient
food.
- Another significant aspect of food
technology is to promote sustainability to
avoid waste and save and utilize all the food
produced and ensure safe and sustainable
processing practices.
Food Manufacturing - It is the mass production
of food products using principles of food
technology to meet diverse needs of the growing
population. Food manufacturing is one of the
largest manufacturing industries in the present
times.
HISTORY OF FOOD PRESERVATION
A. Pre Industrial Era
● Nomads man lived on what nature
provided, man gathers and hunts
food.
● During settling period – concept of
organized farming, surplus and
bartering foods developed
● Early food preservation – use of
clay pots, big jars and ceramic
vessels for storing staples
ANCIENT METHODS OF FOOD PRESERVATION
1. Vivaria - catch wild animals and keep them
in enclosure for later slaughtering.
2. Smoking - early cavemen discovered the
preserving effect of smoke
3. Drying - oldest method of preservation
4. Salting - near the sea where salting takes
place
5. Fermentation - use barley for
alcoholic beverages, cider from fermented
apple juice
6. Freezing – it was done in rocks, cold
rivers, underground basement, snow or ice
7. Freeze drying - lyophilization
B. INDUSTRIAL ERA
● Canning & freezing - most prominent
methods
● Nicolas Appert - father of canning
● Peter Durand - developed “canister” (to
solve the problems of bottles)
RELATIONSHIP OF FOOD PRODUCTION, FOOD
PRESERVATION AND CONSUMPTION
FOOD CHAIN
1. Production
2. Distribution ➡️
Store/Process (Food
Preservation)
3. Consumption ➡️Maintenance of quality and
appeal (Food Preservation)
FOOD SYSTEM
a. Food Production
b. Food Availability
c. Food Utilization - Nutrients are still
present in the food item
d. Nutritional Status/Health -
considered as output (end result)
and input (food production)
IMPORTANCE OF FOOD PRESERVATION FROM
NUTRITIONIST POINT OF VIEW
1. Eat a variety of foods- seasonal foods made
available
2. Improves aesthetic quality & palatability of
food
3. Economic - provide livelihood
4. Hygienic
5. Convenience
PRINCIPLES OF FOOD PRESERVATION
1. Removal of Microorganisms or inactivating
them
2. Inactivating Enzymes
3. Removal of insects, worms and rats
A. Removal of micro-organisms or inactivating
them
● Microorganisms - most spoilage agent
● Asepsis - provide physical barrier with
proper packaging (washing, trimming,
filtering, sedimentation, centrifugation,
Crystal Gail M. Tangzo _BSND 2102
 ● Factors affecting growth of microorganisms
(temperature, water content, oxygen, pH)
● By heat/ high temperature and radiation -
will kill microorganisms.
B. Inactivating enzymes
● Self-decomposition - natural phenomena
but you can delay it
● Enzymes - natural constituent of food
1. Destruction or inactivation of food
enzymes
2. Destruction or inactivation or delay
of purely chemical reaction
C. Removal of insects, worms and rats
● External factors - insects, pests
● Insect drippings - insect debris
METHODS OF FOOD PRESERVATION
● Application of Heat
1. Pasteurization
2. Sterilization
3. Canning
4. Cooking
5. Smoking
● Application of Low Temperature
1. Freezing
2. Chilling/Refrigeration
● Removal of moisture
1. Drying
2. Dehydration
3. Freeze-drying
4. Sugar concentration
● Radiation
● Used of Preservatives
1. Added Preservatives
2. Developed Preservatives
LESSON 2: FOOD SAFETY FUNDAMENTALS
What is Food Safety
Food is any material consisting essentially of
protein, carbohydrate, and fat used in the body of
an organism to sustain growth, repair vital
processes, and furnish energy – it is the basic need
of all living beings (Britannica, 2020). It also refers
to any substance or product, whether processed,
partially processed, or unprocessed, intended for
human consumption (Joint FAO/WHO Food
Standards Programme [JFSP], 2001).
The Codex Alimentarius Commission (CAC), an
intergovernmental body established by the Food
and Agriculture Organization of the United Nations
(FAO) and the World Health Organization (WHO),
defines food safety as “the assurance that food will
not cause harm to the consumer when it is
prepared and/or eaten according to its intended
use” (Mortarjemi & Lelieveld, 2014).
Codex Alimentarius Commission: 3 ESSENTIAL
NOTION
The notion of harm. It separates the safety
aspects of food from other quality aspects that
make food unfit for human consumption without
necessarily presenting a danger to health. The
concept of food safety that makes it unfit for human
consumption, even though it is safe, is referred to
by the CAC as food suitability.
The concept of assurance. Food safety and its
management should be based on measures in
place to ensure that food is safe. Food safety
depends on the conditions in which food is
produced and prepared and not on the results of
the end-product testing, which for many
contaminants cannot be a reliable method for food
safety assurance. The conditions for ensuring both
safety and suitability are referred to as food
hygiene by the CAC.
Preparation and/or use of a food product
should be considered in product design. A food
product is considered safe if it is prepared and/or
used according to its intended use. The intended
use and information conveyed to the consumer
should be considered by the manufacturer in the
product's design. The consumer must also follow
the on-pack instructions as provided by the
manufacturer
3 FUNDAMENTAL EXPECTATIONS OF
CONSUMERS
successful and sustainable businesses prioritize
consumers and meet their expectations.
(1) to be able to trust the food businesses from
which they buy their food products,
(2) to be able to rely on their ability to ensure
the safety of their products,
(3) to have confidence that, in the event of a
mishap, they will take the necessary
measures to protect them and will act
truthfully and transparently.
Therefore, it cannot be stressed enough that
customers' trust is one of the most important assets
of a food business and that food safety is the
foundation of the trust (Motarjemi and Lelieveld,
2014).
SECTORS INVOLVED IN FOOD SAFETY
MANAGEMENT
1. Government
Public health and food control authorities
have the leading role in managing food
safety and overseeing the safety of food
supply, from primary production up to the
point of consumption. The government’s
duties include the following:
● Foresee all infrastructures and
public health services that are
necessary for good food safety
management, such as public health
laboratories, water supply, and
sanitation;
● Promulgate laws and regulations,
which give priority to public health
but which also meet other societal
and environmental factors; and
Crystal Gail M. Tangzo _BSND 2102
 ● Provide education to caregivers,
consumers, travelers, health
professionals, and the public.
2. Industry
- The food industry is responsible for
ensuring that the food it puts in the
marketplace or served in food
establishments is safe, fit for human
consumption, and meets the
regulatory requirements of the
country where it is marketed. The
food industry must have an
integrated food safety assurance
system to meet these
responsibilities.
3. Academia
- Scientists play an essential role in
both the management of food safety
and the communication of a crisis.
They contribute to food safety
management by providing scientific
data and assessments like:
● Toxicological information,
mechanisms of
contamination of food items
with chemicals, or their
formation;
● Ecology of microorganisms
and epidemiology of
foodborne diseases;
● Validated analytical methods;
● Process and technologies to
control hazards; and
● Consumer perception,
beliefs, and practices.
4. Consumers
- Consumers at large, domestic and
professional food handlers in
particular, also have an equally
important role in food safety. These
include, but are not limited to:
● Observation of good hygienic
practices in the preparation
of food;
● Reading the information on
the labels of products and
observing the instruction for
the preparation and storage
of products;
● Reporting defective (unsafe)
products to public health
authorities and/or
manufacturers; and
● Being discriminatory in
selecting products, brands,
and establishments to
exclude those that may
present a risk for health, do
not respect food hygiene, do
not meet regulatory
requirements, or have
unethical practices.
Food Safety Laws
Food Safety Act of 2013
● Republic Act 10611 (RA No. 10611),
otherwise known as the Food Safety Act
(FSA) of 2013, was passed by the Senate
and the House of Representatives on June
5, 2013, and signed by former President
Benigno Aquino ll on 23 August of the same
year. The implementing Rules and
Regulations (IRR) was released by the
Department of Agriculture (DA) and the
Department of Health (DOH) on 20
February 2015.
● RA 10611 is an act to strengthen the food
safety regulatory system in the Philippines
to protect consumer health, facilitate market
access to local food and food products, and
other purposes.
Objectives of the Act
● To strengthen the food safety regulatory
system in the country, the State shall adopt
the following specific objectives:
a.) Protect the public from foodborne and
waterborne illnesses and unsanitary, unwholesome,
misbranded, or adulterated food;
b.) Enhance industry and consumer confidence in
the food regulatory system; and
c.) Achieve economic growth and development by
promoting fair trade practices and a sound
regulatory foundation for domestic and international
trade.
Implementing and Regulatory Agencies (Policy
Advocacy Group of DOST-PCAARRD, 2019)
The primarily responsible departments for
implementing the law are the Department of Health
(DOH), Department of Agriculture (DA), the
Department of Interior and Local Government
(DILG), and the local government units (LGUs).
The DA is tasked with developing and enforcing
food safety standards and regulations for food
items in the supply chain's primary production and
post-harvest stages. Under the DA, food safety
regulatory functions are bestowed on agencies
specializing in various commodities. Some of these
agencies under DA are the following:
● Bureau of Animal Industry - Food derived
from animals, including eggs and honey
● National Dairy Authority - Milk production
and post-harvest handling
● National Meat Inspection Service - Meats
On the other hand, agencies under the DOH are
mainly responsible for the safety of processed and
pre- packaged food items and conducting
monitoring and epidemiological studies on
foodborne diseases. Some of these agencies under
the DOH are:
● Food and Drug Administration Center for
Food Regulation and Research-It
Crystal Gail M. Tangzo _BSND 2102
 implements a performance-based food ● The Code on Sanitation of the Philippines,
safety control system. also known as the Presidential Decree No.
● Bureau of Quarantine - It ensures food 856 (PD No. 856), was promulgated on
safety in domestic and international ports December 23, 1975, by former President
and airports of entry. Ferdinand E. Marcos Sr. The Code on
● National Epidemiology Center- It conducts Sanitation aims to improve the way of the
and documents epidemiological monitoring Filipinos by directing public health services
studies on foodborne illnesses for use in toward protecting and promoting people's
policy formulation. health. The DOH is responsible for the
proper implementation and enforcement of
Meanwhile, DILG supervises the enforcement of
the provisions of the Code.
food safety and sanitary rules and regulations and
the inspection and compliance of business The Code includes sanitation standards for the
establishments and facilities within its territorial following hospitality and tourism industry-related
jurisdiction in collaboration with the DA, DOH, and businesses:
other government agencies. DILG also supports the
● Food establishments
DA and DOH in collecting and documenting
● Rest areas, bus terminals, bus stops, and
foodborne illness data, monitoring, and research.
service stations Camps and picnic grounds
Lastly, LGUs enforce the Code on Sanitation of the ● Hotels, motels and apartments, boarding,
Philippines (Presidential Decree No. 856, tenement houses, and condominiums
December 23, 1975), food safety standards, and ● Port, airport, vessel, and aircraft sanitation.
food safety regulations in their territorial jurisdiction. The sanitation standards for the above
They are responsible for sanitation in public mentioned establishments include:
markets, slaughterhouses, micro and small food ● Requiring the establishment to secure a
processing establishments, and public eating sanitary permit from the local health office
places (Food Safety Act of 2013). ● Requiring employees to undergo health
certification
Highlights of the Act
● Specifying structural requirements
• Use of Science-based Risk analysis in food Safety ● Setting control measures in sanitizing tools,
Regulation equipment, and work areas
● Procedures for disposing of refuse
• The setting of food safety standards based on
existing Philippine National Standards, the Codex
Alimentarius Commission, and other international
standard
• Identified responsibilities of Food Business
Operators and government agencies
• Skills training on safe food handling for food
business operators and food handlers
• Establishment of the Food Safety Regulation
Coordinating Board (FSRCB) to monitor and
coordinate the performance and implementation of
the mandates of the DOH, DA, DILG, and the LGUs
in food safety regulation
Code on Sanitation of the Philippines (1975)
● Republic Act 10611 (RA No. 10611),
otherwise known as the Food Safety Act
(FSA) of 2013, was passed by the Senate
and the House of Representatives on June
5, 2013, and signed by former President
Benigno Aquino Ill on 23 August of the
same year. The Implementing Rules and
Regulations (IRR) was released by the
Department of Agriculture (DA) and the
Department of Health (DOH) on 20
February 2015.
● RA 10611 is an act to strengthen the food
safety regulatory system in the Philippines
to protect consumer health, facilitate market
access to local food and food products, and
other purposes.

Crystal Gail M. Tangzo _BSND 2102