AFAE 114_ACTIVITY NO.

4 | FOOD PROCESSING AND TECHNOLOGY

NAME: RENALYN S. PALMA
SECTION: 3D

INSTRUCTIONS: Answer the following questions. Please refer to Finals topic no. 1. Indicate
your references on the last page of this document.

1. Explain the following terms:

(A) Food Science - is the basic science and applied science of food; its scope starts at
overlap with agricultural science and nutritional science and leads through the scientific
aspects of food safety and food processing, informing the development of food
technology.
(B) Food Processing - is the transformation of agricultural products into food, or of one
form of food into other forms. Food processing includes many forms of processing foods,
from grinding grain to make raw flour to home cooking to complex industrial methods
used to make convenience foods.
(C) Food Technology - is a branch of food science that deals with the production,
preservation, quality control and research and development of the food products. Early
scientific research into food technology concentrated on food preservation.
(D) Food Manufacturing - refers to industrial processes that turn fresh produce into
consumable food products. It involves various processes like sourcing, preparing,
production, food packaging, and distribution.
(E) Food Spoilage - is the process where a food product becomes unsuitable to ingest by
the consumer. The cause of such a process is due to many outside factors as a side-effect
of the type of product it is, as well as how the product is packaged and stored.

2. Explain briefly the significance of Food Technology.

How has it affected the life of modern housewives, especially working women?
Answer : One may receive the greatest foods in a properly packaged shape with the
use of food technology, which makes it easier to store them for a suitable amount of
time. Working women hardly ever have time to cook, so having food delivered to their
home that is nevertheless of high quality might be a lifesaver for them.
3. As a prospective food technologist what knowledge and skills do the industry require
you to have?
Answer : Food science, food chemistry, microbiology, food processing, safety/quality
assurance, good manufacturing practices, and nutrition are among the knowledge and
abilities that a professional in this field needs to possess. examining the composition,
quality, and safety of raw, prepared, and processed foods.
4. Keeping the concept of health and wellness in mind, explain with examples how food
scientists are trying to enhance the food values in processed and packaged foods.
Answer: By keeping the concept of health and wellness in mind scientists are trying to
enhance the food values in processed and packaged foods with the help of Application
of heat, removal of water moisture, lowering of temperature during storage, reduction
of pH, controlling the availability of oxygen.
5. Explain the following briefly:
• Why do we need to process and preserve food?
Answer : The main goal of food preservation is to keep food from spoiling until it can be
eaten. Food preservation also makes it possible to have a wide variety of foods all year
long. It is economical.
• What causes food spoilage and renders it unfit for human consumption?
Answer : Food spoilage results when microbiological, chemical, or physical changes
occur, rendering the food product unacceptable to the consumer. Microbiological food
spoilage is caused by the growth of microorganisms which produce enzymes that lead
to objectionable by-products in the food.
• Food spoilage is generally caused by bacteria. What are the four
conditions that bacteria need to grow and multiply?
Answer : Factors influencing microbial growth are nutrient availability, moisture, pH,
oxygen levels and the presence or absence of inhibiting substances e.g. antibiotics.
• What is done in food processing to extend shelf life?
Answer : The most common methods are pasteurization, sterilization, fermentation.
Scientific techniques like thermal processing or pasteurization involve giving mild heat
treatment of below 100-degree Celsius to the food products, to decrease the microbes
present in the commodity.

Reference:
https://www.google.com/url?sa=t&source=web&rct=j&url=https://azbigmedia.com/busi
ness/5-methods-food-companies-use-to-improve-product-shelf-
life/%23:~:text%3DThe%2520most%2520common%2520methods%2520are,microbes%2
520present%2520in%2520the%2520commodity.&ved=2ahUKEwib0__irLz8AhVVA4gKH
WozDZQQFnoECAwQBQ&usg=AOvVaw0YnpodqwD9gLRJdcurScFa

https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.npssbs.org.in/up
loads/onlineClasses/200718105334-30-worksheet-on-class-12-homescience-on-chapter-
5.pdf&ved=2ahUKEwi1haHLrLz8AhUMfd4KHTEaDLUQFnoECAgQBg&usg=AOvVaw2gM_
CwT8YAgOiAiXPKlmEs
https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.sciencedirect.co
m/topics/agricultural-and-biological-sciences/food-
spoilage%23:~:text%3DFood%2520spoilage%2520results%2520when%2520microbiologi
cal,by%252Dproducts%2520in%2520the%2520food.&ved=2ahUKEwjKrp61rLz8AhUYEYg
KHXe3BiEQFnoECAwQBQ&usg=AOvVaw0djB6N7Bx89GyLDu29Zofu

https://www.google.com/url?sa=t&source=web&rct=j&url=https://ucanr.edu/sites/MFPO
C/Food_Preservation/%23:~:text%3DThe%2520primary%2520objective%2520of%2520fo
od,eaten%2520before%2520spoilage%2520sets%2520in.%26text%3DPreserving%2520f
ood%2520also%2520offers%2520the,variety%2520of%2520foods%2520year%252Droun
d.%26text%3DIt%27s%2520economic.&ved=2ahUKEwjdqe6PrLz8AhWIdd4KHc_BBkIQFn
oECAwQBQ&usg=AOvVaw1rHU14Jd1JdOLlpIl_mx-2

https://www.google.com/url?sa=t&source=web&rct=j&url=https://en.m.wikipedia.org/wi
ki/Food_spoilage&ved=2ahUKEwi43fzTqrz8AhVDp1YBHcsiDl0QmhN6BAgLEAI&usg=AO
vVaw1xApFjNqwskQ4mJTxTezP5

https://www.google.com/url?sa=t&source=web&rct=j&url=https://en.m.wikipedia.org/wi
ki/Food_industry&ved=2ahUKEwi5r5_Cqrz8AhVfklYBHYPGC9MQmhN6BAghEAI&usg=AO
vVaw3jKTQGoSudJf6bnYg0v-vK

https://www.google.com/url?sa=t&source=web&rct=j&url=https://en.m.wikipedia.org/wi
ki/Food_technology&ved=2ahUKEwj9jPexqrz8AhWLl1YBHXuWAxsQmhN6BAgZEAI&usg
=AOvVaw3Tg2idbrgWMZEMFlVLHV3H