Food Science and Industry

What is Food Science? Food Science: Discipline in which chemistry, biology, physics, and engineering are used to study food and the food industry Food Technology: Application of science and engineering principles to the selection, preservation, processing, packaging, distribution, and use of safe and nutritious food

Food Science versus Nutrition Deals with the ‘manipulation’ of food and their consequences on the final product i.e., food components Nutrition: Deals with the consequences of the food components on the humans who consume them i.e., processes by which the body utilizes food components and their relation to human health

Food Science is Interdisciplinary Biology: Food is derived from living organisms (animals, plants) Other organisms (microorganisms) can change food in a useful or harmful way Food biotechnology involves molecular biology and genetics

Food Science is Interdisciplinary Chemistry: All things are chemical-based, including food Food chemistry involves: Analysis of chemical compounds in food Changes in chemical composition and quality following: Oxidation Degradation Contamination Processing

Food Science is Interdisciplinary Physics: Food Scientists use: Thermodynamics to study the physical properties of food (texture: solid, gel or liquid state) Energy fields and spectrums to study colour, cooking, irradiation (sterilization)

Food Science is Interdisciplinary Engineering: Mostly in food processing How engineering principles affect: Heat and cold processing Packaging Drying (preservation)

Food Industry Few people hunt and gather or raise and grow all of their own food: The food industry mostly geared toward processing of raw food ingredients Developing ways to process, package, handle, preserve foods Food industry is basically involved in everything between the farm gate to the consumers plate

What does a Food Scientist DO? Research: Fundamental research (WHAT and WHY?): What’s in this food? Why is this food more acceptable? Why does food color change when cooked? Applied Research (HOW?): How can we improve this food? How can we better preserve our food? How can we change taste and texture of foods?

What does a Food Scientist DO? Product Development: Develops processes and equipment to obtain new products and flavors Improves processes and equipment to improve efficiency and quality of existing products

What does a Food Scientist DO? Quality Control (QC) and Quality Assurance (QA): Sample and verify the quality of fresh and processed foods Monitor the fabrication process and equipment to ensure safety and quality of food products Ensure verification and safety of storage units (cleanliness, temperature, humidity, removal of spoiled food)

Who do Food Scientists deal with? Food Production and Manufacturing Consumers (they hold the real power!) Research and Development Food Scientist Advertising and merchandising (Business) Sales and Marketing (Economics) Regulatory Agencies (Laws and policies) Environmental Agencies

What must a Food Scientist KNOW? Food Microbiology: 1. Beneficial microorganisms (The Good): Bacteria: yogurt, cheese, sausage Yeast: bread, alcoholic beverages Molds: Blue cheese, Soya sauce

What must a Food Scientist KNOW? Food Microbiology: 2. Illness microorganisms (The Bad): Bacteria: foodborne illness bacteria, food poisoning E.g., Listeria, Salmonella, some E. coli

What must a Food Scientist KNOW? Food Microbiology: 3. Spoilage microorganisms (The Ugly): Bacteria: rotting fruits and vegetables Fungi: moldy bread and other foods

What must a Food Scientist KNOW? Food chemistry: Food composition Food colour Food taste Food texture Food additives Food contaminants and toxins

What must a Food Scientist KNOW? Food Engineering and Physics: Heat and cold transfer Food materials Food structure Atmosphere technologies (oxygen, carbon dioxide, air humidity) Rheology (study of liquids and solids, deformation, texture) Manufacturing and Packaging technology

What must a Food Scientist KNOW? Sensory evaluation: Measuring how people perceive food : Odor Flavour Colour Texture Mouthfeel

Example of the scope of Food Science Case study: Orange juice

Example of the scope of Food Science Process Engineering: Refrigerated and non refrigerated orange juices need a long shelf life Process engineering determines how long and at what temperature the juice should be treated to prevent degradation and proliferation of pathogens

Example of the scope of Food Science Food Microbiology: Orange juice needs to be free of human pathogens Food microbiology will detect and quantify foodborne pathogens to validate that heat treatment was sufficient to kill pathogens

Example of the scope of Food Science Product Development: Formulation of juices and juice beverages with high nutritional properties and different taste Product development will: Mix different ratios of juices from different oranges (for juice) Add different fresh juice, concentrated juice, sugars, acids, and juice flavours (for juice beverages)

Example of the scope of Food Science Food Chemistry: Orange juice contains limonoids (naturally-occurring chemical compounds that are bitter) Food chemistry analyzes the quantity of limonoids to verify if the juice is below consumer acceptable limits

Example of the scope of Food Science Sensory Evaluation: Not all orange juices taste the same, look the same or feel the same in the mouth! Sensory evaluation can evaluate panelists on preferred: Juice colour Juice taste Level of orange pulp present in the juice

Example of the scope of Food Science Food Packaging: Packaging can influence shelf life, ease of use of the product and even taste of the orange juice

Example of the scope of Food Science Food Packaging: Food packaging can: 1. Protect the juice from oxidation from light 2. Help with easy opening and closing of juice packages

Example of the scope of Food Science Food Packaging: 3. Use technologies that improve sensation of taste and pleasure when drinking the juice E.g., the ‘sensory straw’ :

Example of the scope of Food Science Quality Control (QC) and Quality Assurance (QA): Before sale, juice and juice beverages must meet all government and industry specifications as well as the companies own guidelines QC and QA will verify: Food safety (harmful microorganisms, chemicals, toxins) in the juice Acidity (pH) of the juice Taste Color

Example of the scope of Food Science Food Standards (Consumer Safety and Labeling): Orange juice is regulated and identified (labeled) following strict rules Food standards ensure that only a product containing 100% orange juice is labeled as ‘juice’ Products with less than 100% juice (e.g., added sugar or other additives) are labeled as ‘beverage’, ‘drink’ or ‘cocktail’