INTRODUCTION

FOOD SCIENCE
Application of basic science and engineering to
study the fundamental physical, chemical, and
biochemical nature of foods and the principles
of food processing.
FOOD TECHNOLOGY
Use of information generated by food science
in the selection, preservation, processing,
packaging and distribution, as it affects the
consumption of safe, nutritious, and
wholesome food.
FIELDS OF SPECIALIZATION
Food Chemistry – covers the basic
composition, structure and properties of foods
and chemical changes that occur during
processing and utilization.
Food Analysis (proximate) – deals with the
principles, method/techniques, necessary for
quantitative physical and chemical analysis of
food products and ingredients.
FIELDS OF SPECIALIZATION
Food Microbiology – study of 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 microbial examination of food;
public health and sanitation microbiology.
FIELDS OF SPECIALIZATION
Food Processing – covers general
characteristics of raw food materials; principles
of food preservation; processing factor which
influence quality, packaging, water and waste
management, GMP and sanitation procedures.
 Food Engineering – study of
engineering concepts and unit operations
used in food processing; engineering
principles should include material and energy
balance, thermodynamics, fluid flow, heat,
and mass transfer
FIELDS OF SPECIALIZATION
Others:
- Sensory Properties of Foods
- Nutritional Aspects of Foods
- Regulation of Food and Nutrition
Labeling
ROLES OF FOOD SCIENTISTS
1. Improvement of existing and development
of new food products in industrial
organization
2. Involved in altering the nutrient content of
foods.
Ex. Reducing the caloric content or adding
vitamins and minerals.
3. Make food as safe as possible.
4. Optimize processes for production of
specific products.
ROLES OF FOOD SCIENTISTS
5. Use of new techniques and products
emerging from the fields of genetic
engineering and biotechnology.
6. Concerned with the availability and cost
of rawmaterials
 7. Investigation on the fate of
pesticides/antibiotics during
food processing.
ROLES OF FOOD SCIENTISTS
8. Involved in establishing international
food standards to promote and
facilitate world trade and assure
wholesomeness and value of foods
purchase between nations.
9. Developed standards for the optimal
nutritional content of foods and
determine how food processing and
storage affects nutrients.
 THE FOOD INDUSTRY

Very large
If food production, manufacturing,
marketing, restaurants and institutions
are combined: largest industrial
enterprise
 THE FOOD INDUSTRY
Components Components according
according to product lines:
functions:  Meats
Raw materials  Poultry
 Fish
Manufacturing
 Dairy products
Distribution  Fruits and Vegetables
marketing  Alcoholic and Non-
alcoholic beverages
 Cereals and Bakery
products
 THE FOOD INDUSTRY

Allied Industries
 Packaging industry

 Chemical manufacturers

 Machinery and equipment

manufacturers
 THE FOOD INDUSTRY
Responsiveness to change
• Changes in food uses reflect demographic
shifts
• Reflect the supply of ingredients and non
food components
• Changes in eating habits

• Government regulations on food additives,

food composition, standards and labeling