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Food Processing and Preservation 101

Food Processing and Preservation 101. Speaker Name Speaker Title Date (optional). What is Food Science?.

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Food Processing and Preservation 101

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  1. Food Processing and Preservation101 Speaker Name Speaker Title Date (optional) © 2007 Institute of Food Technologists

  2. What is Food Science? Food Science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. © 2007 Institute of Food Technologists

  3. Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. What is Food Technology? © 2007 Institute of Food Technologists

  4. What does a Food Scientist do? A Food Scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, Food Scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. © 2007 Institute of Food Technologists

  5. Food Processing • Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption. • Examples of food processing methods include: • Chopping • Mixing • Homogenizing • Cooking • Pastuerizing • Emulsifying • Spray-drying © 2007 Institute of Food Technologists

  6. ? Whey protein, a by-product of cheese manufacturing, is used in energy bars and drinks! Food Processing From Farm To Table © 2007 Institute of Food Technologists

  7. Food Preservation • Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness and extend its shelf-life. • Food processing methods that are used to preserve foods include: • Refrigeration and freezing • Canning • Irradiation • Dehydration • Freeze-drying • Pickling • Pasteurizing • Fermentation © 2007 Institute of Food Technologists

  8. How a food is processed can affect its appearance, odor, flavor, and texture. Over the years many food preservation methods have been improved to increase the shelf-life of foods while minimizing changes to the quality and nutritional content. Food Preservation IQF or Individual Quick Freezing has improved the quality of frozen fruits and vegetables © 2007 Institute of Food Technologists

  9. Many food preservation methods have also been used to create foods for astronauts and for the armed forces. These foods must remain safe to eat over a long shelf-life. It is reported that M & M’s were developed when Forrest Mars, Sr. saw soldiers eating candy coated chocolate. The chocolate pellets that the soldiers were eating were coated in sugar to increase their shelf-life in hot climates and prevent the chocolate from sticking to the soldier’s fingers! Bags of Space Station food and utensils on a tray. Food Preservation © 2007 Institute of Food Technologists

  10. Food Preservation • So, how does food preservation work? • All of the food preservation processes work by slowing down the activity and growth of disease causing bacteria, or by killing the bacteria all together. They also slow down or stop the action of enzymes which can degrade the quality of the food. • Temperature • Water Activity • pH © 2007 Institute of Food Technologists

  11. Food Preservation • How a food is packaged also influences its shelf-life. • It is also important that foods are handled properly by the consumer at home. • Check “Use By” or expiration dates. • Follow storage or preparation instructions. © 2007 Institute of Food Technologists

  12. Job Titles: Process Engineer Engineer Employers: Food processors Ingredient manufacturers/suppliers Academia (Higher Education) Contract research laboratories/development firms Self-employed/Consultant Responsibilities: Process design Bench-top process development Testing Plant scale-up Commercialization Troubleshooting Careers in Food Processing © 2007 Institute of Food Technologists

  13. Job Titles: Product Development Scientist Scientist Employers: Food processors Ingredient manufacturers/suppliers Academia (Higher Education) Contract research laboratories/development firms Self-employed/Consultant Responsibilities: Bench-top development Testing Plant scale-up Commercialization Troubleshooting Careers in Product Development © 2007 Institute of Food Technologists

  14. Want to learn more? • Visit: • http://www.ift.org • http://school.discovery.com/foodscience/ • Find a Food Scientist: • A database of IFT members who are willing to provide more information about the field of food science to you • http://members.ift.org/IFT/Education/TeacherResources/findafoodscientist.htm © 2007 Institute of Food Technologists

  15. Questions? © 2007 Institute of Food Technologists

  16. Activity • Got Milk? © 2007 Institute of Food Technologists

  17. Headquarters 525 W. Van Buren Street Suite 1000 Chicago, IL 60607 312.782.8424 ift.org Washington, D.C. Office 1025 Connecticut Avenue, NW Suite 503 Washington, D.C. 20036 202.466.5980

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