Food Science

FOOD SCIENCE
&
SUB DISCIPLINES
OF
FOOD SCIENCE
WHAT IS FOOD
SCIENCE ?
Food Science
Is
An Application Of The
Basic Sciences And Engineering
To Study The
Fundamental Principles Of Food Processing,
Marketing Of Food
And
Fundamental, Physical, Chemical And Biological Nature Of Food
Products.
in other words
The discipline in which the Engineering, Biological, and Physical
Sciences are used to study the nature of foods, the causes of
deterioration, the principles underlying food processing, and the
improvement of foods for the consuming public.
SUB DISCIPLINES OF FOOD SCIENCE
Food Engineering
Food Microbiology
Food Processing
Food Chemistry
Food Packing
Food Preservation
FOOD ENGINEERING
FOOD ENGINEERING
 Food engineering involves the study of engineering
concepts and unit operations used in food
processing.
 Engineering principles includes material and energy
balances, thermodynamics, fluid flow, heat and
mass transfer.
 Food engineers provide the technological
knowledge transfer essential to the cost
effective production and commercialization of food
products and services.
Food Microbiology
Food Microbiology
Food Microbiology is the study of
the microorganisms that inhibit, create,
or contaminate food, including the study of
microorganisms causing food spoilage,
pathogens that may cause disease especially if
food is improperly cooked or stored, those used
to produce fermented foods such as cheese,
yogurt, bread, beer, and wine, and those with
other useful roles such as producing probiotics.
Food Processing
Food
FOOD Processing
PROCESSING
 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.
 It covers general characteristics of raw food
materials, principles of food preservation, processing
factors which influence quality, packaging and waste
management and good manufacturing process.
 Primary food processing is necessary to make most
foods edible, and secondary food processing turns
the ingredients into familiar foods, such as bread.
Food
FOOD Chemistry
CHEMISTRY
FFood
OOD CChemistry
HEMISTRY
 Food chemistry covers the basic composition,
structure and properties of food and chemistry of
changes occurring during processing and utilization.
 This discipline encompasses how products change
under certain food processing techniques and ways
either to enhance or to prevent them from happening.
 An example of enhancing a process would be to
encourage fermentation of dairy products
with microorganisms that convert lactose to lactic
acid.
 An example of preventing a process would be
stopping the browning on the surface of freshly
cut apples using lemon juice or other acidulated
water.
Food Preservation
Food Preservation
 Food preservation is the process of treating and handling food to
inhibit or reduce the spoilage of food caused by microorganism.
 Commercial methods of preservation includes: drying, dehydration,

freezing, freeze drying, packaging, canning, irradiation.
 Food preservation prevents the growth of microorganisms, as well

as slowing the oxidation of fats that cause rancidity.
 Food preservation may also include processes that inhibit visual

deterioration, such as the enzymatic browning reaction in apples
after they are cut during food preparation.
FOOD PACKING
Food Packing
Food Packing
 Food Packaging is the packaging of the food product,
to protect from contamination & damage besides
conserving taste & quality during the shelf life of a
food product
 Packaging of food requires protection,
tampering resistance, and special physical, chemical,
or biological needs.
 It may bear a nutrition facts label and other
information about food being offered for sale.
 The food packaged material should be made of high
quality and it should be free from any chemical
contamination, as per FSS (Packaging & Labeling)
Regulations, 2011.
THANK YOU

Food Science

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What are the main subdisciplines of food science discussed in the passage?

What does food engineering involve according to the passage?

FOOD SCIENCE

 Commercial methods of preservation includes: drying, dehydration,

 Food preservation prevents the growth of microorganisms, as well

 Food preservation may also include processes that inhibit visual

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