1.

Definition of Food and Objectives of Food Science and Engineering

Definition of Food

Food is any substance consumed to provide nutritional support to the body. It contains
essential nutrients such as carbohydrates, fats, proteins, vitamins, and minerals. These
nutrients are vital for energy, growth, and the maintenance of bodily functions.

Objectives of Food Science and Engineering

1. Food Safety: Ensuring that food products are safe for consumption by identifying,
controlling, and eliminating harmful microorganisms, toxins, and contaminants.
2. Food Quality: Improving sensory attributes like taste, texture, and appearance while
maintaining nutritional value.
3. Food Preservation: Developing techniques to extend the shelf life of food and reduce
waste.
4. Sustainability: Innovating to minimize environmental impact, use renewable
resources, and reduce food production waste.
5. Scalability: Designing efficient processes for mass production without compromising
quality.
6. Nutrition: Enhancing the nutritional content of food to meet dietary needs.

2. Food Preservation and Basic Principles

Definition of Food Preservation

Food preservation encompasses techniques and processes used to prevent spoilage,

degradation, and contamination of food. It ensures extended shelf life while maintaining
safety and quality.

Basic Principles

1. Temperature Control:
o Refrigeration and freezing slow down or halt microbial and enzymatic
activity.
o Heat treatments like pasteurization and sterilization kill harmful
microorganisms.
 2. Moisture Control:
o Drying and dehydration remove water to inhibit microbial growth.
3. Chemical Methods:
o Use of preservatives like salt, sugar, and vinegar to create environments
unfavorable for spoilage.
4. Biological Control:
o Fermentation encourages beneficial microbes to outcompete harmful ones.
5. Packaging:
o Vacuum packing and modified atmosphere packaging minimize exposure to
oxygen and contaminants.

3. Key Preservation Techniques

1. Freezing:
o Involves lowering the temperature to -18°C or below to slow down microbial
activity.
o Used for fruits, vegetables, meat, and ready-to-eat meals.
2. Canning:
o Involves heating food to high temperatures to destroy pathogens and sealing it
in airtight containers.
o Common for soups, vegetables, and fish.
3. Drying/Dehydration:
o Removes moisture to inhibit microbial growth.
o Used for spices, fruits, and jerky.
4. Pickling:
o Involves adding vinegar or brine to preserve food through acidity.
o Examples: pickles, olives.
5. Fermentation:
o Promotes beneficial microbes that produce alcohol or acids to prevent
spoilage.
o Examples: yogurt, kimchi, sauerkraut.
6. Irradiation:
o Uses ionizing radiation to kill microbes and pests without affecting food
quality.
7. Vacuum Packing:
 o Removes air to prevent oxidation and microbial activity.
o Common for cheese, coffee, and processed meats.

4. Common Food Sources and Health Benefits

Food Categories and Benefits

1. Fruits and Vegetables:

o Examples: Apples, carrots, spinach.
o Benefits: High in vitamins, antioxidants, and fiber; reduce risks of heart
disease and improve digestion.
2. Grains:
o Examples: Rice, wheat, oats.
o Benefits: Rich in carbohydrates, fiber, and B vitamins; provide sustained
energy and support heart health.
3. Proteins:
o Examples: Chicken, fish, lentils.
o Benefits: Essential for muscle repair, growth, and immune function.

5. Ripening of Fruits

Ripening

Ripening is a physiological process that makes fruits edible by enhancing their color, texture,
and flavor. During ripening:

 Starch converts to sugar.

 Acidity decreases.
 Cell walls break down, making fruits softer.

Climacteric vs. Non-Climacteric Fruits

 Climacteric Fruits:
o Continue to ripen after harvesting.
o E.g., bananas, mangoes, apples.
 Non-Climacteric Fruits:
o Do not ripen after harvesting; must be harvested ripe.
 o E.g., strawberries, oranges, grapes.

6. Industrial Factors Influencing Food Processing in Bangladesh

1. Raw Material Availability:

o Bangladesh's abundant agricultural output supports food processing.
o Seasonal variations in supply can affect production.
2. Infrastructure:
o Lack of adequate cold chains and storage facilities poses challenges.
3. Market Demand:
o Growing local and international demand for processed foods encourages
industry growth.
4. Government Policies:
o Incentives like tax breaks and export subsidies support the sector.
5. Skilled Workforce:
o Availability of trained personnel in food technology enhances productivity.

7. Key Challenges Faced by the Food Processing Industry in Bangladesh

1. Inadequate Technology:
o Limited access to modern machinery and technology affects efficiency.
2. Supply Chain Issues:
o Poor transportation infrastructure and cold storage facilities lead to losses.
3. Regulatory Challenges:
o Complex regulations and lack of standardization hinder exports.
4. Labor Shortages:
o Insufficient skilled workers impact quality and productivity.
5. Competition:
o Competing with imported goods and large-scale producers.

8. Glycemic Index (GI)

Definition

GI measures how quickly carbohydrate-containing foods raise blood sugar levels on a scale
of 0 to 100.
Classification:

1. Low GI (≤55):
o Slow glucose release; good for diabetics.
o Examples: Lentils, oats.
2. Medium GI (56–69):
o Moderate glucose release.
o Examples: Brown rice, sweet corn.
3. High GI (≥70):
o Rapid glucose release; can cause spikes in blood sugar.
o Examples: White bread, sugary cereals.

9. Water Activity (aw)

Definition

Water activity (aw) is the availability of water in food for microbial growth, expressed as a
ratio of vapor pressure of water in food to that of pure water.

Importance:

1. Preservation:
o Lower aw prevents microbial growth.
o Extends shelf life of fruits and vegetables.
2. Quality:
o Helps maintain texture, flavor, and appearance.

10. Measuring and Decreasing Water Activity

Measurement:

 Instruments like hygrometers or water activity meters measure aw accurately.

Reduction Methods:

1. Dehydration:
o Removes water using heat or air drying.
2. Addition of Solutes:
 o Salt or sugar binds free water.
o Used in jams and pickles.
3. Freeze-Drying:
o Removes water by sublimation under low pressure.
4. Vacuum Packaging:
o Reduces moisture and prevents rehydration.