Food Technology

FOOD CONSTITUENTS The nutrients in food, required in balanced amounts to produce and maintain optimum health, belong to the broad group of carbohydrates, proteins, fats, vitamins, and minerals. The food scientist must consider the nutritive aspects of food from two points of view: Firstly, what nutrients do foods contain and what is a human’s requirement for these; and secondly, what are the relative stabilities of these nutrients and how are they affected by food processing, storage, and preparation . The major constituents of food are: MACRONUTRIENTS Macronutrients (also known as macros) are nutrients that the body uses in relatively large amounts and therefore needs to receive daily. ·         Carbohydrates ·        Protein ·        Lipids MICRONUTRIENTS Micronutrients  are vitamins and minerals needed by the body in very small amounts. ·        V...

  FOOD Food are material in raw, processed or formulated form that are consumed by human or animal for growth and development. FOOD SOURCES Food is the fuel of life. Without food,  humans  cannot survive. So it is important for us to know where our food actually comes from.  All of the food we eat comes from   two sources: 1. Plants  2. Animals 1. FOOD SOURCES FROM PLANT Many plants or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food. Seeds of plants are a good source of food for animals, including humans because they contain nutrients necessary for the plant's initial growth. In fact, the majority of food consumed by human beings are seed-based foods.  Edible seeds include cereals (such as maize, wheat, and rice), legumes (such as beans, peas, and lentils), and nuts. Oilseeds are often pressed to produce rich oils, such as sunflower, rape (including canola oil), and sesame.  Plants provide us with ...

  EVOLUTION OF FOOD SCIENCE AND TECHNOLOGY According to Harvard Univ. biological anthropologist Richard Wrangham , food processing was launched about 2 million years ago by a distant ancestor who discovered cooking, the original form of food processing). Later, but still during prehistoric times, cooking was augmented by fermenting, drying, preserving with salt, and other primitive forms of food processing, which allowed groups and communities to form and survive. Humans thus first learned how to cook food, then how to transform, preserve, and store it safely. This experience-based technology led to modern food processing. Much later, the domestication of plants and land cultivation became widespread, and at the end of the last Ice Age, humans revolutionized eating meat by domesticating animals for food. Thus, plant and animal agriculture also contributed to improving the human condition. Today, our production-to-consumption food system is complex, and our food is largely safe, ...

  DISCIPLINE OF FOOD SCIENCE AND TECHNOLOGY Following are the important disciplines which you will learn in food science: 1.   Essentials of Biochemistry : In this subject you will learn about the classification of food according to their chemical nature like carbohydrates, vitamins, proteins, dietary fiber, fats, water and minerals. 2.   Horticulture: In this subject you will learn about art and science of growing and handling fruits, nuts, vegetables, herbs, flowers, foliage plants, woody ornamentals, and turf. Horticulture is the science and art of the development, sustainable production, marketing, and use of high-value, intensively cultivated food and ornamental plants. 3.   General Microbiology: This subject is all about micro-organism and their desirable and undesirable effect on food. 4.   Principle of Human Nutrition: This subject tells you about eating a healthy and balanced diet and the process of taking in food and converting it into energy and...

  FOOD SCIENCE AND TECHNOLOGY The most common definition of food science and technology is that Food science is the study of the physical, biological, and chemical makeup of food. It   is the branch of applied sciences that combines the fundamentals of biochemistry, physical sciences and chemical engineering to study the physical, chemical and biological nature of food items. Food technology involves various aspects of science to develop and design innovative processing technologies, improve food quality and nutritive value, enhance the safety, wholesomeness & availability of our food supply. It involves study of characteristics of food, its nutritional composition, reactions and changes that take place at various levels of processing and storage, microbiological aspect of food to prevent spoilage and enhance shelf life. SCOPE OF FOOD SCIENCE T he scope of food science is increasing day by day in Pakistan. Food technologist or scientist are playing an important rol...