BASIC INFORMATION ON

FOOD TECHNOLOGY
 BRIEF HISTORY OF FOOD TECHNOLOGY
Early 19th Century
 He saw the need for food with
extended shelf-life for his army.
 He announced a contest which offered
a price to everyone who could preserve
food for his army.
 This started for the most efficient
method of preserving food.

Napoleon Bonaparte
  In 1810, after a sense of experiments he
developed an approach to preservation of meat by
hermetic sealing (a type of sealing that preventing
the passage of air, oxygen, or other gases) and
treatment.
 He became the Father of canning industry because
of his work, food preservation by hermetic sealing
and sterilization was earlier called appreciation
simply putting the food in clean glass stoppered
containers and then simmering them in water for
varying period of time.

Mr. Nicolas Appert

  He provided more solid base for the process of
canning.
 In, 1864, he mad his discovery about bacteria.
 Later Louis Pasteur’s research, in 1864, on
spoilage of wine and his description of how to avoid
spoilage was an early attempt to put food
technology on a scientific basis.
 He developed ‘pasteurisation’- the process of
treating milk to destroy disease producing
organisms.
 it was a significant advance in ensuring
microbiological safety of food.
Louis Pasteur
 More industries found on the need In succeeding year development in
for someone who may have a food processing industry clearly
certain specialization in the food indicated the need of special field
field who can help them with the which can integrate the practical
spoilage problems in the food knowledge of the chemist biologist,
physicist, engineer and perhaps a
preservation. sociologist psychologist.

1850

researches turned into Different discipline joined

refrigeration as an added hands in providing assistance
means of food preservation to the food manufacturers such
towards the end of the 19th as biochemistry, bacteriologist,
century more food
preservation techniques grows. metalurgist and physicist.
July 1939 The import control In 1958, Miss Sonia Yuson
Institute of Food reduces their availability (now Dr. Sonia Y. De
locally due to this reason Leon) became the first
Technologist was the University of the graduate from B.S. Food
organized in U.S. Philippines took the lead Technology five year
in developing the Food program later in 1959,
Technology Curriculum. (11) other followed.

Universities are offering the programs in the

Philippines:
Food technology came to the In 1956 the First Food 3 - U.P System
Philippines many years after its Technology curriculum was 1- Government University
advent in the United States
interest in this field started in the offered in the department of 1- Polytechnic University of the Philippines
early fifties when imported Home Economics at the UP 1 – UST
control was imposed in the College of Education needed
Philippines considering the need by DR. Pressentacion Perez
1- Gregorio Araneta University Foundation
of imported canned products 1- Philippines Women’s University
 By 1968, the Institute During 1990s, IFST also In 2008, IFST launched a
published the first of its sponsored Fellowship at
became an incorporate the Parliamentary Office
body, with a “Information Statements” of Science and Technology
Memorandum and derived from members’ (POST). he first fellowship
specialist’s expertise, providing awarded to Nancy Acosta,
Articles of Association objective information on foods a Ph. D. student at the
and Bye-Laws. for the public. University of Birmingham

In 1964, Professor Denis During the 1970s, IFST In 1995, IFST was also one
Mounfield, Principal of further developed its
the National College of range of professional of the first professional
Food Technology and qualifications and bodies to take advantage
activities and, in 1980 of the internet launched its
other like minded became a full member
individuals formed the of the Council of first website.
Institute of Food Science Science and Technology
and Technology (IFST). Institute.
 FOOD TECHNOLOGY AS A PROFESSION
As individual education on experience at least in the equivalent
of Bachelor Degree in Science applicable in the food and
demonstrate in the chain of reducing food.
Help develop method in provide consumer that much the
consumer in the freshmen.
Provide means to help current product changes during marketing
and distribution major and starting them.
TYPICAL ACTIVITIES IN SOME AREAS OF RESEARCH AND
DEVELOPMENT (RANDD) AND QUALITY ASSURANCE (QA) INCLUDES:
 Modifying existing products and processes and developing new ones.
 Checking and improving quality control procedures in your own and
suppliers’, factories, from the raw materials stage through to the
finished products.
 Researching current consumer market and latest technologies to
develop new product concepts;
 Selecting raw materials and other ingredients from suppliers;
 Preparing product costing’s based on raw materials and
manufacturing costs to ensure profitable products.
 Addressing issues of safety and quality.
IN FOOD MANUFACTURING, THE WORK MAY ALSO INVOLVE:

Carrying out process support and development, new product

development, and quality control;
Developing the ability to repeat processes to ensure consistency
and safety;
Liaising and cooperating with technical and commercial
colleagues in procurement sales and technical services, and
marketing and distribution, and also with official food inspection
and hygiene agencies.
In retailing typical work activities includes:
Working with suppliers on quality issues and new product ideas.

In the public sector, the work involves:

Carrying out administration and devising policy for government
departments;
Implementing enforcement roles in local authority of environment
health departments.
 THE INSTITUTE REQUIRES EACH MEMBER
To promote the aims of the institution.
To conduct himself or herself as to reflect credit upon the profession.
To use all proper means to maintain the standards of the profession and to
extend its usefulness and spare of influence.
To respect any confidence gained in his or her professional capacity.
When acting or making statements or recommendations in a professional
capacity to do so objectively and fairly.
To take legitimate steps through proper channels to ensure (or assist in ensuring)
the wholesomeness of any food with which he/she concerned.
To avoid unwarranted statement that reflects upon the character or integrity of
other member of the profession.
 THE INSTITUTE REQUIRES EACH MEMBER
To recognized his/her responsibility for the professional guidance of subordinates
under his/her immediate control.
To recognized his/her responsibility towards the environment.
To recognized his/her responsibility towards the student
To recognized his/her responsibility to maintain and enhance professional
competence by continuing updating and improving his/her knowledge and
proficiency in its application.
To support fellow member who may themselves in difficulties on account f their
adherence to this code and the institute in its effort to protect them.
 THE PURPOSE OF THE INSTITUTE

To serve the public interest by the furthering the application of science and
technology to all aspect of the supply of safe, wholesome, nutritious attractive
nationally and internationally.
To advance the standing of food science and technology both as a subject and
as a profession.
To assists member in their career and personal development within the
profession.
To uphold professional standards of competence and integrity.
IMPORTANCE OF FOOD TECHNOLOGY
1 To preserve food for future use.

2 To feed the tinning million population.

3 Reduce post –harvest loses.
4 Source of employment.
5 To produce safe food.
 6 Food generating food choice.

7 To utilized those foods that are otherwise undesirable.

8 To produce value added foods.
9 To produce health foods
10 To produce specialty foods (use-specific foods)
ROLES OF FOODS TECHNOLOGIST
1 Making fresh farm food product available to everyone at all
times.

Proper packaging and for maximum product protection

before and during the transport. 2

3 Control the great possibility of excess farm produce during

peak of agricultural production.

Establishment of the best approaches to processing of

specified farm products. 4
 Efficient transfer and implementation of the technology approaches product
5 selection, equipment identification purchase or fabrication and the necessary
technical constant devotions for the food processing on an industrial scale.

In-depth understanding of the physical, chemical and

microbiological factors affecting food quality. 6

7 Maximum utilization of farm produced beyond the fresh state.

Assurance of continuous success leading to industrial growth in

food processing. 8
PROFESSIONAL ETHICS FOR FOOD TECHNOLOGIST
The willingness to work hard; it is thus very important that the food
technology that his individual career objectives may be develop the proper
attitude towards his profession.
Characteristics and Attitudes;
1. The desire to help fellowmen
2. The ability to cooperate
3. The willingness to change
4. The spirit of Inquiry
5. The ability to report accurately
.
CODE OF THE PROFESSIONAL CONDUCT
IFST has among its objectives and its advancement and
application of food science and technology and upholding of
professional standard of competence and integrity in the public
interest. The code of professional conduct is binding in all members
and must be subscribes to by applicant as the conduction of
membership
• To define the standards of ethics and professional behaviour
which institute requires of its members
• To make clear in advance to new applicants for membership the
ethical and professional standards with which, if elected, they must
undertake to comply;
•To make public the principles accepted by members of the Institute;
•To ensure that other professional bodies, Government Departments,
Agencies and Ministries, and employers of food scientist and
technologists may be made aware of those standards.
FOOD TECHNOLOGY AND RELATED
SCIENCES
Activities of food scientist include the development of new food products,
design of processes to produce these foods, choice of packaging materials,
shelf-life studies, and sensory evaluation of the product with trained expert
panels or potential consumers, as well as microbiological and chemical testing.
In the October 2006 issue of Food Technology, 2006-07 IFT President Dennis
R. Heldman noted that the IFT Committee on Higher Education gave current
definition of food science as follows:

“Food Science is the discipline in which the Benefits”.

 Food Technology and Related Sciences
Food
Technology
is the
Food Safety Food Food Molecular application Food
Microbiolog Sensory Chemistry Gastronomy of food
the study of y Food Food Physics
causes, Product Analysis the molecular the scientific science to the
the Preservation Engineering Developmen the study of composition selection, the physical
prevention, interaction the causes the industrial of food and investigation preservation, aspect of
and t how the food of processes
between the and processes the processing, foods (such
communicatio positive and prevention of used to the invention is perceived involvement in cooking, packaging,
n dealing of new by the social, and as viscosity,
negative food manufacture of these distribution, creaminess,
with effect of degradation food product consumers’ molecules in artistic and use of
foodborne microorganis senses chemical gastronomica safe,
and
illnesses ms and foods reactions l phenomena nutritious, texture)
and
wholesome
food