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Umair C.V PDF

Food science and technology involves the application of various scientific disciplines like physics, chemistry, biology, microbiology, and engineering to the handling, processing, and storage of foods. It aims to ensure the safety, taste, appearance, and nutrition of processed foods. Food scientists are responsible for selecting raw materials, understanding how foods change during processing, developing new food products, and solving technical problems in food manufacturing, processing, storage, and distribution. Physics contributes principles of heat transfer and evaporation important for food processing equipment. Chemistry studies reactions during spoilage and processing. Biology and microbiology examine microbes important for food safety and production. Engineering designs food plants and processes. Computer science aids data storage, retrieval, analysis and transmission in the field

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73 views18 pages

Umair C.V PDF

Food science and technology involves the application of various scientific disciplines like physics, chemistry, biology, microbiology, and engineering to the handling, processing, and storage of foods. It aims to ensure the safety, taste, appearance, and nutrition of processed foods. Food scientists are responsible for selecting raw materials, understanding how foods change during processing, developing new food products, and solving technical problems in food manufacturing, processing, storage, and distribution. Physics contributes principles of heat transfer and evaporation important for food processing equipment. Chemistry studies reactions during spoilage and processing. Biology and microbiology examine microbes important for food safety and production. Engineering designs food plants and processes. Computer science aids data storage, retrieval, analysis and transmission in the field

Uploaded by

m.umair mehmood
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Introduction

Dr. Kashif Khan


Food
• Any substance that provides nutrients when ingested
• carbohydrates, fats, protein, vitamins etc
• Energy required to
• Fuel body activity
• maintenances of body tissue
• regulator for body processes
• provide materials for building of body tissue
Food Processing
• Any operation or operations that will alter the value of food
• It may be simple washing or complicated process
• Objectives
 Increase shelf life
 Consumer convenience
 Preservation of nutrients
Food Science
• It deals nature and composition of food materials
• Behavior under various conditions
 Processing
 Preservation
 Storage
 Causes of spoilage
Food Science and Technology
• Application of physics, chemistry, microbiology,
engineering and nutrition to the handling, processing and
storage of food
• Food scientists responsible for
 Safety
 Taste
 Appearance and nutrition of processed food
Continu…
Select new and proper raw material
Know the changes in composition during processing
Develop new products
Understand and control food manufacturing operations
Solve technical problem associated with food manufacturing,
processing, storage and distribution
Relationship with other discipline
Two distinct aspects are
a) The scientific aspects
b) The technological aspects
Physics

Physics has contributed in the field of Food Science and


Technology
Basic principles is heat exchange (cooling and heating) and
evaporation
Equipment used in food analysis
a) Relative humidity b) Permeability of gases
c) Moisture in packaging materials d) The measuring pH
Chemistry
Reaction occur during spoilage and processing
Specific chemical groups like amino, carbonyl, carboxylic etc
Ripening process is due to enzyme activity
Polymer chemistry
 Production of tailor made, non rigid, plastic packages
Protection
• Oxidative rancidity
• Loss of moisture vapors
Biology
• Microbes are main spoilage agent in food
• Control
 Pasteurization
 Sterilization
 Irradiation
Microbes
Some useful M.O are
 LAB used in cheese and yoghurt production
 Meat sausages
 Vegetables products ( pickles)
 Some antibiotics, enzymes, vitamins, steroids etc are produced by
proper utilization of M.O
Engineering
Designing and maintenance of food plant
Heat and mass transfer of food materials
Process flow for batch and continuous processes
Computer Science
It is used for
• Data Storage
• Retrieval
• Communication( Data transmission)
• Data Analyses
Career Opportunities
Career in food Industry
Career in food service Organization
Career in Teaching Institutions
Career in Research Institutes
Career in other Organization
Professional Society
 PSFST
Objectives
Promote the cause of FST and Nutrition
Improve the professional competence of FST
Provide professional communications (Seminar, Symposia,
workshop)
Encourage education and training in various field of FST

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