brief and zest of food technology

1. Arun Kumar Gupta
M.Sc. Food Science & Technology

2. Application of the basic sciences
and engineering to study the
fundamental physical, chemical,
and biochemical nature of the
foods and the principles of food
processing.
Use of the information generated by
food science in the selection,
preservation, processing, packaging,
and distribution, as its affects the
consumption of safe, nutritious and
wholesome food.

4. Purpose of discipline
• Food Security
• Nutritious and wholesome foods
• Food packaging
• Ensure food quality and food safety
• Creating new products for all age
groups
• Consumer satisfaction by developing
such products of their own interest
• Improvement in health and curing
disorders
• Minimizing food borne diseases by
adopting good practices
• Use of traditional approach with a zest
of modern process

5. Technologies enacted with food science
• Drying & Dehydration
• Refrigeration & Freezing
• Novel techniques ( HPP, Hurdle technology, PEF, Ohmic Heating,
Irradiation)
• Thermal processing (Canning, sterilization, Pasteurization)
• Curing methods
• Nanotechnology
• Encapsulation technology

6. Advancement in food science
• Since then the range of technologies used to process and preserve
foods has expanded and uses a range of physical and chemical
techniques.
• New technologies have given us a greater range of methods to package
and store foods. This enables the preservation of nutrients and the
extension of food product shelf-life.
• New packaging technologies (MAP, CAP, Active packaging,
Intelligent packaging).

7. Sensory
analyst

8. • Food Safety
• Food MicrobiologyBiology
• Food Chemistry
• Food AnalysisChemistry
• Food Processing
• Food Packaging
Physics

9. Conclusion
• Rapidly growing field, 10-40% growth
• different fields (food processing, food storage, quality assurance,
quality control, research and development, agricultural techniques,
fermentation technology, microbiology)
• Food safety and quality control
• Knowledge -reaction - development - new volatile compounds which
in turn increases the aesthetic appeal and quality of food.