Food Science and Processing Technology

Explore basics of food science as a multidisciplinary field, integrating chemistry, biochemistry, nutrition, microbiology, and engineering to analyze food components and processing methods such as drying, freezing, pasteurization, and packaging.

Explore how the food science industry drives growth, preservation, and processing through chemistry, biology, and technology, from early preservation to modern storage, packaging, and digestion principles.

This lecture shows how food chemistry, microbiology, and processing interrelate, with composition and chemical changes guiding microbial growth and processing choices to ensure safe, high-quality foods.

Explain how rapid urbanization and changing lifestyles drive convenience foods, with processing methods like canning, chilling, and freezing ensuring safe, ready-to-eat options.

Food provides energy, growth, and regulation, and is classified into basic four, basic five, and basic seven groups such as cereals, milk, vegetables, oils, and meats.

Explore the physiological, social, and psychological functions of food, including energy yielding, body-building, and protective and regulatory foods that support health, hospitality, and well-being.

Explore how food constituents—biochemicals derived from plants and animals—shape taste, texture, color, and nutritional value, and classify macronutrients (carbohydrates, proteins, lipids) and micronutrients (minerals, vitamins) to understand food composition.

Nutrients are essential body components, including water, protein, fats, carbohydrates, minerals, and vitamins. Non-nutrient components lack nutritional function, such as fiber or colors; alcohol provides energy yet is harmful.

Explore how nutrients function in energy production, body building, regulation of bodily processes, and health maintenance, detailing energy sources, proteins, minerals, fats, and phytochemicals.

Classifies nutrients into six main groups: carbohydrates, vitamins, minerals, proteins, water, and fats. Explains subgroups—macro and micronutrients, essential and nonessential, energy generating and non energy generating, organic and inorganic nutrients.

Explore carbohydrates, proteins, and lipids as macronutrients, detailing simple and complex sugars, starch structure, dietary fiber and prebiotics, amino acids, peptide bonds, triglycerides, essential fatty acids, and trans fats.

Delve into minerals and vitamins, including macro and trace minerals such as calcium, iron, and zinc. Explore water-soluble and fat-soluble vitamins and the full nutrition journey from ingestion to excretion.

Investigate the biochemistry of food, from carbohydrates, proteins, lipids, and nucleic acids to spoilage, safety, and sustainable packaging in modern processing.

Explore carbohydrate biochemistry from simple sugar units to starch, glycogen, cellulose, and chitin, highlighting energy storage, structure, and cell communication. Follow glycolysis, the TCA cycle, and oxidative phosphorylation yielding ATP.

Explore protein biochemistry, including the 20 amino acids with the proline exception, salt bridges, and classify them by polarity to explain proteins' signaling, structure, and transport roles.

Define lipids as water-insoluble organic compounds with fatty acids as basic units, distinguish saturated and unsaturated fats, and outline lipid classes and roles in membranes, energy storage, and signaling.

Explore how nucleic acids underpin food science, detailing DNA structure, the central dogma, and how genetic modification affects enzymes, proteins, and crop traits, plus DNA-based food authentication.

Learn about natural toxicants in foods, including microbial toxins such as botulinum and Staphylococcus aureus, mycotoxins like aflatoxins, and shellfish toxins from algae.

Explore how food spoilage degrades quality and safety through enzymatic and non-enzymatic processes, microorganisms and pests, and physical factors like water activity and temperature; reveal how preservation counters these losses.

Explore the fundamentals of food processing and the properties of liquids, solids, and gases, including phase transition, density, viscosity, emulsions, foams, and texture.

Explore material transfer in food processing, focusing on mass transfer mechanisms, diffusion, boundary layers, driving forces, and steady-state mass balances for processes like baking, dehydration, and evaporation.

Explore fluid flow in food processing, from static liquids and hydrostatic head to dynamic flow and Reynolds number, and learn how viscosity, pipe size, bends, and height govern pump power.

Explain heat transfer in food processing through radiation, conduction, and convection, with examples like electric grills, and note that one mode may dominate in a given operation.

enhances product consistency by process control, reducing variability to meet quality and safety standards while lowering waste and costs through automation and monitoring across production stages.

Defines food quality and quality attributes, explores consumer specifications, quality evaluation, quality control, good manufacturing practice, quality assurance, and international food regulation organizations shaping standards.

Identify consumer specifications and apply a quality control cycle from sampling schedules and control points to final inspection to ensure safety, nutrition, sensory properties, and consumer satisfaction in processed foods.

Explore food quality evaluation, contrasting subjective sensory methods with objective instrument-based analysis to measure flavor, aroma, texture, safety, and use gas chromatography to link chemistry with perception.

Improve food quality by selecting appropriate ingredients, controlling processing parameters, preventing contamination, and applying prevention strategies to ensure safety, stability, and customer satisfaction through effective quality control.

Explore food quality standards within national and international regulatory frameworks, including identity, declared ingredients, and misbranding, and learn four standards: legal, company, industry, and consumer.

Explore Codex Alimentarius Commission and ISO standards, and apply GMP, quality assurance, quality control, and total quality management to assure safe, high-quality food productions through CCP/HCP practices.

Explore mechanical operations in food processing, from raw material preparation and cleaning to sorting, grading, and peeling, and examine separation and disintegration techniques that ensure hygiene and product quality.

Explore separation processes in food processing, including mechanical separation: sedimentation, centrifugal separation, filtration, sealing, and contact equilibrium methods such as gas absorption, extraction, washing, distillation, and crystallization.

Explore heat processing using steam or water, with blanching as a pre-treatment to inactivate enzymes and reduce surface microbes while preparing foods for subsequent processing.

Blanching and pasteurization are mild heat treatments below 100 C that extend shelf life by destroying spoilage microorganisms and inactivating enzymes, with minimal sensory and nutritive changes.

Heat sterilization uses high temperature and time to destroy microbes and enzymes, extending shelf life of foods at ambient temperature. Exhaust air and implement retorting to protect containers and nutrients.

Evaporation concentrates liquid foods by boiling off water, increasing solid content and reducing water activity for pre-concentration. Distillation separates volatile compounds to yield distillates and bottoms.

Extrusion combines mixing, kneading, cooking, shaping, and forming. Extruders, including single and twin-screw types, hydrate starches and proteins, expand structures, and yield puffed snacks and ready-to-eat foods.

Master heat processing with hot air, focusing on dehydration to extend shelf life and reduce water activity, while baking and roasting shape texture using direct and indirect heated ovens.

Fry with hot oil to enhance eating quality and preserve food by thermally destroying microorganisms and enzymes while lowering surface water activity and forming a crust as moisture escapes.

Explore heat processing by direct and radiated energy, including dielectric and ohmic heating that generate heat inside food, and infrared heating that applies external radiant heat to the surface.

Chilling reduces food temperature to minus one to eight degrees Celsius to slow spoilage, preserve quality, and extend shelf life, with three storage temperature groups and chilling injury considerations.

Master controlled and modified atmosphere storage and packaging (MAP and CAP) to reduce oxygen and raise carbon dioxide, slowing respiration and inhibiting microbial growth.

Freezing lowers water activity by immobilizing water as ice, preserving nutrients and aroma, while freeze drying and freeze concentration reduce water without heat, boosting shelf life.

Explore direct and radiated energy in food processing through irradiation, ionizing radiation using gamma rays or electron beams to damage DNA and rRNA of microorganisms and impact packaging.

Explore irradiation in food processing: doses up to 15 kGy (avg up to 10 kGy per WHO) to sterilize, reduce pathogens, extend shelf life, and disinfect, with packaging considerations.

Explore pulsed electric field processing as a minimal method that preserves nutritional quality and sensory characteristics by reducing heat and destroying microbes via membrane pores.

High pressure processing applies up to 1000 MPa to submerged foods, distributing pressure instantly as ISO static, destroying microorganisms while preserving texture and nutrients with minimal heat damage.

Explore pulsed light processing that uses non-ionizing ultraviolet and visible wavelengths to destroy microorganisms, purify water, and prevent surface mold on bakery products and air contamination, via high-energy, short pulses.

Explore ultrasound in processing, using low intensity ultrasound for non-destructive analysis of composition, structure, and flow, high intensity ultrasound up to 2.5 megahertz for cavitation, emulsions, cleaning, and microbial inactivation.