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The Food Technologist

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Food Science The study of the physical, biological, and

chemical makeup of food; and the concepts underlying food processing. (IFT.org)

As a FOOD SCIENTIST: responsible for studying the chemical, physical and microbiological structure of the food to develop safe and nutritious foods.

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Food Technology Is the application of food science to the

selection, preservation, processing, packaging, distribution, and use of safe food. (IFT.org)

FOOD: the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions.Research and Development -> Mass

Production using principles of Food Technology

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History The need for food technology started in

the 19th century Napoleon Bonaparte – saw the need for

food with extended shelf-life for his army.

He announced a contest wherein the winner will receive 12,000 Francs for finding a way to preserve food for his army.

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History – Food Processing Methods Nicolas Appert – in 1810, he developed

an approach to preservation of meat by hermetic sealing and heat treatment.Won the 12,000 francs“Father of the canning industry”

Appertization – food preservation by hermetic sealing and sterilizationPutting the food in clean glass container and

submerging them to boiling water for varying time periods.

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History – Food Processing Methods Louis Pasteur – provided a more solid

base for the process of canning or “appertization”

1864 – made his discovery about bacteria that expounds on the effects of the destruction of microorganisms – Principle of Appertization

Pasteurization – destruction of MOS by heat treatment

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History – Food Processing Methods Drying and Salting Milk Pasteurization Refrigeration – 1850s Considering the nature and sources of

MOS – sanitation and personal hygiene

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History – Origin of Food Technology Towards the end of 19th century

Rapid population growth and food requirements – need for more food preservation techniques.

No food technologistChemists – lack of knowledge in the fieldBiochemist and bacteriologist – joined

hands but can swelling remained unresolvedMetallurgists and physicists

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History – Origin of Food Technology In succeeding years

Food processing industry indicated the need for a special field which can integrate the practical knowledge of a CHEMIST, BACTERIOLOGIST, PHYSICIST, ENGINEER, SOCIOLOGIST or PSYCHOLOGIST

Such field was identified in July 1939 as FOOD TECHNOLOGY when the IFT (Institute of Food Technologists) was organized in the US

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History – Origin of Food Technology IFT – originally composed of men

engaged in the processing and preservationof food.

Founding members – visualized FT to be essentially concerned with heat treatment as a method of processing

Production of fresh fruits in farmlands and waters were left tot the agriculturists or fisheries

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History – Origin of Food Technology Professional organizations were

concerned about other food processing techniquesBrewing, dairy, cereals, confectionary and

the likeRealization that any processing method

related to food is a field of food technologyFood Technology as a separate profession

was recognized in 1937

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History – Food Technology in the Philippines FT came to the Philippines many years

after its birth in the US. Started in the early 50’s – import control

(importing of canned products will reduce availability locally)

University of the Philippines – took lead in developing the food technology curriculum

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History – Food Technology in the Philippines 1936 – first FT curriculum was offered in

the Dept. of Home Economics at the UP College of Education

Dr. Presentacion Perez – department head later became the 1st dean of College of Home Economics

Prof. Matilde P. Guzman – developed single handedly the 1st food technology curriculum

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History – Food Technology in the Philippines 1958 – Ms. Sonia Yuson (now Dr. Sonia

Y. de Leon) – 1st graduate of BS Food Technology

1959 – 11 more others followed Lack of awareness by the Philippine

food industry rendered difficulty in getting a jobPAFT and UP Professors campaigned the

need of FTs

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Food Technology as a Profession Food Technologist – an individual

educated or experienced at least to the equivalent of a Bachelor’s degree in sciences applicable to food and who demonstrates skill in the application of this knowledge in the chain of producing wholesome food. (IFT, 1970)

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Food Technology as a Profession Help develop methods to provide

assurance that farm fresh products reach the consumer in the freshest state possible.

Improve shelf-life, change product state, enhance sensory qualities.

Help control product changes during marketing and distribution

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Importance of Food Technology Part of the food chain – its absence

could spell from maximum utilization and food wastage which may result to inadequacy of food supply

Important from the stage of food handling to packaging, distribution, processing, quality control, research and development and other related activities

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FT in Farm Site Post-harvest handling, packaging and

storage and even grading and standardization.Quality control requirementsPhysicochemical changes it can undergoPrinciples of grading and standardizationEffects of mechanical damage on product

quality, losses, potential storage behavior and yield

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FT in Distribution Centers or Factory Site Quality Control

Control the quality level of raw materials on acceptance

Develop an efficient approach to in-process QC during production

Establish a working method to finished product inspection

Set-up a R&D program for continuous studies on product improvement and new product development

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FT and The Consumers/End-users Final judge of the food product Indication of a good quality product

Repeat-buying (household consumers)Ability to utilize the raw material into another

useful commodity (food manufacturer consumer)

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Areas of Functional Responsibilities of a Food Technologist

Research and Development

Product DevelopmentProcess Development/EngineerQuality Control/AssuranceSensory EvaluationBasic ResearchPackaging R&D

ManagementCorporateScientific/TechnicalPlant

Marketing

Sales/MarketingTechnical Sales/ServiceBrokerPromotion/Advertising

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Consulting and Other Services

Technical/ScientificManagement ConsultingIndependent Testing LaboratoryContract Packaging and ProcessingPersonnel Recruitment and PlacementScientific/Trade AssociationPublisherInformation Services

Education and Training

AdministrationExtension ServicesTeaching/ResearchGraduate and Post-graduateUndergraduate Student

Government

Involvement in Standardization and Regulatory functionsFood Project Analysis and PromotionsTechnical Consultancy

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Food Technology Work in the Philippine Setting Undergraduate studies should provide

the ground work which a food technologist can build his practice.

As of 2009 - 91.4% (710,822) are micro enterprises, 8.2% (63,529) are small enterprises, 0.4% (3,006) are medium enterprises and 0.4% (3,080) are large enterprises (Institute of Small Scale Industries, 2009)

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Food Technology Work in the Philippine Setting Services of a food technologist are

utilized in medium and large scale industries – Quality Control and Research

Food Research Agencies and Universities – research projects

Agri-business – food production

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Food Technology Services Production functions in factories Quality Control Product Development Marketing and Technical Roles Academe

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Production Functions in Factories Factory worker (medium or large scale)

– work up to supervisory or managerial levelSupervision of the entire operationSupervision of materialsSupervision of menSupervision of machinery

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Production Functions in Factories Supervisor then work up to top

management (small-scale industry)Much respect for a college graduate with a

degree in food technology

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Quality Control Food Processing – 3 areas of major

concernRaw material inputIn-process operationsFinished product quality

A food technologist is expected to be knowledgeable about product quality assessment, approaches to proper sampling and product inspection techniques

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Quality Control Large Scale Industries

Quality Control InspectorQuality Control SupervisorQuality Control ManagerVice President for Quality AssuranceVice President for Technical Services (Quality

Assurance and Research and Development) Small Scale Industries – One man

operation

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Research and Product Development Work Research assistant in an academic or

research institution Research aide or Technical assistant in

Food industries Scientist - more experienced in the field

of research especially with graduate works

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Flow Chart for New Product Development

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Research and Product Development Work Principal Responsibilities of a Product

Development SpecialistConceives new products and develops them

within cost parametersDevelops operational procedures detailing

methods to be followedConducts sensory analysis of products and

ingredientsConducts competitive product evaluation

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Research and Product Development Work Principal Responsibilities of a Product

Development SpecialistEvaluates alternate ingredients and

equipmentDetermine optimum packaging requirements

to guarantee quality productMaintains awareness of new developments

within the industry and the professional field

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Academe Teaching, research and/or extension

work – pursuing graduate studies and keeping updates with recent developments in food science and technology

Post-graduate studies is a MUST – at least Master’s Degree

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Academe Generally expected to be very

knowledgeable – handles lab classes, conducts researches and accepts consultancy services

Opportunities to travel abroad either as participant in conferences or as a post-graduate student in varied short-term or long-term programs

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Food Technologist and His Training Bachelor’s Degree Program

1st BSFT program required 5 years to complete

1st two years – preparatory classes: gen. ed. Classes and basic chemistry courses

Last 3 years – basic and applied sciences; intensive training in Food Microbiology and Chemistry

Thesis and Internship

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Food Technologist and His Training MastersDegree

1962 – Masters @ UP College of Home Economics○ Aimed at preparing for teaching and research

in food through further training in chemical, physical and microbiological techniques as applied to problems in food science.

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Food Technologist and His Training PhD Degree

1974-1975 – PhD @ UP Diliman○ Expected to lead in the industrial development

of the different regions of the country○ Provide assistance to the local governments

and regional coordinators○ Lead various government research

organizations in the country○ Direct research and development projects

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Food Technologist and His Training Extension and Training Programs

Seminar workshopsShort-term programsLectures from visiting experts

These programs are sponsored either by academic institutions, professional organizations, government agencies and private groups Annual Convention of PAFT Inc.

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Philippine Association of Food Technologists Professional organization to assist in the

cause of Food Technologists Organized in the 1960s. A food technologist can take part or lead

in programs and activities which could promote food technology and enhance utilization for the betterment of the Filipino people

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PAFT History 12 food technology graduates of UP

Diliman. Organized as a professional group Aims to increase awareness of the need

of a scientific approach to food manufacturing.

Lead mainly by people from academic institutions

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PAFT History 1969-1970 – Mr. Anthony Lao became

the 1st PAFT leader who represented the industry

Private industries and government institutions provided additional support

ASEAN Food Technology Associations would join hands in strengthening the Food Technology profession.

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Assignment Define:

Quality AssuranceQuality Control

Is there a difference between the two? If yes, how do they differ?

Importance of Quality Control Quality Control Methods in Food

Processing