the food technologist

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The Food Technologist

The Food Technologist11Food ScienceThe study of the physical, biological, and chemical makeup of food; and the concepts underlying food processing. ( a FOOD SCIENTIST: responsible for studying the chemical, physical and microbiological structure of the food to develop safe and nutritious foods.

22Food TechnologyIs the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe 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 Technology3HistoryThe need for food technology started in the 19th centuryNapoleon 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.4History Food Processing MethodsNicolas Appert in 1810, he developed an approach to preservation of meat by hermetic sealing and heat treatment.Won the 12,000 francsFather of the canning industryAppertization food preservation by hermetic sealing and sterilizationPutting the food in clean glass container and submerging them to boiling water for varying time periods.5History Food Processing MethodsLouis Pasteur provided a more solid base for the process of canning or appertization1864 made his discovery about bacteria that expounds on the effects of the destruction of microorganisms Principle of AppertizationPasteurization destruction of MOS by heat treatment6History Food Processing MethodsDrying and SaltingMilk PasteurizationRefrigeration 1850sConsidering the nature and sources of MOS sanitation and personal hygiene7History Origin of Food TechnologyTowards the end of 19th centuryRapid 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 physicists8History Origin of Food TechnologyIn succeeding yearsFood processing industry indicated the need for a special field which can integrate the practical knowledge of a CHEMIST, BACTERIOLOGIST, PHYSICIST, ENGINEER, SOCIOLOGIST or PSYCHOLOGISTSuch field was identified in July 1939 as FOOD TECHNOLOGY when the IFT (Institute of Food Technologists) was organized in the US9History Origin of Food TechnologyIFT 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 processingProduction of fresh fruits in farmlands and waters were left tot the agriculturists or fisheries10History Origin of Food TechnologyProfessional 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

11History Food Technology in the PhilippinesFT came to the Philippines many years after its birth in the US.Started in the early 50s import control (importing of canned products will reduce availability locally)University of the Philippines took lead in developing the food technology curriculum12History Food Technology in the Philippines1936 first FT curriculum was offered in the Dept. of Home Economics at the UP College of EducationDr. Presentacion Perez department head later became the 1st dean of College of Home EconomicsProf. Matilde P. Guzman developed single handedly the 1st food technology curriculum13History Food Technology in the Philippines1958 Ms. Sonia Yuson (now Dr. Sonia Y. de Leon) 1st graduate of BS Food Technology1959 11 more others followedLack of awareness by the Philippine food industry rendered difficulty in getting a jobPAFT and UP Professors campaigned the need of FTs1414Food Technology as a ProfessionFood Technologist an individual educated or experienced at least to the equivalent of a Bachelors 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)

15Food Technology as a ProfessionHelp 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 distribution16Importance of Food TechnologyPart of the food chain its absence could spell from maximum utilization and food wastage which may result to inadequacy of food supplyImportant from the stage of food handling to packaging, distribution, processing, quality control, research and development and other related activities17FT in Farm SitePost-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

18FT in Distribution Centers or Factory SiteQuality ControlControl the quality level of raw materials on acceptanceDevelop an efficient approach to in-process QC during productionEstablish a working method to finished product inspectionSet-up a R&D program for continuous studies on product improvement and new product development19FT and The Consumers/End-usersFinal judge of the food productIndication of a good quality productRepeat-buying (household consumers)Ability to utilize the raw material into another useful commodity (food manufacturer consumer)20Areas of Functional Responsibilities of a Food TechnologistResearch and DevelopmentProduct DevelopmentProcess Development/EngineerQuality Control/AssuranceSensory EvaluationBasic ResearchPackaging R&DManagementCorporateScientific/TechnicalPlantMarketingSales/MarketingTechnical Sales/ServiceBrokerPromotion/Advertising2121Consulting and Other ServicesTechnical/ScientificManagement ConsultingIndependent Testing LaboratoryContract Packaging and ProcessingPersonnel Recruitment and PlacementScientific/Trade AssociationPublisherInformation ServicesEducation and TrainingAdministrationExtension ServicesTeaching/ResearchGraduate and Post-graduateUndergraduate StudentGovernmentInvolvement in Standardization and Regulatory functionsFood Project Analysis and PromotionsTechnical Consultancy22Food Technology Work in the Philippine SettingUndergraduate 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)23Food Technology Work in the Philippine SettingServices of a food technologist are utilized in medium and large scale industries Quality Control and ResearchFood Research Agencies and Universities research projectsAgri-business food production

24Food Technology ServicesProduction functions in factoriesQuality ControlProduct DevelopmentMarketing and Technical RolesAcademe25Production Functions in FactoriesFactory worker (medium or large scale) work up to supervisory or managerial levelSupervision of the entire operationSupervision of materialsSupervision of menSupervision of machinery

26Production Functions in FactoriesSupervisor then work up to top management (small-scale industry)Much respect for a college graduate with a degree in food technology27Quality ControlFood Processing 3 areas of major concernRaw material inputIn-process operationsFinished product qualityA food technologist is expected to be knowledgeable about product quality assessment, approaches to proper sampling and product inspection techniques28Quality ControlLarge Scale IndustriesQuality 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 operation29Research and Product Development WorkResearch assistant in an academic or research institution Research aide or Technical assistant in Food industriesScientist - more experienced in the field of research especially with graduate works30

Flow Chart for New Product Development3131Research and Product Development WorkPrincipal 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

32Research and Product Development WorkPrincipal 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 field33AcademeTeaching, research and/or extension work pursuing graduate studies and keeping updates with recent developments in food science and technologyPost-graduate studies is a MUST at least Masters Degree34AcademeGenerally expected to be very knowledgeable handles lab classes, conducts researches and accepts consultancy servicesOpportunities to travel abroad either as participant in conferences or as a post-graduate student in varied short-term or long-term programs35Food Technologist and His TrainingBachelors Degree Program1st BSFT program required 5 years to complete1st two years preparatory classes: gen. ed. Classes and basic chemistry coursesLast 3 years basic and applied sciences; intensive training in Food Microbiology and ChemistryThesis and Internship



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