the importance of science and food technology

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THE IMPORTANCE OF SCIENCE AND FOOD

TECHNOLOGY

Food science and technology professionals to advancing the science of food, ensuring

safe and abundant food supply and contributing to healthier people everywhere. The Institute

of Food Technologist plays important role to serve as a foundational resource for public

outreach and education and to address misperceptions and misinformation about processed

food and also to feed a growing world. Knowledge of many disciplines is applied to

transform raw food materials and ingredients into consumable food available through food

science and technology. Furthermore, food manufacturing also ensured in food safety and

preserve the quality of product. In agriculture, food science and technology have provided

reduction in nutrient deficiency-related diseases, enhanced food safety and consistent quality,

decreased home food-preparation time, reduced food waste, large variety of delicious food

choices, lower household food costs, food meal convenience options and efficient global food

distribution.

Today, food system must be flexible and resilient, consumer driven and sustainable. It

must secure the environment and natural resources and also improve the food supply for a

healthier population and feed the future. Food can be designed to optimie health and reducethe ris! of disease. Food manufacturing also improve the quality of life for individuals with

specific health condition, offering modified food to meet their needs. "rocessing can enhance

the nutritional value of food in a number of ways. #efining some example to improve

nutritional quality of many food-stuff of vegetable origin and also improving the

bioavailability of the carotenoid lycopene. $esides that, food science and technology can help

us advance the food system, minimie ris!, maximie benefits and deliver a safe, nutritious

and abundant food supply to all people around the world. Food manufacturers have been able

to provide many more option for consumer to manage their weight. "ersonalied nutrition for

health and wellness will become better and more practical reality for a large number of

people through nutrigenomics and metabolomics. %enomics will allow improved food qualityand protection from pathogens, through opportunities ranging from probiotic foods to more

precise pathogen intervention. Technologies also offer additional opportunities to create more

weight-management options. It also to improve the food supply and contribute human health

and wellness is responsible use resources.

#esponding to the goal of sustainability required the maximum utiliation of all raw

material product to maximie the conversion into consumer product. The production reduced

postharvest losses and increase use of by-products. Food manufacturing that ensure the

energy, water and other resources are used most efficiently and environmental impact are



minimied. The new tools of biotechnology rapidly growing world population most

efficiently and cost effectively through improved crop production yields, ability to grow

crops in environmentally stressful conditions, and also improved nutrient availability and

delivery in an environmentally sustainable manner. &ith science and technology available to

address specific issue throughout the food system, our ability to feed a growing population in

a sustainable way while safeguarding both human and planet health to help both humanity

and nature.

'pplication of food science and technology have allowed productions of foods in

adequate quantity of product. (any processed are developed to allow them to be consumed

after limited amounts of preparation. The purpose of the preservation is to extend the shelf

life of a food or beverage. Food science and technology critically important to decreasing this

gap that are starvation and nutritional deficiencies. "lant and animal agriculture alsocontributed to improving the human condition. 'griculture transformed that existence by

ma!ing available a far larger and generally more reliable source of food, in large part through

domestication and improvement of plants and animal. )anotechnology can be expected to

have beneficial impact throughout the food system, from agricultural production, where it

may enable more precise management of resources, to personalied nutrition, which holds

potential for enhancing delivery and absorption of nutrients and bioactive substances via

functional foods.

In addition, mechanical operations used throughout food system used to change the

physical structure of the materials. The crac!ing and grinding of cereal grains to manufacture

the flour used in ba!ery products. (echanical operation is dry mixing, involving the blending

of various ingredients to ensure the homogeneous and uniform distribution of the various

ingredients before final stage of manufacturing. The application of smo!e to food helped to

reduce the spoilage of perishable food product. *mo!e can ensure in the food safety that can

helps to prevent bacterial growth during subsequent storage. In preservation, smo!e also

functional as antioxidant or flavour protector. Ioniing radiation has been used to destroy

bacterial and insect contamination of food. Irradiation very effective in reducing microbial

contamination of hamburger and poultry and it also to eliminate insects in wide variety of

food. +xtrusion give a desired shape and texture through increase in temperature, pressure,

and shear force. +xtrusion offers a good method for reducing anti nutritional factors in

legumes. 'septic pac!aging is maor area in food pac!aging that has significantly increased

the safety, quality, availability and convenience of certain food around world while reducing

the amount of energy needed to preserve and store such food. The introduction of herding and

farming was followed by attempts to improve the wild of varieties of plants and animal that

had ust been domesticated, so that nourishment could be sustained throughout the year.



'**I%)(+)T

IMK 103 - INTRODUCTION TO

FOOD SCIENCE AND TECHNOLOGY-

SUMMARY ABOUT THE IMPORTANCE

OF FOOD SCIENCE AND TECHNOLOGY

NAME : SHARIFAH NABIHAH BINTI SYED HASAN

MACTRIC NO. : 124907

IC NO. : 94092-02-!4!

LECTURER NAME : PROFESSOR DR. NOR"IAH BT MOHD HANI

DATE OF SUBMITTED : 1 OCTOBER 2014

the importance of science and food technology

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