Food Science and Technology _ Lecture 1

INTRODUCTION
TO
FOOD SCIENCE
&
TECHNOLOGY
AY E S H A S I D D I Q A
(FDST-1101) 108/10/2020

COURSE CONTENTS
• Food science
• Food technology
• Relationship with other disciplines
Ayesha Siddiqa (FDST-1101) 208/10/2020

INTRODUCTION
Food is any substance that, when ingested supply
that nourish the body
“Naturally occurring food components that are utilized by human
body and provide nourishment”
or
“Constituents of food i.e. Carbohydrates, proteins, fats, vitamins,
mineral elements”

INTRODUCTION
and are often used synonymously
defined as;
“The application of the basic sciences and engineering to study the
fundamental nature of foods and the
”
(Potter and Joseph)
“A body of coherent and systematic knowledge that deals with
understanding the and of food materials and their
under various conditions to which they may be subjected”
(J.A Awan)

INTRODUCTION
“Food technology is the application of food science to the selection,
preservation, processing, packaging, distribution and use of safe, nutritious, and
wholesome food”
“The application of physics, chemistry, microbiology, engineering and nutrition to
the handling, processing and storage of foods”

INTRODUCTION
The science of food, nutrients and other substances therein; their action and
interaction in relation to health and disease. Also includes processes of food in
individual (from ingestion to excretion)
Food scientist studies the physical, chemical and microbiological make up of food
Food technologist deals with ways to process the food
“Food Scientist and technologist expected to conversant with problems
connected with understanding the nature, handling, processing and storage
of food”

INTRODUCTION
It involves any operation or operations that will alter the value of food.
Food Wash Process Preserve New product

RELATIONSHIP WITH OTHER
DISCIPLINES
Major division:
The scientific aspect
The technological aspect
Further can be divided into many components that includes;
Food Chemistry, Food Biochemistry, Food microbiology, food engineering,
sensory analysis, food packaging, food sensory analysis

FOOD SCI. TECH
IN
RELATION TO
PHYSICS

FOOD SCI. TECH IN RELATION TO
PHYSICS
Food handling, packaging, transportation equipment
Heating, cooling & evaporation of food material
Selection of raw & processed food material
Food pH, humidity, moisture contents

FOOD SCI. TECH
IN
RELATION TO
CHEMISTRY

CHEMISTRY
Chemical reactions of metabolism, spoilage & processing
Chemical & biochemical nature of food
Food analysis procedures
Biochemical:
Biochemical changes in foods such as;
Ripening processes
Spoilage processing
Packaging _polymer

FOOD SCI TECH
IN
RELATION TO
BIOLOGY

BIOLOGY
Botany, plant pathology & genetics are involved in the breeding of new varieties
Entomology, parasitology & zoology are involved in the growth of healthy plants and animals
Human physiology involved in understanding how food will gets metabolised inside the body
 Microbiology:
Significant biological science that deals with;
Food spoilage
Food fermentation industry (Beverage industry, Dairy industry, Processed meat energy)

FOOD SCI. TECH
IN
RELATION TO
ENGINEERING

FOOD SCI TECH IN RELATION TO
ENGINEERING
Food plant design
Machinery and equipments
Food processing Conversion of raw products into finished ones
Developing, processing, packaging and storing equipment and machinery

FOOD SCI TECH
IN
RELATION TO
COMPUTER SCIENCE

COMPUTER SCIENCE
Involved in computing, calculating, recording and reporting data
For Data analysis
Quality control system
Advance food analysis techniques
Spectroscopy, Microscopy, Calorimetry, Rheological analysis
(For details consult chapter #1 Food Science and Technology by Dr J.A.Awan)

CAREER
OPPORTUNITIES

EDUCATIONAL INSTITUTIONS
Food Science and Technology being offered in Pakistan at Diploma level (DAE):
 College ofTechnology, Faisalabad
 College ofTechnology, Sahiwal
 College ofTechnology, Nowshera
 Women Polytechnic Karachi

Universities awarding degrees at graduate and post graduate levels:
1. University of Agriculture Faisalabad
2. Arid Agriculture University Rawalpindi
3. Bahauddin Zakariya University Multan
4. GC University Faisalabad
5. GC University Sargodha
6. Sindh Agriculture UniversityTandojam
7. 7. University of Karachi Karachi

8. NWFP Agriculture University Peshawar
9. Gomal University D.I Khan
10. MNS University of Agriculture Multan
11. KFUEIT RahimYar Khan
12. Islamia University Bahawalpur
13. University of Azad Jammu & Kashmir
14. Muzaffaraabad (College of Agriculture) Rawalakot
15. CUVAS Bahawalpur
7. University of Karachi Karachi

CAREER
OPPORTUNITIES

CAREER OPPORTUNITIES
Career opportunities in various sectors:
 Industry/industries
 Educational institutions
 Research institutes
 Government organizations
 NGO’s
 Personal Setup

CAREER IN FOOD INDUSTRY
Food processing industry
The largest industry in world in terms of manpower
Pakistan _ ranks at 2nd position
Food Industries are of 2 types;
 Raw material manufacturing industries (species, preservatives etc)
 Food processing industries (raw to final eatable products )
Food technologist engaged in processing operations
Examples: snacks, pizza

CAREER IN FOOD INDUSTRY
Food quality assurance_Secure food at all stages to meet regulatory and
consumer standards
Food quality control_In-line, off-line testing at all stages to control quality
losses
Production head _ Production activities
Research and development officer _ innovative food development
Food analyst_ testing of food products at processing, storage and market
levels

CAREER IN FOOD SERVICE
ORGANIZATIONS
Multinational food restaurants demand food technologists
Organizations like;
 Catering
 Chain Restaurants (KFC, McDonald, Subway etc)
 Airlines

CAREER IN FOOD TEACHING INSTITUTIONS
Academic positions where subject offered
Instructor in Polytechnics (DAE)
Academics _ Teaching
Research and development
Job description also includes conduction and supervising research

CAREER IN FOOD RESEARCH INSTITUTIONS
Food Scientists
Scientific research centers employ as Scientific officers
To conduct basic and applied research in food sectors (Food chemistry, microbiology,
nutrition etc)
In Pakistan;
 PCSIR (Pakistan Council of Scientific & Industrial Research)
 PAEC labs (Pakistan Atomic Energy Commission)  Food Irradiation
 PARC (Pakistan Agricultural Research Council)
 NARC (National Agricultural Research Centre)

CAREER IN FOOD OTHER ORGANIZATIONS
Extension wing of Provincial Agriculture departments as Agriculture Officers
NGOs _ in social action programmes
Civil services
Own businesses
Consultants
E-food stores

CAREER POTENTIAL OPENINGS
Export promotion Bureau of Pakistan
Public analyst Laborties
Certification bodies (CB’s)
HALAL Certifications
Provincial food departments
Ministry of Agriculture
Health departments (Executive food & nutrition)

PROFESSIONAL SOCIETY
Professional body of food scientists and technologists in PAKISTAN
Pakistan Society of Food Scientists andTechnologists (PSFST)
Established in 1990
Affiliates with IFT_USA
Head office in NIFSAT, University of Agriculture, Faisalabad

Objectives:
 To promote the cause of Food Science and Technology and Nutrition
 To improve the professional competence of Food Scientists
And Technologists
 To provide professional communications through
technical publications, scientific meeting, seminars, symposia, lectures and workshops
 To encourage education and training at all levels in various fields’
of Food Science and technology

Society aimed to build strong links between
Private Sector Public sector
Food & Allied industries Academic Institutions
Universities and Research
Annual Food Conferences
Publishes Pakistan Journal of Food Sciences
c
c

Founding President _ Dr. Muhammad Shafiq Choudhry (1990-1997)
Dr. Muhammad Saeed (1998-1999)
Dr. Wazir Hussain Shan (2000-2004)
Secretary_Dr. Faqir Muhammad Anjum (1990-1999)
Dr. Javaid Aziz Awan
Dr.Tahir Zahoor

THANK YOU
ASK QUESTIONS
(1 AT LEAST 1
STUDENT)

REFLECTION
Reflective Practice is an important part of adult learning and writing a learning journal is a useful
way to develop your personal reflective practice. As a graduate student, being able to reflect on
your experience is a powerful skill for achieving better performance.
Goals:
To become aware of, and critically reflect relation of food science with nutrition
To become aware of your own position and to access your learning stages
To explore your own feelings and responses to the learning experiences in the unit
08/10/2020 Ayesha Siddiqa (FDST-1101) 38

FIRST TASK
 Note down your reflection entry week 1.You must address these questions:
1. What are your learning goals for the unit (Introduction to Food Science andTechnology)
2. What does food science and nutrition mean to you?What sort of future do you imagine for
food technologists and nutritionists?
3. What personal and disciplinary skills do you bring to unit?
08/10/2020 Ayesha Siddiqa (FDST-1101) 39

Food Science and Technology _ Lecture 1

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Food Science and Technology _ Lecture 1