Introduction to Food Science

and Technology

Department of Food Technology

School of Biotechnology
International University-VNU.HCMC
Instructor: Nguyen Vu Hong Ha
Course overview
 This course is designed to familiarize sophomore
students with basic concepts in food science and
technology such as food chemistry, microbiology,
engineering, nutrition.
 Prepare students for advanced courses in the second
phase of the program.
Course contents
 Lecture 1 (4 hours): The dimensions of food science. The food
processing industry. Major classes of food components.
Phytochemicals, neutraceuticals and functional foods. Food science
education. Organization of group assignment.

 Lecture 2 (4 hours): Introduction to food chemistry: Water in foods,

water activity. Chemical and enzymatic reactions.

 Lecture 3 (4 hours): Introduction to food chemistry (cont’d):

Carbohydrates, lipids, proteins.

 Lecture 4 (4 hours): Introduction to food microbiology:

Microorganisms in foods. Microbial growth. Food spoilage by
microorganisms. Food borne illness. Preventing food borne illness.
HACCP.

 Lecture 5 (4 hours): Food quality. Sensory properties and sensory

evaluation. Macro and micro nutrients. The nutrition labeling.
Course contents
 Lecture 6 (4 hours): Industrial food processing and
preservation. Food processing unit operations. Food
packaging.
 Lecture 7 (4 hours): Processing of fats and oils. Processing
of cereal grains. Soybean processing. Food emulsions.
 Lecture 8 (4 hours): Fruit and vegetables. Fruit and
vegetable processing
 Lecture 9 (4 hours): Milk and dairy products. Dairy products
processing
 Lecture 10 (4 hours): Food additives. Food laws and
regulations.
 Lecture 11 (4 hours): Product development in the food
industry. Course summary.
 Course requirements and
evaluation
- Students are expected and required to attend all classes and
required meetings of this course.
- Number of credits: 3 credits.
- Lecture period: 3 teaching periods /week (45 periods/semester).
- 80% attendance is required to qualify to sit final examination
- Grading:

Methods Frequency Percentage (%)

Assignment 1 30
Midterm exam 1 30
Final exam 1 40
Total 4 100
Outline
 Scope of food science and food technology
 Dimensions of food science
 Development of food industry
 Major classes of food components
 Food science education and career in food
science
 Professional associations
 List of journals in the field of food science
Dimensions of food sciences
“Food science is the discipline in which
biology, physical sciences, and
engineering are used to study the nature
of foods, the causes of their deterioration
and the principles underlying food
processing”

“Food technology is the application of food

science to the selection, preservation,
processing, packaging, distribution, and
use of safe, nutritious, and wholesome
food”
 Food science vs. Nutrition
Food science Nutrition

Before consumption After consumption

Quality and safety How body uses foods

Interdisciplinary science

Microbiology Chemistry

Food
Biology Nutrition
Science

Physics Engineering
Dimensions of food sciences
 Microbiology: study of microorganisms in foods
 Nutrition: study of nutrients and other substances,
their action, interaction in relation to health and
disease; processes: ingestion, digestion,
absorption, transport, utilization and excretion.
 Chemistry: study of atoms and molecules,
arrangement into structures and reactions.
 Biology: study of living things and their life-
sustaining systems.
 Physics: study of matter and energy
 Engineering: momentum, heat and mass transfer
 History of food industry
 Food industry:
◦ Production: farming,
fishing, aquaculture etc.
◦ Manufacturing/processing
: conversion of raw
materials into finished
products
◦ Distribution: transportation,
storage
◦ Marketing: wholesale,
retails, restaurants

• Food industry development is driven by advancement of

technologies and society
Ex: industrial revolution, urbanization
 Food processing industry
Technology developed Approximate date
Milling of grains into flour 10,000 BC Conversion of
Baking unleavened bread 10,000 BC raw
Meat and fish smoking, 4,000 BC ingredients
salting, drying into specific
Grape and barley 3, 000 BC foods for
fermentation consumption
Yogurt fermentation 200 AD
Canning 1800s
Iron roller milling of flour 1800s
Milk pasteurization 1800s
Freeze-drying 1900s
More ..
Modified atmosphere 1900s
packaging
Food irradiation 1900s http://www.foodtimeline.org/
Major classes of food components
Macronutrients
 Constitute majority of an individual’s diet
 Supply energy
 Required for growth, maintenance and activity

◦ Carbohydrates 4 cal/g
◦ Proteins 4 cal/g
◦ Lipids 9 cal/g
◦ Water
Major classes of food components
Micronutrients
Vitamins and minerals
 Vitamins
◦ Fat soluble vitamins (A, D, E and K)
◦ Water soluble: Vitamin C, B-complex
(thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12,
pantothenic acid, biotin)
◦ Antioxidants
◦ Disease prevention
◦ Facilitate metabolism of energy nutrients
Major classes of food components
Micronutrients
 Minerals
- Classification
◦ Major minerals: Ca, S, K, Na, Cl, Mg
◦ Trace minerals: Fe, Mn, Cu, I
- Functions
◦ Bone growth
◦ Vision
◦ Blood clotting
◦ Electrolyte balance
◦ Nerve functioning
Balance your food intakes
 Guidance for selecting foods:
◦ Variety, balance, nutrients, calories

http://www.choosemyplate.gov/
Phytochemicals, neutraceuticals,
functional foods
Functional foods
“Functional foods that include whole foods
and fortified, enriched, or enhanced foods
have a potentially beneficial effect on
health when consumed as part of a varied
diet on a regular basis, at effective levels”

American Dietetic Association

Other definitions
“Functional foods include food or food components that
may have health benefits beyond basic nutrition”
International Food Information Council
Institute of Food Technologist

“Functional foods : similar in appearance to, or may be, a

conventional food, is consumed as part of a usual diet, and
is demonstrated to have physiological benefits and/or
reduce the risk of chronic disease beyond basic nutritional
functions”
Health Canada

“A food is regarded as functional if it is satisfactorily

demonstrated to affect beneficially one or more target
functions in the body, beyond adequate nutritional effects, in
a way that is relevant to either an improved state of health
and well-being and/or reduction of risk of disease”
The European Commission Concerted Action on
Functional Food Science
Functional food categories along
with selected food examples
Functional of Food Selected functional food examples
category
Conventional foods (whole foods) Garlic
Nuts
Tomatoes
Modified foods
Fortified Calcium-fortified orange juice
Iodized salt
Enriched Folate-enriched breads
Enhanced Energy bars, snacks, yogurts, teas, bottled water, and other
components such as lutein, fish oils, ginkgo biloba, saw
palmetto and assorted amino acids
Medical foods Phenylketonuria (PKU) formulas free of phenylalanine

Foods for special dietary use Infant foods

Hypoallergenic foods such as gluten-free foods, lactose-free
foods
Weight-loss foods
Phytochemicals
 Phytochemicals: plant-derived substances
which provide health benefits beyond
standard nutrients.
Phytochemical Food sources Action
Caroteinoids Dark green veggies, Neutralize oxidation
(beta-carotene, lutein, orange, yellow and red reactions
vegetables and fruits
zeaxanthin, lycopene)
Flavonoids Apples, celery, strawberries, Protect oxidation
grapes, onion, red wine Decrease plaque formation
Increase HDL cholesterol
Decrease DNA damage

Isoflavones Soybean, soy food, Interfere with cancer growth-

(phytoestrogens, or plant chickpeas, peas, peanuts promoting effects of
estrogens
estrogens) Block the action of cancer
causing substances
Lower blood cholesterol, etc
Nutraceuticals
 Nutraceutical: any healthful food ingredient
produced from foods but sold in a pill or
other concentrated form, demonstrated to
have a medical or physiological benefit, not
purely a nutritional one

 Unlike phytochemicals, nutraceuticals can

be of animal origin.
Food science education
 Courses offered:
◦ Food chemistry
◦ Food engineering
◦ Food microbiology
◦ Nutrition
◦ Food marketing
 Topics: engineering aspects of food processing,
packaging and storage; physical properties; unit
operations; evaluation of changes in nutrients;
product development; quality assurance etc.
Food chemistry
 Focus on understanding relationship between the
structure and functional properties of molecules
and improving the nutrition, safety and sensory
aspects of foods.
Food microbiology
 Study microorganism in foods: bacteria, yeasts,
molds, protozoa and virus and their effects on
foods both beneficial or detrimental.

Clostridium botulinum:
Foodborne botulism (muscle-paralyzing disease caused by
ingestion of toxin produced by C. botulinum)

Lactobacillus bulgaricus and Streptococcus

thermophilus
 Fermentation of milk lactose to produce lactic acid in yogurt.
 Food engineering
 Apply engineering principles to food processes and
food processing equipment
 The work of food scientist today
Production and
manufacturing

Research and Sales and

development marketing

Food Scientist
Advertising and Environmental
merchandising issues

Regulatory issues

http://www.youtube.com/watch?v=-HLBjQb1rUw&NR=1
Food scientist
 “We have an opening in our Columbus Ohio facility for a Senior R&D
Food Technologist. This position requires 2+ strong hands on
experience in the cooking process, meat formulas, impingement
cooking process and other equipment. It also requires the
candidate to work independently, meeting project deadlines,
prioritize responsibilities, be detail oriented when formulating,
sourcing of ingredients and implementing initial production of R&D
projects. Must be experienced with heavy production processing
layouts, product development correlation, machine grinders, mixer,
tumblers, injectors, and pumps, cooking impingement lines,
freeze tunnels and packaging. Knowledge of calculating formula
costs, compiling nutritional information and tracking project costs is
preferred. This position will work closely with our director of R&D,
Sales/Marketing, production personnel and customers. The position
will report directly to our Corporate Director of R&D. This position
includes about 25% travel.”
Career in food science
 Production manager or supervisor
 Product development technologist
 Food engineer
 Food microbiologist
 Quality control scientist
 Research technician
 Technical representative
 Where can food scientist work?
 Food processors
 Ingredient manufacturer/suppliers
 Academia
 Self-employed/Consultant
 Government
 Non-government organizations
 Foodservice
 Testing laboratory

29
Institute of Food Technologists
 1st meeting in 1937 (Massachusetts Institute of
Technology) with 500 attendants. Initiated by Prof.
Samuel C. Prescott and Bernard E. Proctor (MIT)

 2nd meeting in 1939 (MIT) with 600 attendants.

Institute of Food Technologists was established.

 By 1949: 3000 members

 2009 annual meeting held in Anaheim, California:

24,000 people from 75 countries; 1000 exhibitors
Institute of Food Technologists
“The Institute of Food Technologists (IFT) exists to
advance the science of food. Our long-range vision
is to ensure a safe and abundant food supply
contributing to healthier people everywhere. “

http://www.ift.org/

http://www.youtube.com/watch?v=zyBHjlWC9Fw
Typical journals in food science
 Food Chemistry
 Food Microbiology
 Food Control
 Food Quality And Preference
 Food Research International
 Fruits
 Innovative Food Science & Emerging Technologies
 International Journal of Food Sciences and Nutrition
 Journal of Applied Microbiology
 Journal of Food Composition and Analysis
 Journal of Food Engineering
 Journal of Food Process Engineering
 Journal of Food Science
 Journal of Sensory Studies
 Journal of Texture Studies
 LWT - Food Science and Technology
 Trends In Food Science & Technology
 International Journal of Antimicrobial Agents
 International Journal of Food Microbiology
 Journal of Agricultural Engineering Research
 Journal of Colloid And Interface Science
Typical journals in food science
 Journal of Fermentation and Bioengineering
 Journal of Food Composition and Analysis
 Journal of Nutritional Biochemistry
 Journal of Stored Products Research
 Le Lait
 Meat Science
 Nutrition Research
 Plant Physiology and Biochemistry
 Post Harvest Biology and Technology
 Progress in Lipid Research
 Advances in Colloid and Interface Science
 Carbohydrate Research
 Membrane Technology
 Phytochemistry
 Separation and Purification Technology
 Fems Microbiology Reviews
 Food and Chemical Toxicology
Topic Group
1 Sorption isotherms and food preservation 1
2 Functional foods 2
3 Microbial contamination of fresh produce 3
4 Microwave heating 4
5 Drying and dehydration 5
6 Aseptic processing 6
7 Color of meat 7
8 Food emulsifiers and their applications 8
9 Fat replacers 9
10 Sweeteners 10
11 Food color chemistry 11