introduction to food science & technology
TRANSCRIPT
I N T R O D U C T I O N T O F O O D
S C I E N C E & T E C H N O L O G Y
D R . N U R H A F I Z A H M A L I K
S E M 1 2 0 2 0 / 2 0 2 1
COURSE OVERVIEW
Human nutrition
Processing & Preservation
Business & Management
Safety & Quality
COURSE LEARNING OUTCOME
• CLO 1: Compare and contrast the scope of food science and
technology (PLO1;C2) - Cognitive
• CLO 2 : Produce informative presentation related to food science and
technology through the use of digital skills (PLO6; P4) - Psychomotor
• CLO3 : Express the ideas related to food science and technology
through informative and persuasive speeches clearly and articulately
(PLO5;A3) - Affective
LEARNING DOMAINS
LECTURE PLAN
CHAPTER 1
• Outline:
1.1 Understanding food science
1.2 Developing better consumers
1.3 An overview of food law and regulation
• Objectives:
After completing this chapter, students are expected to:
✓Be able to differentiate the various scopes of food science and technology.
✓Remember and understand the normal terms used in food science and technology.
✓Be informed on the food law and regulation as well as its structure.
ACTIVITY 2- DISCUSS THE IMAGE
1.1 UNDERSTANDING FOOD SCIENCE
➢ The application of scientific principles to create and maintain a wholesome
food supply.
➢The study of the physical, biological, and chemical changes in food.
(Naturally or intentionally induced).
➢ Food science also includes understanding the nutritive value and the
means (methods) to make food and drinks last longer, safe, nutritious and
palatable.
1.1 UNDERSTANDING FOOD SCIENCE –THE COMMON TERM (FOOD LANGUAGE)
➢ The application of scientific principles to create and maintain a wholesome
food supply.
➢The study of the physical, biological, and chemical changes in food.
(Naturally or intentionally induced).
➢ Food science also includes understanding the nutritive value and the
means (methods) to make food and drinks last longer, safe, nutritious and
palatable.
1.1 UNDERSTANDING FOOD SCIENCE –THE COMMON TERM (FOOD LANGUAGE)
FOOD
• anything solid or liquid which when swallowed, digested and assimilated, nourishes the body.
NUTRIENT
• specific substances in food that are used by the body for proper growth, development and maintenance of good health.
NUTRITION
• The process where our body utilizes the nutrient obtained from food for health and growth.
1.1 UNDERSTANDING FOOD SCIENCE –THE COMMON TERM (FOOD LANGUAGE)
FOOD FORTIFICATION
• The deliberate addition of specific micronutrients to processed foods. Fortification can be used to replace nutrients lost during food processing or correcting a dietary deficiency in a population/community
FUNCTIONAL FOOD
• A food or food component to which an existing ingredient or a new ingredient has been added to provide additional benefits, usually disease prevention or improved health.
GENETICALLY MODIFIED FOOD
• The use of biotechnology to alter the genes of a animal or plant in order to improve the characteristics of that animal or plant, for example, increased yield, increased nutritive value, increased insect resistance.
Functional food – healthy gutFunctional food – healthy heart
Fortified baby food
Fortified breakfast cereals
1.1 UNDERSTANDING FOOD SCIENCE –THE COMMON TERM (FOOD LANGUAGE)
FERMENTATION
• The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast. The properties of moleculesare altered producing a desired product with a different flavour, easier digestion and increased nutrition and shelf life.
MICROBIAL SPOILAGE
• Deterioration of the sensory, physical or chemical properties of food due to exposure to conditions that result in the production of moulds, yeasts or bacteria.
PRESERVATION
• The processing of food to eliminate or control conditions that cause spoilage.
1.1 UNDERSTANDING FOOD SCIENCE –THE COMMON TERM (FOOD LANGUAGE)
FOOD SUPPLY CHAIN
• Interdependent steps and operations that bring food from farm to our kitchen.
FOOD SECURITY
• All people at all times have access to sufficient, safe, nutritious food to maintain healthy & active life. (Availability & having access to food)
SUSTAINABILITY
• Producing, manufacturing and transporting food in a way that maintains an ecological balance to ensure sufficient healthy food is available for future generations. (Protectthe diversity of nature, and avoid damage to natural resources).
1.1 UNDERSTANDING FOOD SCIENCE –THE COMMON TERM (FOOD LANGUAGE)
WHY THE STUDY OF FOOD SCIENCE ISIMPORTANT?
https://youtu.be/fhUaoeQhk7U
WHY THE STUDY OF FOOD SCIENCE ISIMPORTANT?
https://youtu.be/GMWOSLR4dIo
WHY THE STUDY OF FOOD SCIENCE ISIMPORTANT?
Poverty & hunger Diet related diseases
Agricultural resources
WHY THE STUDY OF FOOD SCIENCE IS IMPORTANT?
WHY THE STUDY OF FOOD SCIENCE IS IMPORTANT?
WHY THE STUDY OF FOOD SCIENCE IS IMPORTANT?
Galanakis, C.M. The Food Systems in the Era of the Coronavirus (COVID-19)
Pandemic Crisis. Foods 2020, 9, 523. https://doi.org/10.3390/foods9040523
Farcas, A.C.; Galanakis, C.M.; Socaciu, C.; Pop, O.L.; Tibulca, D.; Paucean, A.; Jimborean,
M.A.; Fogarasi, M.; Salanta, L.C.; Tofana, M.; Socaci, S.A. Food Security during the Pandemic
and the Importance of the Bioeconomy in the New Era. Sustainability 2021, 13, 150.
https://doi.org/10.3390/su13010150
1.2 DEVELOPING BETTER CONSUMER: FACTORS INFLUENCE CONSUMER CHOICE
Advertising, marketing and promotional techniques
Available income Climatic conditionsCultural and
religious influencesLifestyle
Nutritional knowledge
Environmental issues: organic
produce, energy saving, cruelty
free, packaging to reduce pollution
Foreign travelGeographical
location, access to shops
Health Peer pressure Personal tastePreparation and
cooking equipment available
Preparation and cooking skills
priorities
Time available for preparation, cooking
and eating
Range of retail outlets selling food
Shift patterns and working hours
Technological innovations: online
shopping
MORE FOOD SCIENTISTS: WHY DO WE NEED THEM?
• How can food companies develop new products
linked to optimal nutrition?
• who is advising Government about food
security and the role that the Malaysia will have
to play in the future security and sustainability
of the world's food supply
MORE FOOD SCIENTISTS: THE PROCESSED FOOD
• Misconception about “processed food” or “processing food”
– synonymous with ready meals laden with fat and salt.
• The truth is, harvesting, packing, transport and storage of fresh produce is a food process.
• The processed food industry covers many sectors such as:
– Dairy: fresh milk, UHT milk, yoghurts, ice cream
– Baking: sliced bread, bread rolls, cakes, home bake products, biscuits
– Cereals: breakfast cereal products, mueslis, cereal bars
– Snack foods & confectionary: crisps nuts, chocolate and sweets
– Prepared vegetables: washed and cut vegetables, mixed salad leaves
– Canned products
– Frozen foods
– Beverages: tea, coffee, soft drinks
– Fresh produce: vegetables, meat, poultry and fish
MORE FOOD SCIENTISTS: THE HEALTH• Essential to find the BALANCE between reformulating food products to reduce
levels of salt, saturated fats and trans fats while ensuring their functional roles
within food products are not lost
• For example: Obesity is an increasing problem for society affecting nearly a quarter
of adults and a fifth of children. Tackling this problem will involve food and
nutritional scientists and technologists.
– Research helps in building understanding of how food products impact on
satiety and the physiology of the gut, hopefully allowing the formulation of food
products with reduced potential for contributing to obesity.
MORE FOOD SCIENTISTS: THE HEALTH• Meanwhile, trans fats has an important role in maintaining an acceptable texture in
food products, but at the same time there’s concerns about the effects of on
coronary heart disease.
– Alternative formulations, which include some increases in saturated fat content
and alternative processing, are needed to achieve the desired texture
• The food industry is also on the track to reduce salt & sugar levels in food
products. Apart from taste, however, both ingredients are important for
preservation (lowering water activity and preventing spoilage).
MORE FOOD SCIENTISTS: THE FOOD SECURITY
• Food security is NOT simply
GROWING MORE food.
• Food scientists and technologists
play a key role in converting raw farm
produce into food products ready for
consumption.
• The goal must be to convert as much
produce as possible into good
wholesome products with a minimum of
energy consumption and waste
throughout processing, packaging and
distribution.
19
MORE FOOD SCIENTISTS: THE FOODCHOICE
• Producing healthy foods and functional
foods is off little benefit if consumers do
not choose to eat them.
• Understanding how to make a product
palatable to consumers is the job of
sensory analysis (aims to understand how
we taste and smell foods)
1.3 AN OVERVIEW OF FOOD LAW & REGULATION
• Receiving safe food is the right of every consumer asrecognized by Food & Agriculture Organization (FAO)and World Health Organization (WHO).
• Effective food legislation and control system isfundamental to ensure:
– Food produced/supplied meet the safety standards
– Protect consumers from fraudulent and risks associatedwith unsafe food.
– Fair trade activities
• Malaysia has enacted Food Act 1983 and FoodRegulations 1985 which came into force on 1st Oct1985 to protect the public
– against food related hazards
– against fraud in the preparation, sale and use of food
– to promote and motivate the preparation, handling,distribution, sale and consumption of safe, high quality food
1.3 AN OVERVIEW OF FOOD LAW & REGULATION -AUTHORITIES
• Ministry of Health (Food Safety and Quality Division, FSQD) is
mainly responsible for the enforcement of the Food Act 1983 and
its subsidiary legislation, the Food Regulations 1985.
• In 2001, National Food Safety and Nutrition Council was created to
act as the highest advisory body to the government on food safety.
– supported by FSQD for food safety aspects and the Nutrition Division for
nutritional aspects.
• The Nutrition Division of MOH also issues guidelines pertaining to
nutrition, such as, the Malaysian Dietary Guidelines 2010 and
Malaysian Dietary Guidelines for Children and Adolescents 2013.
MOH FSQD
Planning, Policy Development & Codex Standard
Division
Compliance and Industry
Development Division
Communication
& Consumerism
Policy & Research
Standard & Codex
Surveillance &
Laboratory
Domestic Industry
Domestic
Compliance
Import & Export
1.3 AN OVERVIEW OF FOOD LAW & REGULATION -AUTHORITIES
The responsibilities of different
government agencies at various
stages along the food supply
chain (upstream to downstream).
• MOH – Ministry of Health
• MOA – Ministry of Agriculture
• MITI – Ministry of International Trade & Industry
• MODT – Ministry of Domestic Trade % Consumer Affairs
1.3 AN OVERVIEW OF FOOD L AW & REGUL ATION - AUTHORITIES
Sector Agency Responsibilities
Legislation
MOH
❑ Reviewing & Updating:
▪ Food Act 1983
▪ Food Regulations 1985
❑ Declaration of the following legislation:
▪ Food Analyst Act
▪ Food Analyst Regulation
▪ Food Hygiene Regulation
▪ Food Import Regulation
▪ Food Irradiation Regulation
❑ Harmonization with Codex and ASEAN standards
MOA
❑ Reviewing & Updating
▪ Fisheries Act 1983
▪ Pesticide Act 1974 (updated 2004)
▪ Animal Feed Act
▪ Good Handling, Transport and Storage Practice
▪ Federal Agricultural Marketing Authority Regulations (Grading, Packaging &
Labelling) 2006
1.3 AN OVERVIEW OF FOOD L AW & REGUL ATION - AUTHORITIES
Sector Agency Responsibilities
Inspection &
Certification
MOH❑ Hazard Analysis Critical Control Point (HACCP) Certification Scheme
❑ Goof Manufacturing Practice (GMP)
MOA
❑ Farm Certification Scheme
❑ Good Agriculture Practice (GAP)
❑ Guidelines on Organic Farming
❑ Certification of Abattoirs and Processing Plants
❑ Veterinary Health Mark Scheme
MOSTI❑ HACCP Certification Scheme
❑ ISO MS 9000, MS 14000, MS 22000 Quality System
PRIME
MINISTER
DEPT.
(JAKIM)
❑ Halal Certification Scheme
• Standards related to food safety and quality control.
Anandappa MA. 2013. Evaluating food safety systems development and implementation by quantifying HACCP training durability (PhD dissertation). Lexington, Kentucky : University of Kentucky
FOOD REGULATIONS 1985• http://fsis2.moh.gov.my/fosim
testsite/HOM/frmHOMFAR
Sec.aspx?id=21
