Chapter 1 :- Introduction to Food Science

(A.) Definition and scope of food science :-

Food is defined as anything solid or liquid which when swallowed, digested and assimilated nourishes the body.

Food science is a systematic study of the nature of food materials and the scientific principles underlying their modification, preservation, and spoilage. 

    It is the study of characteristics of foods including chemical, biochemical, physical, physio chemical and biological properties and effect of these on the quality of the product. It also covers application of this information in development of new products and efficient processing techniques.

Scope of food science:-

With liberalization of Indian economy, all-round industrial growth has been witnessed in all sectors with improvement in social and economic conditions of our people.

This has created demand for more and better quality foods. With advancement in production technology, high yield levels will lead to large amount of marketable surplus of food grains and crop residues, demanding appropriate handling, processing, preservation, storage, marketing and utilization.
The development of processing industries to preserve the perishable agricultural produce will not only improve economic and nutritional status of our population but it may help in employment generation in rural as well as urban areas of the country.

The importance of food science  lies in the fact that it has capability to provide food to our population through scientific conservations, eliminating avoidable losses and making available more balanced and nutritious food.
High value products from low grade material can be produced by innovative and appropriate processing and packaging technologies and also from by-products and residue waste using integrated approach.
 The role of food technologist does not stop at farm level but it continues till the harvested crops and animal products are processed, preserved and further modified into useful and nutritious products, until it is utilized by the consumer.
Moreover, with development of processing industries, it is quite likely that the demand for food scientists and technologists will increase in the next few decades.

(B.) It's inter-relationship with food chemistry, food microbiology and food processing:-

All foods are chemical compounds which undergo various chemical reactions at all stages from production to consumption. These reactions are based on the laws of chemistry. Many processes used while preparing food involve physical changes apart from chemical changes. 

Food Chemistry:- Food chemistry is the science that deals with the composition, structure, and properties of food, and with chemical changes that takes place in food. 

         It forms a major part of food science and is closely related to food microbiology.

The chemical composition of food tells which micro-organism can grow on it and the changes that take place in the food because of their growth.

          Changes can be desirable and undesirable which can lead to contamination of the food and further leading to food poisoning, food infection or just spoiling of the food rendering it unfit for consumption.

Food Microbiology:- Microbiology is the study of micro organisms. Micro organisms are very small, usually single celled organisms which are not individually visible to the naked eye. If they are present in large number in food can lead to food poisoning. They are being used by man for production of certain foods eg. bread and yoghurt.

               Interactions between Micro-organisms, plants and animals are natural and constant. Since the human food supply consists basically and animals or products derived from them, it is understandable that our food supply can contain micro-organisms in interaction with the food.

                A knowledge of the factors that favors or inhibit the growth of Micro -organisms is essential to an understanding of the principle of food spoilage and preservation. 

                Food chemistry and food microbiology are intimately related to food processing because the processes to which food needs to be subjected to improve its texture, flavor and aroma depend on its composition and ingredients. The time and temperature for food processing depends not only on the chemical composition of food but on its microbial load and the type of packaging to be used.

Food Processing:- The growing public demand for meals away from home has made the problem of serving safe, wholesome food more critical and challenging. This makes it imperative for food handlers to understand and implement the basic principles of the food science to enable them to prepare and serve high quality products over extended hours.

            Rapid urbanization has lead to increase in demand of convenience foods (foods that require little labor and time to prepare eg. frozen peas). To these food additives are added to restore properties and to bring certain changes for storage. 

          The special requirements for them are:

• They need to be handled properly.
• Not to be stored in open.
• Maintenance of hygienic condition.
• Similarly numerous food choices exist like canned foods, snacks, soups etc.

Key Terms:-

• Additives:- All material added to food to improve its shelf life, colour,texture, taste, and quality such as flavoring agents, antioxidants, and preservatives. 
• Convenience Foods:- Processed foods in which much pre-preparation/ preparation has already been done by the manufacturer, e.g. frozen green peas,breakfast cereals,and canned foods. 
• Food Microbiology:- A study of bacteria, yeasts, and moulds,and their harmful and useful effects on food and its consumption. 
• Food Science:- A study of the physical and chemical constituents of food and the scientific principles underlying their modification, preservation, and spoilage. 
• Food Technology:- Application of the principles of food science to the preservation, processing, packaging, storage, and transportation of food materials.