Food Processing and Technology Notes in English Class 12 Home Science Chapter-4 Book-Human Ecology and Family Sciences Part-I

 

Preface

The purpose of processing foods is to increase their shelf life, improve digestibility and taste. Drying of grains and making preserved foods such as pickles, jams and papads has been a tradition since ancient times. Over time, industrialisation and improvements in transportation increased the demand for convenient, fresh, healthy and long-lasting foods. Consumers want things that are nutritious, do not spoil, and can be easily packaged and transported. To this end, scientists have developed new technologies to mass-produce foods such as biscuits, bread, ready meals and snacks.

Importance

India has made huge progress in the agricultural sector, making it an agriculture-dominated country. This has increased the need for food storage and processing. This is why India's food industry now ranks fifth in the world, contributing about 6% to GDP.

Due to the increasing demand

Modern lifestyle and travel facilities have increased the demand for different types of food items. Due to globalization, the demand for Indian food items is also increasing rapidly at the global level.

Importance of Food Fortification

Lack of nutrients in normal food leads to malnutrition, which can be solved by food fortification. For example, iodised salt and oils and milk fortified with Vitamin A and D. FSSAI has set standards for fortification of foods such as salt, wheat flour, milk and oils.

Demand for healthier options

Diseases such as heart disease and diabetes have led scientists to develop calorie-reducing alternatives, such as artificial sweeteners and high-protein fat-free ice cream. Consumers are increasingly interested in natural foods that are free of chemicals and pesticides and that taste good and last longer.

Food technology: A growing role

The demand for food technologists is growing rapidly due to the changing tastes and nutritional needs of consumers. The aim is to develop safe, nutritious, healthy and environmentally friendly food.

Basic Concepts

The fields of food science, food processing and food technology are rapidly developing in today's time. These fields involve every aspect of food production, storage and processing.

Food Science

It is a broad field that uses chemistry, physics, microbiology and agricultural science. It includes all technical aspects of food production from harvesting to cooking and eating. Its main function is to study the composition and properties of foods and analyze the changes that occur during storage and processing.

Food Processing

It is the process of converting raw materials into finished or semi-finished products, in which materials obtained from plants and animals are converted into safe and marketable food products. Its goal is to make food products attractive and useful and to increase their shelf life.

Food Technology

It is the practical application of science and technology in food production, focusing on the production, preservation and packaging of safe, nutritious and convenient food. The aim is to preserve food for a long time and produce it in accordance with legal regulations and standards.

Food Production

It is large-scale food production that uses the principles of food technology to meet the diverse demands of a growing population. Today food production has become the world's largest industry.

Development of food processing and technology

The field of food technology has been evolving for decades, bringing new techniques to the table for food preservation, production, and meeting consumer needs.

Early research and discoveries

The canning process was developed by Nicolas Appert in 1810, which proved to be a milestone in food preservation. In 1864, Louis Pasteur created pasteurization techniques to keep milk, beer and other foods safe from microorganisms.

Expansion of food technology

Food technology began to meet the needs of the military. World wars and space research led to rapid development in the 20th century. Also, products such as instant soups and ready meals were developed for working women.

Consumer needs and technology

People adopted cuisines from different countries and the demand for seasonal foods increased year-round. Food technologists developed new techniques to provide safe and fresh food products.

Challenges and achievements of the 21st century

The challenge of food technology is to prepare food according to the health and changing needs of consumers. Its achievements include developing safe, nutritious and convenient foods, improving food security in developing countries and creating new employment opportunities.

Importance of food processing and preservation

The purpose of food processing is to transform raw materials into safe, tasty and useful food products. This process not only helps in maintaining the quality of food but also increases its shelf life.

food resource requirement

Foods can spoil naturally, affecting their quality, nutrition and taste. The main causes are microorganisms (such as bacteria, yeasts and molds), environmental factors (such as humidity, temperature, oxygen and light) and natural enzymes, which reduce the freshness of fruits and vegetables.

Principles of Food Preservation

Many techniques are used to preserve foods, such as baking and roasting (use of heat), drying and dehydration (removing water), refrigeration and freezing (controlling temperature), pickling (lowering pH), and vacuum packing (controlling oxygen and carbon dioxide).

Types of food resources

Foods can be divided into various categories. Minimally processed food includes cut fruits, vegetables and chilled stored items. Preserved food such as frozen peas and canned fruits are preserved for storage. Manufactured food includes products transformed from raw materials such as jams, pickles and syrups. Formulated food such as biscuits, cakes and ice cream are made from mixed ingredients. Food derivatives are prepared from raw materials such as sugar from sugarcane and oil from oilseeds. Synthetic food contains enzymes and vitamins made by chemical or microbial synthesis. Functional food such as probiotic yogurt has a positive effect on health, while therapeutic food such as lactose-free milk and low-sodium salt help in the management of specific diseases.

Preparing for a living

The food industry has a wide range of work areas, from processing, research and development to food safety and quality assurance. The field is growing rapidly and involves many specialties, such as the development of new products, consumer market research, and the use of modern technologies.

Areas of specialisation in the food industry

• beverage

• Dairy products

• Meat and Poultry

• Sea Food

• Oils and Fats

• Grains and additives

• Preservatives and colours

Required knowledge and skills

Food science involves the study of the composition, quality and safety of foods. Microbiology and nutrition focus on making food safe and nutritious. Production processes and quality control deal with large-scale food manufacturing and monitoring. Sensory evaluation analyzes the taste, smell and texture of food. Packaging and labeling are important to make a product safe and appealing, while cooking and recipe design focus on improving and customizing food.

Eligibility for a career

For a career in food technology, one must have passed 10+2 with Physics, Chemistry and Biology/Mathematics (PCM or PCB). After this, diploma or certificate course can be done. Obtaining a degree in food technology, processing and management at undergraduate and postgraduate level is useful for research and higher education.

Major institutions

CFTRI, Mysore is renowned for food technology and research, while NIFTEM, Sonipat offers specialization in food technology and entrepreneurship. Several universities in India and abroad also offer undergraduate and postgraduate courses.

Employment Opportunities

• Food Preservation and Processing Units.

• Large scale food industry.

• Research and development.

• Self-entrepreneurship.

Workspace

The food industry today is a rapidly growing sector requiring trained professionals due to the increasing demand for processed, packaged and convenience foods. The sector offers many opportunities for challenges, growth and a lucrative career.

Areas of work in the food industry

The food industry includes dairy, beverages, bakery, fruit and vegetable processing, meat and fish processing, as well as units manufacturing cereals, papads, pickles and sweets. Departments such as quality control, management and safety assessment, research and development, and labelling and packaging play a major role in it.

Globalization and Foreign Investment

The arrival of foreign companies and multinational institutions in India has created new opportunities for food technologists. These companies are investing in research, production and export, which has increased the export of Indian products and also increased employment opportunities.

Self-employment opportunities

Household and cottage industries include products such as papad, pickles, jams, fried snacks, and sweets. Low-investment businesses such as packaged peanuts and water pouches are also popular. The government provides financial assistance, training, and infrastructure to technical and women entrepreneurs. State governments help in the availability of land and other resources for self-employment.

Importance of Indian Food Industry

The food industry contributes 6% to India's GDP, 13% to exports, and 6% to industrial investment. It is growing at a rapid growth rate of 20%, with processed foods contributing 25%. Major sectors of the industry include milk and milk products, bakery and snacks, fruits, vegetables, beverages, fish and meat processing.

employment and future

There is a growing demand for trained professionals in the food industry, and ever-increasing exports are increasing employment opportunities. As a government initiative, 30 food processing parks have been set up in the Eleventh Five Year Plan.