FOOD TECHNOLOGY

Food technology is the science that

is responsible for studying and guaranteeing the
microbiological, physical and chemical quality of
food
products in all parts of the
manufacturing process (processing, packaging
and shipping),
as well as during the transformation phase.

In addition to developing new products

through the application of
innovative
technologies and the use of traditional and non-

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traditional raw materials, depending on
the characteristics of the region.

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The activity of this industry focuses on products of plant
origin (Agriculture) and animal origin (Livestock).

The progress of this industry translates into an

increase in the possible foods available in the human
and animal diet, the possibility of conservation and
consumption.

The increase in production has been

accompanied by a progressive effort to monitor
hygiene and the standards of countries, trying
to regulate and unify processes and products.

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 Food, as a primary human need,
has conditioned the existence and evolution of all
civilizations.

Introduction:
Origins and Evolution of Food Technology

Prehistory: The main sources of food in the earliest prehistory, the

Paleolithic, were hunting and the gathering of wild fruits and vegetables.
It was during this period that man began to preserve food to avoid hunger or
improve its edibility.
He dried the grain to improve its preservation, roasted the meat to improve its
flavor .
 The Romans introduced brine and
vinegar as preservatives, inventing
escabeche.

sodium chloride and acid. They have been the

acetic first
food additives preservatives of humanity,
In addition to benzoic acids and orbital existing in
some spices, such as cinnamon and cloves,
which explain Marco Polo's travels in his search

Biochemical methods of elaboration

They were first used in Egypt,

fermented as cheeses and

wines
for food
preparation
 The Romans spread
knowledge throughout
their vast empire.
^ Development of machines to reduce effort and time (taking
advantage of wind, water and animal traction).

^ Methods of preservation and preparation on a domestic scale

The effect of cold in prolonging the life of perishable foods has been
known for a long time, and ice and snow were used to preserve meat and
fish, and soft drinks were used to cure some meats.

p,
79
At the end of the 17th century, there was a trade
“natural” ice, which
in h that was exported from England to the
Antilles.
 One of the great milestones occurred in 1800 when a French cook,
Francois Appert, invented sterilization, for which he filled glass jars with
food, closed them, and immersed them closed in boiling water.

Glass material was prone to breakage and in 1810 Peter

Durand patented the use of tin cans in England.

Finally, in 1840, a relative of Appert, Nicolas Appert, came

up with the idea of sterilizing cans at temperatures above
100 ◦C using an autoclave, paving the way for the modern
canning industry, 30 years before Pasteur could explain the
effects of heat on microorganisms.

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—The first professions appear: bakers, brewers.

—In the 19th century, factories were built that increased the capacity of
production of basic foodstuffs.

^ Towards the end of the century, the artisanal industry was

transformed into an industry based on scientific knowledge.
 Food Technology

In the production of any food, it is subjected to a

combination of manipulations and preservation methods
in order to achieve certain changes in the raw material.
These methods, called unit operations, exert a specific
effect on the same that can be identified and predicted.

By combining different unit operations, a certain value is

obtained.

MANUFACTURING PROCESS OR TECHNOLOGY 8

 Objectives of Food Technology

1. Extend the period in which food appears edible (shelf

life) through preservation techniquesthat inhibit he
growth
microbial and biochemical changes (> t for distribution
and storage).

2. Increase the variety of the diet by expanding the

range of bouquets, colors, aromas and textures.

3. Provide the nutrients necessary for maintaining

health (nutritional quality)

4. Generate benefits
 Associated Disciplines

> Food safety or food microbiology, both investigate

different aspects and phenomena of food poisoning.
> Food preservation deals with the preservation of food
> Food engineering Studies the process of manufacturing
and preparing food

•Development of new foods Cycle of introduction of a new

food to the market.
>Sensory analysis Which focuses on the study of how
potential consumers perceive food.
>Food chemistry. Study of the elementary chemical
processes of food

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Agri-food complex. Interrelation with other complementary
activities

• Industries supplying the primary sector

• Primary sector
• Primary sector processing industries (IA)
• Capital goods in auxiliary industries of AI
• Food distribution sector

The agri-food complex in developed the countries with

countries is characterized by the the most loss of
growing importance of the final primary in the
product configuration sector, with a consequence of
greater production process carried out and
by AI. transformation
The agri-food complex interrelations between sectors

Pastures Seeds
and and Insecticides
Agricultur
livestock plants HerbicidesF
al
ungicidesV
machinery
accines
Fertilizers
Primary Sector Construction
materials

Yagua Other
First
energy s
Transformation
Capital Industries
goods
and
auxiliary Secondary
industries industriesTransformat
Food distribution
sector
 Food Technology and Engineering is the central
sector of the agri-food complex

-determines the characteristics

This requires the primary sector to
introduce technological advances, quality
raw control, etc. into its production process
materia and contribute to improving the
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competitiveness of the sector.
The agricultural sector is the Tech. of Food
main supplier of raw materials It is the main

customer
The process of concentration of trade (development of large
purchasing centres) - imposes conditions: prices,
promotions, quality or forms of presentation.

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Additionally, Food Technology is indirectly related to other
sectors, which also influence its evolution and development:

> The capital goods manufacturing sector.

They have a great impact on AI, generally they have a
parallel development, the most notable being the
incorporation of computer science and microelectronics.

> The packaging materials manufacturing sector.

cellulose, textiles, glass, plastic, rubber, metal, ceramics and
others.

Companies have a
vast offer

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The choice of one or the other depends on different factors
such as: type of product, durability, handling, returnable or
disposable nature, cost, environmental conditions.

The change in consumer habits has caused packaging to

become a fundamental component of the product offered,
which is why in many cases AI has developed its own lines
of research to respond to new needs.

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2. Demand for food and food products

Lifestyle changes,
Population growth new needs

demand for
food products

progressive urbanization and growth of

industrialization wealth

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 Population Increase Demand for food
Most of the population growth will take place in
underdeveloped countries

By 2025, 2 billion more people will need to be fed.

• There are 800 million undernourished people; according to current trends, this
figure will only decrease to 200 million in 2025.
China is the most populous country in the world and one of the largest. Due to
the economic growth of recent decades, its military power and its geostrategic
and political influence, it is one of the likely powers of the 21st century.

1,339,724,852
(2010 census)
Population of China, 1961–2008

In China, meat consumption has increased at a rate of 1.4 kg per capita per
year over the past 30 years, which amounts to a total of 1,800,000 tons more
meat per year. of 6,300,000 tons of grain per year of additional food

In 2016, the additional increase was 30 million tons of balanced

feed, 20 of corn (an Argentine crop) and 10 of soy protein
concentrates above the current figure.”
Water resources in the world
Cartogram of the distribution of water
resources in the world. The regions with
the greatest water resources are South
America and Asia-Pacific.

Map of average water consumption for

domestic use per inhabitant between
1987 and 2003.

Map of average water consumption for

industrial use per inhabitant between
1987 and 2003.

http://leonciogazulla.blogspot.com.ar/
2011/02/los-recursos-hidricos.html
 low population growth, limit for TA
in developed countries, where expansion
technology is ?
highly developed in relation to
GDP
The emergence of
more elaborate products, which lengthen the
production process, allows AI to capture ever
greater added
value.
Consumers are increasingly demanding quality levels in
products, both in terms of their nutritional properties and
their preservation and conservation.
Faced with this situation, TA responds by creating new
products and technologies that are a consequence of R&D.
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 In Europe, as the population declines, the
demand for pet food with higher quality
standards increases.

Biodiesel is another potential competitor to consider in cereal production,

land use and

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Place and importance of the food industry worldwide

The food industry, consisting of those manufacturing

industries dedicated to the manufacture of food products, is
grouped together in codes 311 and 312 of the ISIC
classification (International Standard Industrial
Classification).

Its volume is determined by analyzing 3 parameters:

turnover, added value and employment generated.
VSe global turnover is around 10% of the value of production
of the manufacturing industry worldwide

V The added value represents 27% of the production value

•It employs approximately 16 million people worldwide.

As a result of evolution, in the current food sector two well-
differentiated groups can be distinguished:

> A sophisticated AI in developed countries, which

continuously launches new products with greater added value
on the market
> An incipient, basic and low-tech AI in developing countries
Country Production
Added value Job creation
USA 27,9 % 46,5 % 23,4 %

European 42,9 % 33,8 % 40,4 %

Community
Japan 16,3 % 15,5 % 19,4 %
The importance of the food industry on a global scale is also
immediately reflected in the volume of commercial
transactions of this type of products.

20% of the total value

of international trade corresponds = 8% the
to food percentage
represents the
and agri-food products foreign

trade of the
food industry itself

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 Food industry outlook and trends

The Argentine food industry has enormous growth

potential and is considered
one of the activities capable of driving Argentine economic
development.

They contribute to this:

• The extension of the Argentine territory,
• The availability of excellent lands in temperate climates,
capable of producing agricultural raw materials under
highly competitive conditions.
• The relatively high standard of living that the Argentine
population has maintained for many years determined
dietary patterns similar to those of industrialized countries,
so the domestic market became a solid base for the
development of the activity.
 The foundations of success for
industrial companies have been changing:

Raw material handling

Mastery of the industrial process

Efficiency of technological processes

Competitive advantages that allow you to

capture certain market segments

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 Food products are those that reflect
all kinds of changes in societies.
V The family structure
V Work habits
V Income level

Market analysts argue that the era of mass-market

products is coming to an end and are beginning to
consider aspects such as the place of purchase, the time
of consumption, and the customer's lifestyle, which in turn
define new specifications for products.

An estimated 10,000 supermarkets sell 70% of packaged

foods, while 100,000 retail stores cover the remaining 30%.
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^ The development of bars and fast foods has generated a
demand for new products such as packaged snacks,
hamburgers, condiments and dressings.
New points of sale appear, such as food courts, mini markets
at gas stations, drugstores, and hot dog carts, which lead to
new marketing schemes. in turn require

— Changes in lifestyle: No longer pasta

or cakes, but rather these foods are made pizzas are
from prepared mixes. kneaded,

—Frozen foods have been developed from the

cold chain hand.

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^ The development of activities related to healthy living
(sports, outdoors) opened up new market niches, from
fortified milks to high-energy drinks.

^ Diets of all kinds have given

rise to low-calorie diet foods, skimmed milk and cheese,
decaffeinated coffee, non-caloric sweeteners, low cholesterol
foods, fermented milks, foods with bran.

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=“Green wave” foods avoid red meat, fats and packaged foods
and demand natural, fresh products, without additives and in
biodegradable packaging.
=Food- Beauty is booming: it is the nutraceutical and
cosmeceutical industry, which offers the possibility of
enjoying tasty yogurts, candies, cookies and drinks while
naturally taking care of our health. Among them are:

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antioxidants, fluxing agents, emulsions,
moisturizers, and
others.

—Sweet candy consumption has grown in recent years. Not

only do manufacturers not bother to import Swiss chocolate,
Canadian chewing gum or Brazilian candy, but they also
compete in markets such as Japan or Arab countries.

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 =The high purchasing power of the market has increased
the market for gourmet specialties such as mushrooms,
quail eggs, Brussels sprouts, and fine cold cuts.

^ New family structure

schemes in turn generate new demands (e.g. people living
alone)

The battle to achieve consumer preference

is not just about quality and price, but also
involves more subjective aspects such as the image of
the product, the brand, and consumer expectations.

Changes in consumption habits Opportunities

for AI
 Current consumer demands
When it comes to processed foods, they are a real
challenge to the imagination and inventiveness of the food
processing industry.

Consumers want foods with less salt, less fat, fewer

calories and less cholesterol, but they are not willing to
accept that foods formulated in this way lose part of their
organoleptic appeal associated with these reductions.

Consumers do not welcome the presence of antimicrobial

chemical additives in food formulations, but at the same
time want maximum microbiological safety.

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Consumers want foods that are minimally processed and
look fresh, but they also want these foods to have a long
shelf life, be convenient and easy to use.

In the past, consumers wanted food to cause no “harm” to

their health; today they demand that it promote and
improve their health.

To this end, specific food components have been identified

whose consumption helps to improve health (e.g., reducing
the risk of cardiovascular diseases, the risk of cancer,
etc.).

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 Food Technology Program
—Dairy technology: fluid and powdered milk, butter, yogurt,
cheese.
—Meat technology: Organization of the sector: cuts for consumption,
raw and cooked ham, cooked and cured sausages, preserves.
•Fats and oils technology: Seed oil, olive oil, hydrogenated fats:
margarine
—Cereal and derivative technology: raw materials, main grains and their
derivatives: corn, wheat, rice, bread making, pastries, pasta, cookies.
—Fruit and vegetable technology: Fresh vegetable products, canned
vegetables, frozen vegetables, washed and chopped vegetables,
dressed or precooked. Fruit juices.
—Additives, Formulated foods- Genetically modified foods
— Drinks- Infusions
Visits to manufacturing facilities – ReportsPractical laboratory
work – Reports