book of food science and technology

Geoffrey Campbell-Platt Food science and technology is the understanding andapplicationofsciencetosatisfytheneedsofsoci- ety for sustainable food quality, safety and security. At several universities worldwide, degree pro- grammes in food science and technology have been developed in the past half-century. This followed the lead of the University of Strathclyde (then the Royal CollegeofScienceandTechnology)inGlasgow,Scot- land, under the leadership of the first Professor of Food Science, who also became President of the In- ternational Union of Food Science and Technology (IUFoST), the late John Hawthorn. The aim of these courses has been to provide food science and technology graduates with the ability, throughmultidisciplinarystudies,tounderstandand integrate the scientific disciplines relevant to food. They would then be able to extend their knowledge and understanding of food through a scientific ap- proach,andtobeabletoapplyandcommunicatethat knowledgetomeettheneedsofsociety,industryand the consumer for sustainable food quality, safety and security of supply. 1.1 Food science and technology course elements Students studying food science and technology in higher education need to have undertaken courses in the basic scientific disciplines of chemistry, bi- ology, mathematics, statistics and physics. These are developed in food science and technology de- gree programmes through course elements in Food Chemistry, Food Analysis, Food Biochemistry, Food Biotechnology, Food Microbiology, Numerical Proce- dures and Food Physics. These are all covered by chapters in this book, followed by chapters cover- ing Food Processing, Food Engineering and Packag- ing. Further courses are required in Nutrition, Sen- sory Evaluation, Statistical Techniques, and Quality Assurance and Legislation. Regulatory Toxicology and Food Safety is addressed, as is Food Business Management.OthercourseelementsinFoodMarket- ing and Product Development are included, together with chapters on Information Technology, and Com- munication and Transferable Skills. Food science and technology are science-based courses, requiring a good grounding in science and theuseoflaboratoryandpilot-plantfacilities,torein- force the theoretical knowledge acquired. As well as acquiring practical laboratory and observation skills, laboratory experiments need to be written up, devel- oping important reporting and interpretation skills. Universities therefore require up-to-date facilities for chemical, microbiological laboratory exercises, and processing pilot-plant facilities for teaching the prin- ciples of unit processing and engineering operations, as well as sufficient well-qualified staff to teach the range of disciplines covered in this book. 1.2 Evolution of the book The book has evolved from a working group of the Committee of University Professors of Food Science and Technology (CUPFST), United Kingdom, who 2 Food Science and Technology sought to agree a framework of common course el- ements for the various food science and technology coursesestablishedintheUK.Neweruniversitiesad- vised that each course element should be based on outcomes, which should be achieved on successful completion, and it is these outcome headings that have largely been used as subject headings in each chapter of this book. This approach is popular inter- nationally and is used by professional institutes such astheInstituteofFoodScienceandTechnology(IFST) in the UK, and the book has evolved in consulta- tion with the recommended Education Standards for Food Science of the Institute of Food Technologists (IFT) in the USA. The IFT recognises food science as the discipline in which engineering, biological and physical sciences are used to study the nature of foods, the causes of deterioration,theprinciplesunderlyingfoodprocess- ing,andtheimprovementoffoodsfortheconsuming public. Food technology is recognised as the appli- cation of food science to the selection, preservation, processing, packaging, distribution and use of safe, nutritious and wholesome food. In short, it could be said that the food scientist analyses and takes apart food materials, whilst the food technologist puts all that knowledge into use in producing safe, desired food products. In practice, as recognised throughout the world, the terms are often used interchangeably, and practising food scientists and technologists have to both understand the nature of food materials and produce safe, nutritious food products. It is understood, and desirable, that the various food science and technology courses offered will vary, reflecting particular research interests and ex- pertise, in different institutions, and students will want to develop their own interests through spe- cific module choices or individual research projects. However, the purpose of establishing the core com- petencies, reflected in the chapters of this book, is to recognise what a food science or food technology graduate can be expected to achieve as a minimum, so that employers and regulators know what to ex- pect of a qualified graduate, who could then expect, after suitable relevant experience, to become a mem- ber of a professional body, such as IFT or IFST, or a Chartered Scientist. 1.3 Food safety assurance In our increasingly interdependent globalised world, food safety is an implied term in the ‘food purchas- ing or food service’ consumer contract, which often appears to be addressed publicly only when some- thing goes wrong. In fact, food control agencies and food retailers require processors and manufactur- ers to apply Hazard Analysis Critical Control Points (HACCP) to all their processes. This, combined with goodpractices,suchasGoodManufacturingPractice (GMP), and traceability, build quality and safety as- suranceintothefoodchain,whichisinherentlybetter with the very large number of food items produced and eaten frequently, and when individual item or destructive testing can only give a limited picture of the total production. Both HACCP and GMP require good teamwork by all involved in food processing, and it is the multidisciplinary-trained food scientist ortechnologistwhousuallyiscalledupontoleadand guide these operations. In our modern world where food ethics are to the fore, in terms of sustainable production practices, care of our environment, fair-trade, packaging re- cycling and climate-change concerns, food scientists andtechnologistswillhaveanincreasingroletoplay, inkeepingabreastoftheseissuesandthesciencethat can be applied to help address them. Food scientists, to be successful, already need good interpersonal, communication and presentation skills, which may be learned through example, mentoring and prac- tice in as many different situations as possible; in the future, these skills promise to be in even greater demand, as scientists engage with increasingly de- manding members of the public. 1.4 The International Union of Food Science and Technology (IUFoST) IUFoST is the international body representing some 65 member countries and some 200,000 food scien- tists and technologists worldwide. IUFoST organises World Congresses of Food Science and Technology in different locations around the world, normally ev- ery 2 years, at which the latest research and ideas are shared, and the opportunity is provided for young food scientists to present papers and posters and to interact with established world experts. Higher ed- ucation in food science and technology has been of great interest for several years, with many devel- oping countries looking for guidance in establish- ing courses in the subject, or to align them more closelywithothers,tohelpgraduatesmovemoresuc- cessfully between countries and regions. IUFoST is Introduction 3 also helping the development of Distance Education, where people are in employment and not able to attend normal university courses. IUFoST therefore sees the publication of this book as an important part of its contribution to helping internationally in shar- ing knowledge and good practice. IUFoST has also established the International Academy of Food Science and Technology (IAFoST), to which eminent food scientists can be elected by peerreview,andaredesignatedasFellowsofIAFoST. The Fellows have acted as lead authors and advis- ers in the increasing range of authoritative Scientific Information Bulletins published by IUFoST, through itsScientificCouncil,whichhelpsummarisekeyfood issues to a wider audience. 1.5 The book In writing this book, we have been honoured to have the 20 chapters written by 30 eminent authors, from 10 different countries. All authors are experts in their respective fields, and together represent 15 of the world’sleadinguniversitiesinfoodscienceandtech- nology, as well as four leading international organ- isations. We are particularly honoured that several of the authors are distinguished Fellows of IAFoST, so helping directly to inspire younger potential food scientists and technologists through this textbook for students. It is therefore hoped that this book is adopted widely, providing tutors and students with the ba- sic content of the core components of food science and technology degrees, while providing guidance through references to further knowledge and for more advanced study. If this work provides the op- portunity to help students worldwide in sharing a common ideal while developing their own interests and expertise, the original aim of Professor John Hawthorn in developing this vital subject, so essen- tial for all of us, from Scotland to a worldwide disci- pline, will have been achieved. Supplementary material is available at the link below plz click

course outline of food science and technology

Course outline of Food Science & Technology:

1st Semester:

300.1 Islamiat

300.1 Urdu

303    Functional Maths

301    General Chemistry

311    Food Chemistry

what is food science and technology

Food Science

Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.

Food Technology

The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry – the largest manufacturing industry in the United States

Food Science & Technology

Who Decides What We Eat?

It may seem like a silly question, but the impression given In Defense of Food is that somehow outside groups like the Food Companies, Food Scientists or Nutritionists dictate what we eat. Apart from someone that is institutionalized, like in a prison, the rest of us of course decide what to buy and what to spend our money on. Accepting personal responsibility is avoided if we just blame someone else for our choices and problems. Unfortunately taking personal responsibility for our decisions (such as what we eat, how much we eat and how much activity we wish to do) is not a theme in this book. The Go Big Read program is a great opportunity to engage in this dialogue. Food scientists can help inform us (as we are all consumers of food) of what is the current "science" on a topic and they challenge us to question our assumptions about food.

Compared to even 50 years ago we now have an incredible variety of foods available and we also have made huge progress in improving food safety over this time. Of course having more food choices available can be confusing. An important point I wish to make here is that food companies do not control what consumers will buy. Companies, not just food companies but any company that wants to stay in business, spend a lot of money and time trying to understand consumers. They undertake market and consumer research in an effort to try to understand what is important to consumers and what trends are altering consumers purchasing decisions. Consumers are exposed to a wide range of influences including new fads and diets (in the past 10 years or so we have seen the emergence of various popular diets such as Atkins, South Beach Diet, Nutrisystem, Low Carb, etc). Nowadays, consumers are exposed to a lot more new ideas but also more fads and bad science through Cable TV, Internet, blogs, and the rise of networking sites like Facebook. Food companies respond to these (or emerging) consumer trends by trying to re-position (market) their existing products or introduce new products. There is a high risk (and cost) associated with developing or launching new products, and marketing is heavily involved because if the consumer does not want this product then the product will fail. The difficulties that food companies face in developing new products can be demonstrated by the failure within 6 months of a high percentage of new products that are launched. It is in this context that we should view the changes that we have seen in the types of foods in stores and how they are marketed over the past 20 years.

Another aspect to the impact that consumers have on the food industry can be seen by the reluctance of food companies to use new technologies unless there is consumer acceptance of that technology. Some technologies they know could greatly benefit the safety of foods for consumers. An example is irradiated foods which have been accepted as safe by groups such as World Health Organization (WHO), the Centers for Disease Control and Prevention (CDC) as well as by the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA). In particular, it is a promising technology for the treatment of raw meat which is routinely the cause of food poisoning outbreaks. Because NASA is fearful of astronauts getting food poisioning while they are in space their foods are irradiated. As we discuss what's in our food and how it is produced I hope we will realize that with any technology there is always a risk and a possible benefit. We just have to decide if any suggested risk is real and how significant, and then decide if the benefits outweigh the risks. We also need to understand that rejection of some new technology or science also means we "lose" the benefits that might have resulted from the utilization of that approach.

written by:
Syeda Hira Fatima Jafri
student of food sci. & technology
university of Karachi.

department of food science and technology

Department of  Food Science & Technology at Karachi University

INTRODUCTION:

 Chairman: Prof. Dr. M. Abid Hasnain

The Department was established in 1994 and to cater to the need of the fast growing food industries in the country and also to meet the ever growing demand for food scientists & technologists in government, research and educational establishments. Prof. Dr. Rashda Ali was the founder of the Department and she was the first Chairperson of Food science and Technology from 1994 to 1998. The department over the years has developed research in collaboration with universities in Germany, Britain and USA. It constantly arranges workshops and seminars on Food Science. The department enjoys a very good rapport with both National and Multinational food industries in Pakistan.

Career Opportunities

The Degree holders may work as Food Technologist, Food Engineer, Food Chemist, Food Analyst, Production Manager, Quality Control Manager, Quality Assurance Officer, Product Application Officer, Food Inspector and Food Researcher in the areas of food Pharmaceutical and Cosmetic Industries, ministries of Health, Education, food & agriculture and Science & Technology, academic and research organizations etc.

FACULTY:

Professors

Dr. M. Abid Hasnain
Dr. Jehan Ara
Dr. Syed Asad Sayeed

Assistant Professors

Mr. Rehmanullah Siddiqui
Dr. Shaheena Naz
Dr. Mehmood Azam
Dr. Feroz Alam Jafri

Lecturers

Ms. Faiza Abdur Rab
Ms. Ayesha Siddiqui
Mr. M. Abdul Haq
Ms. Tahira Mohsin Ali

PROGRAMS:

Degree Programs Available

• Honors (Morning & Evening)
• M.S. leading to Ph.D.
• PGD - Food Safety and Controls

Eligibility & Allocated Seats

B.S. & Honors: Intermediate science (with Chemistry) or equivalent

• Pre-Medical                06 seats
• Pre-Engineering          26 seats

MS:    M.Sc. / B.S. 

PGD-Food Safety & Controls

KU Launches 2nd Batch Admissions in PGD-Food Safety & Controls

Department of Food Science & Technology, University of Karachi announces one-year post graduate diploma in Food Safety and Controls. The course is being announced under the European Union funded trade related technical assistance TRTA-II program and implemented by UNIDO. The program has been accredited by Royal Environmental Health Institute of Scotland, U.K.
According to the Chairman,  Prof.  Dr. Abid Hasnain, the admissions for the 2nd batch will commence from March 24, 2014. This program will be highly beneficial for those who are already serving Food Industries or are interested in food exports. In Pakistan the food safety control systems are very weak. At present, the only dedicated food safety training courses being offered in Pakistan are HACCP and ISO-22000. The PGD-Food Safety and controls being very comprehensive in its contents and curriculum will be more effective in producing technically sound and academically qualified export which will strengthen the trade capacity building process of the country, create employment by enhancing exports, protect consumers by improving the safety status of foods, facilitate Pakistan’s capacity to integrate into global trade and hence improve overall economy of the country.
The candidates having master/B.S four year degree in pure or applied sciences will be eligible for admission, however they will be required to appear in pre-entry test to be conducted by the Department.

FACILITIES:

The new building for the Department Food Science & Technology comprises on eight major laboratories, equipped with all basic facilities. The laboratories include Food Engineering lab, Food Chemistry Lab, Food Microbiology Lab, Food Quality Control Lab, Food Analysis Lab, Food Biochemistry Lab, Analytical Lab and Computer Lab.
Food Engineering lab: Some major food processing units are available in the lab. e.g. Spray drier, Drum drier, Fluidized bed drier, Freeze drier, Rotary drier sun drier tray drier, Canning machine, Bottling machines, Pasteurize, Trickle filter, Mixer, Pin mill, Ball mill, Tablet punching machine, Tablet coating machine and Sieve shaker etc.

Quality Control Lab: The lab. is well equipped for detection and estimation of major ingredients present in food products such as: Proteins, Fats, Carbohydrates, Dietary fibers, Ash, Moisture, Colors, Flavors, Preservatives, Vitamins, Anti Oxidants, Toxic Materials e.g. Aflatoxin etc.

Environmental Analysis lab: The laboratory provides facilities for: Enzymic assay, Biological Oxygen Demand (BOD), Chemical Oxygen Demand (COD), Dissolved Oxygen (DO), Self Controlled Minifermenter with all the accessories for product development. Assay for antibacterial and ant fungal activity. Drop diffusate technique for food preservation, enzyme inhibition activity etc.

Instrument analysis: Sophisticated instruments are available for food analysis in the lab. such as Gas Liquid Chromatograph (GLC), High Performance Liquid Chromatograph (HPLC), UV Monitored Fraction Collector, Cryoscope for detection of adulteration in dairy products, Protomate for dye binding protein analysis, gel permeation chromatograph technique, Kjeltec for Protein estimation, UV spectrophotometer, Flouro Toxicity Meter, Flash Chromatograph, Gel Electrophoresis, Paper Electrophoresis, Alcometer etc.

Packaging lab: Modified atmosphere packaging, shrink packaging, plastic sealing, wax coating etc.
Seminar Library: With About 1000 books and studying facilities and computerized catalog.

OBJECTIVE:

 The department has the following aims & objectives:

• To produce qualified food technologists for Food industries, teaching and research organization.
• To establish links between Teaching/ research institutions, government, commercial organizations and consumers.
• To preserve, process and manipulate the agricultural crops to avoid post-harvest losses.
• To protect our environmental condition from deterioration of food.
• To introduce novel, nutrition’s economic value added food products for local consumption and export.
• To incorporate the food industry waste for new products development.
• To provide consultancy and advisory services of food industries
• To provide diagnostic analysis of food products.
• To establish international collaboration with food science departments and food processing industries by exchanging of students & staff.
• To organize function for creating awareness about the importance of safe processed nutritious food.

RESEARCH:

Numerous research activities and problem related with public concerned and food industries conducted time to time. These researches publish in national and international repute journals.

CONTACT:

 For further information please contact: 

DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY
UNIVERSITY OF KARACHI,
KARACHI - 75270
Telephone: 99261300-06 Ext: 2613
Email: foodscience@uok.edu.pk