Texture rheology 1.Processing 2.Nutrition 3.Texture (sensory science) 4.Stability and properties
Texture & Rheology 1. Processing 2. Nutrition 3. Texture (sensory science) 4. Stability and properties
Food Science Technology ·Food Preservation Food Safety Food Quality
Food Science & Technology • Food Preservation Food Safety Food Quality
The Agriculture-Food Chain Production )Post-Harvest Processing Distribution Consumer Food is processed to extend shelf life, improve digestion,remove toxins and microorganisms,and add value Food processing has changed from art to a science and is highly mechanized. Diverse industry (type,size,duration) Largest industrial energy user in California Changing practices due to pop growth and shifts Low profit margins,older manufacturing plants
Food processing has changed from art to a science and is highly mechanized. • Diverse industry (type, size, duration) • Largest industrial energy user in California • Changing practices due to pop growth and shifts • Low profit margins, older manufacturing plants Production Post-Harvest Processing Distribution Consumer
Food Processing The food processing industry is changing with much more influence from consumers. 5 key issues: urbanization labor safety resource efficiencies value added processing
The food processing industry is changing with much more influence from consumers. 5 key issues: urbanization labor safety resource efficiencies value added processing
Beyond Canned Foods ·Aseptic Processing High Pressure Processing Pulsed Electric Field 。Ohmic Heating Food preservation technologies must render products free of High Intensity Pulsed Light pathogenic microorganisms. ·Electron Beam Must quantify microbial destruction to ensure food safety: -how technology works -destruction kinetics of microorganisms of interest
• Aseptic Processing • High Pressure Processing • Pulsed Electric Field • Ohmic Heating • High Intensity Pulsed Light • Electron Beam Food preservation technologies must render products free of pathogenic microorganisms. Must quantify microbial destruction to ensure food safety: -how technology works -destruction kinetics of microorganisms of interest