INTRODUCTION IN FOOD SCIENCE, TECHNOLOGY FOOD PRESERVATION AND

PROCESSING

WHAT IS FOOD PRESERVATION?

Food preservation is the technique to prevent food spoilage, food poisoning, and microbial
contamination in food.

FOOD TYPES:
● Perishable – 2 days- 1 week (Ex. Fruits and milk)
● Semi perishable – 2-6 months (cheese, some ready food)
● Shelf Stable – 1 year til expiration date, not expose to heat or directly to sunlight (Ex. Grains,
Canned Foods, Sugar, Rice)

IMPORTANCE OF FOOD PREERVATION:

● increase the shelf life of food
● Retain the quality of food-color, texture, flavour, and nutritional value
● Increase food supply
● adds variety of the food
● Decrease wastage of food
● Make food available throughout the year

FOOD PREERVATION METHOD:

Food preservation techniques, including cooling, freezing, fermentation, and sun-drying,
have been practiced since ancient times. Modern methods utilize preservatives and chemicals,
enhancing preservation efficiency.
-Bottling and canning
-Pickling
-Drying
-Salting
-Vacuum packing
-Cooling and freezing
-Waxing
-Pasteurization
-Boiling
-Smoking

FOOD PROCESSING
food processing is the set of methods and techniques used to transform raw ingredients
into food or to transform food into the forms for consumption by humans or animals either in the
home or by the food processing industry.

COMMON FOOD PROCESSING

● Chipping
● Mixing
● Homogenizing
● Cooking
● Pasteurizing
● Blanching
● Spray-drying
● Frying
● Baking
● Packaging
● additionaofl gas such as air entertainment for bread or gastrification of softdrinks

FOOD PROCESSING METHODS:

BLANCHING -blanching serves a variety of functions, the main ones being to destroy
enzymatic activity in vegetables and some fruits, prior to further processing by heat.
CANNING -The food contents are sealed in an airtight container at high temperatures.
Meat, fish, and fruits are preserved by canning.
STERILIZATION -This method is carried out to remove microbes from food. For eg., milk
sterilization at 100°C kills the microbes.
 DEHYDRATION -It is the process of removal of water from food. It is the simplest method
and prevents food spoilage by removing water.
PASTEURIZATION -pasteurization is relatively mildly treatment in which food is heated to
below 100° c. in low acid foods (pH>4,5, for example milk(it is used to minimize possible
health hazard from pathogenic microorganism and to extend the shelf life of foods for
several days.
EXTRUSION- a process by which the form of a food is changed such as changing corn to
corn chips.
IRRADIATION -ionizing radiation takes the form of gama-rays from isotopes or
commercially to a lesser extent, from x-rays and electrons.
CHILLING -chilling is often used in combination with other unit operation ( for example
fermentation or pasteurization) to extend the shelf life of mildly processed foods.
FREEZING -freezing is the unit of operation in which the temperature of a food is reduced
below its freezing point and a proportion of the water undergoes a change in state to form
ice crystals.
PACKING -To protect from microbial contamination, physical dirt, insect invasion, light
exposure, flavor pickup, flavor loss, moisture pickup, moisture loss and physical abuse

FOOD SAFETY AND QUALITY

FOOD SAFETY
Food Safety refers to practices and conditions that preserve food quality to prevent
contamination and food-borne illnesses during preparation, handling, and storage. The correct
Food Safety practices assure that food will not cause harm to the consumer when it is prepared
and/or eaten according to its intended use.

Examples of Food Safety procedures and policies:

● Personal hygiene
● Personal presentation and preparation
● Pest control
● Waste management
● Cleaning and sanitizing
● Temperature control and measurement
● Food Safety hazard identification

FOOD QUALITY
Food Quality refers to the features and characteristics of a food product that is:
● acceptable to consumers and meet their expectations;
● value for money
● conforms to the required specifications, and
● profitable to the company.

Examples of Food Quality Attributes:

● External factors such as appearance (size, colour, shape and consistency). Texture
● Flavour (odor and taste)
● Correct labeling with the ingredients, nutritional information and supplier/manufacturer details
listed.
● Products must be properly packaged and sealed.
● Ingredient standards are maintained.
● Food quality also deals with product traceability, should a recall of the food product be required

PHYSICAL HAZARD
is a factor or condition that can cause harm when it comes to contact with someone

EXAMPLES:
- Cigarettes - stones
- Nails - bolds
- Hairs
- Jewelry
CHEMICAL HAZARD
the substance which may intentionally or unintentionally added to food like

EXAMPLES:
- Pesticide
- Chemical Residues
- Toxic metals like lead
- Artificial food colors
- Food preservation
- Food additives

BIOLOGICAL HAZARD
are the living organism or microorganism that can spoil food and cause foodborne
diseases. those microorganism are termed as foodborne

EXAMPLES:
- Worms
- Cockroach
- Flies
- Weevils
- Bacteria
- Yeasts
- Virus
- Molds

FOOD INFECTION/ FOOD POISONING

result from ingestion of leaving microorganism.

SALMONELA INFECTION
salmonella is a gram negative bacteria mostly transmitted during contact with infected pigs,
cattle and pets.
● exist in the intestinal tract of humans.
● sources- raw milk, egg and infected food.
● spread through cross contamination.
● if salmonella infected food handlers don't wash hand with the soap.
● salmonella can double their number every 20 minutes.
● heat and cooking destroy salmonella.
● symptoms of salmonella infections-diarrhea , frver and abdominal cramps

FACTORS FOR EMERGENCE OF PATHOGENS

1.)human host and animal host
2.) pathogen itself
3.) food handling at various level
4.) hostsuspectability due to malnutrition, age and other condition

EXAMPLE :Norovirus, Rota virus, Hepatitis E

CONTAMINATION
resence of harmful foreign substances in food such as chemical or microorganisms

ADULTERATION
intentional or accidental addition of cheap/impure ingredients or subtraction of important
elements in food

FOOD CONTROL SYSTEM

1.)Food inspection
2.)Analytical capability
FOOD INSPECTION
It confirms the quality of product by verifying food through inspection. The food inspector,
appointed by municipal authority test food samples in laboratory to ensure that all foods are
produced, handled, processed stored and distributed by following the regulation and legislation.

ANALYTICAL CAPABILITY
the food testing takes place in well-equipped laboratories for which well-trained people
having knowledge of love management and physical, chemical, and microbiological testing of food
are required.

FOOD SAFETY MANAGEMENT

1.) Good manufacturing practices (GMP) -it ensures that manufacturers take protective step to
ensure that their products are safe.
2.) Good handling practices (GHP)-it ensures that all the persons who handles food have good
hygiene practices.
3.) Hazard analysis critical control point (HACCP)
a. It provides assurance about safety of food.
b. it involves identification of, chances of occurrence of hazards

QUALITY PROGRAMS AND QUALITY SYSTEM FOR THE FOOD INDUSTRY

WHAT IS FOOD QUALITY?

-Food quality is a sensory property that includes appearance taste nutritional
value( nutrient content), health benefit (functional ingredients) and safety( food is free from
physical, chemical, and biological hazards)
-It includes those attributes which affect the consumer's choice of product.

NEED FOR FOOD QUALITY

● Major challenge for the food industry is to maintain the food quality; the reason being well
consumers.
● For this reason the food industry has to adopt certain techniques in order to meet the
growing needs of maintaining food quality; this is known as quality control.
● The main issue which is considered while the quality control process is to deteriorate the
level of microbes and other contaminants in food.

CONUMERS REQUIREMENTS
● “The 21st century customer has become demanding, curious , comparative branded,
flexible and opting for THE BEST WITH IN CHEAP RATES”.
● Hence the brand providing consistent QUALITY,OPTIMUM and CHEAP
products/services can survive in the competition
❖ Food quality management is the process of directing and controlling the raw materials
handling production, packaging and distribution of food products in order to ensure effectiveness
and efficiency.
❖a common food quality management system applied in each section are:

Good Manufacturing Practices (GMP):

These are guidelines for food production that ensure products are consistently produced
and controlled according to quality standards.

HACCP (Hazard Analysis and Critical Control Points):

This is a systematic approach to identifying and managing food safety risks. It involves
analyzing potential hazards and establishing critical control points to prevent, eliminate, or reduce
those risk.

ISO 22000: An international standard that outlines the requirements for a food safety
management system. It integrates principles from HACCP and GMP with other management
system standards.

SQF (Safe Quality Food): A certification program that ensures food safety and quality
through rigorous audits and adherence to specific food safety and quality
 Document Control: Maintaining accurate and up-to-date records of procedures,
standards, and quality controls to ensure compliance and traceability.

Training Programs: Regular training for staff on food safety, quality standards, and
procedures to maintain a knowledgeable workforce.

Internal Audits: Regularly scheduled evaluations of processes and systems to identify

areas for improvement and ensure compliance with quality standards.

Customer Feedback Systems: Mechanisms for gathering and addressing customer

feedback to continuously improve products and services.

Threat Assessment Critical Control (TACCP): TACCP implementation involves thinking

like a potential attacker and examines vulnerability, likelihood, opportunities and an appreciation
that intentionally contamination required human intervention.

Vulnerability Assessment Critical Point (VACCP): VACCP is a special type of risk

assessment that helps identify and control vulnerabilities in the food supply chain that can be
exposed to economically motivated food fraud.

Good manufacturing practices (GMP): Good manufacturing practices is a set of

regulation, codes and guidelines for the manufacture of drug substance and drug products,
medical devices invivo and invitro diagnostic products and foods.

Good Hygiene Practices (GHP): Good hygienic practices deal with safety and suitability
requirements to be followed worldwide.

5 KEY ELEMENTS OF SAFE FOOD

● Effective washing of raw material/ glassware
● Use safe water and raw material.
● Cooking temperature.
● Separate row and cook food (cross contamination).
● storage temperature
 REPORT SCRIPT

When we walk into any supermarket and you can

find a wide range of varied processed foods: from
frozen fish filets in the freezer section, canned
chickpeas over in the middle aisles, to freshly
baked breads and pastries at the bakery counter.
To formally start the discussion let me introduce
myself first. ApleasantAfternoon to everyone,
I’m Maryjoy Tiaba, one of the reporter from
group [Link] we’re gonna tackle about FOOD
PROCESSING AND PRESERVATION. But
since na discuss naman na po nang group 1 yung
definition ng Food Processing, can I ask anyone
from the class to share their understanding about
Food Processing.
Food processing is the series of methods and
techniques used to transform raw ingredients into
food products that are safe, convenient, and
suitable for consumption or storage. It involves a
range of activities, from basic cleaning and
preparation to complex industrial processes, with
the goal of improving food safety, extending
shelf life, and enhancing taste or nutritional
value.
FOOD PROCESSING has a lot of definition pero
isa lang ang pino-point ng bawat definition. From
the word itself “food processing ” it is a way of
transforming raw ingredients into food products
that are safe and convenient for consumption.
Like for example canned good/ foods (diba yung
isda is raw materials sya then ipoprocess yung
isda into sardines and so on), instant noodles and
so on.

Food processing can be categorized into three

main types:

1. Primary Food Processing: Initial preparation of

raw materials (e.g., cleaning, milling, drying).

2. Secondary Food Processing: Converting

primary processed ingredients into more complex
products (e.g., baking, cooking)

3. Tertiary Food Processing: Producing ready-to-

eat or convenience foods (e.g., frozen meals,
snacks).

Next is WHY IS IT IMPORTANT?

So, food processing is important not just
because it transforms raw ingredients into food
products but also it help to extend shelf life of the
food most especially yung seasonal like fruits
and vegetables and to avoid wasting and/ or to
preserve food, improve its flavor or texture,
ensure food safety, and make food more
accessible and affordable.

Now lets talk about THE THREE MAJOR

TYPES OF A FOOD PROCESSING:

1. PRIMARY FOOD PROCESSING

refers to the initial steps involved in
converting raw agricultural products into food
or ingredients suitable for further processing
or consumption. This stage focuses on
making the raw materials edible and safe for
storage. It typically includes processes such
as:
Cleaning and washing- this is the first step in
food preparation, ensuring cleanliness.

Sorting and grading- help ensure uniformity

in products and aid in processing efficiency
and consistency in the final product.

Milling (e.g., turning grains into flour)-helps

breakdown grains to make them more
suitable for consumption or further
processing

Peeling, cutting, or chopping-

Fermentation- it is used in making product

like yogurt, cheese, bread, and pickles.

Drying or curing- drying can be done using

sun light, air, or heat, while curing often
involves using salt to preserve food,
especially meats

Examples include milling wheat into flour,

pasteurizing milk, or drying fruits. This is
done to prepare food for secondary
processing, where it is further transformed
into finished products.
EXAMPLES:
 Milling of Wheat into Flour- converting
raw wheat grains into flour.
TRIGO(raw materials) ---
HARINA(commodities)
PALAY(raw materials) ---
BIGAS(commodities)
BAKA,BABOY AND SO ON(raw
materials) --- KARNE(commodities)

2. SECONDARY FOOD PROCESSING

involves transforming primary processed
ingredients into more complex food products
that are ready for consumption or use. This
stage includes combining, cooking, or
altering ingredients to create food items with
specific tastes, textures, or forms. Some
common secondary processing techniques
include:

Baking (e.g., bread, cakes)- it is commonly

used for making bread, cakes, pastries, and
cookies. Baking can give food a crispy
texture and helps develop flavors.

Cooking (e.g., soups, sauces)- is a

fundamental method used in kitchens and
food production.

Fermenting (e.g., beer, yogurt)

Smoking or curing (e.g., sausages, smoked

fish)- is typically used for meat, fish, and
some cheese, giving them a distinct flavour
and longer shelf life.

Mixing and combining (e.g., making jams,

sauces, or processed meats)- this method is
essential for preparing foods like batter,
doughs, sauces, and salads, ensuring that
ingredients are evenly distributed.

Examples of secondary food processing

include making cookies from flour, sugar,
and butter, or turning milk into cheese or
yogurt. This stage often results in ready-to-eat
or ready-to-cook food products.
EXAMPLES:
 Pag gawa ng tinapay mula sa harina.
 Making cheese from milk
 Producing canned fruits and
vegetables
 Paggawang Tuyo o Daing
 The food produced are generally ready to eat
but may require additional preparation and
effort.

3. TERTIARY FOOD PROCESSING

Tertiary food processing involves the
production of highly processed, ready-to-eat
or convenience foods. These foods typically
undergo multiple processing stages and are
designed to be quick and easy to prepare or
consume. Tertiary processing often involves
adding preservatives, flavor enhancers, and
other additives to extend shelf life, enhance
taste, or improve appearance.

Examples of tertiary food products include:

Instant noodles

Pre-packaged snacks (e.g., chips, crackers)

Frozen meals (e.g., microwave dinners)

Soft drinks and energy drinks

Canned or ready-to-eat meals (e.g., canned

soups, pre-cooked pasta)
These products are often intended for
immediate consumption with little or no
further preparation.
EXAMPLES:
 Producing ready-to-eat meals
 Frozen dinners
 Instant noodles
 Snack foods Pre-pack meals