Food Science

Food Science is
the study of the production,
processing, preparation, evaluation
and utilization of food; based on
the sciences of chemistry, biology,
physics, and psychology.
Goals of Food Science
Developing new and better food
products
Improving processing and storaging
techniques
Determining properties important in
developing and storing of safe, high-
quality foods
 Nutrition
and Nutrients
Nutrition: the scientific understanding
of how food is used in the body with the
aim of providing high nutritional value
in foods
Nutrients: the substances found in food
which are needed for life and growth
The 6
Leader Nutrients
Macro-nutrients:
1. Carbohydrates
2. Protein
3. Fats
Micro-nutrients:
4. Vitamins
5. Minerals
6. Water
 Food Science
versus Nutrition
Similarities: Differences:
- Both involve the study of - Nutrition involves only 1
food aspect of foods (using the
- Both focus on developing nutrients found in foods);
an understanding of how Food Science focuses on
food is used in the human production, processing,
body preparation & evaluation of
foods as well
- Nutrition is more specific &
focused; Food Science is
more broad-based
Model rantai makanan
Dikutip dari "Foodborne disease: a focus for health education", WHO 2000)

Hasil pertanian/perikanan

Pemerosesan dan fabrikasi

Transportasi dan distribusi

Restoran Pengolah makanan Pengolah makanan

dan boga tingkat rumah tangga jalanan

Transportasi
dan distribusi

KONSUMSI
Areas of focus
in Food Science
1. Food Production
- The creation of new species of plants
and animals by changing their genetic
make-up for greater variety, to improve
nutrition, or to improve resistance to
disease (biotechnology)
Food Science is an applied
science used to study the nature
of foods, causes of their
deterioration, principles
underlying food processing.
2. Food Processing
- This involves taking food that has been
produced and puts it through steps to
create the final marketable results.
- The focus may be on flavour, sensory
evaluation, packaging, or marketing
techniques.
3. Food Preparation
This involves the development
of preparation instructions for
home prepared products time,
temperature, & other factors like
altitude adjustments for baked
products
4. Evaluation of Food
- The work to refine a products taste, texture,
appearance, and other qualities to improve
product appeal
- It looks at a product before it hits the market
and determines how it needs to be improved
to be successful; the product is re-evaluated
once it hits the market
5. Utilization of food
- This involves the search for new uses for food
products
- As growing consumer demands strains the
earths resources, getting the most from every
resource gains increased urgency
- Consider the broad uses for soybeans, corn
Food Technology is the application
of food science to the: selection,
preservation, processing, packaging,
distribution, and use of safe,
nutritious, and wholesome food.
 Food Safety
and Food Quality
Food Safety: making a food safe to eat;
free of disease causing agents
Food Quality: making a food desirable
to eat; good taste, color, and texture
Unacceptable Foods

Poor Quality Unsafe

bad color too many bacteria
wrong texture toxic chemicals
smells bad foreign objects
 What are
the Hazards
in our Food?
Biological: bacteria, viruses,
parasites
Chemical: sanitizers, pesticides,
antibiotics
Physical: bone, rocks, metal
How Do Foods Become
Contaminated?
Chemical Hazards
Chemical hazard: a toxic substance that is produced
naturally, is added intentionally or non-intentionally
Naturally-occurring: toxic substances produced by
other living organisms
Added intentionally: nitrates in meat, pesticide
residues in feed
Added non-intentionally: any unwanted substance
(cleaning agents)
Unidentified / wrong ingredient (colors)
Examples of
Chemical Hazards
In Meat and Poultry
Nitrate agents (red meat)
Aflatoxins, pesticides (feed)
Growth hormones (livestock)
Growth promoting drugs (poultry)
Cleaners, sanitizing agents
(meat and poultry)
Control of
Chemical Hazards
Approved and legal chemicals
(cleaners, sanitizers, hormones,
pesticides)
Use a safe level
Letters of guarantee and vendor
certification
Control of
Chemical Hazards
Proper procedures and rinsing
(cleaners and sanitizers)
Storage of feed (aflatoxin)
Storage and labeling for ingredients
and raw materials
Physical Hazards
In the food or ingredients
Bone fragments (ground beef)
Feathers from animal carcass (turkey)
Contamination during processing
Stones, rocks, dirt in vegetables
Metal from processing equipment
(ground beef)
Jewelry, fingernails (food handler)
Control of
Physical Hazards
Separate and remove physical objects
Filter or sieve (meat grinder)
Water bath (vegetables)
Metal detector (all foods)
Good employee practices (jewelry)
Good sanitation and
quality control programs
Good
Manufacturing
Practices
GMPs are minimum sanitary and
processing requirements necessary
to ensure the production of
wholesome food.
Good
Manufacturing
Practices
Prescribed requirements for
personnel
building and facilities
equipment and utensils
production and process controls
GMPs: Personnel
Knowing how and when to wash hands
Understanding the importance of clean
uniforms
Proper use of hair and beard nets
Policy on jewelry
Policy on chewing tobacco, smoking,
and eating
GMPs: Building
and Facilities
Handwashing stations
Storage of ingredients
(refrigerated and on pallets)
Separation of raw ingredients from
processed foods
Pest management program
GMPs: Equipment
and Utensils
Easily cleaned and sanitized
Easily maintained
Meet food grade standards
GMPs: Production
and Process Controls
Time/temperature control charts
Records on food ingredients
Lot identification and coding
Product weight controls
Standard
Operating
Procedures
Standard Operating Procedures
(SOPs) are established or prescribed
methods to be followed routinely for
the performance of designated
operations or in designated
situations.
Standard
Operating
Procedures
SOPs relate to specific tasks and should
address the following:
the purpose and frequency of doing a task
who will do the task
a description of the procedure to be
performed that includes all the steps
involved
the corrective actions to be taken if the
task is performed incorrectly
Sanitation SOPs
Sanitation Standard Operating
Procedures (SSOPs) are
prescribed methods specifically
for cleaning and sanitizing.
Cleaning
Cleaning is the chemical or physical
process of removing dirt or soil from
surfaces.
Cleaning removes 90-99% of the bacteria,
but thousands of bacteria may still be
present.
Sanitizing
Sanitizing is the process that results in
reduction/destruction of microbes.
Different sanitizers will be used for
different food products. Chlorine,
iodophors, and quaternary ammonia
compounds are the most common
sanitizers used.
Sanitation
Programs
Buildings and grounds
Raw material handling and storage
Processing hygiene and handling
finished goods
Pest control
Waste disposal
Employee hygiene and facilities
Finished product storage
Transportation
Food Safety
and HACCP
The purpose of HACCP is to help ensure
the production of safe food
The goal of HACCP is to prevent and/or
minimize risks associated with biological,
chemical, and physical hazards... to
acceptable levels
It is based on PREVENTION rather than
detection of hazards
HACCP Principles
1. Identify hazards
2. Determine Critical Control Points (CCPs)
3. Determine safety limits for CCPs
4. Monitor CCPs
5. Corrective action
6. Record data
7. Verify that the system is working
Heart of
HACCP
Monitoring CCPs:
Time/Temperature devices
Thermometers
Separation devices
filters, screens
Heart of
HACCP
Record Keeping:
Who records the data?
How often?
What do you do if the data
is not what it should be?
Who checks the data?
Food Safety and
Food Quality

HACCP

GMPs Sanitation
What is the role
of GMPs?
GMPs are programs required by
law for procedures related to:
personnel
building and facilities
equipment and utensils
production and process controls
What is the role
of Sanitation?
A good sanitation program will
maintain a clean and sanitary
environment for all areas of food
production from receiving to
processing, to storage and
transportation.
Do you know what your
responsibility is?
What is the role
of HACCP?
HACCP is the program that is used
in the food industry for FOOD
SAFETY, not food quality.
HACCP cannot work if GMPs and
good sanitation programs are not
already in place.