ANFS102 Lecture Notes - Lecture 2: Food Technology, Food Preservation, Pasteurization
16 May 2018
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Lecture 2 Feb 7th 2018
Food Processing
• What is involved in food production
o Industrial food
o Safe food
o High quality food
▪ Have expectations as consumers
▪ Nutritional quality
▪ Taste good
o Healthy food
• processed foods
o negative
▪ highly processed
▪ overly processed
o less time shopping an preparing food (positive)
• Consumer Demand
o We live in a world where food Technology has advanced and spoils us for choices
of what to eat
▪ We need to be selective to look after our health
▪ Processing foods allowed for conveniences and nutritional options
• Food scientists are responding to the need for “healthier” or “natural” food
• Fresh means it was never frozen, natural has no meaning via the USDA
• processed foods to the rescue in emergency situations
o canned beans, chickpeas and lentils
o canned fish
o canned meats and meat dishes
o can and jars of fruit and veggies
• Food Perseveration
o why
▪ to slow down the activity of disease causing bacteria
▪ to kill the bacteria altogether
o how
▪ refrigeration and freezing
▪ canning
▪ irradiation
▪ dehydration
▪ freeze-drying
▪ salting
▪ pickling
▪ pasteurizing
▪ fermentation
▪ chemical preservation
• Father of Canning: Nicolas Appert
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