Practical Food

Production I - 2019
Lecture 1
How is food
defined in the
human context?
Food is the material,
 raw
 processed, or,
 formulated
that is consumed orally for:
 growth
 health
 pleasure, and,
 to satisfy a social need
Food “classes” from a food production perspective

 Harvested and fresh

 Preserved
 Perishable

 Non-perishable
 Processed (minimal to ultra)
 Manufactured and formulated
 Synthetic/ artificial
 Food Production
What do we
mean by this?

The process of taking

edible raw materials
and transforming
them into food
products that can be
bought or sold.
 Purists will suggest that
production and manufacturing
Production are specific to commercial
vs operations
Manufacturing Processing can be both
vs commercial and home food
Processing conversion activities

In the context of this course

these terms are interchangeable
 1. They are loaded with sugar
2. They are stripped of fibre
3. They are altered to be addictive
4. They can cause mood swings
5. Their labels read like a chemistry text book
6. They raise your sodium levels sky high
7. They can sabotage your sleep
8. They are low in nutrients
9. They may prompt over eating
10.They often contain processed oils and trans
fats

https://www.active.com/nutrition/articles/10-
Reasons-Why-Processed-Foods-Are-So-Bad-for-You
“General
public’s”
impression of
processed
food
Processed meats
and sausages
made from
mystery meats
“Snouts to ……”
Does processing
and reconstitution
mean the food is
bad/unhealthy?
 “Industries that transform
livestock & agricultural
product into products for
US Bureau of immediate or final
Labour Statistics consumption.”
defines food
manufacturing as: With the exception of salt
every other basic food
ingredient falls under the
scope of livestock or
agricultural products.
 Food Processing is the conversion of
agricultural product to substances
which have particular textural,
Other sensory and nutritional properties
using commercially feasible
common methods.
definition Food manufacturing is the
s transformation of original foods into
other foods using recipes,
equipment and production
techniques.
 The action of performing a series of mechanical or chemical
operations on food in order to change or preserve it

The transformation of cooked ingredients, by physical or chemical

means into food, or of food into other forms. Food processing
combines raw food ingredients to produce marketable food
products that can be easily prepared and served by the consumer.

Definitions
continued The set of methods and techniques used to transform raw
ingredients into food or food into other forms for consumption by
humans or animals either in the home or by the food processing
industry.

The conversion of agricultural product to substances which have

particular textural, sensory and nutritional properties using
commercially feasible method
Preparation at home versus commercial food processing

 Scale of operation
 Equipment
 Regulatory requirements
 Use of additives and processing aids
 Time between preparation and consumption
 Packaging, transport and storage
 Food manufacturing key techniques:

 Heat and smoke

 Solar drying (dehydration)
 Milling of grains – breads, alcohol, cereals, snack foods
 Fermentation
 Brining(salt) and pickling (low pH - acidity)
 Canning
 Refrigeration
 Freezing
 Microbial inhibitors
 Spray drying
 Irradiation
 Microwave
 Aseptic Processing
 Vacuum and Retort Pouch Technology
 Food timeline B.C.:

10,000 b.c.
As early as 1.8
30,000 years ago Drying and 7000 b.c. 6700 b.c.
million years ago
BREAD dehydrating BEER TORTILLAS
ROASTED MEAT
foods

5000 b.c. 2400 b.c.

5400 b.c. 4500 b.c. 3000 b.c
CHEESE
WINE (Sheep Olive OIL PALM OIL PICKLES and Acid
(Sheep and
and Goats
Goats Preservation
domesticated
domesticated 8000 b.c.)
8000 b.c.)

1000 b.c.
2000 b.c. 1900 b.c. 1500 b.c. JIANG (Precursor 500 b.c
NOODLES CHOCOLATE BACON to Miso and Soy SUGAR and JAMS
Sauce)
 Food timeline A.D.:

1700
a.d 700 a.d 965 1000 1550 Agricultural
Kimchi and sushi Tofu Salt cod Coffee revolution
Norfolk
Norfolk rotational
rotational cropping
cropping system
system
(“Turnip" Townsend)
(“Turnip" Townsend)

1760 1871
1894
Industrial revolution 1809 1837 Pasteurisation
Cornflakes
artisan to Canning Vacuum drying (Louis Pasteur)
mechanisation

1959 1961
1944 2013
1945 High energy corn First person in
Frozen Foods Lab grown meat
Vacuum packaging syrup space
(Birdseye) (Bovine stem cells)
(Yuri Gagarin)
 Key food processing
milestones
 Agricultural revolution – meat available all
year round, increase in efficiency
 Industrial revolution - Migration of rural work
force to cities
 Napoleonic wars, WWI, WW2 and Space
exploration
 Understanding that microbes responsible for
both decomposition and preservation
 Pasteurisation and other heat treatment
 Packaging systems – cans, vacuum, modified
atmosphere, aseptic liquid packaging
 Refrigeration
 Transport systems – speed, volume capacity,
environment control and containerisation
dry and reefer)
Manual loading to containerisation
International shipping routes
 Modern food processing technology
was turned into larger scale
commercial activities in the 19th and
20th centuries mainly to serve military
needs

Modern food
processing Also linked to the ability to move large
volumes of freight – railways and
and faster/larger ships

manufacturin
g
Industrial revolution with movement of
people from country to city as had an
impact on the move to more large
scale centralised food production
 Primary and Secondary food processing

PRIMARY PROCESSING ( generally harvested and fresh)

 Primary processing is the conversion of raw materials to food
commodities.
 Grain Milling
 Milk pasteurisation
 Fruit and vegetables – picked from the paddock
 Meat and poultry

SECONDARY PROCESSING (modified or preserved in some way)

 Secondary processing is the conversion of ingredients into edible
products- this involves combining foods in a particular way to change
properties.
 Bread, cakes and beer
 Cheese, butter and yoghurt
 Orange juice and canned pineapple
 Sausages and nuggets
Processed Foods
Continuum
 Processed Foods
Continuum

Minimal processing
Light processing
Medium level processed
Heavily
processed
Ultra processed
 Maintain quality and “freshness”

Long term preservation

Convenience

Why Reduce freight bulk and cost

process Reduce storage bulk and cost

our foods? Enhances digestibility and nutrient extratcion

“Improves” taste and desirability

Profitability

Provide variety all year round

Transportation of
 Modern diet is only possible on a
more exotic
wide scale because of food
foods, as well as processing
the elimination  Simplifies marketing and
of labour gives distribution
the modern eater  Supermarkets would not exist
easy access to a without modern food processing
 Enables transportation of delicate
wide variety of
perishable foods across long
food distances
unimaginable to  Alleviates food shortages
their ancestors
  Preventing/inhibiting microbial spoilage

Preservati  Preventing chemical/biochemical change (oxidation)

 Food looks better & lasts longer

on  Enables long distance transportation from to the

consumer

Benefits of
 Traps/preserves nutrients

food
processing
quality Foodborne • Fresh produce and raw meats, are more likely to

disease harbour pathogenic micro-organisms (e.g. Salmonella)

& freshness
perspective
:
Toxin • Kidney Beans contain lectins and must be soaked for
5 hours and then boiled to remove the toxin

removal • Cashew nuts contain Urushiol Acid - exceedingly

dangerous – heat treated to denature
 Benefits of processed foods: Food safety

Processing foods can ensure food safety by removing or preventing

dangerous harmful micro organisms and toxins.
Pasteurisation or pressure treatment
Canning – removes spore
Milk pasteurisation removes formers like Clostridia
pathogens from raw milk of fruit juice – removed pathogens botulinum
(tuberculosis, brucellosis, Salmonella, like Salmonella
Listeria, E.coli, campylobacter,
cryptosporidium)

Food processing methods that remove water, such as drying and smoking,
reduce or limit the possibility of bacterial growth as bacteria need moisture
to grow and multiply.
Food spoilage
The vast majority of instances of food spoilage can
be attributed to three major causes:
 Microorganisms such as bacteria and moulds
 Chemical and/or biochemical reactions
(eg: oxidation) that causes the destruction of
essential biochemical compounds and/or the
destruction of plant and animal cells.
 Mechanical damage from poor handling

The result is an adverse effect on appearance,

flavour, texture, colour, consistence and/or
nutritional quality of food.
 Growth and activities of microorganisms
(bacteria, yeasts, and moulds)
Activities of food enzymes and other
chemical reactions within the food
Typical Infestation by insects, rodents
causes
Inappropriate temperature control
of food
spoilage: Moisture gain or loss

Oxidation

Light degradation – colour change

 Foods are mainly composed of
biochemical compounds which are
derived from plants and animals.

Carbohydrates, proteins and fats are

the major constituents of food. In
Food addition, minor constituents such as
minerals, vitamins, enzymes, acids,
composition antioxidants, pigments, flavours are
present.

Foods are subject to physical,

chemical, and biological
deterioration.
Food preservation
Food preservation is the process of
treating and handling food to stop or
greatly slow down spoilage (loss of
quality, edibility or nutritive value)
caused or accelerated by micro-
organisms.

Preservation usually involves preventing

the growth of bacteria, fungi, and other
micro-organisms, as well as retarding the
oxidation of fats which cause rancidity.

It also includes processes to inhibit

natural ageing and discolouration that
can occur during food preparation
such as the enzymatic browning reaction
in apples after cutting.
Food preservation aim:
The aim of commercial food preservation is to
prevent /slow the rate of undesirable changes in
relation to the:
 wholesomeness,
 nutritive value, or
 sensory quality of food

by economic methods which:

 control growth of microorganisms,
 reduce chemical, physical and physiological
changes of an undesirable nature, and,
 avoids contamination
 Ensure availability
Benefit of food processing: Taste and
texture

The act of processing –

cooking and seasoning can
improve the taste of food
significantly.
Think about using eggs.
Benefits of food processing: cost and availability

 Mass production of food is much cheaper

overall than individual production of
meals from raw ingredients.
$4.90
 Seasonal/excess production processed
and stored for use in the off season
 Manufacturers have the benefit of
economy of scale in purchasing
ingredients and freight arrangements
 For the consumer increased shelf life
means food can be bought when it is on
special and stored for later consumption $2.15
 Processed food freed people from the
large amount of time involved in
preparing and cooking "natural" foods
and provided variety of menu options.
Benefits
processed The increase in free time allows people
more choice in life style than previously
foods allowed.
In many families the adults are working
away from home and therefore there is
little time for the preparation of food
Convenience based on fresh ingredients.

No need to shop daily – food can be

stored until needed
Benefit of food processing: Impact on nutrition
Food processing can add extra nutrients such as vitamins an
essential vitamins and minerals.
Iodine in salt:

Folate (Folic Acid) in bread

Benefits of food
processing:
Uniformity of product
 Processing enables manufacturers to
provide a uniform product. This
means that if you buy a bottle of
name-brand beer today, the bottle of
the same beer you buy tomorrow
tastes, looks and feels the same

 Variation in ingredients quality or

parameters can be smoothed out so
product tastes and looks the same all
year round

 Customer don’t like surprises: they

have a an expectation of the
look, feel and taste.
Negative impact on nutrition
Poorly processed food can have a negative impact on nutrition through
loss of:
 Vitamins
 Minerals
 Fibre

Reliance on chemicals to achieve preservative factor:

 Salt
 Sugar
 Fat
 Additives – most while naturally occurring some can be
unhealthy in large quantities

Processed foods also tend to be more allergenic than whole foods for some
 Negative impact on nutrition of
processed food
Poorly processed food can have a negative impact
on nutrition through loss of:
• Vitamins
• Minerals
• Fibre

Reliance on chemicals to achieve preservative

factor:
• Salt
• Sugar
• Fat
• Additives – most while naturally occurring some
can be unhealthy in large quantities
Processed foods also tend to be more
allergenic than
 Group A:
Lecture: 10am Confectionery –
for 10.10 start in Shantell Cox
LTN (this one)
Group B Acid NEXT WEEK REMINDER
preservation of 8/08/19
food – Denise
Practicals
starting at
1.00pm Group C Meat
processing –
Justin Carter
50