Food - one of the basic necessities for life

- is prepared, cooked to improve digestibility and palatability.

Food Processing - any method to turn fresh foods into food products.
- involve one or a combination of various processes including washing, chopping,
pasteurizing, freezing, fermenting, packaging, cooking, and many more.
- set of methods and techniques used to transform raw ingredients into food or to
transform food into other forms for consumption by humans or industry.
- typically takes clean, harvested crops or
- slaughtered and butchered animal products and use these to produce attractive,
marketable, and often long-life food products.
Whole Foods - foods that are found in their natural state
Processed Foods - foods in which the nutrients have been removed
Classification of Food - Unprocessed or Whole Food
- Minimally Processed Food
- Highly Processed Food or Ultra Processed Food
Unprocessed or Whole Food - close to its natural state as possible
- there is no added fat or sugar or nutrients removed by peeling and cooking it. For
example, an orange
Minimally Processed Food - means it is washed, cut, dried or cooked but nothing much is added. For example,
an orange that is peeled and blended in a blender.
Highly Processed Food or Ultra - means other ingredients are added like sugar, oil or artificial color or preservative.
Processed Food For example, oranges that are processed to produce canned/bottled orange juice.
- made mostly from substances extracted from foods, such as fats, starches, added
sugars, and hydrogenated fats.
- Ultra-processed foods are sometimes called “cosmetic” foods, as compared to
whole foods.
- usually contain ingredients that could be harmful if consumed in excess, such as
saturated fats, added sugar and salt. These foods also contain less dietary fiber
and fewer vitamins than whole foods.
Examples of Ultra Processed - Frozen or ready meals
Foods - Baked goods including pizzas, cakes and pastries
- Packaged breads
- Processed cheese products
- Breakfast cereals
- Crackers and chips
- Candy and ice cream
- Instant noodles and soups
- Reconstituted meats such as sausages, nuggets, fish fingers and preserved ham
- Sodas and other sweetened drinks.
Food Science - a distinct field involving the application of basic sciences such as chemistry and
physics, culinary arts, agronomics and microbiology. It is a broad discipline
concerned with all the technical aspects of food, beginning with harvesting or
slaughtering and ending with cooking and consumption.
Food Technology - the science and application of scientific, as well as socioeconomic knowledge and
legal rules for production. Food technology uses and exploits knowledge of Food
Science and Food engineering to produce varied foods.
Food Manufacturing - the mass production of food products using principles of food technology to meet
the diverse needs of the growing population.
Why do we process foods? - To convert to edible products. Some food needs to be processed in order to be
edible for human consumption;
- To inhibit or remove microorganisms and to preserve food is preserved to prevent
food-borne illness, and to prolong its shelf-life.
- Extend availability and provide accessibility
- To provide variety and choice ex. pineapple slices, chunks or tidbits. Canned
pineapple juice is available sweetened or unsweetened etc.
- To make food more palatable and attractive. Some foods are more palatable and
attractive when processed with the use of ingredients and additives that improves
color, flavor, and texture.
- To make foods for special groups of people. Infant foods, geriatric foods (e.g.,
Ensure), reduce calorie, fat or sodium food or food for diabetics
Aims of the food industries (food - To extend the shelf life to allow time for distribution, sales and home storage
processing) today - To increase variety in the diet by providing a range of attractive flavors, colors,
 aromas and textures in food (collectively known as eating quality, sensory
characteristics or organoleptic quality);
- To provide the nutrients required for health (termed nutritional quality of a food);
- To generate income for the manufacturing company
Classification of Processed Foods - Minimally Processed Foods
based on the extent and type of - Preserved Foods
processing: - Manufactured Foods
- Formulated Foods
- Food Derivatives
- Functional Foods
- Medical Foods
- Food Fortification
Minimally Processed - these are processed as little as possible in order to retain the quality of fresh
foods. Generally, the processes used are cleaning, trimming, shelling, cutting,
slicing, and storage at low temperatures (refrigeration and freezing)

Preserved Foods - method of preservation used do not change the character of the product
substantially e.g., frozen peas and vegetables, dehydrated peas, dehydrated
- vegetables, canned fruits and vegetables.
Manufactured Foods - in such products, the original characteristics of the raw products are lost and some
basic methods of preservation are used, often using various ingredients such as
salt, sugar, oil or even chemical preservatives. Examples are pickles, jams and
marmalades.
Formulated Foods - these are products prepared by mixing and processing of individual ingredients to
result in relatively shelf-stable food products such as bread, biscuits, ice cream,
and cakes.
Food Derivatives - in Industry, components of foods may be obtained from the raw product through
purification, e.g., sugar from sugarcane or oil from oil seeds.
Functional Foods - these are foods that can have a beneficial effect on human health, e.g., probiotics,
and lycopene. Minimally processed, whole foods along with fortified, enriched, or
enhanced foods can all be functional foods.
Medical Foods - these are used in dietary management of diseases, for example, low sodium salt,
lactose-free milk for persons with lactose intolerance, food supplements for
diabetics
Food Fortification - the addition of nutrient that is not naturally found in foods to ensure that
minimum dietary requirements are met. Some examples are iodized salt, folic acid
added to flour, and vitamin A added to oils and fats, Enriched food means that
nutrients lost during processing are added back in.
Enriched Food - nutrients lost during processing are added back in.

Classes of Food based on - Perishable Foods

Perishability: - Semi Perishable Foods
- Non-Perishable Foods
Perishable Foods - foods that spoil quickly within one or two days e.g., milk, curds, fish and meat
Semi Perishable Foods - foods that can last for 1-2 weeks. Examples are fruits and vegetables. Root crops
like onions and potatoes last for 2-4 weeks
Non-Perishable Foods - foods that generally last for one year e.g., grains like rice, wheat, pulses and dals,
oilseeds.
Ways of Processing Food: - Mechanical Processing
- Chemical Processing
Mechanical Processing - involves processes such as grinding of meat, heating of vegetables, or pasteurizing
foods - does not necessarily make foods unhealthy. If no chemicals or ingredients
are added during the processing, it does not tend to lessen the healthfulness of the
food.
Chemical Processing - often only contain refined ingredients and artificial substances, with little
nutritional value. They tend to have added chemical flavoring agents, colors, and
sweeteners.
Methods of Food Processing - Tradition Method
- Modern Method
Traditional Method - heat treatment, fermentation, pickling, smoking, drying, curing.
Modern Method - pasteurization, ultra-heat treatment, high pressure processing, or modified
atmosphere packaging.
Basic concepts in food processing - Application of heat
methods to prevent spoilage are: - Removal of moisture
- Lowering of temperature during storage
- Reduction of pH
- Controlling the availability of oxygen
Typical Food Processes - Source Ingredient
- Delivery of Ingredients
- Storage of Ingredients like in bins, hoppers
- Weigh and Mix Ingredients-Formulation
- Mixture Shaped or Formed (e.g., extrusion, cutting, rolling)
- Fillings added
- Finish Applied
- Cooked
- Cooled
- Packaged and Labeled
- Stored usually on Pallets
- Dispatched for Transformation
Read the label! - “Use-by dates “concern food safety. Foods are safe to be eaten until the use by
date but not after. For the use-by date to be valid, the food needs to be stored
according to instructions. However, many foods can be frozen before the use-by
date, such as meat or milk
Best-before dates - on the other hand, concern food quality, not safety. The food continues to be safe
to eat after the date, but qualities such as the flavor and texture may diminish.
Best-before dates are common on frozen and canned products. They must be
stored in an appropriate way for the best-before date to be valid.
Emulsifiers - prevent separation of liquids and solids – soy lecithin, monoglycerides
Thickeners add texture - xanthan gum, pectin, carrageenan, guar gum
Colors - artificial FD& C yellow No. 6 or natural beta-carotene to add a yellow hue
Preservatives - ascorbic acid, sodium benzoate, potassium sorbate, tocopherols
Fortified - contains vitamins and minerals that are added after processing – B vitamins, iron,
vitamin C. Vitamin D or amino acids
Pie Graph of Processed Foods - Ultra Processed Foods – 57.5% (1,190 calories/day)
- Unprocessed/Minimally Processed Foods – 30.2% (625 calories/day)
- OTHER – 12.3% (includes cooking, ingredients & cheese)
Health Risks of Heavily Processed - Increased Cancer risk
Foods - Too much sugar, sodium, and fat
- Lacking in nutritional value
- Calorie dense and addicting
- Trans fats
Reducing Processed Foods in - Check the label
your Diet - Shop the outside aisles at the grocery store
- Opt for minimally processed meats
- Start slowly
- Cook more meals at home