Dit is een samenvatting van alle colleges en stof die wordt gegeven tijdens het vak Basics of Food Technology aan de WUR. Het geeft een goede basis voor andere vakken
Basics of food technology
Introduction to food technology – past, current and future trends
Food technology: all know-how to transform raw materials into food products
Trends in food
History and trends
1. For thousands of years: prevention of spoilage
2. Since mid-nineteenth century:
Prevention of spoilage: the oldest and still most important issue in food technology
- Safe food
- Longer shelf life
- Food security
Main 3 types of spoilage:
- Chemical
- Biological
- Physical
History of food technology:
Since 19th century
- From the 19th century onwards more preservation methods were discovered, including the
understanding how it worked
- Heating in combination with airtight packing
o Pasteurisation
o Sterilisation
- Cooling (refrigeration techniques)
Since mid-19th century (mainly post WW1)
- Industrialisation of the food system
- Lower prices and more production
- Cheap, safe and consistent food
- Challenges:
o Prevent loss of colour, formation of off flavours
o Prevention losses nutrients
Convenience foods (after WW2)
- Ready to eat foods
o Consumed right out of the package
o Huge market
o Complete meals
, o Partially prepared meals
- Challenges
o Stability of the structure
o Health (e.g salt)
o Environmental issues (e.g packaging)
Trends form last decades in food ( from 1980 to now)
- Globalisation: many types of food available year round, around the globe
- More healthy foods
- Fortification: adding minerals/vitamins to compensate nutrient deficiencies (fight
malnutrition)
o Iodizes salt (also in bread)
o Vitamin D in milk
o Vitamin A & D in margarine
Health related trends
- Functional foods: foods with added bioactive nutrients with proven health effects
o Omega 3 fatty acids: brain development
o Antioxidants/vitamins
o Probiotics: bacteria added in food products that can have health benefits
o Prebiotics: carbohydrates (stable components) for selective growth of bacteria
- Light products: foods with reduced (>30%) energy (less carbohydrates, fats, or alcohol)
o Obesity epidemic
- Reduction in salt
o Technological challenges
▪ Taste, mouthfeel, structure
▪ New ingredient (sweeteners)
▪ New technology (same structure is needed, different technology may be
needed)
Current trends (since 2010)
- Environmental impact
- Protein transition
- Reduce and use of waste streams
- disease specific or diet specific foods
Environmental impact
- Organic, local, fair trade
- Clean label
- Reduction of packaging material
- Food miles
- Energy conservation
Proteins transition
- For the environment
- In order to feed the world
- For public health
,Reduce/use of waste streams
- Using data technology/AI to prevent waste
- Recovering nutrients from waste streams
- Recovering bifunctional ingredients from waste streams (use of orange peels: pectin is
present in the peels, this can be extracted and used in other products)
Disease specific or diet specific nutrition
- Food designed for special medical purpose
o Infant food
o Foods for elderly or malnourished
o Food for diabetic/cancer/metabolic patients
o Gluten free or lactose free foods
o Vegetarian/vegan alternatives
o Kosher/halal
History and start of food processing and why do we process food
- Prolong shelf life → first reason to process food
o Optimise use of harvest products
o Improve storage of food
- Increase the nutrients
o Heating products
The origin of the scientific basis
Food process engineering as a science: the science behind treatment of raw materials with the aim of
making food
- Nicolas Appert: sterilisation of food
- Louis Pasteur: pasteurisation of beer and wine
Start of the food industry
- Industrial revolution (19th century)
o Steam engines
o Extra raw materials
o From hand made to more machinery
- Production of ingredients, by isolating ingredients out of raw materials. Make several
ingredients from raw materials
o Pure
o Constant quality
o Less waste
- Products are made of isolated ingredients and not of the raw material
, What is process technology
- Definition
o Process = a series of action or steps taken in order to achieve a particular end.
o Technology = the use of scientific knowledge to solve practical problems
What is food processing?
➔ Food processing is the transformation of raw ingredients by physical or chemical means into
food or food into other forms
o Cooking or frying potatoes
o Cutting potatoes
- Physical means = temperature changes, or cutting
- Chemical means = Transform a material by adding an enzyme
Raw materials is not processed yet
Ingredients are made by raw materials
Products are made by several ingredients, this product is already processed
➔ Some products can be an ingredient but also a product if it is already processed
Food industry
- Process technology of food products has to be
o Efficient
o Sustainable
Difference small and large scale
- Large scale:
o Specialised
▪ Constant quality
▪ Better hygiene
o Process (semi)continuous
- Producer does not know the consumer
o Product for the average consumer
o Quality/price
At home vs in the factory
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