Maharashtra Board Class 11 Food Science and Technology Chapter 1 Introduction to Food Science and Technology PDF Download

Introduction to Food Science and Technology

Man needs adequate food for growth, development and maintenance, which lead an active and healthy life. The quality of human life depends on the type of food that one eats, its quality and quantity. Man eats what his forefather ate, if possible, and what his environment offers. Primitive man lives as hunters and gatherers, they collected their foods from wild animals and plants in raw forms. Man's food pattern changed after the discovery of fire. Man eats most of his food in cooked form and this is one of the many characteristics, which separates him from other animals.

As food production expanded, food safety has become a critical role in preventing the hazards and illness among populations. We are lucky to have a relatively safe food supply today, but historically only royalty had access to high quality food.

Food science is crucial to the success of the food industry, helping to develop thousands of products that make life better for today's consumer. Many companies consider research in this field a profitable investment. Also, thanks to food science, consumers are capable of experiencing food products from all over the world.

Incredibly, the moon and space have already been conquered by food science several decades ago when scientists had to figure out how to keep astronaut food safe. Going forward, our aim should be to inform the consumer about the products and processes that we create, develop environment friendly processes, and continue to create functional products.

1.1 What is Food?

Food refers to anything, which nourishes the body. It includes solids, semisolids and liquids which can be consumed to sustain body and keep it healthy.

Foods are very important socially as well as scientifically. Socially foods are defined as "Foods are the materials, in raw, processed or formulated form, which are consumed orally by humans or animals for their growth, health, and satisfaction or pleasure."

Scientifically foods are defined as "Foods are mainly composed of nutrients such as carbohydrate, protein, fat, water with small amount of minerals and organic compounds. Minerals in the form of salts and organic substances are present in food as vitamins, emulsifiers, acids, antioxidants, pigments, polyphenols, or flavours."

Teacher's Note

Food is anything that gives energy to your body. Like rice and dal give energy, milk gives calcium for strong bones.

Exam Trick

Remember: Food = Nutrients. Every food has carbs, protein, fat, water and minerals mixed in it.

Points to Remember

Food means anything that your body can eat and digest.
Food gives you energy for running, playing and studying.
Food helps your body grow tall and strong.
Food keeps you healthy and fights sickness.

1.2 Definition of Food Science and Technology

Food Sciences and Technology is an interdisciplinary subject which deals with different disciplines.

Food science can be defined as the application of the basic science and engineering to study the fundamental physical, chemical, and biochemical nature of food and the principles of food processing.

Food technology is the use of the information generated by food science in the selection, preservation, processing, packaging and distribution as it affects the consumption of safe, nutritious and wholesome food by application of techniques.

With the right knowledge, understanding and application of the science, the food scientist can bring about desirable changes in food and control or eliminate the undesirable changes.

Food Science and Technology has many components: Chemistry, Biochemistry, Microbiology, Physics, Agriculture and Post harvest technology, Food Laws and Regulations, Engineering and Packaging, Statistics, and Nutrition.

Teacher's Note

Food science is like studying why milk becomes curd and how we can keep food fresh for longer time in the fridge.

Exam Trick

Remember: Food Science = Understanding food. Food Technology = Using that knowledge to make better food.

Points to Remember

Food science studies how food is made and what it contains.
Food technology uses science to make food better and safer.
Food science involves many subjects like chemistry and biology.
Food technology helps keep food fresh in the fridge and market.

1.3 Some Terms Used in Food Science and Technology

Some technical terms are very important to understand food science and technology such as food chemistry, food analysis, food microbiology, food processing, food engineering and packaging, food additives, food fortification, food fermentation, functional food, food safety and regulations, etc.

Food chemistry: Food chemistry covers the basic composition, structure, properties and changes occurring during processing and utilization.

Food analysis: Food analysis deals with the principles, methods and techniques necessary for qualitative and quantitative physical and chemical analysis of food products and ingredients. The analysis should be related to standards and regulations as per the Government regulatory agencies (FSSAI).

Food microbiology: Food microbiology is the study of the microbial ecology related to foods, the effect of environment on foods spoilage, the physical, chemical and biological destruction of microorganisms in food, the microbiological examination of foods stuffs, public health safety and sanitation microbiology.

Food processing: Food processing covers general characteristics of raw food material, principles and methods of food preservation, factors which influence quality, packaging, waste management, good manufacturing practices, sanitation procedures, etc.

Food engineering and packaging: Food engineering involves study of engineering concepts and unit operations used in food processing such as thermodynamics, fluid flow, heat and mass transfer, food packaging aspects etc.

Food additives: Food additive is defined as a substance added intentionally to food, generally in small quantities to improve its functional, physical and sensory properties such as appearance, colour, flavour, texture, acceptability, taste and storage behaviour also.

Teacher's Note

Food chemistry is like learning why sugar makes things sweet. Food analysis is like checking if the milk we buy is pure or mixed with water.

Exam Trick

Remember: FSSAI checks if food is safe to eat. Like your school uniform check - food also has a check from government.

Points to Remember

Food chemistry tells us what is inside food like sugar and salt.
Food microbiology studies tiny germs that can spoil food.
Food processing is the way we cook and preserve food safely.
Food additives are added to food to make it look nice and taste good.

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