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THE IMPORTANCE OF SCIENCE AND FOOD

TECHNOLOGY

Food science and technology professionals to advancing the science of food, ensuring
safe and abundant food supply and contributing to healthier people everywhere. The Institute
of Food Technologist plays important role to serve as a foundational resource for public
outreach and education and to address misperceptions and misinformation about processed
food and also to feed a growing world. Knowledge of many disciplines is applied to
transform raw food materials and ingredients into consumable food available through food
science and technology. Furthermore, food manufacturing also ensured in food safety and
preserve the quality of product. In agriculture, food science and technology have provided
reduction in nutrient deficiency-related diseases, enhanced food safety and consistent quality,
decreased home food-preparation time, reduced food waste, large variety of delicious food
choices, lower household food costs, food meal convenience options and efficient global food
distribution.

Today, food system must be flexible and resilient, consumer driven and sustainable. It
must secure the environment and natural resources and also improve the food supply for a
healthier population and feed the future. Food can be designed to optimize health and reduce
the risk of disease. Food manufacturing also improve the quality of life for individuals with
specific health condition, offering modified food to meet their needs. Processing can enhance
the nutritional value of food in a number of ways. Refining some example to improve
nutritional quality of many food-stuff of vegetable origin and also improving the
bioavailability of the carotenoid lycopene. Besides that, food science and technology can help
us advance the food system, minimize risk, maximize benefits and deliver a safe, nutritious
and abundant food supply to all people around the world. Food manufacturers have been able
to provide many more option for consumer to manage their weight. Personalized nutrition for
health and wellness will become better and more practical reality for a large number of
people through nutrigenomics and metabolomics. Genomics will allow improved food quality
and protection from pathogens, through opportunities ranging from probiotic foods to more
precise pathogen intervention. Technologies also offer additional opportunities to create more
weight-management options. It also to improve the food supply and contribute human health
and wellness is responsible use resources.

Responding to the goal of sustainability required the maximum utilization of all raw
material product to maximize the conversion into consumer product. The production reduced
postharvest losses and increase use of by-products. Food manufacturing that ensure the
energy, water and other resources are used most efficiently and environmental impact are

minimized. The new tools of biotechnology rapidly growing world population most
efficiently and cost effectively through improved crop production yields, ability to grow
crops in environmentally stressful conditions, and also improved nutrient availability and
delivery in an environmentally sustainable manner. With science and technology available to
address specific issue throughout the food system, our ability to feed a growing population in
a sustainable way while safeguarding both human and planet health to help both humanity
and nature.

Application of food science and technology have allowed productions of foods in


adequate quantity of product. Many processed are developed to allow them to be consumed
after limited amounts of preparation. The purpose of the preservation is to extend the shelf
life of a food or beverage. Food science and technology critically important to decreasing this
gap that are starvation and nutritional deficiencies. Plant and animal agriculture also
contributed to improving the human condition. Agriculture transformed that existence by
making available a far larger and generally more reliable source of food, in large part through
domestication and improvement of plants and animal. Nanotechnology can be expected to
have beneficial impact throughout the food system, from agricultural production, where it
may enable more precise management of resources, to personalized nutrition, which holds
potential for enhancing delivery and absorption of nutrients and bioactive substances via
functional foods.

In addition, mechanical operations used throughout food system used to change the
physical structure of the materials. The cracking and grinding of cereal grains to manufacture
the flour used in bakery products. Mechanical operation is dry mixing, involving the blending
of various ingredients to ensure the homogeneous and uniform distribution of the various
ingredients before final stage of manufacturing. The application of smoke to food helped to
reduce the spoilage of perishable food product. Smoke can ensure in the food safety that can
helps to prevent bacterial growth during subsequent storage. In preservation, smoke also
functional as antioxidant or flavour protector. Ionizing radiation has been used to destroy
bacterial and insect contamination of food. Irradiation very effective in reducing microbial
contamination of hamburger and poultry and it also to eliminate insects in wide variety of
food. Extrusion give a desired shape and texture through increase in temperature, pressure,
and shear force. Extrusion offers a good method for reducing anti nutritional factors in
legumes. Aseptic packaging is major area in food packaging that has significantly increased
the safety, quality, availability and convenience of certain food around world while reducing
the amount of energy needed to preserve and store such food. The introduction of herding and
farming was followed by attempts to improve the wild of varieties of plants and animal that
had just been domesticated, so that nourishment could be sustained throughout the year.

ASSIGNMENT 1
IMK 103 - INTRODUCTION TO
FOOD SCIENCE AND TECHNOLOGYSUMMARY ABOUT THE IMPORTANCE
OF FOOD SCIENCE AND TECHNOLOGY

NAME : SHARIFAH NABIHAH BINTI SYED HASAN


MACTRIC NO. : 124907
IC NO. : 940926-02-5456
LECTURER NAME : PROFESSOR DR. NORZIAH BT MOHD HANI
DATE OF SUBMITTED : 1 OCTOBER 2014

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