English for food science and technology

English for Food Science and Technology Le Van Diep, PhD Section of Food Technology, Faculty of Chemistry levandiepna@vinhuni.edu.vn 0915.232.859 Objective  The purpose of this course is to provide students with the basic knowledge of food science and technology in English, and to improve speaking, reading, writing, translating skills in this field Teaching method This subject include: units (30/15) Contents Section One: Introduction and Background (13) Chapter Concepts of food science & technology (1) Chapter Quality factors in foods (3) Chapter Unit operations in food processing (6) Chapter Food deterioration (3) Section Two: Preservation (17) Chapter Heat (2) Chapter Cold (2) Chapter Drying and Dehydration (3) Chapter Fermentation, Microorganisms, and Biotechnology Chapter Chemical (2) Chapter 10 Packaging (2) Contents  Section Three: Foods and Food products (8) - Seminar Chapter 11 Milk (2) Chapter 12 Beverages (3) Chapter 13 Fruits and Vegetables (3)  Section Four: Related Issues (7) Chapter 13 Food safety (4) Chater 14 Regulation and Labeling (3) Section One Introduction and Background Chapter Concepts of food science & technology What is food science & technology?  Science  through observation/ experimentation  understand, or to understand better (knowledge)  When science becomes knowledge?  Science becomes knowledge by publication of research results  Food science is the study of the physical, biological, and chemical makeup of food/ to better understand food processes What is food science & technology? What Is Food Science & Technology?  Technology: the methods for using scientific discoveries for practical purposes, esp in industry  Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food  Food science  Basic science  Food technology  Apply science 10 Introduction  Fermentation allows the growth of microorganisms in order to produce a stable product  Products commonly produced, at least in part, by fermentation include: beer, pickles, olives, bread, coffee, soysauce, and wine  Microorganisms can become food, and biotechnology changes the way microorganisms are used 71 Fermentations  Fermentation is the oldest form of food preservation  The principle of fermentation is the breakdown of carbohydrate materials by bacteria and yeasts under anaerobic conditions  It produces acids, alcohol, with some aldehydes, ketones, and flavorings  Products produced by fermentation help preserve foods against microbial degradation 72 Fermentations Benefits:  Preservation of the product Esp: more acids  prevent spoilage by some microorganisms  Add or remove some flavors as in wine (soya)  Change the chemical characteristic of the food as in sugar to ethanol, or sugar to lactic acid 73 Fermentations Benefits:  Some studies have demonstrated that the beneficial bacteria contained in fermented foods support and help the digestive system assimilate food, providing for better nutrition and thus increase the effectiveness of the immune system 74 Fermentations Benefits:  Fermented food can be more nutritious than the unfermented foods from which they were obtained (vitamin, digestible (easy to digest)) 75 Fermentations Control To encourage the growth of certain microorganisms, fermentation can be controlled by:  pH,  Salt content,  Temperature 76 Fermentation - Microorganisms  The most common groups of micro-organisms involved in food fermentations:  Bacteria  Yeasts  Moulds  Nearly all food fermentations are the result of more than one microorganism, either working together or in a sequence, but growth is generally initiated by bacteria, followed by yeasts and then moulds 77 Fermentation - Microorganisms Bacteria  The most important bacteria in desirable food fermentations are the lactobacillaceae which have the ability to produce lactic acid from carbohydrates  Other important bacteria, especially in the fermentation of fruits and vegetables, are the acetic acid producing acetobacter species; 78 Fermentation - Microorganisms Yeasts Like bacteria and moulds, yeasts can have beneficial and non-beneficial effects in foods, and the most beneficial yeasts for desirable food fermentation are Saccharomyces, playing roles such as the leavening of bread and the production of alcohol and invert sugar; 79 Fermentation - Microorganisms  Moulds  Also involved in the food processing industry, both as spoilers and preservers 80 Biotechnology  Biotechnology is the use of living systems and organisms to develop or make useful products, or "any technological application that uses biological systems, living organisms or derivatives thereof, to make or modify products or processes for specific use“ 81 Biotechnology Modern biotechnology can be used to slow down the process of spoilage so that fruit can ripen longer on the plant and then be transported to the consumer with a still reasonable shelf life 82 Application of metabolic profiling techniques in fermented foods Namdan Soybean - 1H NMR - GC-MS - HP-LC Red rice wine - To known what going on with biochemical compounds during the manufacting process - Use to classify products (biochemical compounds) - To monitor manufacturing process 83 How about your opinion on GMO? 84 The end! 85 [...]... of animal and crop production to the time of food consumption This includes developing new and improved foods, analyzing food for its nutritional value and safety, and researching better ways to preserve food 12 Become a food technologist  Food technologists develop and improve existing food products and set standards for producing, packaging and marketing food They also undertake basic and applied...What Is Food Science & Technology?  The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public" 11 Become a food scientist  Food scientists are involved... (canning), Cleaning and sanitizing, and so forth 32 2.2.5 Additional quality factors  Quality standards Quality standards help ensure food quality Types of standards include:  Research standards (by company),  Trade standards (by members of an industry),  Government standards 33 2.2.5 Additional quality factors  Quality control Regardless of government, research, or trade standards, most food manufacturing... radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer 28 Your opinions on Food irradiation 29 2.2.5 Additional quality factors  The factors that influence changes of various ingredients in foods include... color of food products must be measured and standardized  Colorimeters or spectrophotometers can be used for color measurent (juice or colored extract)  The color of liquid or solid foods can be measured by comparing their reflected color (standardized) color tiles or chips to defined 20 2.2.2 Size and Shape  Depending on the product, comsumer expect food to have certain sizes and shapes  Size and shape... Flavor factors  Food flavor includes taste sensations perceived by the tongue – sweet, salty, sour, and bitter – and smells perceived by the nose  Often the term flavor and smell (aroma) are used interchangeably Taste areas of the tongue 23 2.2.4 Flavor factors  Food flavor and aroma are difficult to measure and difficult to get people to agree on  A part of food science called sensory science is dedicated... Typically taste panels are in separate booths so that they cannot influence each other  Food samples are coded with letters and numbers, and tasters are given an evaluation form to complete as they taste the product and evaluate it 25 2.2.4 Flavor factors Food aroma compounds: tools and techniques for detection Food samples HS-SPME GC-MS determination Data analysis Compounds Identification MSD ChemStation... science is dedicated to finding ways to help humans accurately describle the flavors and other sensory properties of their food  Food flavor is a combination of taste and smell, and it is very subjective and difficult to measure  People deffer in their ability to detect tastes and odors 24 2.2.4 Flavor factors Taste panels  For comsumer quality acceptance, the best method of measuring taste is to have... aspects of food preservation, food quality and shelf-life 13 Chapter 2 Quality factors in foods (3h) 14 2.1 Concept  Quality of food product involves maintenance or improvement of the key attributes of the productincluding color, flavor, texture, safety, healthful, shelf life and convenience  To maintain quality, it is importance to control microbiological spoilage, enzymatic degradation, and chemical... the food, processing methods, packaging, and storage 15 2.2 Appearance factors Appearance is important to the consumers  how food should look!  Color attributes  Geometric attributes (size and shape) 16 2.2.1 Color Of these two, color is by far the most important  Comsumers expect meat to be red, apple juice to be light yellow and clear, orange juice to be orange, and so on 17 2.2.1 Color  Food