Food science and technology is the study of food's physical, biological, and chemical

makeup, and how to safely process, preserve, and use it:

• Food science: The study of food's chemistry, microbiology, and other
aspects. Food scientists use this knowledge to create and maintain a safe and
abundant food supply.
• Food technology: The application of food science to the selection, processing,
packaging, distribution, and use of food.
•
 SCOPE OF FOOD SCIENCE & TECHNOLOGY

 Food technology involves various aspects of science to develop and design innovative
processing technologies, improve food quality and nutritive value, enhance the safety, &
availability of our food supply.
 It involves study of characteristics of food, its nutritional composition, reactions and
changes that take place at various levels of processing and storage, microbiological
aspect of food to prevent spoilage and enhance shelf life.
 It also covers application of this information in development of new products and efficient
processing techniques.

 A food technologist is not only involved in the food processing, but also in designing of the
food plant and various equipment used in processing. He/she is also involved in the safety
and regulatory aspects of the developed product, inspection and accreditation of the food plant
etc.
FUNCTIONS OF FOOD

 Food, substance consisting essentially of protein, carbohydrate, fat, and other nutrients
used in the body of an organism to sustain growth and vital processes and to furnish
energy.

 Man's basic drive is for food to satisfy his hunger.

 It provides adequately for the body's growth, maintenance, repair and reproduction.

 Food furnishes the body with the energy required for all human activities—it provides
materials required for the building and renewal of body tissues and the substances that act
to regulate body processes.

 Food supplies the fuel or energy needed to perform the many tasks of everyday living.
 A) The Physiological functions

 ✔ To provide energy

 ✔ To repair body tissues

 ✔ To build new cells and tissues

 ✔ To regulate body processes

 ✔ To protect against diseases.

 To provide energy: .

 Carbohydrate and fat rich foods are major sources.

 1 gram of carbohydrate yields 4 kilocalories, 1 gram of fat yields 9 kilocalories, 1 gram of protein yields 4
kilocalories.

 To repair body tissues:

 Body tissues are continually broken down and replaced by new ones. Proteins, minerals and water is required to replace
them

 To build new cells and tissues:

 Proteins, water and minerals build cells muscles and blood.

 Protein sources are cereals and pulses. Animal protein comes from milk products eggs, fish and meat. Minerals are
found in egg, meat, fish, green leafy vegetables etc
 To regulate body processes: Essential fatty acids present in certain fats, proteins, minerals, vitamins and water all
perform certain regulatory functions –maintenance of body temperature, activation of enzymes etc.


 Psychological Functions of Food

 Food satisfies certain emotional needs.

 Food is used to express feelings of special attention, friendship, recognition or

punishment.

 C) Social functions of food

 Man is a social being food helps him to be social.

 During special occasion like marriages, birthdays etc. food is an important ingredient.
 NUTRIENTS
 Nutrients are the constituents in food.

 These include carbohydrates, proteins, fats, minerals, vitamins, and water.

 Most foods contain more than one nutrient such as milk has proteins, fats, etc.

 Nutrients can be classified as macronutrients and micronutrients on the basis of the

required quantity to be consumed by us every day.
 1.WATER
 Water is essential for life because it forms part of the body cells and fluids, such as blood and
digestive juices
 Maintains the fluid balance, cell turgidity, media for all biochemical reactions in the body, solvent for
certain nutrients, used in removing excreta and keeps some parts of the body moist.
 A minimum of 2–3 Litres per day is recommended for an adult person.
 It functions in digestion, absorption, circulation and excretion.

 ✔ Water helps maintain the electrolyte balance of the body and plays a role in the maintenance of
body temperature.

 ✔ It regulates metabolism.

 ✔ Water also plays a key role in prevention of disease.

 ✔ Food spoilage also is related to the presence of water in food.

 CARBOHYDRATES

 Carbohydrates are widely distributed in nature

 The modern definition of carbohydrates is that they are polyhydroxy aldehydes or ketones and
their derivatives.

 They contain carbon, hydrogen and oxygen, and can be represented by the formula C x (H2O)y,
where x and y may have values ranging from three to thousands.

 Carbohydrates are easily digested and provide the necessary calories in the diets.

 They provide 4 kcal/g and promote the utilization of fats and reduce wastage of proteins.

 source of food in roots, tubers, cereal grains, sugarcane etc.

 Carbohydrates should be consumed minimally because they do not provide any other nutrients
and may increase risk of overweight
FUNCTIONS OF CARBOHYDRATE:

 Providing energy and regulating blood glucose

 Glucose is the only sugar used by the body to provide energy for its tissues.
 Therefore, all digestible polysaccharides, disaccharides, and monosaccharides must
eventually be converted into glucose or a metabolite of glucose by various liver enzymes.

 Flavor and Sweeteners: Carbohydrates is to provide sweetness to foods.

 Dietary fibre: dietary fiber is essential for proper intestinal health.
 CLASSIFICATION OF CARBOHYDRATE:

 Carbohydrates are usually classified as monosaccharides, oligosaccharides and

polysaccharides.

 The term "saccharide," meaning sugar or sweetness, is related to the characteristic taste of
many of the simple carbohydrates.
Monosaccharide

 Monosaccharides are simple sugars containing short chains of carbon atoms with one
aldehydic or ketonic group (carbonyl group), each of the remaining carbon atoms bearing
a hydroxyl group.
 Those containing an aldehyde group are called "aldoses" (names ending in—"ose") and
those with a ketone group are known as "ketoses" (names ending with—"ulose").
 Depending upon the total number of carbon atoms present in the monosaccharide
molecule, they are designated as trioses (3 C-atoms), tetroses (4 C-atoms), pentoses (5 C-
atoms), hexoses (6 C-atoms) and so on
 Eg . Glucose, Fructose , galactose
 OLIGOSCCHARIDES
 Oligosaccharides are formed by the polymerisation of n molecules of monosaccharides by the
elimination of n-l molecules of water
 The linkages between monosaccharide units in oligosaccharides (and polysaccharides) are called as
glycosidic linkages.
 The commonly found oligosaccharides in foods are sucrose, maltose, lactose, raffinose and stachyose
1. Sucrose: Sucrose = Glucose+ Fructose

 Sucrose found throughout the plant world is most abundant in sugarcane, sugarbeet and maple syrup. It is
the familiar table sugar
2. ∙ Maltose: Maltose = Glucose+ Glucose

 Maltose does not occur in natural foods. It is found as an intermediate product by the action of enzymes,
amylases,on starch.

3. Lactose: Lactose= Glucose+ Galactose

 .Lactose is a constituent of mammalian milk . Also known as milk sugar

 POLYSACCHARIDES

 Most of the carbohydrates in nature occur as polysaccharides.

 They are high-molecular-weight substances composed of a large number of monosaccharide units

combined to form one large molecule or polymer.

 Polysaccharides commonly found in foods are starch, dextrins, glycogen, cellulose,

hemicellulose, pentosans and pectic substances.

 The generic name of polysaccharides is "glycans."

 If they are composed of a single type of monosaccharide unit they are homoglycans, and if of
two or more monosaccharide units, they are heteroglycans
 Starch: This is the principal food-reserve polysaccharide of the plant
kingdom, where it occurs in cereal grains, pulses, tubers, bulbs and fruits∙

 Dextrin: These are products of the partial breakdown of starches.

 Glycogen: This is the storage polysaccharide in animals, and hence is

sometimes called animal starch.

 Cellulose: Cellulose makes up more than 25 per cent of cell walls in

higher plants.

 Pectic Substances: Pectic substances occur as constituents of plant cell

walls and in the middle lamella.
 PROTEIN

 Proteins are the principal components of all living cells.

 Some proteins function as biocatalysts (enzymes) and hormones to regulate chemical reactions in the
body.

 Proteins are transport agents.

 Proteins are body-building agents and are required for growth and development, maintenance and
repair of tissues, production of metabolic and digestive enzymes, and formation of certain hormones
and all cells and tissues.

 Extra protein is required during illness, because after surgery the body has extra demands for protein
to replace and repair worn out tissues.

 Sources-fish, nuts ,milk, egg, chicken, almond.

 AMINOACIDS:

 Proteins are built up of the same building blocks, the amino acids.

 There are twenty amino acids which are protein constituents.

 They contain both a basic amino group and an acidic carboxyl group attached to the same carbon
atom, the α-carbon atom. In addition, they also possess a third group referred to as the side chain
denoted by the letter R.

 CLASSIFICATION OF AMINOACID:

 Essential amino acids: are the amino acids which have to be taken in through diet as they “CAN
NOT” be produced by the body.

 Nonessential amino acids: need not be taken in through diet as they can be produced by the body
Soursce

 Meat contains about 18-20 per cent protein

 Milk is an excellent source of protein in our diet. Cow milk contains about 3.5 per cent
protein.

 Egg contains 13-14 per cent protein, about 2/3 of which is present in egg-white and the rest
in egg-yolk.

 Fish contains between 40 to 60 per cent edible flesh. The protein content of fish varies
from 10 to 21 per cent.

 Vegetable proteins: Fresh vegetables are not good sources of proteins. Many contain less
than 1 per cent protein

 Pulses (legumes) contain, on an average, more than 20 per cent proteins.

FUNCTIONS OF PROTEIN:

 ✔ Building Tissues and Muscles: Protein is necessary in building and repairing body
tissues.

 ✔ Hormone Production

 ✔ Enzymes: Enzymes are proteins that bind to molecules to speed up chemical reaction.

 ✔ Energy

 ✔ Locomotion: protein helps in motion and locomotion of cells and organisms depends on
contractile proteins.
 LIPIDS
 Fats and oils also known as lipids are derived from both animal and plant sources.

 Fats are rich in energy, build body cells, support brain development of infants, help body processes.

 Chemically known as triglyceride

 Composed of glycerol and fatty acids.

 According to chemical properties, fatty acids can be divided into saturated and unsaturated fatty
acids.

 Fat : solid at room temperature

 Oil: liquid at room temperature
 Sources of fats/lipids/oils

 Animal sources include meat, oil fish, cheese, butter, milk, and egg yolk.

 •Plant sources include groundnuts, soya, cocoa, maize, avocado, wheat germ, corn, sunflower, and
palm oil.
 FATTY ACID:

 A fatty acid is a long-chain carboxylic acid, CH3 (CH2)n COOH.

 Saturated fatty acid : chain contain only single bond . Unhealthy for human that leads to diseases
like heart attack etc . Eg. Butyric acid(butter) , palmitic acid(palm oil),
 Source: meet, butter, coconut oil etc
 Unsaturated fatty acid : chain contain double bond . Healthy for human diet
 Source: nuts, avocado , fish oil etc
 Mono Unsaturated fatty acid : chain contain single double bond.eg arahidoic acid
 poly Unsaturated fatty acid : chain contain more than one double bond
Eg omega-6 – linoleic acid, Omega -3 fatty acids- linolenic acid , DHA: Docosahexaenoic acid (DHA)
FUNCTIONS OF LIPIDS:

 ✔ They serve as structural components of biological cell

 ✔ High Energy Source

 Fat-rich foods naturally have a high caloric density. Foods that are high in fat contain more
calories than foods high in protein or carbohydrates. As a result, high-fat foods are a
convenient source of energy.

 ✔ Smell, Taste, Texture, and Satiety

 Fat contains dissolved compounds that contribute to mouth-watering aromas and flavors.
Fat also adds texture to food and helps keep baked foods moist. Fats contribute to smooth,
creamy, moist, tender, and crispy textures of various foods. Frying foods locks in flavor
and lessens cooking time.

 ✔ Fat plays valuable role in nutrition. Fat contributes to satiety, or the sensation of
fullness.
Vitamins

 Vitamins are organic compounds that perform specific metabolic functions in the body.

 There are 13 essential vitamins — vitamins A, C, D, E, K, and the B vitamins (thiamine,

riboflavin, niacin, pantothenic acid, biotin, B6, B12, and folate).

 There are two forms of vitamins:

 Fat-soluble vitamins

 Water-soluble vitamins
 a) Fat-soluble vitamins

 They include vitamins A, D, E and K.

 Fat-soluble vitamins are necessary for development and maintenance of body tissues and their
functions, for example: eyes (vitamin A), bones (vitamin D), muscles and blood clotting (vitamin
K), protection of cells (vitamin E), synthesis of enzymes and absorption of essential nutrients.

 b) Water-soluble vitamins

 They include vitamins C (ascorbic acid) and the B complex group.

 Their functions include releasing energy, and synthesizing red blood cells.

 Vitamins help your body grow and work the way it should
 Beri beri -Affects the nervous system and can cause loss of feeling in the
hands and feet, difficulty walking, and muscle paralysis , Weakness and
pain in the limbs, Weight loss, Enlarged heart
 Cheilosis –

 Pellagra ; Symptoms include inflamed skin, diarrhea, dementia, and

sores in the mouth.
 Minerals

 Minerals are those elements on the earth and in foods that our bodies need to develop and
function normally.

 Those essential for health include calcium, phosphorus, potassium, sodium, chloride,
magnesium, iron, zinc, iodine, chromium, copper, fluoride, molybdenum, manganese, and
selenium.

 Minerals are required for the normal functioning of body processes, including growth,
development, water balance and neurological processes.