Recent concepts in food science


Recent concepts in food science

The desire to spend less time in kitchen, importance attached to leisure, higher living standards, urge for eating outside home and weakening of family ties etc., creating search for processed and pre-packed food in convenient and ready to eat forms.

Special food for
          • infants
          • growing children
          • convalescents
          • invalids
          • old people
          • Astronauts
          • Defense forces - have been designed and produced.
  • Convenient food – Help to minimize cooking time and also effort in cooking. They have undergone a part of or most of the processing before they are marketed
  • Uses:
    • convenient
    • Easy to prepare
    • Less time consuming
    • Available throughout the year
    • Stable
    • Durable.
  • Space foods – Designed by high qualified food technologists for astronauts.
    • Has to be special, not bulky, less residual, with all nutrients in required quantities, not too space consuming, stable at low and high temperature.
    • Packed in impermeable packages

Bio-technology in food – Application of bio-technology in the quantitative improvement in foods

  • nutritionally superior proteins
  • less or no anti-nutritional constituents
  • raw materials available for processing and preservation.

Ex – Toxin content of lathyrus stivus reduced/ eliminated.
Amylases/ proteases – manufacture of syrups and protein hydrolysater – to make meat tender
Nutraceuticals – use of food extracts as preventive drugs or food supplements.

Ex – phytonutrients – Disease preventing nutrients present in food stuffs like – phytosterols, phenols, terpenes
Terpenes – Carotenoids & limonoids – greens, Soya, carrots, tomatoes, orange, spinach etc.,
Carotenoids – vitamin A processor anti oxidants – eye disease
Limonoids – vitamin A processor anti oxidants – protects lung tissues from free O2.
(citrus peal)

Phyto-chemicals - yellow vegs – pumpkin etc
Decreases Cholesterol absorption
Decrease of tumor in breast and prostate glands.

Phenols - Berries, gray, egg – have protective action against oxidative damage of tissues and inflammation. Includes flavonoids, anthocyanins, isoflavons.

Natural food colors, bio-active principles from plant sources, value addition to the byproduct from various food processing industries, environmentally accepted technologies, water conservation in the processing are the newer areas of development taking place in food technology.
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Last modified: Monday, 5 December 2011, 7:00 AM