BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

MODULE 2 – REVIEWER. INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY & HISTORY

OF FOOD SCIENCE AND TECHNOLOGY IN THE PHILIPPINES AND THE WORLD.
_____________________________________________________________________
INTRODUCTION FOOD SCIENCE EMERGED AS A DISCIPLINE IN EARLY 1950’s.
DEFINITION OF FOOD SCIENCE & TECHNOLOGY
BROAD DISCIPLINE THAT HOLDS MANY SPECIALIZATIONS:
FOOD SCIENCE
Food science is the application of the basic sciences and FOOD CHEMISTRY
engineering to study the fundamental physical, chemical, Food Chemistry covers the basic composition, structure, and
biochemical nature of foods and the principals of processing. properties of foods and the chemistry of changes occurring during
processing and utilization. Prerequisites should be courses in
• Food is any substance that, when ingested, usually will general chemistry, organic chemistry, and biochemistry.
supply nutrients that nourish the body.
• Nutrients are the constituents of food i.e., FOOD ANALYSIS
Carbohydrates, Proteins, Lipids, Vitamins, Minerals and Food Analysis deals with the principles, methods, and techniques
Water. necessary for quantitative physical and chemical analyses of food
• Processing involves any operation that will alter the products and ingredients. The analyses should be related to the
value of food in order to enhance: shelf life, consumer standards and regulations for food processing. Prerequisites
acceptance and nutrient load. include courses in chemistry and one course in food chemistry.

FOOD TECHNOLOGY FOOD MICROBIOLOGY

Food Technology is the application of food science to the Food Microbiology is the study of the microbial ecology related to
selection, preservation, processing, packaging, distribution and foods, the effect of environment on food spoilage and food
use of safe, nutritious, and wholesome food. While on the other manufacture, the physical, chemical, and biological destruction of
hand, Food Science and Technology is the application of physics, microorganisms in foods, the microbiological examination of food
chemistry, microbiology, engineering and nutrition to the stuffs, and public health and sanitation microbiology. One course
handling, processing and storage of food. Food Technology in general microbiology is the prerequisite.

FOOD SCIENTIST FOOD PROCESSING

A Food Scientist studies the physical, microbiological, and Food Processing covers general characteristics of raw food
chemical makeup of food. Depending on their area of materials; principles of food preservation, processing factors
specialization, Food Scientists may develop ways to process, which influence quality, packaging, water and waste
preserve, package, or store food, according to industry and management, and good manufacturing practices and sanitation
government specifications and regulations. procedures.

This study involves knowledge about: FOOD ENGINEERING

Food Engineering involves study of engineering concepts and unit
• The nature of food and its composition. operations used in food processing. Engineering principles should
• Its behavior to different conditions (processing, include material and energy balances, thermodynamics, fluid
preservation, storage), flow, and heat and mass transfer. Prerequisites should be one
• Causes of spoilage, course in physics and two in calculus.
• Principles of processing and preservation methods,
• Improvement in food quality (attractive, safe, SIGNIFICANCE OF FOOD SCIENCE & TECHNOLOGY
nutritious) IN GENERAL FOOD SCIENCE AND TECHNOLOGY HAS:

FOOD SCIENCE AND TECHNOLOGY DEFINED 1. Enormous impact on the quality of human life
2. Developed as world’s largest industry
“The Institute of Food Technologists of the United States “ 3. Processing unlimited variety of foods
Food technology is the application of food science to the 4. Transformation of agriculture from subsistence farming to
selection, preservation, processing, packaging, distribution, and industrial farming.
use of safe, nutritious, and wholesome food. 5. Production of food for more than 100 families
6. Food freshness retention
“The Commission on Higher Education (CMO No. 45 S. 2006) “ 7. Deterioration and spoilage prevention
Food technology is a discipline based on the application of science 8. Supplying good quality food to the distant areas
and related fields of study in the conversion of raw materials into 9. Regulating food supply
safe, stable, palatable, and nutritious foods. It includes post- 10. Consumer convenience in food cleaning and preparation,
harvest handling, preparation, processing, packaging, storage, and food storage, cooking time reduction Clean, safe,
distribution of food to ensure food security and well being of wholesome food over the counter, Nutrient enriched food
individuals, families, and communities. It includes the social, products and special food for special cases like diabetes,
cultural, economic, managerial, and environmental aspects of heart disorders, allergies
food systems. 11. Scientific expeditions/journeys and travels: Processed,
preserved & canned foods to be taken along on journeys,
Special foods for Astronauts, Food served in Airlines
12. Waste utilization & reduction in environmental pollution
13. Economic gains

CUEVAS, JOHN LLOYD - BSFT 1A

 BACHELOR OF SCIENCE IN FOOD TECHNOLOGY
MODULE 2 – REVIEWER. INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY & HISTORY
OF FOOD SCIENCE AND TECHNOLOGY IN THE PHILIPPINES AND THE WORLD.
_____________________________________________________________________

HISTORY • In 20th century, basic scientific breakthroughs in

EVOLUTION OF FOOD TECHNOLOGY AND PROCESSING genetics, microbiology, chemistry, and physics
METHODS transformed conventional cooking, drying, and freezing
into processing methods that aimed not just
• Food processing started about 2 million years ago by prolonging shelf life of food stuffs but also to achieve
our forefathers who discovered cooking, the original increased in nutritional quality, safety, variety,
form of food processing. acceptability and availability as well.
• Later on in history, fermenting, drying, salting, milling
of grains and other primitive food processing ORIGIN OF FOOD TECHNOLOGY AS A FIELD OF STUDY
techniques are employed.
• The industrial revolution of the 18th and 19th century • Towards the end of 19th century, rapid population
led the development of machines that replaced the growth and increase in the food requirements spurred
crude simple tools used in agriculture and the need for more food preservation techniques.
manufacturing. • Problems associated with food spoilage were
• The beginning of the vocalized need for food considerable but at that time there was no one yet
technology started in the early 19th century when known as a food technologist. Much of the problem
Napoleon Bonaparte saw the need for food with solving were delegated to the chemist who lacked of
extended shelf life for his army. knowledge and orientation in the field of food
processing.
• To answer the industry needs, the biochemist, and
bacteriologists joined hands in providing assistance to
the food manufacturers.
• Eventually, these group of men who pooled their
knowhow together provided their expertise to the
service of food industries, where then known as food
scientist.
• In succeeding years, development in the food industry
clearly indicated the need for special field which can
integrate the practical knowledge of chemist, physicist,
engineer and perhaps a sociologist and psychologist.
• In July of 1939, such field was identified as food
technology when the Institute of Food Technologist
(IFT) was organized in the United States.

BEGINNING OF FOOD TECHNOLOGY IN THE PHILIPPINES

• In 1810, Mr. Nicolas Appert, after a series of
experiments, developed an approach to preservation • Food technology came to the Philippines many years
of meat by hermetic sealing and heat treatment. For after its advent in the United States (1939).
this eventual world acclaim, he earns the title of • In early fifties, interest in this field started when import
“Father of the canning industry”. control was imposed in the Philippines.
• Basic researches conducted by Louis Pasteur provided • It was 1956 when the 1st Food Technology curriculum
a more solid base for the process of canning or was offered in the Department of Home Economics at
“appertization” the UP College of Education. The department was
• In 1864, Pasteur made his discovery about bacteria. headed by Dr. Presentacion Perez who later became
• In 1850’s, researches turned into refrigeration as an the 1st Dean of the UP College of Home Economics.
added means of food preservation. • In 1958, Miss Sonia Yuson became the first graduate
• By mid 1950’s, an improved compressor designed by from the BS Food Technology five-year program.
Scotsman James Harrison made debut, paving the way • Later in 1959, eleven (11) others followed.
for ice factories and refrigeration machines. • By early 1990’s, already seven universities are offering
• Furthermore, considering the nature and sources of the programs in the Philippines.
microorganisms, the concept of sanitation, personnel • At present, 32 universities and colleges offering BS
hygiene and similar areas of concern in the prevention Food Technology Program
of food spoilage were studied and ultimately practices
in some industries.

CUEVAS, JOHN LLOYD - BSFT 1A

 BACHELOR OF SCIENCE IN FOOD TECHNOLOGY
MODULE 2 – REVIEWER. INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY & HISTORY
OF FOOD SCIENCE AND TECHNOLOGY IN THE PHILIPPINES AND THE WORLD.
_____________________________________________________________________
HISTORY acetification (vinegar formation), and bread making. The
HISTORY OF FOOD SCIENCE AND TECHNOLOGY making of fermented beverages from plant saps predates the
domestication of grapes, according to Forni (1975). Birch and
VISUAL ROUND palm wine were produced and consumed immediately by
Primitive humans gathered food as early as 1 million years ago. Paleolithic cultures. Preservation of alcoholic beverages
They fed themselves by harvesting wild fruits and vegetables and depended on invention of containers (ceramic, wood, etc.). As
catching small animals, insects, and fish. From earliest human communities became more settled, win e as we know it today
history to the present, food gathering and processing have became practical. Fermentation as a method of food
become more and more diversified and complex. preparation has many varied applications, not just for producing
beer and wine.
PRE-NEOLITIC PERIOD
Peking man (possibly 250,000 years ago) COPPER, BRONZE, AND
use d fire for cooking and hunted a variety IRON AGE
of animals, including other humans. Food preparation
Cannibalism has been practiced by humans became more complex.
since the earliest. Roasted meats had a Baking provided a
different texture and flavor and spoiled less variety of types of bread
readily than uncooked meats. and confections.
Leavened bread
PALEOLITHIC PERIOD appeared for the first
During the Paleolithic period humans not time. Lactic acid
only roasted Food but developed grinding, fermentation (pickling)
pounding, and drying a methods of food dates from this period.
processing. Wendorf et al (1979) discovered Filtration, flotation (to
ground barley In Egypt dated as early as separate olive oil),
18,000 B.C. This is considered as a food – clarification (of beer and
producing economy, possibly the earliest. wine), and more sophisticated pressing methods were developed.
Frying as a distinct type of food preparation appeared. Addition of
MESOLITHIC PERIOD fat and spices to meat to prepare sausages created a new type of
Even before pottery-making developed, food that could be stored (especially if smoked and dried). Dried
a new food process-boiling-was fruits and fish were common. Cooling was practiced (with snow or
employed. When available, hot springs by evaporation of water). In the city-states, the palace-temple
were Used more commonly, hot rocks economy demanded large-scale storage and preparation of
were dropped into water. Smoking also food. Perhaps the outstanding development of this period
developed as a method of food was the short- and long-range transport of food.
preservation that provided a new
flavor. There appears to have been
more storage of food in the Mesolithic PHILOSOPHY OF FOOD SCIENCE AND TECHNOLOGY
period. Fish were probably also dried. PHILOSOPHERS

NEOLITHIC PERIOD AND REVOLUTION

The Neolithic period marks the change NICHOLAS APPERT
from a food gathering and hunting It is generally agreed that food science
society to one of food production. In the actually advanced from accidental
early Neolithic period, beef cattle, discovery and trial and error invention to
Buffalo, yak, banteng, and pigs were the "dawn-of-science" era in 1795, when
domesticated. Domesticated animals Nicholas Appert responded to the need of
provided an easily available food source Napoleon's army to be less dependent on
(including milk and eggs). The human local foods. Through a heating process,
Population thereafter increased rapidly. Appert developed the first canning
methods and is credited with the discovery of the first thermal
Neolithic food preparation was processing techniques for food preservation.
primarily a home industry. A
hypothetical chronology for the FREDERICK ACCUM
development of cooking The primitive analytical chemistry
techniques is given. All of these done by Frederick Accum targeted
originated in the home kitchen. the detection of adulterants in food
Among the new food preparation and the first efforts to ensure a safe
techniques developed were and honest food supply were
Sieving, salting, seasoning, initiated. In 1820, he published
pressing, alcoholic fermentation, “Treatise on the Adulteration of
Food, Culinary Poisons, etc.”

CUEVAS, JOHN LLOYD - BSFT 1A

 BACHELOR OF SCIENCE IN FOOD TECHNOLOGY
MODULE 2 – REVIEWER. INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY & HISTORY
OF FOOD SCIENCE AND TECHNOLOGY IN THE PHILIPPINES AND THE WORLD.
_____________________________________________________________________
LOUIS PASTEUR CARL FELLERS
Another chemist, Louis Pasteur, Carl Fellers had an early
was a pioneer in food science interest in the nutritional
and his interest in fermentation quality of canned and other
led to research on the processed foods. He served
production of vinegar, wines, with the National Canners
beers, and alcohol. He also Association from 1921 to
heated milk and milk products to 1924 and his work led to
destroy disease-causing and the present high level of
spoilage organisms. The process, safety in canned foods.
known as pasteurization, is used Among his
today on juice and other accomplishments are the
beverages as well as dairy products. Pasteur, the chemist, became invention of methods for
the father of Bacteriology and of much modern preventive pasteurizing dried fruits,
medicine. The work of Pasteur and others led to the recognition canning Atlantic crab, the
of the existence of enzymes, at that time meaning “an use of ascorbic acid as an
unorganized ferment.” Scientists were beginning to realize that antioxidant, the fortification of apple juice, and the use of
when people became sick after the consumption of food, it was cranberry culls to develop cranberry juice and other cranberry
often due to the presence of microorganisms, most of which had products that are so popular in today’s market. Dr. Fellers was a
not yet. founder of IFT and served as president in 1949-1950.

SAMUEL PRESCOTT HISTORY

Samuel Prescott integrated biology FOOD SCIENCE AND TECHNOLOGY IN THE PHILIPPINES
and chemistry and from this, the
growth of biochemistry and nutrition BRIEF HISTORY OF FOOD SCIENCE & TECHNOLOGY IN THE
was reinforced. In 1895, he started PHILIPPINES:
work with William Underwood at the
Massachusetts Institute of • In 1958, Miss Sonia Yuson became the first graduate
Technology (MIT) on canning from the BS Food Technology Five-year program.
research, which transformed that • Later in 1959, eleven (11) others followed.
industry into a scientifically • By early 1990’s, already seven universities are offering
controlled technology. the programs in the Philippines.
• At present, 32 universities and colleges offering BS
EDWIN HART Food Technology Program.
Edwin Hart was a pioneer
nutritionist who did much work FILIPINO FOOD SCIENTISTS WITH GREATEST CONTRIBUTIONS:
on animal feeding studies. His
classic “single grain” experiment, MISS SONIA YUSON
using different grain sources with The first graduate from the BS Food
equal calories, protein, Technology five- Year program.
carbohydrate, fat, and ash
content showed that gross Major accomplishments: authored
chemical analysis alone was not and/or co- Authored 20 peer-
enough to adequately define a reviewed Food Science and
diet. This experiment, started in Technology publications used
1906, led to much productive nation-wide such as Basic Foods for
work on vitamins and minerals Filipinos (5th edition), Practical Food
and improved nutrition through food science. Preservation and Processing (2nd
Edition) and Global Handbook of
CLARENCE BIRDSEYE Food Safety (which won for her an International Publication
Clarence Birdseye is known for his Award from the University of The Philippines).
contributions to the development of
frozen foods. He was quite MARIA YLAGAN OROSA
disappointed with the poor and The exhibition showcased the research of
unsanitary way in which fish were Maria Ylagan Orosa, a chemist at the
handled. These observations led to Bureau of Science who Pioneered the
the development of several methods canning of native fruits and vegetables.
including quick freezing to capture Orosa also gave us preservation techniques
quality that would be lost if fish were for food Like adobo, dinuguan, kilawen and
handled improperly and frozen by escabeche, and Along with her associates in
slow methods. Birdseye was patient the Bureau of Plant Industry, she invented
and worked many years in the 1920s “Oroval” and “Clarosa Orosa was the first
and 30s to get frozen foods accepted at the retail level.

CUEVAS, JOHN LLOYD - BSFT 1A

 BACHELOR OF SCIENCE IN FOOD TECHNOLOGY
MODULE 2 – REVIEWER. INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY & HISTORY
OF FOOD SCIENCE AND TECHNOLOGY IN THE PHILIPPINES AND THE WORLD.
_____________________________________________________________________

person to freeze and can mangoes, Enabling their exportation DR. MIFLORA M.
across the globe. She also Mashed together saba bananas, brown GATCHALIAN
sugar, vinegar, and spices, creating the now-iconic Filipino Initially the PAFT was
condiment Banana ketchup as a replacement for imported organized as a professional
Tomato ketchup. Group, which hoped to
encourage awareness of the
A patriot until the end, Orosa died serving her country. Need for scientific approaches
On February 13, 1945, to food manufacture.
she was struck by Twelve (12) food technology
shrapnel while working graduates from the
in her laboratory. She University of the Philippines
was rushed to the (UP) headed by the
Malate Remedios Founding President Ms.
Hospital, which was hit Miflora M. MInoza (now Dr.
by a second M.M. Gatchalian) worked
Shelling that killed an together toward the
estimated 400 doctors Formation of PAFT.
and Civilians, including Author of Introduction to Food Technology, Sensory
Orosa. To honor her Quality measurement, Sensory evaluation methods with
memory, government Statistical analysis etc.
named a street Under
her name, while the
National Historical
Institute Installed a
marker in her honor at the Bureau of Plant Industry in San Andres,
Manila on this day 1983.

CUEVAS, JOHN LLOYD - BSFT 1A