Food Processing and Production

Food Processing and Production

Principles of Food Processing

  • Food processing is a technique used to transform raw ingredients into food or to convert food into other forms.
  • Methods of food processing include canning, freezing, refrigeration, dehydration and aeration.
  • The improved food product may offer greater taste, increased nutritional value, as well as an extended shelf life.

Industrial Production

  • Industrial food production uses technologies and processes to mass-produce food for societal consumption.
  • Some of the key stages in industrial food production include harvesting, processing, packaging, and distribution.
  • The process must ensure high standards of food safety and the quality of the final product.

Primary and Secondary Processing

  • Primary processing changes the raw ingredient into a food product. This can include processes such as milling grain into flour or pasteurising milk.
  • Secondary processing involves transforming primary-processed ingredients into other products, such as baking bread from flour.

Health and Food Processing

  • Recent advancements in food processing technology have allowed for the creation of ‘functional foods’, foods that offer health benefits beyond basic nutrition.
  • However, over-processing can lead to a decrease in the nutritional value of food, as well as the presence of unhealthy preservatives or additives.

Impact on the Environment

  • The food processing industry must take into account the environmental impact of their operations, including the use of natural resources, waste management and carbon footprint.
  • Techniques such as sustainable sourcing, recycling, and investing in renewable energy can reduce the environmental footprint of food production.

Latest Innovations

  • Modern developments in food processing and production include genetic engineering, fortification, de-structuralisation and nanotechnology.
  • An understanding of these latest innovations can give you insight into the future of food production and its potential impact on health and sustainability.