Abstract
Food science and technology is the science that deals with the physical, biological, and chemical processes relevant for the processing of food and food ingredients. The goal is to research, develop, and optimize technical procedures based on natural and engineering sciences as well as socioeconomic factors in order to provide high-quality and safe food for human consumption. Food processing refers to the conversion/transformation of raw materials to a safe food product. This chapter introduces the physical, chemical, and biological unit operations typically used in food processing toensure food safety and quality. The influence of intrinsic as well as extrinsic parameters on microbial growth behavior is highlighted and examples of important factors that need to be considered during food processing are introduced (water activity, enzyme activity, lipid oxidation). At the end of the chapter, strategies for new product developments are also presented.
| Original language | English |
|---|---|
| Title of host publication | Bioeconomy |
| Subtitle of host publication | Shaping the Transition to a Sustainable, Biobased Economy |
| Publisher | Springer International Publishing |
| Pages | 177-228 |
| Number of pages | 52 |
| ISBN (Electronic) | 9783319681528 |
| ISBN (Print) | 9783319681511 |
| DOIs | |
| State | Published - 11 Dec 2017 |
| Externally published | Yes |
Keywords
- Food functionality
- Food quality
- Food safety
- Industrial processing
- Product development
- Shelf life
- Water activity