Food Technologist

J. ZaUie, Proceedings ofTTI Eastern Institute of Food Technologists, Baltimore, Md., 1991, pp. 42. 

The type of food and its processing affect flavoring efficiency therefore, flavor materials must be taste-tested in the food itself. Because there has been a lack of standardization of testing techniques, a committee on sensory evaluation of the Institute of Food Technologists has offered a guide (112) which is designed to help in developing standard procedures. 

J. J. Brennan and U. Leffler, Proceedings Canadian Food Technologists Conference, Montreal, May 1964. 

Colorants. According to U.S. regulations, colorants are divided into two classes certified and exempt (see Colorants for foods, drugs, COSMETICS, AND MEDICAL DEVICES). Batch samples of certified colors must be sent to the FDA for analysis and confirmation that the colorants comply with estabhshed specifications. Color manufacturers pay a small fee for each batch of color that is analy2ed. The number of certified colors available to food technologists has declined. Several of the historical colorants were found to have carcinogenic effects. Table 1 shows the certified colors that are permissible for food use in the United States as of 1993. 

J. A. Torres, "Protein PunctionaHty in Pood Systems," in N. Hettiarachy and G. Ziegler, eds.. Proceedings of the 1993 Institute of Food Technologists Basic Symposium, IPT/Marcel Dekker, Inc., New York, 1994. 

Evaluation of Caffeine Safety, Institute of Food Technologists Expert Panel on Food Safety and Nutrition, Institute of Food Technologists, Chicago,... 

Much valuable research has been devoted to developing the basic principles for the production of frozen fruits and vegetables of high and uniform quality. If this knowledge could be applied to its fullest extent, there would be little need for concern over the quality of such foods. Before this can be done, those responsible for quality control must be provided with suitable standards of quality and condition, and objective methods of analysis which will clearly indicate conformance or nonconformance to the standards. Responsibility for this resides with the research food technologist or chemist. It constitutes a rich field for profitable and practical research. 

AAoisture determination is probably one of the most important and most widely used analytical measurements in the processing and testing of food products. It is of economic importance both to the consumer and to the food technologist. To the technologist, the moisture content is frequently an index of stability and quality of food, while to the consumer, it may serve as a measure of quantity as well as a measure of quality. 

We have seen that only certain micro-organisms that conform to nutritional and safety requirements are suitable for food or feed, and that food has more strict requirements than feed. In addition, for use as food, SCP should have a reduced nudeic add content and should be palatable. Most often this means that its use is limited to processed foods, in which food technologists can produce acceptable tastes, smells and textures. 

Incorporating a proportion of SCP into manufactured foods can disguise unpleasant flavours or textures. Food technologists have a wide array of flavourings at their disposal, which can be used to produce particular flavours. If this cannot be done it might be possible to use the SCP as feed. 

We have chosen carotenoid biosynthesis as the example system for demonstrating the prospects of biotechnology of food colorants for several reasons. Carotenoid biosynthesis is the second most understood system. Multiple examples of valuable food colorant engineering in fungi, bacteria, and plants have been reported. Finally, carotenogenesis in cereal crops such as maize and rice is the primary focus of our research efforts. Hopefully, we provide the food technologist with a template with which to examine other industrially important pigment systems. 

The food technologist may be especially interested in the fate of the carotenoids in the seed oil. Like red palm oil, the resulting carotenoid-pigmented canola oil may be more stable due to the antioxidant properties of carotenoids and may be more attractive to consumers. Alternatively, for food security concerns, transgenic soybean or canola oils and seed meals that are genetically modified for more efficient bio-diesel production may be bio-safety marked with lipid-soluble carotenoids and water-soluble anthocyanins, respectively. Potatoes are excellent potential sources of dietary carotenoids, and over-expression of CrtB in tubers led to the accumulation of P-carotene. Potatoes normally have low levels of leaf-type carotenoids, like canola cotyledons. 

Foams are agglomerations of gas bubbles separated from each other by thin films (5). Mainly, the problem is concerned with one class of colloidal systems —gas dispersed in liquid—but liquid dispersed in gas, solids dispersed in liquid (suspensions), and liquids dispersed in liquids (emulsions) cannot be ignored. The dispersion of a gas into a liquid must be studied and observed by the food technologist to improve the contact between the liquid and gas phases, the agitation of the liquid phase, and most important, the production of foam 10). 

Pordesimo, L. O. and Onwulata, C. 1. (2008). Whey texturization for snacks. In T/Vhey Processing, Functionality and Health Benefits", (C. 1. Onwulata and P. J. Huth, Eds). Wiley-Blackwell and institute of food technologists press, Danvers, MA. 

The literature is a rich source of information related to food products and processing. Journal articles provide extensive information, although the chances of finding an exact how to process for converting an RAC into an EPA-required processed commodity are minimal. Most journal articles deal with in-depth research and discussion of a single topic in the process or related to the product. An experienced food technologist could piece together information from several sources to define a process. 

Lime, B. J. Preparation and storage studies of freeze-dried avocado salad. Food Technology V. 23, p. 43 16. 1969. Copyright 1969 Institute of Food Technologists, Chicago IL, USA... 

Argaiz, A., Welti, J., and Lopez-Malo, A. 1996. Effect of syrup reuse on the quality of fruit preserved by combined methods. In IFT Annual Meeting Book of Abstracts , p. 101. Institute of Food Technologists, Chicago. 

Figure 1. Peanut flours and chips prepared from the flours. Reproduced with permission from Ref. 2. Copyright 1980, Institute of Food Technologists.

Recent trends have seen more open acknowledgement of the need to balance scientific and social factors. For example, in the UK the Food Advisory Committee that advises the Food Standards Agency on food safety issues is comprised of a wide range of expertise including toxicologists, chemists, food technologists, economists, and representatives of consumer organisations and the food industry. The Committee is thus able to provide a balanced view that takes all interests into account. 

Taliaferro p j (1995), Monosodium glutamate and the Chinese restaurant syndrome a review of food additive safety J Environ Health, 57(10), 8-12. taylor s l and bush r K (1986), Sulfites as food ingredients, a Scientific Status Summary by the Institute of Food Technologists Expert Panel on Food Safety Nutrition , Food Technol, 40(6), 47-52. taylor s L and hefle s l (2001), Food allergies and other sensitivities, a Scientific Status Summary by the Institute of Food Technologists Expert Panel on Food Safety Nutrition , Food Technol, 55(9), 68-83. 

Figure 1.20 Centrifugal fluidized bed. From Hanni et al. (1976), by permission of the Institute of Food Technologists, USA.

Figure 11.2 Diagram showing the three locations of oil in the crust of a fried potato piece according to Bouchon et al. (2003) (used by permission of the Journal of Food Science, Institute of Food Technologists).

The flavor quality of food is a primary factor involved in a consumer s decision to purchase a food item. Therefore, food technologists require a thorough understanding of how flavor deteriorates if they are to prepare products that consumers will purchase repeatedly. This knowledge is particularly important in meat and meat products, since the deterioration of meat flavor is a serious and continual process (1-4) that involves both the loss of desirable flavor components 4,5) and the formation of off-flavor compounds (6-9) many of which are associated with lipid oxidation (10). 

The cascade of biochemical events described above enhances the cellular necrosis and tissue breakdown, leading to what meat scientists and food technologist call meat-tenderization. Since muscle is primarily protein in nature and since hydrolytic, and specifically proteolytic, activity increases during postmortem aging, muscle represents a remarkable pool of material for the production of flavor peptides and amino acids as well as other precursors for flavor development (2). 

Powers, J. J. Sensory Evalution Methods for the Practicing Food Technologist Johnston, M. R., Ed. Institute of Food Technologists Chicago, 1979 p (9) 1-17. 

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