` | } A 4 h yo ` _ ai LẠ. / , a ; % ù l ị h ` ở \ Miz ste) ove a — Introduktioi and Food ee Review the Syllabus ¢ Chapter 1: FOOD QUALITY ¢ Chapter 2: FOOD QUALITY MANAGEMENT ¢ Chapter 3: ISO 9001: 2015 ¢ Chapter 4: HACCP SYSTEM ¢ SERMINARS Review the Syllabus F000- ¢ TEXTBOOK Quallfy Assurance Principles and Practices Chapter 1: Food Quality Outline Factors affect Concepts of food quality Food Properties of Definition of Food “Food” covers any item that is intended to be used as food or drink. This includes any ingredient incorporated into a food or drink, and any substance that comes into direct contact with a food during processing, preparation, or treatment. Properties of Food ¢ Composition ¢ Physical Properties ¢ Biochemical properties ¢ Sensory characteristics ¢ Nutritional properties AN ALL-NATURAL F()()]) WHAT FOOD IS THIS ? ls it wholesome food or processed food? INGREDIENTS: WATER (75%), SUGARS (12%) (GLUCOSE (48%), FRUCTOSE (40%), SUCROSE (2%), MALTOSE (<1%)), STARCH (5%), FIBRE (3%) (E460, E461, E462, E464, E466, E467) AMINO Will you eat this food by ACIDS (GLUTAMIC ACID (19%), ASPARTIC ACID (16%), HISTIDINE (11%), LEUCINE (7%), LYSINE (5%), PHENYLALANINE (4%), looing at its ingredients? ARGININE (4%), VALINE (4%), ALANINE (4%), SERINE (4%), GLYCINE (3%), THREONINE (3%), ISOLEUCINE (3%), PROLINE (3%), TRYPTOPHAN (1%), CYSTINE (1%), TYROSINE (1%), METHIONINE (1%)), FATTY ACIDS (1%) (PALMITIC ACID (30%), OMEGA-6 FATTY ACID: LINOLEIC ACID (14%), OMEGA-3 FATTY ACID: LINOLENIC ACID (8%), OLEIC ACID (7%), PALMITOLEIC ACID (3%), STEARIC ACID (2%), LAURIC ACID (1%), MYRISTIC ACID (1%), CAPRIC ACID (<1%)), ASH (<1%), PHYTOSTEROLS, E515, OXALC ACID, E300, E306 (TOCOPHEROL), PHYLLOQUINONE, THIAMIN, COLOURS (YELLOW-ORANGE E101 (RIBOFLAVIN), YELLOW-BROWN E160a), FLAVOURS (ETHYL HEXANOATE, ETHYL BUTANOATE, 3-METHYLBUT-1-YL ETHANOATE, PENTYL ACETATE), £1510, NATURAL RIPENING AGENT (ETHENE GAS).
1% cabbage leaf Composition - Macromolecules ¢ Carbohydrates ¢ Mostly vegetable sources (Lactose — animal) ¢ Digestible ¢ Sugars, oligo- and polysaccharides, starches ¢ Non-digestible ¢ Cellulose, hemicellulose. Carbohydrates &sugars- £ biochemistry.~~ CUGAK ([)) ONE TWO MONOSACCHARIDE DISACCHARIDE l ~ MANY oH OLIGOSACEHARIDE —_ "POLYSACCHARIDE * 10 OR MORE O cuy©e®,t cuyoM CMyoM cMyoM €CMyoH cyoH cMyoH cMyoM cHyoM cHyoM = Ho ORD ° oH 0H oH 0H 0H OH oH Ow oH oH oH ”°t cabbage leaf Composition - Macromolecules ® Lipids m. dm dln lai ic | 0 ee HỆ “3® ' i ' ' i t 1 ' i ¢ Animal and Plant sources H——G ' eo”, 6ST H ' OT H a OK HH ' CK H LỘ CK H 1 HH Cm d CCC H ' H K1 H WH ¢ Fat vs oil H HH H H H H H H H On 1 ' ' ' 1 i ' ' i ¢ Triacylglycerols eS aOg ee a H i H a H ' H : H 1 HH ' OS H ' HH K1 H et ¢ Phospholipids mie dek Sel da H HH fe ne ee~~ Z Qs 1 «8 l1 : 4 l1 % ¢ Sterols — uy ——— = H H H H H >> ¢ Hydrogenation From: Hi httD-//DbiOlGqy. LIC G€ClL/COLirsSe©es/b(o1O4/l1ipicis htmn TC” “ — ¢ Solidification ¢ Trans fats “st cabbage leaf Composition - Macromolecules ¢ Protein ¢ Animal and Plant sources ¢ Functions in nature and processing ¢ Structure ¢ Enzymes and hormones ¢ Muscle tissue ¢ Transfer ¢ Antibodies ¢ Storage st cabbage leaf Ordered molecular siructure of Water frozen waler ¢ Solid/ Liquid/ Vapor ¢ High surface tension ¢ Density max *4"C Serre-ordered molecular ¢ Solvent siructure of hgqud water ¢ Hydrophilic ¢ Hydrophobic ¢ Odorless/tasteless/ transparent.
Random molecular siructure af vaporised water Importance of Water ¢ Provides physical environment for essential biochemical reactions ¢ Serves as a reactant ¢ Stabilizer of body temperature ¢ Transport medium for nutrients and waste products **Single most important factor for maintenance of living organisms** Micro-components ¢ Vitamins ¢ Minerals ¢ Colors ¢ Flavors ¢ Toxins ¢ Additives/preservatives Jowar, wheat, millet(bajra) ,rice Carbohydrates Gives energy. ie Beans and pulses. a Oil, ghee, etc. Fruits and vegetables.
"Complete the following chart with the correct information Jowar, wheat, millet(bajra) ,rice Carbohydrates Gives energy. a Beans and pulses. Proteins Body building. so Oil, ghee, etc.
Fruits and vegetables. Vitamins & minerals —_ Protection against diseases. — Definition of Food Quality ¢ Group 1: Food Safety ¢ Group 2: Food Quality ¢ WRITE DOWN KEYWORD FOR EACH TERM ¢ DISCUSS WITH YOUR TEAM ABOUT THOSE ¢ PRESENT ABOUT THESE TERMS Definition of Food Quality Definition of Food Quality ¢ Historically, quality has been primarily understood as the absence of a Definition of Food Quality 1.Mlore recently, quality rests on expected properties such as and or resulting benefits. Definition of Food Quality ¢ Finally, quality designates desirable characteristics likely to Ejutss justify ; for example, forms of Nutrition production (organic farming, environmental consideration, and Sensory animal welfare), production areas Authenticity Convenience i (designation of origin) — and their associated traditions.
Definition of Food Quality ¢ A multi-dimensional concept influenced Nutrition by a wide range of situational and contextual factors. il Food Quality ¢ Includes a variety of attributes which described the suitability or acceptability of a food product: e Size e Taste e Color e Aroma e Consistency e Shelf life e Condition e Absence of defects Food Safety is one attribute of food quality Nutritional 4 Appearance / §P Color / Gloss value degree Ingredients / Recipe Size / Thickness Internal External Specifications Specifications Briefly, Is to achieve all the Food required characteristics and acceptable to consumers. What is Food Safety? e Assurance that food will not cause when prepared and/or eaten according to its. w è L ‘ v7 = food TTT not — es to the ere when - ïs prepared and/or eaten according to its intended use Some examples of food safety practice Food Quality Versus Food Safety ¢ Most attributes can be readily observed by sight, smell, or simple measurement.
Food Quality Versus Food Safety ¢ Most food safety attributes can not be directly observed, but instead require laboratory procedures for their measurement. WY me 1 —— a tittere 33353) _n ÍÏ E. coli O157:H7 Why is all of this important? ¢ Following appropriate food safety practices provides assurance that the product is safe from a public health standpoint ¢ Maintaining high food quality makes a company proud and profitable ¢ To be successful, a company needs to do both well ¢ Foodborne illness Factors affect Food quality Factors affect Food quality 1.Type of commodity 2.End use of the commodity 3.Duration of storage 4.Pest management practices Factors affect Food quality 1. Type of commodity ¢ The type of material being stored, whether it is cereal, pulse or oilseed; entire grain or milled products.
¢ Some varieties are much more susceptible to insect pests than others ¢ Ex: grain that is unthreshed, such as paddy rice and groundnut in shell, is much less susceptible to insects than threshed grain. Factors affect Food Quality 2. End use of the commodity ¢ Whether it be for animal feed or food for human consumption; ¢ Commodities for local or national consumption or for export; Factors affect Food quality 3. Duration of storage, ¢ The duration of storage, i.
transit, medium-or long-term; influence the degradation of the commodity and what management practices will be needed to rectify any potential problems. ¢ The life cycle of insect pest species in the tropics and sub-tropics takes about a month. ¢ If the commodity is only to be stored for a short period and is uninfested or very lightly infested on intake, it would not be economic to undertake any pest ¢ However, in six months this very light infestation could become severe. Then it will be necessary to undertake fumigation and/or spraying with contact insecticide to restrict the damage.
Factors affect Food quality 4. Climatic conditions ¢ The climatic conditions to which the commodity was exposed before receipt; what conditions are likely to occur whilst commodities are held in storage; ¢ Climate will play a very important role in determining what happens to a commodity in store. ¢In hot, humid conditions food commodities will deteriorate rapidly Factors affect Food quality 5. Pest management practices ¢ What pest management practices have been put into place before receipt; ¢ the cost benefit of pest control; ¢ what pest control materials and equipment are available; ¢ what training in pest management have staff received; ¢ what pest control services are locally available and their cost.
Dimension of Food Quality ¢ Food quality has an objective dimension, which is the measurable physico-chemical characteristic inherent to a food product, and a subjective dimension framed by consumer expectations, perceptions, and acceptance (‘fitness for consumption’) Dimension of Food Quality Subjective Objective Quality ‘Fitness for Consumption’ Factors affect Food safety °Hazards: °Biological «Chemical °Physical Factors Influencing Bacterial Reproduction ¢ Food (Nutrients) ¢ Acidity ° lime ¢ Temperature * Oxygen ¢ Moisture Understanding and Controlling Bacteria What Bacteria Need to Grow What Bacteria Need to Grow Bacteria require certain nutrients to grow and Survive Protein Carbohydrates Food composition influences microbial growth v Bacterial growth. v Foul odour | Vv Fungal growth in _ Stead of bacterial Think of the Foul smell of ROTTEN EGGS! ¥ No odour v l.~-—~e~~—E—=—=——=—~—=~=< Anaerobic breakdown of proteins yield foul- foul-smelling amine compounds like Cadaverine by the process of PUTREFACTION What Bacteria Need to Grow Ũ Acidic Alkaline A Be a ie —N 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Pathogenic bacteria grow well in food that is slightly acidic or nearly neutral (pH of 4.