FST201 — Principles of Food Processing and Preservation: Lecture Note

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LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Course code: FST201 Course title: Principles of Food Processing and Preservation Course credit load: 2 Units List of Series: Foundations and History of Food Processing and Preservation Traditional and Scientific Methods in Food Preservation Principles and Technologies of Drying, Dehydration, and Chemical Preservation Modern Industrial Approaches: Milling, Cold Storage, Freezing, Irradiation, and Extrusion Emerging Techniques in Food Processing and Preservation Part 1: Genesis of Food Preservation and Processing Sub-Part 1.1: Early human practices in food preservation Sub-Part 1.2: Evolution of food processing across civilisations Sub-Part 1.3: Drivers of food preservation (safety, storage, trade, nutrition) Part 2: Historical Development of Food Preservation Methods Sub-Part 2.1: Traditional preservation techniques (drying, smoking, salting, fermentation) Sub-Part 2.2: Transition to scientific approaches in preservation Sub-Part 2.3: Influence of industrialisation on food processing Part 3: Foundations of Modern Food Processing and Preservation Sub-Part 3.1: Scientific principles underlying preservation Sub-Part 3.2: Role of technology in shaping modern food systems Sub-Part 3.3: Importance of food preservation in contemporary society Introduction Food has always been central to human survival, yet keeping it safe and edible over time has posed challenges since the earliest days of civilisation. Imagine communities thousands of years ago, faced with the need to store grains after harvest or preserve meat for long journeys. Their solutions, though simple, laid the groundwork for the vast and complex food processing systems we rely on today. Understanding this history is not only fascinating, it also helps us appreciate how far the science and technology of food preservation have advanced, and why these foundations remain relevant in modern food industries.

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS The aim of this Series is to provide you with a clear understanding of the genesis and historical development of food processing and preservation, and to establish the scientific and societal foundations upon which modern practices are built. We shall commence this Series by exploring the genesis of food preservation and processing, focusing on early human practices and the reasons that drove them. Next, we will examine the historical development of preservation methods, beginning with traditional techniques such as drying, smoking, salting, and fermentation, and then considering how scientific approaches and industrialisation transformed these practices. Finally, we will wrap up by studying the foundations of modern food processing and preservation, highlighting the scientific principles, technological influences, and the continuing importance of these practices in contemporary society. Series Learning Outcomes Upon completing this Series, you should be able to: SLO1.1 define the genesis of food preservation and processing in early human societies, SLO1.2 explain how food processing practices evolved across different civilisations, SLO1.3 analyse the key drivers that necessitated food preservation such as safety, storage, trade, and nutrition, SLO1.4 describe traditional preservation techniques including drying, smoking, salting, and fermentation, SLO1.5 explain the transition from traditional to scientific approaches in food preservation, SLO1.6 evaluate the influence of industrialisation on the development of food processing methods, SLO1.7 explain the scientific principles that form the foundation of modern food preservation, SLO1.8 assess the role of technology in shaping contemporary food systems, and SLO1.9 discuss the importance of food preservation in modern society. 1.1 Genesis of Food Preservation and Processing 1.1.1 Early human practices in food preservation The story of food preservation begins with the earliest human societies who faced the challenge of keeping food safe and edible beyond immediate consumption. Food preservation refers to the techniques and processes used to prevent food from spoiling, while food processing involves the transformation of raw food materials into forms that are more suitable for consumption, storage, or trade. Early humans relied on simple methods such as drying meat in the sun, storing grains in

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS clay pots, or smoking fish over fire. These practices were not only about survival but also about ensuring food security during periods of scarcity. Fill in the blank: Early humans preserved food mainly to ensure ______ during times of scarcity. Plate 1.1: Early food preservation practices 1.1.2 Evolution of food processing across civilisations As civilisations developed, food preservation and processing methods became more sophisticated. Ancient Egyptians used salting, which is the application of salt to draw out moisture and inhibit microbial growth. Romans perfected fermentation, defined as the biochemical process where microorganisms such as yeast or bacteria convert sugars into alcohol or acids, thereby extending shelf life and enhancing flavour. In Asia, techniques such as pickling and oil extraction were widely practised. These innovations were closely tied to cultural traditions, trade routes, and the availability of natural resources.

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Fill in the blank: The Romans are credited with perfecting the process of ______, which uses microorganisms to extend shelf life. Figure 1.1: Timeline of food preservation practices from ancient to medieval societies 1.1.3 Drivers of food preservation: safety, storage, trade, nutrition The need for food preservation was driven by several factors. Food safety refers to practices that prevent contamination and spoilage, ensuring food remains fit for consumption. Storage was essential for maintaining supplies during non-harvest seasons. Trade encouraged the development of preservation methods that allowed food to be transported over long distances without spoiling. Finally, nutrition was a key driver, as societies sought to retain the health benefits of food even after preservation. These drivers collectively shaped the evolution of food preservation and processing, making them indispensable to human progress. Fill in the blank: One of the main drivers of food preservation was the need to maintain ______ during non-harvest seasons.

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Box 1.1: Key drivers of food preservation Pilot questions 1.1 Which early food preservation method involved drying meat in the sun? What is the definition of fermentation in food preservation? Which ancient civilisation perfected the use of salting as a preservation method? Name two drivers that influenced the development of food preservation practices. Why was trade an important factor in the evolution of food preservation? 1.2 Historical Development of Food Preservation Methods 1.2.1 Traditional preservation techniques Traditional methods of food preservation were developed long before modern science and technology. These methods relied on natural processes and readily available resources. Drying is the removal of moisture from food using sunlight or air, which inhibits microbial growth. Smoking involves exposing food to smoke from burning wood, which imparts flavour and acts as a

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS preservative. Salting is the application of salt to food, drawing out moisture and creating an environment unfavourable to microorganisms. Fermentation is the biochemical process where microorganisms such as yeast or bacteria convert sugars into alcohol or acids, thereby extending shelf life and enhancing flavour. These techniques were simple yet effective, and they formed the backbone of food preservation for centuries. Fill in the blank: Removing moisture from food using sunlight or air is known as ______. Figure 1.2: Traditional food preservation techniques 1.2.2 Transition to scientific approaches in preservation With the advancement of science, food preservation methods began to shift from purely traditional practices to more systematic approaches. The discovery of microorganisms, defined as microscopic living organisms such as bacteria, yeast, and moulds, helped scientists understand the

LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS causes of food spoilage. This led to the development of thermal processing, which uses heat to destroy harmful microorganisms and enzymes. The introduction of controlled fermentation and chemical preservatives further expanded the possibilities of food preservation. These scientific approaches allowed for greater consistency, safety, and efficiency in preserving food. Fill in the blank: The discovery of ______ helped scientists understand the causes of food spoilage. Box 1.2: Key scientific advances in food preservation 1.2.3 Influence of industrialisation on food processing The era of industrialisation brought significant changes to food preservation and processing. The development of machinery enabled large-scale production and packaging. Industrialisation refers to the process of transforming economies from manual labour and small-scale production to mechanised and mass production systems. Canning, refrigeration, and mechanised milling became widespread, allowing food to be preserved for longer periods and transported across greater distances. Industrialisation also introduced standards for food safety and quality, ensuring that preserved foods could meet the demands of growing populations and expanding markets. Fill in the blank: The process of transforming economies from manual labour to mechanised systems is called ______.

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