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IIT
Kharagpur recently organised a short-term course on innovative food
processing technologies, TFPJ presents a view and discusses their criticality
in the current scenario
The
present-day food industry has undergone a tremendous change in the last
couple of years. Food processing technology is fast gaining prominence
in international trade circles, it also offers a tremendous potential
for generating revenue and employment in our country. In such a scenario,
it is vital that entrepreneurs venturing in to this niche market are
provided with an in-depth knowledge of the industry. Many research institutes
and universities are now organising short-term courses, seminars and
discussions on topics related to the food-processing sector. The need
of the hour is to provide course modules that offer an understanding
of the best possible technologies available in the food processing industry
that provides vital insights on the past and present trends and developments
in this sector. The aims of the food industry today, as in the past,
are fourfold:
• To extend the period during which a food product remains wholesome
(shelf life) by preservation techniques which restrict microbiological
or biochemical changes and thus allow time for distribution and storage
• To create variety in the diet by providing a range of attractive
flavours, colours, aromas and textures in food. A related aim is to
change the form of the food to allow further processing (for example,
the milling of grain to flour)
• To generate a sustainable income for the manufacturing company.
Each of these aims applies to a greater or lesser extent in all food
production, but the processing of a given product may emphasise some
of the aims more than others. For example, the main purpose of freezing
is to preserve the food. In contrast, sugar confectionary and snack
foods are intended to provide variety in the diet. In industrialised
countries, the market for processed foods is changing. Consumers no
longer require a shelf life of several months at ambient temperature
for the majority of their foods. Changes in family lifestyle, and increased
ownership of freezers and microwave ovens, are reflected in demands
for foods that are convenient to prepare, are suitable for frozen storage
and have a moderate shelf life at ambient temperature. There is also
an increased demand by some consumers for foods that have undergone
fewer changes during processing and thus either closely resemble the
original material or have a healthy image. Each of these factors influences
the changes taking place in the food processing industry. Food processing
technology is significant in making a wide variety of foods available
round the year in a palatable, nutritious and aesthetically packaged
form. Therefore, the pressure on the food industry to adopt novel food
processing and preservation technologies will continue to grow in the
future. However, there is no denying the fact that wider acceptance
of new food processing and preservation technologies will be ultimately...
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