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Role of Food Science & Technology in Poverty Alleviation, Social Uplift, Community Services, Innovation & Health

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					  Role of Food Science & Technology in Poverty Alleviation, Social
              Uplift, Community Services, Innovation & Health

Food Science:

               Food science is a study concerned with all technical aspects of foods, beginning

with harvesting or slaughtering, and ending with its cooking and consumption.


Food Technology:

                      Food technology is a branch of food science which deals with the actual

production processes to make foods.


Introduction:

               Activities of food scientists include the development of new food products, design

of processes to produce these foods, choice of packaging materials, shelf-life studies, and

sensory evaluation of the product with trained expert panels or potential consumers, as well as

microbiological and chemical testing. Food scientists at universities may study more

fundamental phenomena that are directly linked to the production of a particular food product

and its properties.

Food science is a highly interdisciplinary applied science. It incorporates concepts from many

different fields including microbiology, chemical, and biochemistry.


                                  Poverty Alleviation
Introduction:

               Around 70 percent of poor and food-insecure people reside in rural areas,
although poverty and food insecurity appear to be growing in urban areas as urbanization
proceeds apace in most of the developing countries. Productivity gains are essential not only for
economic growth, but also for maintaining adequate food supplies for the growing world
population. Therefore, accelerated public investments are needed to facilitate agricultural and
rural growth through: High yielding varieties resistant to biotic and a-biotic stress factors,
Environment friendly production technology, Availability of reasonably priced inputs in time,
Strong extension services, Dissemination of information, Improved infrastructure and markets,
and Primary education, health care, and adequate nutrition.
How Poverty Alleviate:

                           In an attempt to alleviate world poverty, there has been a huge

emphasis on food production over the past few decades, and processing, packaging and post-

harvest treatment of that food so that it reaches the final consumer in a safe and nutritious form.

   •   There have been significant international developments and commitments related to

       both poverty reduction and food security.

   •   They aimed to accelerate economic growth through technology and infrastructure

       development and through market-led economic policies in general.

   •   Modern science offers tremendous opportunities for improving the livelihood of poor

       farmers as well as protecting the environment.



Farmers have long practiced sustainable crop production by managing:

        Soil fertility management by recycling organic waste
        Green manuring

        Crop rotations

        Watershed management

        Pest control
                                          Social Uplift

            According to United Nations projections:


                     World population is expected to exceed 8.0 billion by 2025.

                     On an average, 73 million people will be added annually, and 97% of the

                         projected growth will take place in the developing countries.

                     Nearly 1.2 billion people live in a state of absolute poverty (FAO 1996).

                     About 800 million people are food insecure, and 160 million pre-school

                         children suffer from malnutrition.

                     A large number of people also suffer from deficiencies of micronutrients

                         such as iron and vitamin A (Pinstrup-Anderson and Cohen 2000). Food

                         insecurity and malnutrition result in serious public health problems and a

                         lost human potential in developing countries.

                     The major problems faced by the rural poor include: Low productivity,

                         Food insecurity, and Poor nutrition.


By using Food Science and Technology, we increase productivity, food shelf -life and maintain

its nutrition value, store for a longer period, so ultimately it affect the social status of persons, his

health, economics etc.




                                    Community Services
    Food Science and Technology help us to provide secure and hazard free food to people

       suffer from natural disasters i.e. earthquake

    Fulfill all nutritious need of person.

    Food is properly packed process and it is freely moveable.

    Semi-processed food provides to make urgent meal.


Scientific and technical achievements applied throughout the food system, from agriculture and

food manufacturing to preparation in the home, have freed most people in the developed world

from subsistence farming and full-time home food preparation, and allowed “ready access to a

diverse, abundant supply of food that is safer, tastier, nutritious, convenient, and relatively

inexpensive than would otherwise be the case.”


                                         Innovation

Activities of food scientists:

                                               Development of new food products
                                               Design of processes to produce these foods
                                               Choice of packaging materials
                                               Shelf-life studies

                                              Sensory evaluation of the product with trained
                                                 expert panels or potential consumers, as well as
                                                 microbiological and chemical testing



Several companies in the food industry have played a role in the development
of food technology. These developments have contributed greatly to the food
supply.
Some of these developments are:
   Instantized Milk Powder - D.D. Peebles (U.S. patent 2,835,586) developed the first instant
    milk powder, which has become the basis for a variety of new products that are rehydratable
    in cold water or milk. This process increases the surface area of the powdered product by
    partially rehydrating spray-dried milk powder.

   Freeze-drying - The first application of freeze drying was most likely in the pharmaceutical
    industry; however, a successful large-scale industrial application of the process was the
    development of continuous freeze drying of coffee.

   High-Temperature Short Time Processing - These processes for the most part are
    characterized by rapid heating and cooling, holding for a short time at a relatively high
    temperature and filling aseptically into sterile containers.

   Decaffeination of Coffee and Tea - Decaffeinated coffee and tea was first developed on a
    commercial basis in Europe around 1900. The process is described in U.S. patent 897,763.
    Green coffee beans are treated with steam or water to around 20% moisture. The added water
    and heat separate the caffeine from the bean to its surface. Solvents are then used to remove
    the caffeine from the beans. In the 1980s, new non-organic solvent techniques have been
    developed for the decaffeination of coffee and tea. Carbon dioxide under supercritical
    conditions is one of these new techniques. U.S. patent 4,820,537 was issued to General
    Foods Corp. for a CO2 decaffeination process.

   Process optimization- Food Technology now allows production of foods to be more
    efficient, Oil saving technologies are now available on different forms. Production methods
    and methodology have also become increasingly sophisticated.


Freeze-dried coffee, a form of instant coffee
   “Drying, canning, chemical preservation, refrigeration (including chilling and freezing), and
    nutrient conservation and fortification were the significant advances of the 19th and 20th
    centuries and permitted population growth in more-developed countries.” Alternative
    preservation technologies, such as high pressure processing, have been developed during the
    past 15 – 20 years to meet consumers’ growing demands for safe, fresh-like and highly
    nutritious foods.
   “Processed foods and beverages can have positive nutrient benefits beyond those of the raw or
    home-prepared product,” according to the report. Additionally, “some processed products, are
    often a better value for the consumer than the fresh or raw product.”
   “Commercial food manufacturing operations are more efficient in the conversion of raw
    materials into consumer products than home processing and preparation.” Through life-cycle
    assessments of the environmental impacts of the food system, waste-management practices are
    being refined and improved further.
   Biotechnology has potential to improve food quality and nutritive value, and lower raw
    materials costs in an environmentally sustainable way.
   Nanotechnology holds tremendous promise for many applications. Nanotechnology could
    enhance food safety, for example, through better bacterial detection and control methods.
   A growing body of evidence shows that food and diet are important factors in chronic diseases
    such as diabetes and obesity. The solutions to the diet-and-disease challenge (e.g., overweight
    and obesity) are complex, “and require a multi-pronged strategy from both the public and
    private sectors,” according to the report. “Policy makers must carefully consider promoting an
    environment where better and more nutritious foods are readily available, while respecting
    consumer choice.”
   Individuals must make more healthful choices pertaining to diet and exercise, and the food
    industry should use “innovative pipelines and resources to produce foods and beverages that
    are more nutrient-rich rather than energy dense to assist the consumer in the quest for a
    healthful     diet.”    Responsible       food      marketing      is    also     encouraged.
                                             Health

Introduction:
                  About 800 million people are food insecure, and 160 million pre-school
children suffer from malnutrition. A large number of people also suffer from deficiencies of
micronutrients such as iron and vitamin A (Pinstrup-Anderson and Cohen 2000). Food insecurity
and malnutrition result in serious public health problems and a lost human potential in
developing countries.
John Floros Pennsylvania State University Department of Food Science Said:
                        Thanks to food science and technology and modern food manufacturing
methods, nutritional deficiencies and inconsistent food availability can be addressed, harvests
can be protected, and various commodities can be transformed into new products having specific
nutrients for better health and wellness,”
Food Processing:
               The processing of food is designed to remove health hazards associated with
microbial pathogens. Processing operations dealing with raw food materials or ingredients
carrying pathogens have significant controls and regulations to detect and inactivate food-borne
microorganisms that can cause illness. Pasteurization of milk is just one of many examples of
processes that eliminate a health hazard for the consumer and extend the life of the product.
Food Fortification:
                 In this process micronutrients add into food to fulfill the human nutritious need.




References
      Role of Modern Science and Technologies in Agriculture for Poverty Alleviation in South

       Asia.

       BY William D. Dar, C L L Gowda and H C Sharma

    Role of Food Science and Technology in Meeting the Needs of a Growing World Population

       New Report Says Current Food Supply Must Drastically Increase in the Coming Decades.

       BY IFT HTTP://WWW.IFT.ORG

    A Key Role for Food Science and Technology in Alleviating Poverty.

       Dr. Gordon L. Robertson

				
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Description: Role of Food Science & Technology in Poverty Alleviation, Social Uplift, Community Services, Innovation & Health