1. Food Technology:
Food technology is a branch of food science which deals with the actual production processes to make foods. Early scientific research into of food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques. Louis Pasteur’s research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to put food technology on a scientific basis. Besides research into wine spoilage, Pasteur did research on the production of alcohol, vinegar, wines and beer, and the souring of milk. He developed pasteurization—the process of heating milk and milk products to destroy food spoilage and disease-producing organisms. In his research into food technology, Pasteur became the pioneer into bacteriology and of modern preventive medicine.
2. Food Chemistry:
Food chemistry is the study of substance procedures and associations of all natural and non-organic components of food. The natural substances incorporate such things as meat, poultry, lettuce, milk, and beer as examples. It is like biochemistry in its fundamental parts, for example, sugars, lipids, and protein, yet it additionally incorporates regions, for example, water, vitamins, minerals, catalysts, nourishment added substances, flavors, and colors. This teach additionally includes how items change under certain sustenance handling systems and routes either to upgrade or to keep them from happening. A case of improving a procedure is energize maturation of dairy items with microorganisms that change over lactose to lactic corrosive; a case of keeping a procedure would stop the cooking on the surface of crisply cut apples utilizing lemon juice or other acidulated water.
3. Food Processing:
Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products.
Dietitians or dieticians are experts in food and nutrition. They advise people on what to eat in order to lead a healthy lifestyle or achieve a specific health-related goal. They work in a variety of settings from clinical to community and public policy to media communications. Registered dietitians, now usually called registered dietitian nutritionists, are dietitians who meet academic and professional requirements, including earning at least a bachelor’s degree, and fulfilling a specially-designed, accredited nutrition curriculum, passing a registration exam, and completing a supervised program of practice at a health care facility, foodservice organization or community agency. Roughly half of all RDNs hold graduate degrees and many have certifications in specialized fields such as sports, pediatrics, renal, oncological, food allergy, or gerontological nutrition. After learning about patients’ health history, favorite foods, eating and exercise habits, an RD will help individuals set goals and prioritize. Follow-up visits often focus on maintenance and monitoring progress.
Nutrition is the selection of foods and preparation of foods, and their ingestion to be assimilated by the body. By practicing a healthy diet, many of the known health issues can be avoided. The diet of an organism is what it eats, which is largely determined by the perceived palatability of foods. Dietitians are health professionals who specialize in human nutrition, meal planning, economics, and preparation. They are trained to provide safe, evidence-based dietary advice and management to individuals, as well as to institutions. Clinical nutritionists are health professionals who focus more specifically on the role of nutrition in chronic disease, including possible prevention or remediation by addressing nutritional deficiencies before resorting to drugs. Government regulation of the use of this professional title is less universal than for “dietician.” A poor diet may have an injurious impact on health, causing deficiency diseases such as scurvy and kwashiorkor; health-threatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis.
Agriculture, also called farming or husbandry, is the cultivation of animals, plants, fungi, and other life forms for food, fiber, biofuel, medicinals and other products used to sustain and enhance human life. Agriculture was the key development in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that nurtured the development of civilization. The study of agriculture is known as agricultural science. The history of agriculture dates back thousands of years, and its development has been driven and defined by greatly different climates, cultures, and technologies. However, all farming generally relies on techniques to expand and maintain the lands that are suitable for raising domesticated species. For plants, this usually requires some form of irrigation, although there are methods of dryland farming. Livestock are raised in a combination of grassland-based and landless systems, in an industry that covers almost one-third of the world’s ice- and water-free area.
A nutraceutical is a pharmaceutical-grade and standardized nutrient. In the US, “nutraceuticals” do not exist as a regulatory category; they are regulated as dietary supplements and food additives by the FDA under the authority of the Federal Food, Drug, and Cosmetic Act.
8. Food additives :
Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling, salting, as with bacon, preserving sweets or using sulfur dioxide as with wines.
9. Food packaging:
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale
10. Livestock farming:
Livestock farming is the rearing of animals for food and for other human uses. The word ‘Livestock’ applies primarily to cattle or dairy cows, chickens, goats, pigs, horses and sheep. Today, even animals like donkeys, mules, rabbits and insects such as bees are being raised as part of livestock farming.
11. Dairy Technology:
Dairy Technology is a course which focuses on dairy products and is a part of the food technology and processing industry. Students pursuing dairy technology learn about milk processing as well the manufacturing process for its by-products. The study includes quality control at the time of processing of products.
12. Food preservation:
Food preservation prevents the growth of microorganisms, or other microorganisms, as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.
13. Food microbiology:
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. “Good” bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, and other fermented foods such as bread, beer and wine.
14. Engineered microbes:
Genetically modified bacteria were the first organisms to be modified in the laboratory, due to their simple genetics. These organisms are now used for several purposes, and are particularly important in producing large amounts of pure human proteins for use in medicine.
15. Food nanotechnology:
Nanotechnology delivers emerging applications in functional food by engineering biological and synthetic molecules toward functions that are exceptionally changed from those they have originally. Nanotechnology has enhanced the superiority of foods by making them flavoured, nutritive and more healthier. Nanotechnology generates also novel food products, better packaging, coating and shelf storage techniques. Applications in food also improve shelf life, food quality, safety and fortification. Biosensors in food packaging are designed to detect contaminated or spoiled food. Nanotechnology improve food processes that use enzymes to confer nutrition and health benefits.
16. Obesity and nutrition:
Obesity is a condition in which strange or intemperate fat aggregation in adipose tissue disables health. Overweight and obesityt are generally estimated utilizing body mass index, in spite of the fact that abdomen outline is likewise a helpful guide. Special growth charts and related weight proposals exist for youngsters. Overweight and obesity are related with an expanded danger of building up a few growths, cardiovascular malady and sort 2 diabetes. A blend of more physical movement and a reasonable supplement rich however vitality controlled eating regimen is prescribed for overweight/stout grown-ups who wish to lose weight
17. Advanced Food Processing Technologies:
In this session, we will generally talk on the latest and advanced food procession technologies. Food Processing Technology incorporates an arrangement of physical, chemical or microbiological strategies and systems used to transmute raw ingredients into food and its change into different structures in nourishment preparing industry.
18. Nutraceuticals & Medicinal Foods:
Nutraceuticals is a broad term used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods. They can be considered non-specific biological therapies used to promote general well-being, control symptoms and prevent malignant processes.The term “nutraceutical” is a combination of two words: “nutrient” (a nourishing food component) and “pharmaceutical” (a medical drug).
19. Agricultural Nutrition:
The agricultural sector presents key open doors for enhancing nutrition and wellbeing. The potential effects of horticultural exercises on wellbeing and sustenance stretch out over various channels. One zone of effect is family capacity to deliver, buy and expend all the more, better and less expensive nourishment. In the course of recent years, farming advances, for example, the Green Revolution, prompted the multiplying of oat creation and yields, enhancing the prosperity of numerous individuals and giving a springboard to striking financial development. Also, Biofortification endeavors to breed and spread yields that are wealthy in micronutrients, for example, vitamin A, zinc and iron, have enhanced vitamin and mineral admission among purchasers in Africa and Asia.
20. Food and Agri business management:
It brings together the current and future business prospective of both food and agriculture, academic and government leaders along with other industry stakeholders in order to improve the transparency, strategic focus, sustainability, and responsiveness of the global food and agribusiness system.