College of Natural and computational sciences

Center for food science and nutrition

Program: PhD in food sciences and human nutrition

course title: Special topic I in food science and Human

nutrition (FSHN8317).
A term paper: Food product development, food formulation,
processing and sensory evaluation.

By: Megersa Bayisa

02December 2025
Course instructor: Dr. Ashagrie Zewdu
Addis Ababa university ,Addis Ababa
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 Out lines of presentation

 1. Concept of Food Science and nutrition

 2. Classification of foods
 3. Theoretical principle food science and nutrition
 4. Food product development
 5. Food formulation and processing
 6. Food sensory evaluation
 7. Food Quality and Safety Management

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 1. Concept of Food Science and nutrition

Food means any substance, whether processed, semi-

processed or raw, which is intended for human consumption,
and includes drink, chewing gum and any substance which
has been used in the manufacture, preparation or treatment
of “food” but does not include cosmetics or tobacco or
substances used only as drugs.

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 1. Concept of Food Science and nutrition
Food science and Nutrition
 Food science and nutrition are related fields that
focus on different aspects of food and health:

-Nutritional
-Food science -Food safety
biochemistry

-Drugs and
-Human physiology -Food Instruments
medicines

-Therapeutic -Food catering and

-Food microbiology
nutrition management

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 Food science &nutrition con…ed

 Food science: Focuses on the production, processing, and

manufacturing of food. It draws on scientific disciplines like
chemistry, physics, physiology, microbiology, and biochemistry.
 Food scientists work to ensure that food is safe, nutritious, and
accessible.
 Nutrition: Focuses on maintaining good health and the well-
being of populations. Food is a complicated mixture of many
different elements that fall into two categories: nutrients and non-
nutrients. Traditionally, nutrients have been divided into two
categories: macronutrients and micronutrients.
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 Macronutrients, which include carbohydrates, proteins, and fats,
are typically needed in large amounts.
 They serve as components of macro nutrients are the building
blocks of cellular structures and energy .

 Micronutrients, which include vitamins and minerals, are needed

in only small amounts, and are required for the proper function of
important proteins and enzymes.
 Non-nutrient components of food are those that cannot be
categorized as either macronutrients or micronutrients.
 These substances include both natural and synthetic compounds.
They can be beneficial (e.g. fiber, and some polyphenolic
compounds produced by plants

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 Nutrition

 Good nutrition is key to human well-being.

 Far too many people around the world are affected by

malnutrition ranging from undernutrition to problems of

overweight, obesity, and diet-related no communicable diseases.

 Improving nutrition requires contributions not only from the

health sector but also from sectors as diverse as agriculture, social

protection, gender, and education, which together can address the

underlying causes of malnutrition.

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 2. Classification of foods based on different purposes

Food can be classified based on different aspects:

1.Plant-based foods: Pulses, grains,

Classification by fruits, vegetables, and cereals
origin 2.Animal-based foods: Milk, meat,
fish, chicken, honey, and eggs

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Food can also be classified based on the nutrients it
provides, such as:

A.Carbohydrates: Wheat, rice, potato, and sugar

B.Protein: Egg, milk, meat, fish, and pulses

C.Fat: Oil, ghee, butter, and groundnut

D.Vitamins: Fruits and green leafy vegetables

E. Minerals: Meat, fish, egg, and pulses

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Food can also be classified by water content, with high,
intermediate, and low moisture foods.
Fruits, vegetables, juices, raw meat, fish, and milk are
considered high moisture foods.

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 3. THEORETICAL PRINCIPLE FOOD SCIENCE AND
NUTRITION

 Food science theory is based on the application of scientific

principles to the production, processing, preservation, and
packaging of food.
 Food science incorporates concepts from many scientific
disciplines, including: chemistry, organic chemistry,
biochemistry, microbiology, physics, and physiology.

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Some examples of food science theory include:
Heat transfer
 The transfer of heat from a heat source to food is a basic principle
of cooking and food science. Understanding how and how quickly
heat is transferred helps cooks control the cooking process.
Food traceability
 A theoretical framework for food traceability can help improve
understanding and the implementation of food traceability
systems.

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Proximate principles
 Protein, fat, and carbohydrates are sometimes called proximate
principles because they are oxidized in the body to produce
energy. Food scientists use their knowledge of food science
theory to develop new food products, design processes for
producing them, and evaluate their quality.
Nutrient intake:
 The basic principle of nutrition is to provide adequate nutrients
to groups or populations. Scientific evidence is used to
determine recommended nutrient intakes, as well as higher and
lower levels.
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Calories and weight: The amount of food you eat in calories
determines your weight.
The amount of food your body needs is based on your age,
sex, genetics, and activity level.
Eating more calories than your body needs will cause you
to gain weight, and eating less will cause you to lose
weight.

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Nutrition and disease: Nutritional epidemiology is the study of the
relationship between dietary intake and disease.

Nutrition intervention is the application of this knowledge to help

prevent disease in a population.

Dietetics: Dietetics is the application of nutritional knowledge to

individual needs.

It often involves using diet to treat and manage disease. Nutrition

is a fundamental part of life, and the theory of nutrition has
evolved over time.

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 4. Chapter four Food product development

 Food product development is the process of creating a new

product or improving an existing one to meet consumer or
market needs or trends. The process involves several steps,
including:
 Identify market/Idea proposal
 Develop ideas/Concept Approval
 Accessing options
 Producing recipes/prototype
 Evaluation- market evaluation and sensory assessment
 Product launch

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 • What
product
Food product development
does the cont…ed
company
 The responsibility of productwant?
development team within food
• Are there
company is to discover consumer insights/to identify consumer
want and needs. packagin
g
problems
• Is
machiner
y
technolo
gy
available
?
• Who is
the
product
for? 17
• Are there
Food product development cont…ed

 Traceability/Product Tracing: the ability to follow the

movement of a food through specified stage(s) of production,
processing and distribution.

Product
specification
• Ingredient
formulation
• Processing method
• Storage
instruction's
• Shelf life
• Cooking
instructions
• labelling
• Packaging
• Quality parameters
• HACCP 18
Costs and efficiency should be considered.
• Raw material costs.
• Processing cost and yields
• Packaging costs
• Over heads including Labour
• Storage costs
• Transport and distribution costs

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#Common examples of quality characteristics of foods are:

• Identity of a food in relation to a standard

• Declared gross or net quantity
• Fitness for use as human food
• Shelf-life stability
• Sensory quality
• Labeling
• Packaging
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 Mandatory information on food product
* Name of the foods
* List of ingredients
* Quantity of a certain ingredients
* Allergens
* Use by/best before
* Instructions for use
* Nutritional declarations
* Storage instructions
* Country of origin/where required
* Name address of seller
* Net quantity of food
* Alcoholic strength where(>1.2%)

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 5. FOOD FORMULATION AND PROCESSING

 Food processing is the use of scientific and technological

principles to transform agricultural products into consumable
substances.
It involves many steps, including:
Washing: Removes dirt, pesticides, and other contaminants from
raw food
Peeling: Removes the outer skin or shell of the food
Cutting: Chops, slices, or dices the food into manageable pieces
Blanching: Briefly boils the food to kill surface bacteria and
deactivate enzymes
Drying: Removes water content from food products to increase
their shelf life

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Extraction: Extracts edible oils with organic solvents or coffee with
water
Baking: Mixes and heats ingredients to create baked goods
Fermenting: Uses bacteria or yeast to convert sugars into alcohol or
acids. produce foods like cheese, yogurt, and beer
Canning: Seals food in airtight containers and heats it to sterilize for
long-term storage
 Food processing also involves process control, which is the
maintenance or change of variables like temperature, pressure,
concentration, and flow rate within specified limits
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 Food formulation

Adequate nutrition is an essential requirement for the

maintenance of good health for a person of any age or sex.
The dietary requirements or recommendations are the keys to
formulate a new food that provides more than nutrition to the
body, known as functional foods.
Apart from daily diets, popular diets like vegan, ketogenic,
atkins, mediterranean diet etc. demand a lot of new formulas or
supplements for a better performance, which results in food
product development

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 Food formulation cont…ed

Scientific research has proved that formulated food provides

nutritional, immunologic and physiological functions that are
targeted to a certain group of people and region. and deliver oil-
soluble flavors, vitamins etc.
Now a day’s people are more concern about living a healthy
and sustainable living.
This leads to a huge demand for the formulation of food in
dairy, spice, fruits, vegetables, cereals industries by using
different technologies that result in rapid economic growth in
the food sector. 25
 Food formulation is also done to access the satiety effect of food.

The use of anti- oxidants as additives in beverages, replacement of

fats, gluten in bakery products, manufacturing of high fiber

products, lactose- free milk etc. are the most common examples of

food formulation.
Food formulation or product development requires a few of
analytical steps to overcome the challenges-
1. Market analysis
2. Product cost and finances
3. Trained personnel
4. Safety assessment

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5. Ingredients

6. Analytical testing

7. Manufacturing feasibility
The emerging trends in food and beverage industry lead to the
development of nutraceuticals, food supplements that culminates in
a healthy living.
Food formulation is a trivial matter, but a better vision, extensive
research, and understanding of body requirements and the
availability of the resources help in product design and
development and this follows a new horizon in food business
sector. 27
Mineral losses in food while cooking
Various food components were examined before and after cooking to
clarify mineral losses (sodium, potassium, phosphorus, calcium,
magnesium, iron, zinc, manganese, copper), and the following findings
were obtained.
 Improper processing can affect mineral composition and quality of
bread wheat past, Kore .T et al,(2022).
 The mineral contents of cooked meals prepared in large quantities
were around 60-70 percent of those of raw or uncooked foods.
Cooking losses were particularly high in minerals of vegetables.
Among other cooking methods, loss of minerals was largest in
parching, frying, and stewing. 28
 6. Food sensory evaluation
 Sensory evaluation of food uses our senses to assess and
comprehend the attributes of food products.
 It involves a comprehensive taste, smell, sight, touch, and
sometimes hearing analysis.
How to Conduct Effective Sensory Evaluation Testing
Testing Room: A well-lit, odour-free, quiet room that minimizes
distractions, typically with individual booths or partitions to isolate
panelists.

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Preparation Area: A separate space from the testing room where
samples can be prepared, coded, and served to panelists without
revealing clues about the sample.
Controlled Temperature and Humidity: To maintain the
consistency of samples and the comfort of panelists.
White Lighting: To avoid color bias during evaluation.
Water and Neutral Crackers: For cleansing the palate between
samples.

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 Sensory analysis of food provides valuable insights into the
organoleptic characteristics of various food items.
“Organoleptic” refers to the attributes of food that our senses
can perceive. The analysis helps identify the factors
contributing to a food product’s success or failure in the
market.
Taste: distinguish between primary flavours like sweet, sour,
bitter, salty, and umami.

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Smell: The aroma of food is a significant factor that influences our
perception of taste. The volatile compounds released when we
smell food contribute to our dining experience.
Sight: The appearance of food is the first thing that captures our
attention. Vibrant colors, attractive plating, and appealing visuals
can whet our appetite and enhance our enjoyment of a dish.
Texture: The texture of food determines how it feels in our mouths.
Whether it’s the crunch of a potato chip, the creaminess of ice
cream, or the tenderness of a steak, texture greatly influences our
eating experience.

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Difference Tests:
These tests are designed to determine if there is a detectable
difference between two or more products.
Triangle Test: Participants are given three samples, two of which
are identical, and asked to identify the odd one out.
Duo-Trio Tests: Participants are presented with a reference sample
and then two other samples (one identical to the reference and one
different) and are asked to pick the one that matches the reference.
Paired Comparison Test: Participants are given two samples and
asked to determine which one has more of a specific attribute.

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• Descriptive Tests:
• These tests provide detailed information about the specific attributes of a product.
• Flavor Profile Test: A trained panel describes and quantifies the flavours in a product.
• Texture Profile Test: A method used to quantify textural attributes such as hardness,
chewiness, and grittiness.
• Qualitative Test: Provides descriptive data about a product without quantification. It
can be narrative or through focus groups.
• Free Choice/Consumer Based: Participants can use their own words to describe a
product.
• Affective Tests:
• These tests measure consumers’ preferences or feelings towards products.
– Paired Preference Test: Participants are given two samples and asked which one
they prefer.
– Ranking Test: Participants rank multiple products based on a specific attribute or
preference.
– Qualitative Test: Provides descriptive data about a product without quantification.
It can be narrative or through focus groups.
– Hedonic Test: Participants rate products on a scale ranging from “dislike
extremely” to “like extremely” to gauge overall acceptance.

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 7. FOOD QUALITY AND SAFETY MANAGEMENT

 The Codex Alimentarius (Latin, meaning Food Law

or Code) is the result of the Commission’s work:
 a collection of internationally adopted food
standards, guidelines, codes of practice and other
recommendations.
Purpose of the Codex Alimentarius
1. The Codex Alimentarius is a collection of
internationally adopted food standards and related texts
presented in a uniform manner.
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 Food Quality and safety management cont…ed

 These food standards and related texts aim at

protecting consumers’ health and ensuring fair
practices in the food trade.
 The publication of the Codex Alimentarius is
intended to guide and promote the elaboration and
establishment of definitions and requirements for
foods to assist in their harmonization and in doing so
to facilitate international trade.

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 Food Quality and safety management cont…ed

Food standards are documents containing;

• specifications , requirements ,guidelines or characteristics that
can be used consistently to ensure that food materials, products,
processes and services produced are fit for human consumption.
1. Process standards: which specify how the product should be
produced.
2. Product standards: which specify the features and
characteristics of the food product
3. Information standards: These are concerned with labeling
and packaging standards 37
 Food Shelf life can be affected by:
Extrinsic factors
Intrinsic factors • Pasteurization
• Composition • Freezing
• PH • Packaging
• Preservatives • Quick chilling
• AW • Drying
• Gas flushing

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 What is a hazard?
 A hazard is defined as “a biological, chemical, or physical agent
in, or condition of food, with the potential to cause an adverse
health effect.”
 The term “condition” also includes aspects related to the properties
of food. Examples are its consistency and form, which may cause
choking, and the nutritional composition of the food, such as infant
formula, where excess or lack of a nutrient may endanger health.

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 At the hazard analysis step, each hazard is to be evaluated for its
degree of risk and is classified as significant or not significant.
 Risk is defined as a function of the probability of an adverse
health effect and the severity of that effect, consequential to (a)
hazard(s) in food.
 So, in the context of HACCP and ensuring safety of products, for
evaluating risks, two types of information need to be considered:
(1) likelihood of occurrence of the hazard in the food and
(2) the health consequences.

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 Determine the critical control points (CCPs).
 In general, the CCP refers to the step in the operations at which
control is essential to eliminate, reduce or maintain a hazard at an
acceptable level.
 A condition for a step to be considered as a CCP is the fact that it
should be possible to effectively monitor the step.
 Critical limits are basically limits of acceptability or
unacceptability of control parameters.

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 Therefore, they should always refer to the monitoring parameters.
 Depending on the type of hazards and control measures, the nature
of critical limits may be different. They are values such as pH, aw,
temperature, time (or flow rate), salinity, level of chlorine,
overpressure, etc.
 Monitoring can be a physical measurement, visual inspection or
chemical analysis.

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Establishing corrective actions.
• When applying the HACCP system, specific corrective actions
must be developed at each CCP in order to deal with deviations
when monitoring shows loss of control (the actions to be taken
when the results of monitoring at the CCP indicate a loss of
control).
• Verification refers to the application of methods, procedures, tests
and other evaluations, in addition to CCP monitoring, to determine
compliance with the HACCP plan.

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Good laboratory practice (GLP
Good laboratory practice (GLP) is a quality system which intends to
ensure, through careful and accurate documentation, covering all
aspects of a study and of its environment, the quality, integrity and
reliability of safety data.
GLP is based on four pillars which have to support the
implementation and daily observance of its Principles:
• The Management,
• The Quality Assurance,
• The Study Director, and
• The National Compliance Monitoring Authority (NCMA)
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Why does food safety matter?

Public health

Foodborne illness

Carcinogens

nutrition 45
 ACKNOWLEDGEMENTS

To. Dr. Ashagrie Zewdu

 For Assign us to prepare a term paper assignment
which will fill our previous gap on the area.

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