Food Chemistry and Food Microbiology

Currently it is well established that there is a strong relation between diet and health. The approach of using probiotic microorganisms to avoid and treat a variety of human diseases has been used for many years. The operation of probiotic microorganisms seems to be specific for each strain. By customize the intestinal microbiota,probiotics directly or indirectly influence the state of health through providing end-products of anaerobic fermentation such as vitamins, short chain acids and bacteriocins giving protection against enteric microorganisms.

Various new antique and trendy technologies are advanced to provide the economical balanced food and food ingredients for the food formulations. Modern technology in Food chemistry plays the crucial role in changing the nutrient data correlate with the client requirement in food product. To develop the food with high heath value without disturbing their flavour, texture, appearance a wide array food process and industrial techniques should be used. Today several successful comes in food improvement are implement for the price reduction and development of food product.

Food toxicology studies the harmful effects of chemical, biological and physical agents in biological systems that establish the extent of damage in living organisms. It deals with toxic substances in food either of natural origin or formed after food spoilage or general practices to be avoided to save the nutrition.

Industrial biotechnology is one of the most assuring new accesses to pollution prevention, resource conservation, and cost reduction. Newly many approaches in food industry perform great role of food biotechnology. GM plants and animals are used to complement taste, shell life, nutrition and quality of food. GM yeast and Bacteria are used to produce enzymes for the sake of food industry. These GM foods are produced by using biotechnological techniques especially genetic engineering. These techniques can be used to erase hunger from poor people.

A preference of food chemical quality is control of allergens which can be life threatening to some people that are highly sensitive. Other chemical properties of food such as vitamin and mineral content are also important and affect the overall quality of the food but are not as significant in terms of food safety. To prevent injury, the absence of foreign microphysical particles is crucial.

Food science and Technology involves the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of food and the principles of Food Processing. The respective session of this Food Conference will focus on how food Science contributes to the science of making better food on a daily basis. Food Science and Technology involves the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of food and the principles of Food Processing. It draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and improve food products for the general public.

Food science deals with composition, health effects, mode of storage, preparation and preservation etc. The application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing. It incorporates concepts from fields such as microbiology, chemical engineering, and biochemistry. The food industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside the scope of the modern food industry

Obesity is the condition of being exceptionally overweight is in excess of an issue on the planet today. Childhood obesity is a major health concern as well.Obesity is most commonly caused by a combination of excessive food energy intake, lack of physical activity, and Genetic susceptibility, although a few cases are caused primarily by genes, endocrine disorders, medications, or psychiatric illness.

Food microbiology is the scientific study of the microorganisms that colonize, modify and process, or contaminate and including the study of microorganisms inflicting food spoilage, pathogens that will cause sickness particularly. if food is not properly roasted or hold on, those used to manufacture hard foods like cheese, yogurt, bread, beer, and wine, and people with alternative helpful roles like manufacturing probiotics.

Food microbiology is to discuss all the microbial aspects of food spoilage and quality. During harvesting, food processing and downstream operations food may become contaminated with a wide range of microorganisms. The primary factors associated with food spoilage are associated with intrinsic food properties which include endogenous enzymes, substrates, sensitivity for light, oxygen and cross contamination during harvesting, slaughter and processing in combination with temperature abuse For fresh foods the primary food quality changes may be categorized as (i) oxidation of lipids and pigments in fat-containing foods resulting in undesirable flavours, formation of compounds with adverse biological effects or discoloration (ii)  bacterial growth and metabolism resulting in possible pH-changes and formation of toxic compounds, off-odours, gas and slime-formation.

Bio catalysis is the chemical process through which enzymes or other biological catalysts perform reaction between organic components. Agricultural biotechnology, additionally referred to as agritech, is a region of agricultural science involving the utilization of scientific tools and techniques, together with recombinant DNA technology, molecular markers, molecular medicine, vaccines, and tissue culture, to switch living organisms: plants, animals, and microorganisms. Crop biotechnology is one side of agricultural biotechnology that has been greatly developed upon in recent times. Desired attribute area unit exported from a selected species of Crop to a wholly totally different species. These transgene crops possess fascinating characteristics in terms of flavour, color of flowers, growth rate, size of harvested merchandise and resistance to diseases and pests. Recent trends in agricultural biotechnology.

The Nutrition Facts table gives you information about:

•    Calories

•    13 core nutrients

•    % Daily Value (% DV) of nutrients

All of the information in the Nutrition Facts table is based on an amount of food. This amount is always found at the top of the Nutrition Facts table. Foodborne diseases take a major toll on health. Millions of people fall ill and many die as a result of eating unsafe food. Deeply concerned by this, WHO Member States adopted a resolution in 2000 to recognize food safety as an essential public health function.

The Food Chemistry accumulating plans to upgrade understanding of detailed composition of food, specifically food components that have useful reaction on human health. It is concerned with the breakdown of food with in the cell as a source of energy. Food processing means any method that is used to change fresh food by physical or chemical manner into food product .This can involves activities such as washing, chopping, pasteurising, freezing, fermenting, packaging and many more.

Biotechnology encompasses the basic and applied sciences of living systems and their engineering aspects required to exploit their bioprocesses to bring products to the market place. Biotechnology has longer utilization in food manufacturing and food processing. Recently many advances in food industry represent great role of food biotechnology. GM plants and animals are used to enhance taste, shell life, nutrition and quality of food. This modified DNA is called as recombinant DNA. When recombinant DNA expresses, it encodes desired product. Furthermore, there are various on-going tasks to upgrade the diet or wellbeing estimation of nutrition by means of transgene innovation.