1. Kaushik Khamrui Senior Scientist Dairy Technology DivisionNational Dairy Research InstituteKarnal 132 001, Haryana, India Email: kkhamrui@gmail.com

2. Food ScienceFood Science is the discipline in which theengineering, biological, and physical sciences are usedto study the nature of foods, the causes of deterioration,the principles underlying food processing, and theimprovement of foods for the consuming public(Institute of Food Technologists, USA)Food Science is a highly interdisciplinary appliedscience that incorporates concepts from many differentfields including microbiology, chemical engineering,chemistry, physics, biochemistry and many others 3. Sub-disciplines of Food Science1.Food technology: the application of science in processing, preserving,packaging, storing food, according to industry and/or governmentspecifications2.Food Safety: the causes, prevention & communication dealing with food-borne illness3.Food microbiology: the positive & negative interactions between micro-organisms and foods4.Food chemistry: the molecular composition of food and the involvement ofthese molecules in chemical reactions5.Food physics: the physical aspects of foods e.g., its viscosity, texture etc6.Food engineering: the industrial processes used for food manufacture7.Product development: the invention of new food products8.Sensory analysis: the study how food is perceived by consumers senses9.Food packaging: the study how packaging is used to contain and preservefood after processing till reaches to the consumer10. Molecular gastronomy: the scientific investigation of the effects of theprocesses involved in cooking in molecules present in food that determine itstaste and smell. 4. Food Production in India (2007-08) Production in (Million Worlds share World Rank Tonnes)(%) (Approx.)Cereals260.48 11#2Rice99.1524 #2 Wheat6715#2 Pulses14.1425.37 #1Oilseeds 12.02 8.1#5 Vegetables 77.24 8.50#2 Fruits 57.47 10.36 #2Milk 127.3(11-12)16 #1Egg2.674.21 #3Chicken meat 2.24 2.95#5Cattle meat1.282.14 #9Goat & sheep 0.77 6 #2 meatFresh water3.99 9.84#2fishPig meat0.50.5 #26 5. The Indian Food IndustryIndia is the worlds second largest producer of food (only next to China)Size of Indian Food market: Rs. 8190 billionSize of the food processing industry Rs. 3150 billionFood processing industry is one of the largest in India, ranks fifth in terms of production, consumption growth & export prospectsGOI envisages to triple the size by 2015 enhancing Indias share in global food trade from 1.5 to 3 %Food processing industry in India will grow 30-40% in next 10 years vis--vis 15% at presentThe industry has the highest number of plants approved by the USFDA outside the USA 6. Food Processing Industry Subsectors Milk & Milk Products Poultry and Meat Fisheries Fruits and vegetables Grain Packaged/Convenience foods Beverages & Soft drinks Spices 7. Milk & Milk ProductsLargest producer of milk in the world: 108 MMT in 2008-09Size of the dairy industry Rs. 2820 billion, growing at the rate of 5 % per annum48% of milk consumed by the producer, 52% marketable surplusUnorganized sector handles 70% of surplus, organized sector 30%Projected domestic demand of milk 180 MMT by 2021-22Needs to grow annually by 5 MMT 8. Poultry & Meat India is third largest producer of eggs, fifth largest producer ofchicken meat Lowest cost of egg production in the world Organized sector of poultry industry is contributing 70% of totaloutput the rest 30% by unorganized sector Presently around 800 hatcheries operating in country Poultry industry growing @ 8-15% annually NIN has recommended 180 eggs & 11 kg meat per capita Per capita availability at present: 42 eggs & 1.6 kg meat Poultry industry is labour intensive and has potential to create 25,000jobs on the consumption of one more egg per capita and 25,000additional jobs on the consumption of 100 gram of more chicken meat With steady production of 2.24 MMT of chicken meat, 2.67 MMT ofegg and employment generation of about 3 million people indicatesthe future prospects of poultry industry India has a mere 2 % contribution of worlds total meat production 9. Value of the Output of Indias Livestock Sector (Rs. Crores)Item2005-062006-071MilkGroup 1306311443862MeatGroup31069 343102.1Meat 26600 297062.1.1Beef2993 33662.1.2Mutton10415 118442.1.3Pork 1520 18372.1.4PoultryMeat11671 126582.2MeatProducts 98611312.3By-Products 3483 34732.3.1Hides 1291 12902.3.2Skins 1349 12292.3.3Otherby 844 954products Continued 10. Value of the Output of Livestock Sector (Rs. Crores)Item2005-062006-073Eggs 6134 71234Wool&hair 3283394.1Wool 2252304.2HairandBristles 1031095Dung14445 155965.1DungFuel6817 74295.2DungMature7628 81666SilkWormCocoons1689 1766andHoney7IncrementinStock 6313 7110Grandtotal190608 210629 Source: Central Statistical Organization, Dept. Of Statistics, GOI(2008) 11. FisheriesRanks second in the world in fresh water fish productionResources: 8000km coastline, 3 mn hector reservoirsProcessing of marine product into canned & frozen form for export market372 freezing units with daily processing capacity of 10,320 tonnes & 504 frozen storage facilities with a capacity of 138229 tonnesAnti-dumping regulation initiated by US effected Indias shrimp export to US 12. Fruits & VegetablesIndia stands second in the world for production of fruits are vegetablesA mere 2% is processed, over 25% is spoiled due to improper handling and storage leading to losses of Rs 25000 crore annuallyOther developing countries e.g., Brazil, South Africa Malaysia & Philippines processed 70, 80, 83 & 78 %, respectivelyFruits and vegetable processing industry is highly decentralized, majority of the industry are in the cottage, household and small scale-sector A remarkable push can be given to this sector by strengthening the linkages between farmers and processors 13. Grain Processing Processing of grain includes milling of wheat, rice and pulsesPrimary milling is the most important activity in this sector but it adds little to the shelf life, waste control and value additionApprox. 65% of rice production is milled in modern rice mealsIndian Basmati has gained international recognition and is a premium export productWheat floor milling: 820 large mill, more than 3 lakh small units in the unorganized sectorBranded grains are gaining popularity due to hygienic packaging 14. Packed/Convenience FoodsBiscuits, chocolates, chips, confectionary, snacks, pasta, cocoa based products etc. falls in this segmentTotal value in this sector Rs. 489 billion to 587 billionTotal 60,000 bakeries & 20,000 traditional food units in IndiaIndia is third largest producer of biscuits after USA & ChinaMarket for biscuits in India is growing @ 12-15 per cent per annum, the per capita consumption in our country is only 2.1 kg per annum, compared to more than 10 kg in the USA, UK and Western European countriesHuge export market in UAE, Afghanistan, Pakistan, USA, European Countries, East Asian countries 15. Beverages & Soft DrinksIndia accounts for approximately 10% of global beverage consumptionIndia is the third largest in the world, after US & ChinaThe market for carbonated drinks in India is worth US$ 1.5 billion, whileJuice and juice-based drinks market accounts for US$ 0.25 billionThe fruit-drinks category is one of the fastest growing in the beverages market growing @ 25% Sports and energy drinks, which currently have a low penetration in the Indian market, have sufficient potential to grow. 16. SpicesIndia produced 4.14 MMT spices in 2008-09Despite a global slowdown, Indian spice exports are growingIndia exported 470,520 tonnes of spices valued at US $ in 2008-09. 17. Government Initiative for Food Processing SectorFood processing industries have been put in the list of priority sectors for bank lendingThrust on contract farming and making the sector tax-freeGOI plans to open 30 mega food parks by the end of the 11th five year plan (2007-2012).Fruit and vegetable processing units have been completely exempted from paying excise duty.Automatic approval for foreign equity up to 100% in most of the processed food items.Exempting/reducing central excise duly in food products e.g., fruits and vegetables products, condensed milk, ice cream, meat productsThe MFPI would assist in the setting up of more food processing units so that the industry could create 10 million jobs by 2015 18. Milk & Milk Products in Human NutritionSince time immemorial milk has been considered an ideal food for infants and childrenMilk & milk products are not only a source of good quality proteins but also of Ca & Riboflavin & numerous other nutrients e.g., biotin, pantothenic acid, iodine, potassium, magnesium, selenium, thiamin, Vit A, B12, D & K etc.Recent studies show possible links between low-fat milk consumption and reduced risk of arterial hypertension, coronary heart disease, colorectal cancer and obesityOverweight individuals who drink milk may benefit from decreased risk of insulin resistance & type 2 diabetesOne study has shown that among the women desiring to have a child, those who consume full fat dairy products increase their fertilityMilk is also a source of CLA 19. Meat & Fish in Human NutritionMeat, poultry & fish are rich in good quality protein & also provide B-vitaminsA special feature of flesh foods are that they contains Vit-B12 which is absent in plant foodsAlso a good source of Vit A (liver)Fish is a good source of Ca and -3 fatty acids, which are known to protect against CVDsSince some amount of animal food is useful in improving the quality of vegetarian diet, efforts should be made to increase production of fish for which there is a good potential in our country and make it available to the population which can consume it. 20. Fruits in Human NutritionServe as source of energy, vitamins, minerals, & dietary fiberEnergy1) Carbohydrates: banana, jackfruit, dates, raisin2) Proteins are amino acid chains: nuts, fig3) Fats: avocado, olive, nutsVitamins1) IN US diet contribute: 90% of Vit-C, 25% of Vit-B6 and 15% of thiamin and niacin requirement is fulfilled by fruits2) Vit-A: cherry, orange, watermelon3) Vit-C: orange, strawberry, banana, apple, etc4) Niacin: peach, banana, orange, apricot5) Riboflavin : banana, orange, avocado6) Thiamin: orange, banana, grapefruit and apple 21. Fruits in Human Nutrition Dietary fibers Important role in relieving constipation by increasingwater-holding capacity of the feces Decrease the incidence of cardiovascular diseases andcolon cancer Consists of cellulose, hemicellulose, lignin, and pecticsubstances Dietary fiber content ranges from 0.5-1.5% 22. Fruits in Human Nutrition Minerals in fruits1) Potassium: banana, peach, orange, apple2) Phosphorus: banana, orange, peach, raisin, fig3) Calcium: tangerine, grapefruit, orange4) Iron: strawberry, banana, apple, orange 23. Grains in Human Nutrition Major cereals, millets and pulses consumed in India arerice, wheat, jowar, bajra, ragi Main sources of energy in Indian diets contributing 70-80%of daily energy of majority of Indians Since they are cheapest, contribution to energy intake isinversely proportional to income Due to their relatively large intakes cereals are also animportant source of several other nutrients like protein,Ca, Fe and B-complex vitamins Millets are rich sources in minerals and fiber, henceinclusion of some amount of millets will help in making upmineral deficiencies and also providing bulk 24. Pulses in Human Nutrition Pulses are important sources of proteins in vegetarian diet Pulses are rich in B-vitamins The protein of pulse are of low quality since they aredeficient in methionine and tryptophan, however they arerich in lysine Pulses can supplement protein in cereals which are lysinedeficient and the quality of the protein from mixture ofcereals and pulses in superior to that of either one The most effective combination is 8 parts of cereals with 1part of pulses 25. Major Nutrients in FoodsFood Group Main NutrientsCereal Grains & ProductsRice, Wheat, Ragi, Bajra, Maize, Jowar, Barley, Riceflakes,Energy, Protein, Invisible fat, Vit B1, B2, FolicWheat floorAcid, FiberPulses & LegumesBengalgram, Blackgram, Greengram, Redgram, Lentil, Cowpea, Energy, Protein, Invisible fat, Vit B1, B2, FolicPeas, Rajmah, Soyabeans, Beans etc.Acid, Ca, Fe, FiberMilk & Milk ProductsMilkLiquid milk, Dahi, Skimmed milk, CheeseProtein, Fat, Vit B2, CaMeatChicken, Liver, Fish, Egg, MeatProtein, Fat, Vit B2,Fruits & VegetablesFruitsMango, Guava, Tomato, Papaya, Orange, Sweet lime, WaterCarotenoides, Vit-C, FibermelonGreen leafy vegetablesAmaranth, Spinach, Gogu, Drumstick leaves, Coriander leaves, Invisible fats, Carotenoides, Vit B2, Folic acid,Mustard leaves, Fenugreek leaves Ca, Fe, FiberOther vegetablesCarrots, Brinjal, Ladies fingers, Capsicum, Beans, Onion,Carotenoides, Folic acid, Ca, FiberDrumstick, CauliflowerFats & SugarsFatsButter, Ghee, Hydrogenated oils, Cooking oils like Ground nut, Energy, Fat, Essential Fatty acidsMustard, coconutSugarsSugar, Jaggery Energy 26. Nutritional SecurityNutritional security implies physical, economic and social access to balanced diet, clean drinking water, safe environment & health care for every individualThe term malnutrition includes both under-nutrition in terms of proteins, calories, fats, vitamins and minerals and over-nutrition leading to obesityThough India has made great progress in food production, 50% Indians particularly preschool children and women suffer from protein calorie malnutrition, micronutrient deficiency particularly Fe leading to anemiaEvery third child born in India is low birth weight30% adults are under nourishedTen % Indians are obese and incidence being almost 20% in urban areas 27. Nutritional SecurityNational Nutrition Monitoring Bureau (NNMB) Surveys done between 1975-79 & 2005-06, show marked reduction in intake of foods (expressed as % of Recommended Dietary Allowance (RDA): Cereals >100 to 82; Pulse 85 to 70, Milk 77 to 55; Sugar 77 to 47; Energy 97 to 76 Protein 103 to 70; Fe 62 to 53The malnutrition has a complex etiology and its prevention requires Awareness & Access at Affordable price to all the parameters of nutritional securityCountrywide diet survey shows that Indian diets are qualitatively more deficient in vitamins and minerals than proteins due to low intake of income-elastic foods like vegetables, fruits, pulses and flesh foodsMalnutrition reduces immunity & infections and disease reduce appetite, impair absorption and lead to catabolic losses of precious nutrients 28. Food production vis--vis Nutritional SecurityIndias food grain (wheat & rice) production went up and kept ahead of population till mid 90s but tending to plateauPulse production has stagnated and per capita availability has declinedThere is erosion in millet production & consumptionMilk, fruit & vegetable production has increased markedly, but that is not reflected in the diet of the poor due tom poor purchasing power & lack of awareness of their importance in dietNew technologies for bio-fortification of crops have been developed could not adopted due to inability of put in place convincing safety guidelines and measures 29. Food Processing & Nutritional SecurityThirty % of Indias farm produce is wasted due to inadequate post harvest storage facilities & food processing for value additionFood processing helps to prevent post harvest losses. NDRI, IVRI, CIFT and several ICAR Institutes, CFTRI, DFRL etc. have developed useful products & storage devices that should be put into practiceEmphasis should be given in developing nutrient dense high shelf life fortified foods like biscuits and ready to eat mixesThere should be grater scientific interaction between nutrition scientists and scientists belonging to food science, agriculture, medicine, public health as well as social scientists/activists 30. ConclusionFood Science: highly interdisciplinary applied science that incorporates concepts from many different fields including microbiology, chemical engineering, chemistry, physics, biochemistry etc.Food processing industry is one of the largest industries in India, ranks fifth in terms of production, consumption growth and export prospectsThough India has made great progress in food production a large chunk of Indian population suffers from protein calorie malnutrition and micronutrient deficiency related ailments.There is an urgent need to improve the efficiency in utilizing the existing food resources by adopting technologies developed by various research institutes/organizations in India.