NCERT Textbook: Food Processing and Technology | Home Science for Class 12 - Humanities/Arts PDF Download

 Page 1


Learning Objectives
After completing this chapter the learner will be able to:
z z understand what is food processing and technology, its history, 
development and present status
z z explain the signi??cance and basic concepts of the subject
z z be aware of the skills required to be a professional food technologist
z z be aware of the career opportunities available and educational 
quali??cations required for speci??c careers in the industry 
z z know the scope for self employment as small, medium or large scale 
entrepreneurs.
Introduction
Food items are being processed for various reasons. Since times immemorial, 
grains have been dried after harvest to increase their shelf life. Initially, 
foods were processed primarily to improve digestibility, palatability and 
to ensure a continuous supply. In India pickles, murabbas and papads 
are examples of preserved products made from certain vegetables/ fruits/
grains. With passage of time, improved transportation, communication 
and increasing industrialisation, the needs of consumers have become  
Food Processing 
And Technology
4
Chapter
Chapters.indd   61 8/12/2022   12:14:30 PM
2024-25
Page 2


Learning Objectives
After completing this chapter the learner will be able to:
z z understand what is food processing and technology, its history, 
development and present status
z z explain the signi??cance and basic concepts of the subject
z z be aware of the skills required to be a professional food technologist
z z be aware of the career opportunities available and educational 
quali??cations required for speci??c careers in the industry 
z z know the scope for self employment as small, medium or large scale 
entrepreneurs.
Introduction
Food items are being processed for various reasons. Since times immemorial, 
grains have been dried after harvest to increase their shelf life. Initially, 
foods were processed primarily to improve digestibility, palatability and 
to ensure a continuous supply. In India pickles, murabbas and papads 
are examples of preserved products made from certain vegetables/ fruits/
grains. With passage of time, improved transportation, communication 
and increasing industrialisation, the needs of consumers have become  
Food Processing 
And Technology
4
Chapter
Chapters.indd   61 8/12/2022   12:14:30 PM
2024-25
62
Human Ecology and Family Sciences – Part 1
more diverse and there is now increasing demand for ‘fresh’ and ‘organic’ 
foods, ‘safer and healthier’ foods and foods with adequate shelf life. 
Consumers expect better-quality foods with retention of nutrients, many a 
time having speci??c functional properties and taste/texture/consistency, 
while being shelf-stable and easy to package, store and transport. This has 
served as a stimulus to scientists to develop methods and techniques to 
process foods in a manner that the food products will meet the requirements 
and demands of the consumers. All of us eat readymade foods. These range 
from biscuits, bread, pickles/papads to foods such as ready-to-eat curries, 
meal items, snacks, etc. Such foods are manufactured using a variety of 
processes and technologies. For some, simple traditional methods are still 
used while newer processes and technologies are employed to produce 
processed foods in bulk.
Signi??cance:  India has progressed from an agro-de??cit to an agro-
surplus country creating need for storage and processing of agricultural 
and horticultural produce. Indian food industry has thus emerged as 
a major producer of processed foods and ranks ??fth in terms of size, 
contributing nearly 6 per cent of GDP. Besides, changes in lifestyle, 
increasing mobility and globalisation have increased the demands for 
various types of products, making the research for newer technologies 
necessary. It is well known that simple diets based largely on staple foods 
such as cereals are often de??cient in certain nutrients leading to their 
de??ciency disorders. Therefore, food forti??cation is done by adding the 
nutrient that is lacking in the food stuffs or condiments to ensure that 
minimum dietary requirements are met. Some examples are iodised salt, 
folic acid added to ??our, vitamin A and D added to milk and oils/fats. In 
fact, FSSAI has laid down standards for forti??cation of staple food like salt, 
wheat ??our, milk and oats. Increasing prevalence of diseases like heart 
disease and diabetes and concern about wellness, has made it necessary 
for scientists to alter the nutrient content of foods, for example reducing 
the Calorie content of processed foods in several ways such as using 
arti??cial sweeteners. Likewise fat from ice creams is replaced by specially 
treated proteins which give ice cream the smooth texture associated with 
fat but the energy value is reduced. Also, consumer perceptions about 
food have changed. The demand for foods free of chemicals, pesticides 
and preservatives, yet having a longer shelf life and retaining their natural 
??avour and appearance, is rapidly increasing. All this has increased the 
importance of food processing and technology as a discipline and there is 
a huge demand for food technologists. 
Chapters.indd   62 8/12/2022   12:14:30 PM
2024-25
Page 3


Learning Objectives
After completing this chapter the learner will be able to:
z z understand what is food processing and technology, its history, 
development and present status
z z explain the signi??cance and basic concepts of the subject
z z be aware of the skills required to be a professional food technologist
z z be aware of the career opportunities available and educational 
quali??cations required for speci??c careers in the industry 
z z know the scope for self employment as small, medium or large scale 
entrepreneurs.
Introduction
Food items are being processed for various reasons. Since times immemorial, 
grains have been dried after harvest to increase their shelf life. Initially, 
foods were processed primarily to improve digestibility, palatability and 
to ensure a continuous supply. In India pickles, murabbas and papads 
are examples of preserved products made from certain vegetables/ fruits/
grains. With passage of time, improved transportation, communication 
and increasing industrialisation, the needs of consumers have become  
Food Processing 
And Technology
4
Chapter
Chapters.indd   61 8/12/2022   12:14:30 PM
2024-25
62
Human Ecology and Family Sciences – Part 1
more diverse and there is now increasing demand for ‘fresh’ and ‘organic’ 
foods, ‘safer and healthier’ foods and foods with adequate shelf life. 
Consumers expect better-quality foods with retention of nutrients, many a 
time having speci??c functional properties and taste/texture/consistency, 
while being shelf-stable and easy to package, store and transport. This has 
served as a stimulus to scientists to develop methods and techniques to 
process foods in a manner that the food products will meet the requirements 
and demands of the consumers. All of us eat readymade foods. These range 
from biscuits, bread, pickles/papads to foods such as ready-to-eat curries, 
meal items, snacks, etc. Such foods are manufactured using a variety of 
processes and technologies. For some, simple traditional methods are still 
used while newer processes and technologies are employed to produce 
processed foods in bulk.
Signi??cance:  India has progressed from an agro-de??cit to an agro-
surplus country creating need for storage and processing of agricultural 
and horticultural produce. Indian food industry has thus emerged as 
a major producer of processed foods and ranks ??fth in terms of size, 
contributing nearly 6 per cent of GDP. Besides, changes in lifestyle, 
increasing mobility and globalisation have increased the demands for 
various types of products, making the research for newer technologies 
necessary. It is well known that simple diets based largely on staple foods 
such as cereals are often de??cient in certain nutrients leading to their 
de??ciency disorders. Therefore, food forti??cation is done by adding the 
nutrient that is lacking in the food stuffs or condiments to ensure that 
minimum dietary requirements are met. Some examples are iodised salt, 
folic acid added to ??our, vitamin A and D added to milk and oils/fats. In 
fact, FSSAI has laid down standards for forti??cation of staple food like salt, 
wheat ??our, milk and oats. Increasing prevalence of diseases like heart 
disease and diabetes and concern about wellness, has made it necessary 
for scientists to alter the nutrient content of foods, for example reducing 
the Calorie content of processed foods in several ways such as using 
arti??cial sweeteners. Likewise fat from ice creams is replaced by specially 
treated proteins which give ice cream the smooth texture associated with 
fat but the energy value is reduced. Also, consumer perceptions about 
food have changed. The demand for foods free of chemicals, pesticides 
and preservatives, yet having a longer shelf life and retaining their natural 
??avour and appearance, is rapidly increasing. All this has increased the 
importance of food processing and technology as a discipline and there is 
a huge demand for food technologists. 
Chapters.indd   62 8/12/2022   12:14:30 PM
2024-25
Unit II - Nutrition, Food Science 
And Technology
63
Basic Concepts  
Food Science: It is a distinct ??eld involving the application of basic 
sciences such as chemistry and physics, culinary arts, agronomics and 
microbiology. It is a broad discipline concerned with all the technical 
aspects of food, beginning with harvesting or slaughtering and ending 
with cooking and consumption. Food Scientists have to use the knowledge 
of biology, physical sciences and engineering to study the composition 
of foods, changes that occur at various stages from harvest through 
different processes and storage, causes of their spoilage and the principles 
underlying food processing. Food scientists deal with physico-chemical 
aspects of food, thus helping us to understand the nature and properties 
of food.
Food Processing: It is the set of methods and techniques used to transform 
raw ingredients into ??nished and semi-??nished products. Food processing 
requires good quality raw materials from either plant and/or animal 
source to be converted into attractive, marketable and often long shelf-life 
food products. 
Food Technology: Technology is the science and application of scienti??c, 
as well as socio-economic knowledge and legal rules for production. 
Food technology uses and exploits knowledge of Food Science and Food 
Engineering to produce varied foods. Study of Food Technology gives 
in-depth knowledge of science and technology, and develops skills for 
selection, storage, preservation, processing, packaging, distribution of safe, 
nutritious, wholesome, desirable as well as affordable, convenient foods.
 
Another signi??cant aspect of food technology is to promote sustainability 
to avoid waste and save and utilise all the food produced and ensure safe 
and sustainable processing practices.
Chapters.indd   63 8/12/2022   12:14:31 PM
2024-25
Page 4


Learning Objectives
After completing this chapter the learner will be able to:
z z understand what is food processing and technology, its history, 
development and present status
z z explain the signi??cance and basic concepts of the subject
z z be aware of the skills required to be a professional food technologist
z z be aware of the career opportunities available and educational 
quali??cations required for speci??c careers in the industry 
z z know the scope for self employment as small, medium or large scale 
entrepreneurs.
Introduction
Food items are being processed for various reasons. Since times immemorial, 
grains have been dried after harvest to increase their shelf life. Initially, 
foods were processed primarily to improve digestibility, palatability and 
to ensure a continuous supply. In India pickles, murabbas and papads 
are examples of preserved products made from certain vegetables/ fruits/
grains. With passage of time, improved transportation, communication 
and increasing industrialisation, the needs of consumers have become  
Food Processing 
And Technology
4
Chapter
Chapters.indd   61 8/12/2022   12:14:30 PM
2024-25
62
Human Ecology and Family Sciences – Part 1
more diverse and there is now increasing demand for ‘fresh’ and ‘organic’ 
foods, ‘safer and healthier’ foods and foods with adequate shelf life. 
Consumers expect better-quality foods with retention of nutrients, many a 
time having speci??c functional properties and taste/texture/consistency, 
while being shelf-stable and easy to package, store and transport. This has 
served as a stimulus to scientists to develop methods and techniques to 
process foods in a manner that the food products will meet the requirements 
and demands of the consumers. All of us eat readymade foods. These range 
from biscuits, bread, pickles/papads to foods such as ready-to-eat curries, 
meal items, snacks, etc. Such foods are manufactured using a variety of 
processes and technologies. For some, simple traditional methods are still 
used while newer processes and technologies are employed to produce 
processed foods in bulk.
Signi??cance:  India has progressed from an agro-de??cit to an agro-
surplus country creating need for storage and processing of agricultural 
and horticultural produce. Indian food industry has thus emerged as 
a major producer of processed foods and ranks ??fth in terms of size, 
contributing nearly 6 per cent of GDP. Besides, changes in lifestyle, 
increasing mobility and globalisation have increased the demands for 
various types of products, making the research for newer technologies 
necessary. It is well known that simple diets based largely on staple foods 
such as cereals are often de??cient in certain nutrients leading to their 
de??ciency disorders. Therefore, food forti??cation is done by adding the 
nutrient that is lacking in the food stuffs or condiments to ensure that 
minimum dietary requirements are met. Some examples are iodised salt, 
folic acid added to ??our, vitamin A and D added to milk and oils/fats. In 
fact, FSSAI has laid down standards for forti??cation of staple food like salt, 
wheat ??our, milk and oats. Increasing prevalence of diseases like heart 
disease and diabetes and concern about wellness, has made it necessary 
for scientists to alter the nutrient content of foods, for example reducing 
the Calorie content of processed foods in several ways such as using 
arti??cial sweeteners. Likewise fat from ice creams is replaced by specially 
treated proteins which give ice cream the smooth texture associated with 
fat but the energy value is reduced. Also, consumer perceptions about 
food have changed. The demand for foods free of chemicals, pesticides 
and preservatives, yet having a longer shelf life and retaining their natural 
??avour and appearance, is rapidly increasing. All this has increased the 
importance of food processing and technology as a discipline and there is 
a huge demand for food technologists. 
Chapters.indd   62 8/12/2022   12:14:30 PM
2024-25
Unit II - Nutrition, Food Science 
And Technology
63
Basic Concepts  
Food Science: It is a distinct ??eld involving the application of basic 
sciences such as chemistry and physics, culinary arts, agronomics and 
microbiology. It is a broad discipline concerned with all the technical 
aspects of food, beginning with harvesting or slaughtering and ending 
with cooking and consumption. Food Scientists have to use the knowledge 
of biology, physical sciences and engineering to study the composition 
of foods, changes that occur at various stages from harvest through 
different processes and storage, causes of their spoilage and the principles 
underlying food processing. Food scientists deal with physico-chemical 
aspects of food, thus helping us to understand the nature and properties 
of food.
Food Processing: It is the set of methods and techniques used to transform 
raw ingredients into ??nished and semi-??nished products. Food processing 
requires good quality raw materials from either plant and/or animal 
source to be converted into attractive, marketable and often long shelf-life 
food products. 
Food Technology: Technology is the science and application of scienti??c, 
as well as socio-economic knowledge and legal rules for production. 
Food technology uses and exploits knowledge of Food Science and Food 
Engineering to produce varied foods. Study of Food Technology gives 
in-depth knowledge of science and technology, and develops skills for 
selection, storage, preservation, processing, packaging, distribution of safe, 
nutritious, wholesome, desirable as well as affordable, convenient foods.
 
Another signi??cant aspect of food technology is to promote sustainability 
to avoid waste and save and utilise all the food produced and ensure safe 
and sustainable processing practices.
Chapters.indd   63 8/12/2022   12:14:31 PM
2024-25
64
Human Ecology and Family Sciences – Part 1
 
Food manufacturing: It is the mass production of food products using 
principles of food technology to meet the diverse needs of the growing 
population. Food manufacturing is one of the largest manufacturing 
industries in the present times.
Development of Food Processing and Technology 
Research in the ??eld of Food Technology has been conducted for decades.  In 
1810, development of the canning process by Nicolas Appert was a decisive 
event. Canning had a major impact on food preservation techniques.
 
Later 
Louis Pasteur’s research, in 1864, on spoilage of wine and his description 
of how to avoid spoilage was an early attempt to put food technology on 
a scienti??c basis. Besides wine spoilage, Pasteur conducted research 
on production of alcohol, vinegar, wines, beer and souring of milk. He 
developed ‘pasteurisation’- the process of treating milk to destroy disease 
producing organisms. Pasteurisation was a signi??cant advance in ensuring 
microbiological safety of food. 
Food Technology was initially used to serve military needs. In the 20th 
century, world wars, exploration of space and the rising demand for varied 
products from consumers contributed to the growth of Food Technology. 
Products such as instant soup mixes and ready-to-cook items including 
meals were developed, specially catering to needs of working women. 
Further, food industry was compelled to focus on nutritional concerns. 
Food preferences and choices changed and people started incorporating 
into their diet food items/preparations from different regions and 
countries. The desire to have seasonal foods all year round increased. Food 
technologists made efforts to provide both safer and fresher food using 
new techniques. In the 21
st
 century, food technologists are challenged to 
produce foods suitable for health and other changing needs of consumers.  
Food technology has provided a vast variety of safe and convenient foods. 
In developing countries this rapidly expanding and developing ??eld, has 
Chapters.indd   64 8/12/2022   12:14:31 PM
2024-25
Page 5


Learning Objectives
After completing this chapter the learner will be able to:
z z understand what is food processing and technology, its history, 
development and present status
z z explain the signi??cance and basic concepts of the subject
z z be aware of the skills required to be a professional food technologist
z z be aware of the career opportunities available and educational 
quali??cations required for speci??c careers in the industry 
z z know the scope for self employment as small, medium or large scale 
entrepreneurs.
Introduction
Food items are being processed for various reasons. Since times immemorial, 
grains have been dried after harvest to increase their shelf life. Initially, 
foods were processed primarily to improve digestibility, palatability and 
to ensure a continuous supply. In India pickles, murabbas and papads 
are examples of preserved products made from certain vegetables/ fruits/
grains. With passage of time, improved transportation, communication 
and increasing industrialisation, the needs of consumers have become  
Food Processing 
And Technology
4
Chapter
Chapters.indd   61 8/12/2022   12:14:30 PM
2024-25
62
Human Ecology and Family Sciences – Part 1
more diverse and there is now increasing demand for ‘fresh’ and ‘organic’ 
foods, ‘safer and healthier’ foods and foods with adequate shelf life. 
Consumers expect better-quality foods with retention of nutrients, many a 
time having speci??c functional properties and taste/texture/consistency, 
while being shelf-stable and easy to package, store and transport. This has 
served as a stimulus to scientists to develop methods and techniques to 
process foods in a manner that the food products will meet the requirements 
and demands of the consumers. All of us eat readymade foods. These range 
from biscuits, bread, pickles/papads to foods such as ready-to-eat curries, 
meal items, snacks, etc. Such foods are manufactured using a variety of 
processes and technologies. For some, simple traditional methods are still 
used while newer processes and technologies are employed to produce 
processed foods in bulk.
Signi??cance:  India has progressed from an agro-de??cit to an agro-
surplus country creating need for storage and processing of agricultural 
and horticultural produce. Indian food industry has thus emerged as 
a major producer of processed foods and ranks ??fth in terms of size, 
contributing nearly 6 per cent of GDP. Besides, changes in lifestyle, 
increasing mobility and globalisation have increased the demands for 
various types of products, making the research for newer technologies 
necessary. It is well known that simple diets based largely on staple foods 
such as cereals are often de??cient in certain nutrients leading to their 
de??ciency disorders. Therefore, food forti??cation is done by adding the 
nutrient that is lacking in the food stuffs or condiments to ensure that 
minimum dietary requirements are met. Some examples are iodised salt, 
folic acid added to ??our, vitamin A and D added to milk and oils/fats. In 
fact, FSSAI has laid down standards for forti??cation of staple food like salt, 
wheat ??our, milk and oats. Increasing prevalence of diseases like heart 
disease and diabetes and concern about wellness, has made it necessary 
for scientists to alter the nutrient content of foods, for example reducing 
the Calorie content of processed foods in several ways such as using 
arti??cial sweeteners. Likewise fat from ice creams is replaced by specially 
treated proteins which give ice cream the smooth texture associated with 
fat but the energy value is reduced. Also, consumer perceptions about 
food have changed. The demand for foods free of chemicals, pesticides 
and preservatives, yet having a longer shelf life and retaining their natural 
??avour and appearance, is rapidly increasing. All this has increased the 
importance of food processing and technology as a discipline and there is 
a huge demand for food technologists. 
Chapters.indd   62 8/12/2022   12:14:30 PM
2024-25
Unit II - Nutrition, Food Science 
And Technology
63
Basic Concepts  
Food Science: It is a distinct ??eld involving the application of basic 
sciences such as chemistry and physics, culinary arts, agronomics and 
microbiology. It is a broad discipline concerned with all the technical 
aspects of food, beginning with harvesting or slaughtering and ending 
with cooking and consumption. Food Scientists have to use the knowledge 
of biology, physical sciences and engineering to study the composition 
of foods, changes that occur at various stages from harvest through 
different processes and storage, causes of their spoilage and the principles 
underlying food processing. Food scientists deal with physico-chemical 
aspects of food, thus helping us to understand the nature and properties 
of food.
Food Processing: It is the set of methods and techniques used to transform 
raw ingredients into ??nished and semi-??nished products. Food processing 
requires good quality raw materials from either plant and/or animal 
source to be converted into attractive, marketable and often long shelf-life 
food products. 
Food Technology: Technology is the science and application of scienti??c, 
as well as socio-economic knowledge and legal rules for production. 
Food technology uses and exploits knowledge of Food Science and Food 
Engineering to produce varied foods. Study of Food Technology gives 
in-depth knowledge of science and technology, and develops skills for 
selection, storage, preservation, processing, packaging, distribution of safe, 
nutritious, wholesome, desirable as well as affordable, convenient foods.
 
Another signi??cant aspect of food technology is to promote sustainability 
to avoid waste and save and utilise all the food produced and ensure safe 
and sustainable processing practices.
Chapters.indd   63 8/12/2022   12:14:31 PM
2024-25
64
Human Ecology and Family Sciences – Part 1
 
Food manufacturing: It is the mass production of food products using 
principles of food technology to meet the diverse needs of the growing 
population. Food manufacturing is one of the largest manufacturing 
industries in the present times.
Development of Food Processing and Technology 
Research in the ??eld of Food Technology has been conducted for decades.  In 
1810, development of the canning process by Nicolas Appert was a decisive 
event. Canning had a major impact on food preservation techniques.
 
Later 
Louis Pasteur’s research, in 1864, on spoilage of wine and his description 
of how to avoid spoilage was an early attempt to put food technology on 
a scienti??c basis. Besides wine spoilage, Pasteur conducted research 
on production of alcohol, vinegar, wines, beer and souring of milk. He 
developed ‘pasteurisation’- the process of treating milk to destroy disease 
producing organisms. Pasteurisation was a signi??cant advance in ensuring 
microbiological safety of food. 
Food Technology was initially used to serve military needs. In the 20th 
century, world wars, exploration of space and the rising demand for varied 
products from consumers contributed to the growth of Food Technology. 
Products such as instant soup mixes and ready-to-cook items including 
meals were developed, specially catering to needs of working women. 
Further, food industry was compelled to focus on nutritional concerns. 
Food preferences and choices changed and people started incorporating 
into their diet food items/preparations from different regions and 
countries. The desire to have seasonal foods all year round increased. Food 
technologists made efforts to provide both safer and fresher food using 
new techniques. In the 21
st
 century, food technologists are challenged to 
produce foods suitable for health and other changing needs of consumers.  
Food technology has provided a vast variety of safe and convenient foods. 
In developing countries this rapidly expanding and developing ??eld, has 
Chapters.indd   64 8/12/2022   12:14:31 PM
2024-25
Unit II - Nutrition, Food Science 
And Technology
65
been helpful in improving food security and has opened avenues for 
employment at all levels.
Importance of Food Processing and Preservation                           
It has already been mentioned that food processing is a branch of 
manufacturing wherein raw materials are  transformed into intermediate 
foodstuffs or edible products through the application of scienti??c knowledge 
and technology. Various processes are used to convert bulky, perishable 
and sometimes inedible food materials into more useful, concentrated, 
shelf-stable and palatable foods or potable beverages. Changes in the 
products often reduce preparation time for the cook. Most of the time, 
processing of foods adds value to the resultant product by increasing 
storability, portability, palatability and convenience. Professionals in the 
food processing need to be knowledgeable about general characteristics 
of raw food materials, principles of food preservation, processing factors 
which in??uence quality, packaging, water and waste management, good 
manufacturing processes and sanitation procedures. Let us brie??y examine 
the need, principles, methods and modernisation of food processing.
 
Foods are subject to physical, chemical and biological deterioration. 
Food deterioration is associated with spoilage, development of off-??avors, 
deterioration of textures, discoloration and loss of nutritional value in 
varying degrees, reducing aesthetic appeal and rendering it un??t/unsafe 
for consumption. A number of factors can lead to food deterioration or 
spoilage e.g. pests, infestation by insects, inappropriate temperatures 
used for processing and/or storage, excessive exposure to light and 
other radiations, oxygen, moisture. Food is also contaminated by micro 
organisms [bacteria, fungus and moulds) or chemicals such as pesticides. 
Food can also be spoiled due to degradation by naturally present enzymes 
(a speci??c class of protein molecules that act as biological catalysts to 
accelerate chemical reactions). In addition, physical and chemical changes 
in certain constituents of food from plant and animal sources occur soon 
after harvesting or slaughtering, altering the food quality.
Therefore food processing and preservation are required to preserve 
food in edible and safe form. Methods by which food is preserved from 
spoiling after harvesting or slaughtering date back to prehistoric times. The 
oldest methods were sun drying, controlled fermentation, salting/pickling, 
candying, roasting, smoking, baking and using spices as preservatives. 
These tried and tested techniques are still used although, with the advent of 
industrial revolution, new methods have been developed. Food processing 
incorporates and uni??es the general characteristics of different classes 
of foods and  principles of food science, chemistry, food microbiology,  
Chapters.indd   65 8/12/2022   12:14:31 PM
2024-25