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Answer Sheet of Food Science Course

LO3: Examine the effects of processing and storage of macronutrients in foods and their effect on food quality.

Investigate how arrange of preservation methods prevent the growth of microorganisms and then appraise how these methods can be used effectively in hospitality providing specific examples.

· Investigate how arrange of preservation methods prevent the growth of microorganisms:

التحقق من كيفية منع نمو الكائنات الحية الدقيقة من خلال تنظيم طرق حفظ الغذاء

· Define the preservation methods:

Food preservation involves certain microbes (yeast in specific) and lipids that can induce peroxidation. Enzymatic hydrolysis of shredded peaches is an indication of a preserving food technology that prevents visual degradation (Rahman, 2020). In addition to cutting production costs and improving food system efficiency, processing techniques can boost nutrition while reducing the total environmental impact of food production and delivery (Amit et al., 2017). It can help lessen food production's ecological consequences.

· Explain FATTOM factors

F	F represents food that is required by the pathogens.
A	A represents acidity. Pathogens prefer low acidic Ph diets; additives like lemonade or tomatoes might make the food too corrosive for pathogenic organisms.
T	T represents the time where Pathogens proliferate slowly. In hours, one pathogen can reproduce to over 1.0×106
T	T stands for temperature required for pathogen action which is between 5-58 degrees.
O	O represents the oxygen gas required for pathogenic reactions.
M	M represents moisture or wetness required by the pathogens for growth

· How preservation methods prevent the growth of microorganisms

#	Name of Process	How these methods prevent M.O to grow
1.	Drying	Reduces the activity under the presence of water which hinders bacteria growth. According to Gould, (2012) the activity is achieved through dehydration of the food products hence pathogens lacks environment for growth.
2.	Refrigeration	Slows the proliferation of microbes and enzymes that enable meals to decay, therefore preserving food (Amit et al., 2017). This is achieved through lowering of the temperatures below the pathogen’s proliferation degrees
3.	Vacuum packing	Vacuuming inhibits spoilage by depriving microorganisms of the oxygen they require to thrive (Rahman, 2020). The deprivation of oxygen that is required by the pathogens means that there is inadequate supply of the gas for pathogen activity

· Then appraise how these methods can be used effectively in hospitality providing specific examples.

· تقييم كيف يمكن استخدام طرق الحفظ المختلفة بشكل فعال في الضيافة مع تقديم أمثلة محددة

· How are preservation methods effective in hospitality?

1. Drying can be used in the preservation of beef, fish, pork, and chicken which is highly recommended since it is economical (Rahman, 2020).

2. Refrigeration can be used in the hospitality industry to preserve aerated drinks for instance soda or others like milk.

3. Vacuum packing is used in the hospitality industry to store soupy foods overnight for instance sauces (Gould, 2012).

4. Canning is used in the hospitality industry for the preservation of transport foods like meat and drinks.

Analyze the use of modern food preservation methods on current food production practices and then critically analyze how these methods have impacted the hospitality industry providing your opinion and supported by specific examples.

· Analyse the use of modern food preservation methods on current food production practices

· تحليل استخدام الأساليب الحديثة لحفظ الأغذية على ممارسات الإنتاج الغذائي الحالية مع تقديم أمثلة محددة

· Modern food preservation:

1. Modern food preservation strategies involve the use of current technology.

2. Modern technologies use modern equipment in food storage facilities like refrigerators (Gould, 2012).

3. The use of chemicals is part of the modern food preservation techniques

4. radiation exposure, and chemical treatment is some of the modern techniques. Modern food preservation has been greatly aided by advancements in packing materials (Rahman, 2020).

· Explain each modern method on current food production

1. Canning- Canned foods are preserved by warming them to a rate that kills bacteria that promote food spoilage, such as bacteria, fungi, and parasites.

2. Freezing is a food preservation procedure in which the heat is lowered to hinder the growth of microorganisms (Rahman, 2020).

3. Chemicals and irradiation-This where manufactured additives are introduces to the soupy foods as a preservative. The food additives and the preserved foods are stored in radiation chambers.

4. Sugar preservation-Sugar prevents bacterial activity when present in sufficient because it forms a bond with the food's water content (Gould, 2012). Massive volumes of sugar, on the other hand, are essential for this to work. 1 kg of glucose to 1 kg of fruit for jam. Given that sugar was an uncommon and pricey commodity that few people could afford to use on a continuous basis, this approach of preservatives is a comparatively recent innovation.

· Critically analyze how these methods have impacted the hospitality industry providing your opinion and supported by specific examples

· قم بتحليل نقدي لكيفية تأثير التطورات في أساليب حفظ الطعام على قطاع الفندقة مع تقديم أمثلة محددة لدعم تحليلك

· Modern methods impacted the hospitality industry:

#	Preservation Methods	Advantages	Disadvantages
1.	Canning	1. Standardization of economy. 2. Easy perishable goods storage.	1. Plastic cans are environmentally hazardous (Rahman, 2020). 2. Cannot be used to store food mixtures.
2.	Freezing	1. Freezing is economical. 2. All kinds of foods can be frozen (Gould, 2012).	1. Not applicable during hot weather. 2. Requires special equipment.
3.	Chemical irradiation	1 . All types of foods can be preserved using the method (Rahman, 2020). 2. Chemicals can preserve foods for a lengthy time.	1. The chemicals required are expensive to buy. 2. Chemical preservation chambers require frequent power supply making it uneconomical (Gould, 2012).
4.	Sugar preservation	1. It is relatively economical. 2. It is widely accepted (Rahman, 2020).	1 . Sugar may cause cardiovascular problems 2. Maybe insignificant to drinks.

· In my opinion?

The aforementioned modern methods of food preservation have greatly impacted the hospitality industry. However, the positivity rate of impact is higher than the disadvantaged part. Improvements in technology have positively affected food preservation for instance the use of electricity in refrigeration. The ability of a meal to withstand spoilage can be harmed by the degradation of plant or animal tissues, including the breakdown of certain nutritional components. The decomposition of harvested or slaughtered plants and animals is a rapid process. During post-harvest processing, mechanical damage to plant and animal tissue may result in the release of enzymes.

References

Amit, S. K., Uddin, M. M., Rahman, R., Islam, S. R., & Khan, M. S. (2017). A review on mechanisms and commercial aspects of food preservation and processing. Agriculture & Food Security, 6(1), 1-22.

Gould, G. W. (2012). New methods of food preservation. Springer Science & Business Media.

Rahman, M. S. (2020). Food Preservation: An Overview. Handbook of food preservation, 7-18.