Science - Food technology experts

Introduction

Food technology is a branch of food science that deals with the many modern production processes that create, combine, package, and distribute today’s food and
drinks. In a global trade environment, the food that one buys in the local supermarket may have come from many different countries at different times. For processed food in packets and cans, there are dozens of different techniques by which the ingredients are transformed from their natural form to contents that a cook will utilise. Some of the most common of these techniques include:

• Peeling or skinning outer layers, as in fruit and vegetables.
• Pitting seeds, as in peaches. Sometimes, as in olives, pits are replaced with another food product such as chillies.
• Descaling fish. Removing bones, hair, entrails, head, fat in animal products.
• Chopping or slicing, such as to produce diced pineapple.
• Mincing and macerating, as in hamburgers
• Liquefaction, such as to produce fruit juice
• Fermentation, as in beer, wine, and spirits
• Emulsification
• Dehydration
• Irradiation, to kill bacteria
• Cooking, such as baking, boiling, broiling, frying, steaming, roasting, or grilling
• Mixing
• Addition of gas such as air entrainment of bread or carbonising soft drinks or pressurising cream canisters.
• Proofing
• Spray drying and freeze drying
• Pasteurisation, such as in dairy products
• Genetically modifying foods to boost nutrition and flavour, reduce spoilage, and limit the need for pesticides and fertilisers and irrigation.

One of the main purposes of food technology is the minimisation of harmful byproducts when food is gathered, stored, mixed, processed, and distributed. Some
of these hazards are:

• Biological hazards such as microorganisms, yeast, mould, bacteria, viruses, prions, protozoa, and parasitic worms
• Chemical hazards such as mycotoxins, (e.g. aflatoxin), shellfish toxins and poisons, pesticides, fungicides, herbicides, fertilisers, antibiotics, growth hormone
• Prohibited substances
• Toxic elements and compounds such as heavy metals e.g. lead, zinc, arsenic, mercury, cyanide.
• Secondary additives such as lubricants, cleaning compounds, sanitisers, and paint.

Other purposes are to prolong shelf-life, allowing widespread transportation, minimise spoilage, and improve energy efficiency.

Food technology has come a long way since canning and pasteurisation was invented in the nineteenth century. Some of the most notable food technology innovations include milk powder, long life packaging, freeze-drying, decaffeination, and artificial sweeteners. No doubt in future years, Crispr gene editing technology will allow yet more sophisticated innovations in food technology.

At the bottom of this profile are brief details of a number of the experts that Expert Experts represents. Call our office to discuss your requirements and to obtain a recommendation that suits your needs and budget.

Expertise in Action

Experts in technology are often required to provide opinions in civil disputes arising out of alleged breaches of the relevant food processing legislation.

This often involves:

• Investigation into the food processing procedures of a business
• Investigation of the production area of a food business
• Investigation of foods & drinks alleged to have caused injury e.g. testing for bacteria, toxins, viruses.
• Medical examination of those alleging injury due to food poisoning

Sample Reports

For some fields of expertise we have some sample sections of de-identified reports. Please contact our office if you are interested in a sample.

Cost

The overall cost of expert opinion depends on the services required. Some of the key factors that affect the cost of advice include:

• The need for a view or inspection of a location
• The quantity of documentary material to be reviewed
• Whether there are reports of other experts to be reviewed and commented on in detail
• Whether there is a need for conferences with the expert either in person or by telephone/Skype

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