Rising Career in Food Technology

Food Technology happens to be the study of production of food products, the storage, preservation and canning followed by packaging and distribution of the products. It includes all types of food processing activities, thereby including all kinds of food ranging from meat, vegetables, cereals, fish, egg, to fruits, milk, spices etc.

The developing consumerism coupled with fast paced life has resulted in great demands for processed and packed food. The challenge faced by the majority of food processing units currently, is the production of food items that would contain very less amount of preservatives and chemicals. This is where the tremendous need for the food technologists comes in. Thanks to the developing food sector that has made the Rising Career in Food Technology a lucrative one!

The job of the food technologists include the checking of the raw materials, maintaining hygienic and clean conditions and taking care of the quality of food. They also inspect the food, perform checks for adulteration and contamination, thereby certifying the nutritional value of the food products The food technologist also need to devise developed techniques for the processing and preservation of the food products. They are required to analyze the present consumer trends and should be aware of the latest technologies that would help in developing new products.

Eligibility and Courses

Those who desire to pursue undergraduate programs in Food Technology should have passed the 10+2 level with a subject combination of Physics, Chemistry, Mathematics or Physics, Chemistry, Biology. In order to enroll for the post graduation degree in Food Technology, one should have a B.Sc. or B.tech degree.

Career Prospects

A Career in Food Technology opens up opportunities for the food technologists to work at food industries, in hotels, hospitals, distilleries, rice mills, soft drink factories, manufacturing industries etc. Food Technology career offers some attractive and interesting openings at the managerial level as well. For instance, Industrial Production Managers are needed at the manufacturing plants for controlling the operation, sales and marketing professionals are required in various organizations. Further, Food technologists can work in production lines and research laboratories for developing new products, testing of the products, controlling the food quality etc.

Bright prospects are also there for the Food Technologists in the private and public sector. Lucrative offers are provided by Entrepreneurship as well in the business of food processing.

With foreign tie-ups and food chains emerging in India, the food technologists will be offered with immense have opportunities to give their career a fly! They can find job scopes with food research laboratories, hotels, food processing companies, restaurants, educational institutions, catering establishments, government bodies, and Public sector undertakings and many more. The professionals in the field of food technology can also work as health doctors or freelance consultants. In the field of home catering service and dynamic delivery networks, there are excellent entrepreneurial opportunities.

Difference Between the Rusk And Bread.

What Is Rusk?

Rusk is a sweet yeast bread, baked in the form of small loaves or dinner rolls and then sliced and baked again. For the second baking, the loaves may be cut in half, or the rolls may be sliced in strips. Rusk diced into small squares, or pounded into crumbs, is zwieback ("twice baked" in German).

or

Rusk is a a light bread dough, sweet or plain, baked twice until it is brown, hard,crisp and browned: often given to babies .

The word rusk comes from the Spanish word "rosca," meaning a twisted roll of bread. Its ingredients put it halfway between a plainer yeast bread and sweet pastry. The egg-rich dough resembles brioche but does not require brioche's long beating time, while the double baking produces a biscotti-like toast, which is not as dry as biscotti.

Manufacturing Process of Rusk-:

Ingredients Mixing                 Dividing                  Moulding                  Proofing               First Baking                      Cooling                      Slicing                  Second Baking                    Cooling & Packing.

What is Bread?

Bread is a staple food prepared by baking a dough of flour and water and often additional ingredients, such as butter or salt to improve the taste.

Commonly available flours are made from rye, barley, maize, and other grains, but it is wheat flour that is most commonly used for breads. Each of these grains provides the starch and protein necessary for the production of bread.Wheat flour in addition to its starch contains three water soluble proteins groups, albumin, globulin, proteoses, and two non-water soluble proteins groups, glutenin and gliadin. When flour is mixed with water the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting dough.