Food Technology

Shuchi Upadhyay | AP & HoD Food Department | Uttaranchal College of Applied & Life Sciences

What is Food Technology?

There are many nuances of a Career in Food Technology. One should first understand What a Career in Food Technology entails before investing time and effort to figure out How to start a Career in Food Technology. Just like you would normally not trust a non Doctor with names of medicines, you should also not trust opinions about Food Technology from non professionals.

AP & HoD Food Department Shuchi Upadhyay has 13 years of professional experience in Food Technology. AP & HoD Food Department Shuchi Upadhyay defines Food Technology as:

Food Technology is a branch of food science that deals with the production processes that make foods.

How AP & HoD Food Department Shuchi Upadhyay got into Food Technology?

After doing my bachelors and masters in Nutrition from Bhopal, I did a Ph D in Clinical Nutrition from Barkatullah University, Bhopal. I have worked at Ayushman Hospital & College as a Lecturer, at Hamidia Hospital as Dietician, at SHG College as Assistant Professor and at VLCC as a Slimming Manager. I joined Uttaranchal University in 2016 and have been working there as Assistant Professor & HOD Food Department.

AP & HoD Food Department Shuchi Upadhyay's Talk on Food Technology

The Journey of a Food Technologist: Dr. Suchi Upadhyaya Tiwari's Insightful Exploration Dr. Suchi Upadhyaya Tiwari is a beacon of knowledge and innovation in the fascinating world of food technology. With a remarkable academic background and over nine years of experience in both teaching and industry, she leads the Department of Food Technology at Uttaranchal University. In this article, we delve into her journey, exploring the essential aspects of food technology from education and skills required to the opportunities and challenges that come with this dynamic field. What Is Food Technology? Food technology is an interdisciplinary branch of science that focuses on the production, preservation, and management of food. At its core, this field blends elements of food processing, microbiology, and biotechnology, fostering innovations that cater to the ever-evolving dietary needs of society. As Dr. Tiwari emphasizes, food technology encompasses numerous sub-disciplines, allowing professionals to address various challenges — from food safety to nutritional enhancement. With diverse courses offering extensive training in techniques like fermentation, microbiology, and food preservation, food technology offers vast opportunities for aspiring professionals in the food industry and related sectors. Education Food Fermentation A solid foundation in food fermentation is crucial in the field of food technology. Understanding the role of different microbes in fermentation processes allows professionals to create diverse products and enhance the nutritional value of food. As Dr. Tiwari explains, knowledge of various fermentation techniques and their applications is vital for developing traditional and innovative food items. This foundational knowledge enables future food technologists to explore new frontiers in product development. Food Preservation Food preservation is another vital area within food technology. It encompasses various methods employed to prolong the shelf life of food, including thermal and non-thermal techniques. Dr. Tiwari highlights that familiarity with innovative preservation methods, such as freeze drying and solar drying, is essential. This knowledge is not only beneficial for maintaining quality and safety but also plays a significant role in meeting consumer demands for durable food products. Food Additives Understanding food additives is imperative for food technologists. Dr. Tiwari explains that both synthetic and natural additives enhance the nutritional profile of food products. The intentional inclusion of certain additives can promote health benefits, whereas accidental introduction poses risks. This knowledge makes food additives a central theme in food product innovation and safety. Pasteurization The process of pasteurization, a crucial step in food technology, ensures the safety and quality of consumables. Dr. Tiwari stresses that mastering pasteurization techniques is essential for food technologists, particularly for dairy products. With a grasp of the necessary temperature control, practitioners can ensure products are safe for consumer use. Vacuum Packaging Vacuum packaging is another critical skill area in food technology, as highlighted by Dr. Tiwari. Understanding various packaging techniques enables food technologists to develop new products while ensuring their longevity and quality. This aspect is increasingly vital in the industry where consumer preferences lean towards convenience and freshness. Food Microbiology Dr. Tiwari considers food microbiology as a central pillar of food technology. It encompasses studying various microorganisms, their benefits, and potential risks in food production. A thorough understanding of food microbiology aids food technologists in ensuring safety and improving the quality of food products. Food Biotechnology Food biotechnology combines biology and technology in the development of novel food products and processes. Dr. Tiwari mentions that this interdisciplinary approach provides insights into enzyme utilization and how they can enhance food properties. This knowledge is critical as the food industry continually seeks innovative products that cater to modern dietary needs. Hurdle Technology Hurdle technology is an innovative approach that combines multiple preservation methods to enhance food safety and quality. Dr. Tiwari emphasizes the importance of this technique in developing high-quality food products that meet industry standards, showcasing how food technologists can effectively manage risks while maximizing product stability. Food Guidelines Lastly, food guidelines established by organizations like FSSI and Codex Alimentarius are essential for food technologists. Dr. Tiwari points out that understanding these regulations is vital for developing new food products that comply with safety and quality standards, thus protecting consumer health and wellbeing. Skills Communication Skills Effective communication is paramount in food technology, as professionals must articulate ideas and collaborate with diverse teams. Dr. Tiwari indicates that strong communication skills facilitate the sharing of innovative product ideas and enhance engagement with consumers and stakeholders. Instrumentation Skills Familiarity with various research instruments is crucial in food technology. Dr. Tiwari notes the requirement for knowledge in advanced analytical techniques like HPLC and FTIR, as these tools provide critical data that support product development and quality assurance. Research Skills Proficiency in research skills is essential for food technologists to stay ahead in a fast-evolving field. Dr. Tiwari emphasizes that by continually exploring new methodologies and conducting experiments, professionals can refine their skills and contribute to innovative solutions in food technology. Observation Skills Observational skills play a significant role in food technology. Dr. Tiwari highlights that careful monitoring of variables such as temperature and nutrition levels during product development is critical to achieving optimal results and ensuring quality. Clinical Skills Clinical skills are foundational, particularly since food technology directly influences human health. Dr. Tiwari asserts that a solid understanding of clinical trials and research furthers the development of food products that meet health standards and consumer needs. Statistical Skills Statistical competence is key in analyzing data and presenting findings. Dr. Tiwari mentions that food technologists must apply statistical methods to evaluate experimental outcomes, ensuring that new products are scientifically validated and market-ready. Decision Making Skills Decision-making skills are indispensable for food technologists, especially when determining the viability of new products. Dr. Tiwari emphasizes that timely and informed decisions can significantly impact the success of product launches and overall consumer satisfaction. Positives Innovative Field Food technology is inherently innovative, filled with opportunities for creativity and advancement. Dr. Tiwari describes this field as constantly evolving, allowing professionals to explore novel ideas and techniques, which can lead to groundbreaking products. Vast Scope The scope for growth and career advancement in food technology is vast. As Dr. Tiwari elaborates, various career pathways exist within food industries, pharmaceutical companies, and even entrepreneurship. This diversity ensures that food technology professionals can find their niche while contributing positively to society. Recognition Innovations in food technology can lead to significant recognition within the industry. By developing groundbreaking food products, professionals can enhance their stature, securing patents that affirm their contributions and creativity. Contribution to Society A key positive aspect of food technology is the potential to impact society positively. Dr. Tiwari highlights that developing nutritious food products not only caters to consumer needs but also promotes better health outcomes within communities. Industry Demand The food industry's continuous demand for skilled professionals in food technology is a significant advantage. Dr. Tiwari indicates that with increasing health awareness and a focus on nutrition, the need for expertise in food processing, microbiology, and innovation remains robust. Challenges Knowledge Up-gradation Continuous knowledge up-gradation poses a challenge in food technology. Dr. Tiwari stresses the importance of staying abreast of the latest developments and trends, particularly given the fast-paced evolution of food sciences and consumer dietary preferences. High Competition Dr. Tiwari notes the high level of competition within the food industry. With numerous companies constantly innovating, food technologists must find ways to differentiate their products to successfully navigate this competitive landscape. Fulfilling World Requirements Meeting the diverse and increasing global requirements for food poses additional challenges. According to Dr. Tiwari, food technologists must be adept at developing food products that align with contemporary health trends and dietary needs, such as the rising demand for fiber-rich diets. A Day Of Food Technology A typical day for Dr. Tiwari as a food technology professional begins early and is packed with diverse tasks. Starting at 6 AM, she arrives at her university by 9 AM, checking her schedule and emails to prioritize her day. Meetings with faculty members and students are a regular feature, where she addresses project queries and logistical needs. Throughout the day, she manages various academic activities, including organizing conferences and participating in cultural events. As a member of several committees, she seamlessly blends her administrative duties with creative collaboration, demonstrating the multifaceted nature of her role in food technology. Dr. Suchi Upadhyaya Tiwari’s journey in food technology highlights the dynamic interplay between education, skills, and impactful contributions to society. As a professional in this innovative field, she exemplifies dedication and passion, encouraging aspiring food technologists to embrace the opportunities and challenges that lie ahead with enthusiasm. The work of food technologists is not only pivotal to industry advancement but also crucial for fostering healthier communities globally.

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How to get into

Food Technology?

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Links for this Talk

AP & HoD Food Department Shuchi Upadhyay's LifePage:

[LifePage]
https://www.lifepage.in/page/shuchiupadhyay

LifePage Career Talk on Food Technology

[Career]
https://www.lifepage.in/careers/food-technology

[Full Talk]
https://lifepage.app.link/20190216-0002

[Trailer]
https://www.youtube.com/watch?v=gKOM1hNLUyI

(Food Technology, Dr Shuchi Upadhyay Tiwari, UCALS, Uttaranchal College of Applied & Life Sciences, Assistant Professor, HOD Food Department, Food Science)

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Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.

"I have done B Sc in Zoolgy, M Sc in Biotechnology, M Tech in Food Science & Technology with a Ph D in Bioprocess & Food Engineering. I am NET qualified. I have worked at BFIT and Doon PG College as Assistant Professor. I joined Uttaranchal University in 2018 and have been working as an Assistant Professor here."