Food technology

Food technology is a branch of food science that deals with the production processes that make foods. Early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.

History

The field of food technology has evolved over the centuries in response to societal needs. In the 19th century, for example, Louis Pasteur's research led to the development of pasteurization, a process that significantly improved the safety and shelf life of foods. In the 20th century, the advent of industrialization and the rise of consumer culture led to the development of new food technologies to increase production and improve the convenience, consistency, and safety of the food supply.

Modern Food Technology

Modern food technology has developed in response to changing consumer demands for convenience, nutritional value, and sensory quality in food. It involves a number of scientific disciplines, including chemistry, microbiology, biochemistry, and engineering, to understand and control the complex processes involved in food production.

Food technology encompasses a broad range of activities. These include the selection of raw materials, their processing into edible products, and the packaging and distribution of these products. It also includes the development of new food products, the improvement of existing products, and the assurance of food safety and quality.

Food Processing

Food processing is a major part of food technology. It involves the transformation of raw ingredients into food, or of food into other forms. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.

Food Safety

Food safety is a major focus of food technology. Ensuring that food is safe to eat is paramount. This involves understanding and controlling the hazards in the food supply chain, from potential contamination with pathogens during production and processing, to ensuring proper storage and preparation by consumers.

Future of Food Technology

The future of food technology is likely to be driven by advances in science and technology, changing consumer demands, and the need to address global challenges such as population growth, climate change, and resource scarcity. This may involve the development of new food sources, such as cultured meat and insect farming, and new processing technologies, such as high pressure processing and pulsed electric field processing.