Food Technology | Food Technology | what is food technology, food and technology, food technology and, about food technology, technology food, technology and food, technology in food, technology of food, food & technology, b.e food technology - Food technology, or food tech for short is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Food Technology is the application of science and technology to the treatment, processing, preservation, and distribution of foods. Hence the term food technologist.
Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods.
Research in the field now known as food technology has been conducted for decades. 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.
Research on Spoilage of wine by Louis Pasteur, and his description of how to avoid spoilage in 1864 was a first attempt to put food technology, on basis of the scientific. Besides research on the spoilage of the wine, Pasteur made research on the production of alcohol, vinegar, wine and beer, and the souring of milk. He developed the pasteurization- process of heating milk and milk products to destroy food deterioration and disease-producing organisms. In His food technology research, Pasteur became a pioneer in the modern part of Bacteriology and Preventive Medicine.
By the year 1940 1950, the original four departments, that had taught the subject with different names in the United States (including the University of Massachusetts and the University of California) was entitled "Food Science", "Food Science and Technology ", or similar variations.
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