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 science is a discipline concerned with all technical aspects of Food, beginning with Harvesting or slaughtering, and ending with its Cooking Food preservation is the process of treating and handling Food in a way that preserves its edibility and nutrition value Food processing is the set of methods and techniques used to transform raw Ingredients into Food or to transform food into other forms for consumption by Food distribution, a method of distributing (or transporting food from one place to another is a very important factor in public Nutrition. Safety is the state of being "safe" (from French sauf) the condition of being protected against physical social spiritual financial political Nutrition (also called nourishment or aliment) is the provision to cells and Organisms of the materials necessary (in the form of food to support A healthy diet is one that is arrived at with the intent of improving or maintaining optimal Health.
Food scientists and food technolgists study the physical, microbiological, and chemical makeup of food. Microbiology (from Greek grc μῑκρος mīkros, "small" grc βίος bios, " Life " and grc -λογία Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an 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. This article is for the legal term For regulation of genes see Regulation of gene expression. 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. Convenience is anything that is intended to save Time, Energy or Frustration.
In some schools, food technology is part of the curriculum and teaches, alongside how to cook, nutrition and the food manufacturing process. In formal education a curriculum (plural curricula) is the set of courses and their content offered at a School or University.
Contents |
Early history of food technology
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. Nicolas Appert (1749 - 1841 born in Châlons en Champagne was the French inventor of airtight food preservation Year 1810 ( MDCCCX) was a Common year starting on Monday (link will display the full calendar of the Gregorian calendar (or a Common year Canning is a method of preserving food in which the food is processed and sealed in an airtight container 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.
Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to put food technology on a scientific basis. Louis Pasteur (27 December 1822 – 28 September 1895 a French Chemist and Microbiologist, is best known for remarkable breakthroughs in the causes and Wine is an Alcoholic beverage made from the fermentation of Grape juice Year 1864 ( MDCCCLXIV) was a Leap year starting on Friday (link will display the full calendar of the Gregorian Calendar (or a Leap year Besides research into wine spoilage, Pasteur did research on the production of alcohol, vinegar, wines and beer, and the souring of milk. In Chemistry, an alcohol is any Organic compound in which a Hydroxyl group ( - O[[hydrogen H]]) is bound to a Carbon Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. He developed pasteurization—the process of heating milk and milk products to destroy food spoilage and disease-producing organisms. Pasteurization is the process of heating Liquids for the purpose of destroying bacteria, Protozoa, Molds and Yeasts The process was A microorganism (also spelled micro organism or micro-organism and also called a microbe) is an Organism that is Microscopic (usually In his research into food technology, Pasteur became the pioneer into bacteriology and of modern preventive medicine. The Bacteria ( singular: bacterium) are a large group of unicellular Microorganisms Typically a few Micrometres in length bacteria have Medicine is the art and science of healing It encompasses a range of Health care practices evolved to maintain and restore Human Health by the
By 1940's to 1950's, the original four departments that had taught the subject under different names (including those at the University of Massachusetts and the University of California) had been retitled "food science", "food science and technology", or a similar variant. The University of Massachusetts (officially nicknamed UMass) is the five-campus public university system of the Commonwealth of Massachusetts. The University of California ( UC) is a Public university system in the state of California. The founding of the Institute of Food Technologists in 1930's has led to the general use of the term “food technologist. The Institute of Food Technologists or IFT is an international Non-profit professional organization for the advancement of Food science The 1930s were described as an abrupt shift to more radical and conservative lifestyles as countries were struggling to find a solution to the Great Depression. ”
Developments in food technology
Several companies in the food industry have played a role in the development of food technology. These developments have contributed greatly to the food supply. Some of these developments are:
- Instantized Milk Powder - D. Powdered milk is a manufactured dairy product made by evaporating Milk to dryness. D. Peebles (U. S. patent 2,835,586) developed the first instant milk powder, which has become the basis for a variety of new products that are rehydratable in cold water or milk. Water is a common Chemical substance that is essential for the survival of all known forms of Life. This process increases the surface area of the powdered product by partially rehydrating spray-dried milk powder. Surface area is the measure of how much exposed Area an object has
- Freeze Drying - The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large-scale industrial application of the process was the development of continuous freeze drying of coffee. Freeze drying (also known as lyophilization or cryodesiccation) is a Dehydration process typically used to preserve a perishable material
- High-Temperature Short Time Processing - These processes for the most part are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Ultra-high temperature processing or (less often ultra-heat treatment (both abbreviated UHT) is the partial sterilization of Food by heating Sterilization (or sterilisation, see spelling differences) refers to any process that effectively kills or eliminates transmissible agents (such as Fungi
- Decaffeination of Coffee and Tea - Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. Decaffeination is the act of removing Caffeine from coffee beans, mate, Cocoa, Tea leaves and other caffeine-containing materials CoFFEE is an Open source Software for computer supported collaborative learning (CSCL in a digital classroom Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market Year 1900 ( MCM) was an exceptional Common year starting on Monday (link will display the full calendar of the Gregorian calendar The process is described in U. S. patent 897,763. Green coffee beans are treated with steam or water to around 20% moisture. The added water and heat separate the caffeine from the bean to its surface. Caffeine is a bitter white crystalline Xanthine Alkaloid that acts as a Psychoactive Stimulant Drug and a mild Diuretic Solvents are then used to remove the caffeine from the beans. A solvent is a liquid or gas that dissolves a solid liquid or gaseous Solute, resulting in a Solution. In the 1980s, new non-organic solvent techniques have been developed for the decaffeination of coffee and tea. The 1980s was the decade spanning from January 1 1980 to December 31 1989. Carbon dioxide under supercritical conditions is one of these new techniques. Carbon dioxide ( Chemical formula:) is a Chemical compound composed of two Oxygen Atoms covalently bonded to a single U. S. patent 4,820,537 was issued to General Foods Corp. General Foods Corporation was a company whose direct predecessor was established in the USA by Charles William Post ( October 26, 1854 - for a CO2 decaffeination process.
- Process optimization- Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Process optimization is the discipline of adjusting a process so as to optimize some specified set of parameters without violating some constraint Production methods and methodology have also become increasingly sophisticated. Methodology (also called manner) is defined as "the analysis of the principles of methods rules and postulates employed by a discipline"
External links
- Institute of Food Technologists Professional non-profit society for food technology and food science.
- Food processing technology Worldwide food processing industry organisations and projects.
- Food-Info Largest consumer oriented information on food science and technology in many languages
- Food processing technology knowledge portal Big knowledge base on the food processing industry in Europe.
- S-4 Nanoball Applications of Nanotechnology on Food Production for Deep Frying
- European Federation of Food Science and Technology
- Food Science Programme Food Science research at the Bragg Institute in Australia
- Food-ingredients.com Industrial food ingredients search engine, especially meant for food technologists
Food Technology journals
Drying Technology[1]
- LWT - Food Science and Technology, ISSN: 0023-6438, Elsevier
- Trends in Food Science & Technology, ISSN: 0924-2244, Elsevier
Food Science and Technology Study Programmes
- Wageningen University, the Netherlands
- European Masters Degree in Food Studies, 4 countries
- Brigham Young University, USA
- Cornell University, USA
- Iowa State University, USA
- Louisiana State University , USA>
- Michigan State University, USA
- Mississippi State University, USA
- North Carolina State University , USA
- North Dakota State University, USA
- Ohio State University , USA
- Oregon State University, USA
- Pennsylvania State University, USA
- Purdue University, USA
- Rutgers University, USA
- Texas A&M University, USA
- University of Arkansas, USA
- University of California Davis, USA
- University of Florida, USA
- University of Georgia, USA
- University of Illinois, USA
- University of Kentucky, USA
- University of Leeds, United Kingdom
- University of Leeds, USA
- University of Maryland, USA>
- University of Massachusetts, USA
- University of Maine, USA>
- University of Minnesota, USA
- University of Missouri (Columbia), USA
- University of Reading, UK
- University of Nebraska, USA
- University of Tennessee , USA
- University of Wisconsin (Madison), USA
- University of Wisconsin (River Falls), USA
- Virginia Polytechnic Institute and State University, USA
- Washington State University, USA
- " Wayne State University, USA
- University of the Philippines Diliman - College of Home Economics, Philippines
- University of Santo Tomas, Philippines
- [http://iitkgp.ac.in/departments/home.php?deptcode=AG IIT Kharagpur, India
- [http://www.ugm.ac.id/, Dept Food and Agric. Product Tech. Gadjah Mada Univ Jogjakarta, Indonesia
- [2],INDIA
- [http://www.sggw.pl Warsaw University of Life Sciences SGGW, Poland
Dapyx Software network: MP3 Explorer | Ebook Manager | Zenithic