Food technology

Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products.

It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.

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.

Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864, was an early attempt to apply scientific knowledge to food handling. Besides research into wine spoilage, Pasteur researched the production of alcohol, vinegar, wines and beer, and the souring of milk. He developed pasteurization – the process of heating milk and milk products to destroy food spoilage and disease-producing organisms. In his research into food technology, Pasteur became the pioneer into bacteriology and of modern preventive medicine.

Developments in food technology have contributed greatly to the food supply and have changed our world. Some of these developments are:

Technology has innovated these categories from the food industry:

Innovation in the food sector may include, for example, new types for raw material processing technology, packaging of products, and new food additives. Applying new solutions may reduce or prevent adverse changes caused by microorganisms, oxidation of food ingredients, and enzymatic and nonenzymatic reactions. Moreover, healthier and more nutritious food may be delivered as well as the food may taste better due to improvements in food composition, including organoleptic changes, and changes in the perception and pleasures from eating food.

In the 21st century, emerging technologies such as cellular agriculture, particularly cultured meat, 3D food printing, use of insect protein, plant-based alternatives, vertical farming, food deliveries and blockchain technology are being developed to accelerate the transformation towards sustainable food systems.