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.
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.
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. Besides research into wine spoilage, Pasteur did research on 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.
Process optimization- Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated.
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.
