Food technology

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Food Technology

Food technology (pronunciation: /fuːd tɛknɒlədʒi/) is a branch of food science that deals with the production processes that make foods.

Etymology

The term "food technology" has been used to refer to the application of technology to food production since the 20th century. The word "food" comes from the Old English fōda, and "technology" comes from the Greek τεχνολογία (technología); τέχνη (téchnē) meaning "art, skill, craft", and -λογία (-logía) meaning "study of".

Definition

Food technology is a science which deals with the techniques and principles involved in processing and preserving the food substances. The application of food science helps in manufacturing safe, wholesome and nutritious food products. The study of food technology is to develop new methods and systems for keeping food products safe and resistant from natural harms such as bacteria and other micro-organisms.

Related Terms

  • Food Science: The study of the physical, biological, and chemical makeup of food and the concepts underlying food processing.
  • Food Processing: The transformation of raw ingredients, by physical or chemical means into food, or of food into other forms.
  • Food Preservation: The process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value and thus allow for longer food storage.
  • Food Safety: Scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
  • Nutrition: The science that interprets the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.

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