Food Processing and Technology

(A) Food Science: A distinct field that applies basic sciences like chemistry, physics, microbiology, culinary arts and agronomics to understand the composition, properties, spoilage and processing of food from harvesting/slaughtering to cooking and consumption.

(B) Food Processing: The set of methods and techniques used to transform raw ingredients into finished and semi-finished products. It converts good quality raw materials from plant and/or animal sources into attractive, marketable and often long-shelf-life food products.

(C) Food Technology: The science and application of scientific, socio-economic knowledge and legal rules for production. It uses knowledge of Food Science and Food Engineering to produce varied foods and develop skills in selection, storage, preservation, processing, packaging and distribution of safe, nutritious and affordable foods.

(D) Food Manufacturing: The mass production of food products using principles of food technology to meet the diverse needs of the growing population.

(E) Food Spoilage: The deterioration of food due to physical, chemical or biological changes that causes off-flavour, texture changes, discoloration, loss of nutritional value and makes food unfit or unsafe for consumption.

The significance of Food Technology is that it helps produce foods that are safe, nutritious, wholesome, desirable, convenient, shelf-stable and affordable. It is important because consumer needs have changed: people want fresh and organic foods, safer and healthier foods, foods with longer shelf life, and products with good taste, texture and quality.

It has especially helped modern housewives and working women by providing readymade and ready-to-cook foods such as biscuits, bread, pickles, papads, instant soup mixes, snacks and meal items. These save time in cooking, reduce preparation work, and make it easier to provide food when time is limited. Food technology has also made foods easier to package, store and transport and has improved availability of seasonal foods throughout the year.

Some old methods of food preservation followed at home are:

- Sun drying – drying grains after harvest; also used for fruits, vegetables, papads and spices.
- Controlled fermentation – for example, some traditional foods and fermented preparations.
- Salting/pickling – for example, pickles.
- Candying – preserving fruits in sugar.
- Roasting – used for certain grains and spices.
- Smoking – used for foods to help preserve them.
- Baking – used in traditional preserved products.
- Using spices as preservatives – especially in home-made pickles.

These methods are still used and are viable even now, especially at home and in cottage-scale food preparation, because they are simple, low-cost and effective for improving shelf life.

The development of food preservation began with prehistoric methods such as sun drying, fermentation, salting, pickling, candying, roasting, smoking, baking and using spices. A major turning point came in 1810, when Nicolas Appert developed the canning process, which had a major impact on food preservation.

Later, in 1864, Louis Pasteur studied spoilage of wine and showed how to prevent it. He also developed pasteurisation, the process of treating milk to destroy disease-producing organisms, which was a major advance in microbiological safety.

In the 20th century, food technology grew because of world wars, space exploration and rising consumer demand. This led to products like instant soup mixes and ready-to-cook meals. In the 21st century, food technologists face the challenge of producing foods for changing health needs, and food technology now provides a wide variety of safe and convenient foods, helping improve food security and employment opportunities.