The study of food processing, packaging, selection, preservation, and distribution is known as food science and technology. Food scientists study the chemical, microbiological, and physical aspects of food throughout their careers. Food scientists specialize in various aspects of the food industry, but their primary concern is ensuring that food is safe for human consumption.
Food science and technology studies have been in the works for decades on a technical level. People have been trying to find ways to prolong food for a long time, dating back to Nicolas Appert’s invention of the canning process. Louis Pasteur was another forerunner in the field of food science. Pasteur not only invented pasteurization, but he also spent a lot of time researching how to keep wine from spoiling.
Schools that had previously taught food preservation changed their names to food science, food technology, or food science and technology in the 1950s. Food science and technology is a term that is frequently used nowadays. Students in a food science and technology program are always looking for new ways to safely preserve food.
Many large corporations have contributed to the advancement of food technology research. Instant milk powder, developed by D.D.Peebles; freeze drying, which began with pharmaceutical companies; and coffee decaffeination, which was first developed by General Foods Corp. are some of the results of this research. Almost all of these products have become commonplace.
Food science and technology programs are available at hundreds, if not thousands, of schools around the world. Most students continue their education in the field of food science after graduation. The majority of food scientists spend their time in laboratories attempting to understand how food changes and is made up.
The application of nanotechnology to the field of food science promises to make human food consumption safer in the near future. Scientists can use this technology to test food for contamination or spoilage in an accurate and timely manner. When it comes to understanding and combating food-borne illnesses, this will be critical.
Universities, food processing industries, and government organizations are all places where food scientists can find work. Plant scientists research how industrial plants can keep food safe from contamination. Crop scientists study how food is grown, soil scientists study the soil in which food is grown, and animal scientists study safer processing methods for all foods derived from animals. All of these researchers are classified as food scientists because they study food in some way.