Food technology is basically an application of food science that focuses on the study of the physical, microbiological and chemical make-up of foods. Food scientists find and develop ways on how to process, package, store and distribute foods in accordance to the rules and regulations implemented by the health department. You would not have imagined that the food you eat goes through a series of processes to ascertain that you will be consuming nutritious, tasty and bacteria-free foods.
Brief History of Food Tech
Food tech has been used decades ago, from the time Nicolas Appert developed the canning process in 1810. During that time, the process was not yet referred as canning because Appert did not fully understand the principle on which the process worked. What he did not realize is that this process will have a major impact on food preservation techniques, which people have now taken great advantage in the modern day.
Meanwhile, Louis Pasteur’s research on wine spoilage in 1864 was the first attempt to view food tech in a scientific way. Pasteur was also the one who developed pasteurization, which is defined as the process of heating milk and other dairy products to eliminate the presence of bacteria and prevent spoilage. These researches made Louis Pasteur the pioneer of modern preventive medicine and bacteriology.
Developments in Food Science
Food science and technology, the new title given to food tech, has undergone major developments over the years. There are several companies that provided great contributions to the food industry. Such developments have played a major role in food storage, production and distribution. Some of the popular developments in food technology that people are now taking advantage today include the following:
Decaffeination of tea and coffee
Decaffeinated coffee and tea were first developed in Europe for commercial consumption around the 1900s. To separate the caffeine from the coffee beans, they are treated with water or steam containing 20% moisture. The water then helps separate the caffeine from the beans. After that, solvents are used to completely remove caffeine from the coffee beans. By 1980 new non-solvent techniques were developed for decaffeinating tea and coffee.
Instant Milk Powder
The first instant milk powder was developed by D.D. Peebles, which have now become the basis for producing a vast range of products that can be rehydrated by pouring cold water or milk. The process basically aims to improve the powdered product’s surface area through partially rehydrating the powdered milk particles.
Those who are interested in exploring this interesting field should consider talking up food science and technology courses. There are now a number of schools offering great training programs specially designed to provide aspiring food scientists and technologists the knowledge and skills they require to become efficient in their chosen career.