This article is about branch of food science. For the monthly food science and technology magazine, see Food Technology (magazine).
Food technology is a branch of food science that deals with the production, preservation, quality control and research and development of food products.
Early scientific research into food technology concentrated on food preservation. 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 apply scientific knowledge to food handling. Besides research into wine spoilage, Pasteur researched 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.
Developments in food technology have contributed greatly to the food supply and have changed our world. Some of these developments are:
Instantized Milk Powder - Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the surface area of the powdered product by partially rehydrating spray-dried milk powder.
Freeze-drying - The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large-scale industrial application of the process was the development of continuous freeze drying of coffee.
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.
Decaffeination of Coffee and Tea - Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. The process is described in U.S. patent 897,763. Green coffee beans are treated with water, heat and solvents to remove the caffeine from the beans.
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.
Aseptic packaging - the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re-infection is prevented. Thus, this results into a shelf stable product at ambient conditions.
Food irradiation - the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting, extending shelf life.
food delivery - An order is typically made either through a restaurant or grocer's website or mobile app, or through a food ordering company. The ordered food is typically delivered in boxes or bags to the customer's doorsteps.
Categories
Technology has innovated these categories from the food industry.[1]
Agricultural technology - or AgTech, it is the use of technology in agriculture, horticulture, and aquaculture with the aim of improving yield, efficiency, and profitability. Agricultural technology can be products, services or applications derived from agriculture that improve various input/output processes.
Food Science - technology in this sector focuses on the development of new functional ingredients and alternative Proteins.
Foodservice - technology innovated the way establishments prepare, supply, and serve food outside the home.[2] There’s a tendency to create the conditions for the restaurant of the future with robotics and CloudKitchens.
Consumer Tech - technology allows what we call Consumer electronics, which is the equipment of consumers with devices that facilitates the cooking process.
Food delivery - as the food delivery market is growing, companies and startups are rapidly revolutionizing the communication process between consumers and food establishments, with Platform-to-Consumer delivery as the global lead.[3]
Innovation in the food sector may include, for example, new types for raw material processingtechnology, packaging of products, and new food additives. Applying new solutions may reduce or prevent adverse changes caused by microorganisms, oxidation of food ingredients, and enzymatic and nonenzymatic reactions. Moreover, healthier and more nutritious food may be delivered as well as the food may taste better due to improvements in food composition, including organoleptic changes, and changes in the perception and pleasures from eating food.[4]
Historically, consumers paid little attention to food technologies. Nowadays, the food production chain is long and complicated and food technologies are diverse. Consequently, consumers are uncertain about the determinants of food quality and find it difficult to understand them. Now, acceptance of food products very often depends on perceived benefits and risks associated with food. Popular views of food processing technologies matter. Especially innovative food processing technologies often are perceived as risky by consumers.[6]
Acceptance of the different food technologies varies. While pasteurization is well recognized and accepted, high pressure treatment and even microwaves often are perceived as risky. Studies by the Hightech Europe project found that traditional technologies were well accepted in contrast to innovative technologies.[7]
Consumers form their attitude towards innovative food technologies through three main mechanisms: First, through knowledge or beliefs about risks and benefits correlated with the technology; second, through attitudes based on their own experience; and third, through application of higher order values and beliefs.[8] A number of scholars consider the risk-benefit trade-off as one of the main determinants of consumer acceptance,[9] although some researchers place more emphasis on the role of benefit perception (rather than risk) in consumer acceptance.[10]
Rogers (2010) defines five major criteria that explain differences in the acceptance of new technology by consumers: complexity, compatibility, relative advantage, trialability and observability.[11]
Acceptance of innovative technologies can be improved by providing non-emotional and concise information about these new technological processes methods. The HighTech project also suggests that written information has a higher impact on consumers than audio-visual information.[12]
Hans-Jürgen Bässler und Frank Lehmann : Containment Technology: Progress in the Pharmaceutical and Food Processing Industry. Springer, Berlin 2013, ISBN978-3642392917
^"What is FoodTech?". digitalfoodlab.com. Retrieved 20 January 2022.
^"Firsthand". firsthand.co. Retrieved 25 January 2022.
^M. Klimczuk-Kochańska, A. Klimczuk, Innovation in Food and Agriculture, [in:] P.B. Thompson, D.M. Kaplan (eds.), Encyclopedia of Food and Agricultural Ethics, Second Edition, Springer, Dordrecht 2018, pp. 1-7, https://doi.org/10.1007/978-94-007-6167-4_628-1.
^"Insect consumption". bbc.com. Retrieved 5 May 2016.
^Ueland Ö, G. H., Holm, F., Kalogeras, N., Leino, O., Luteijn, J., Magnusson, S.(2011). State of the art in benefit-risk analysis: Consumer perception. Food and Chemical Toxicology, 52(1)
^. Hightecheurope.eu. Archived from the original on 5 December 2012. Retrieved 1 February 2014.
^Olsen, N. V., Grunert, K.G., & Anne-Mette, S. (2010). Consumer acceptance of high-pressure processing and pulsed-electric field: a review. Trends in Food Science & Technology, 21(446-472)
^Frewer, Lynn J.; van der Lans, Ivo A.; Fischer, Arnout R.H.; Reinders, Machiel J.; Menozzi, Davide; Zhang, Xiaoyong; van den Berg, Isabelle; Zimmermann, Karin L. (April 2013). "Public perceptions of agri-food applications of genetic modification – A systematic review and meta-analysis". Trends in Food Science & Technology. 30 (2): 142–152. doi:10.1016/j.tifs.2013.01.003.
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This article is about branch of food science For the monthly food science and technology magazine see Food Technology magazine Food technology is a branch of food science that deals with the production preservation quality control and research and development of food products Bakery at the Faculty of Food Technology Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud Gloucestershire Early scientific research into food technology concentrated on food preservation 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 apply scientific knowledge to food handling Besides research into wine spoilage Pasteur researched 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 Contents 1 Developments 2 Categories 3 Emerging technologies 4 Consumer acceptance 5 Publications 6 See also 7 Notes and references 8 External linksDevelopments Edit Freeze dried coffee a form of instant coffee Developments in food technology have contributed greatly to the food supply and have changed our world Some of these developments are Instantized Milk Powder Instant milk powder has become the basis for a variety of new products that are rehydratable This process increases the surface area of the powdered product by partially rehydrating spray dried milk powder Freeze drying The first application of freeze drying was most likely in the pharmaceutical industry however a successful large scale industrial application of the process was the development of continuous freeze drying of coffee 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 Decaffeination of Coffee and Tea Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900 The process is described in U S patent 897 763 Green coffee beans are treated with water heat and solvents to remove the caffeine from the beans 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 Aseptic packaging the process of filling a commercially sterile product into a sterile container and hermetically sealing the containers so that re infection is prevented Thus this results into a shelf stable product at ambient conditions Food irradiation the process of exposing food and food packaging to ionizing radiation can effectively destroy organisms responsible for spoilage and foodborne illness and inhibit sprouting extending shelf life Commercial fruit ripening rooms using ethylene as a plant hormone food delivery An order is typically made either through a restaurant or grocer s website or mobile app or through a food ordering company The ordered food is typically delivered in boxes or bags to the customer s doorsteps Categories EditTechnology has innovated these categories from the food industry 1 Agricultural technology or AgTech it is the use of technology in agriculture horticulture and aquaculture with the aim of improving yield efficiency and profitability Agricultural technology can be products services or applications derived from agriculture that improve various input output processes Food Science technology in this sector focuses on the development of new functional ingredients and alternative Proteins Foodservice technology innovated the way establishments prepare supply and serve food outside the home 2 There s a tendency to create the conditions for the restaurant of the future with robotics and CloudKitchens Consumer Tech technology allows what we call Consumer electronics which is the equipment of consumers with devices that facilitates the cooking process Food delivery as the food delivery market is growing companies and startups are rapidly revolutionizing the communication process between consumers and food establishments with Platform to Consumer delivery as the global lead 3 Supply Chain supply chain activities are considerably moving from digitization to automation Emerging technologies EditInnovation in the food sector may include for example new types for raw material processing technology packaging of products and new food additives Applying new solutions may reduce or prevent adverse changes caused by microorganisms oxidation of food ingredients and enzymatic and nonenzymatic reactions Moreover healthier and more nutritious food may be delivered as well as the food may taste better due to improvements in food composition including organoleptic changes and changes in the perception and pleasures from eating food 4 In the 21st century emerging technologies have included cellular agriculture particularly cultured meat 3D food printing and use of insect protein 5 Consumer acceptance EditHistorically consumers paid little attention to food technologies Nowadays the food production chain is long and complicated and food technologies are diverse Consequently consumers are uncertain about the determinants of food quality and find it difficult to understand them Now acceptance of food products very often depends on perceived benefits and risks associated with food Popular views of food processing technologies matter Especially innovative food processing technologies often are perceived as risky by consumers 6 Acceptance of the different food technologies varies While pasteurization is well recognized and accepted high pressure treatment and even microwaves often are perceived as risky Studies by the Hightech Europe project found that traditional technologies were well accepted in contrast to innovative technologies 7 Consumers form their attitude towards innovative food technologies through three main mechanisms First through knowledge or beliefs about risks and benefits correlated with the technology second through attitudes based on their own experience and third through application of higher order values and beliefs 8 A number of scholars consider the risk benefit trade off as one of the main determinants of consumer acceptance 9 although some researchers place more emphasis on the role of benefit perception rather than risk in consumer acceptance 10 Rogers 2010 defines five major criteria that explain differences in the acceptance of new technology by consumers complexity compatibility relative advantage trialability and observability 11 Acceptance of innovative technologies can be improved by providing non emotional and concise information about these new technological processes methods The HighTech project also suggests that written information has a higher impact on consumers than audio visual information 12 Publications EditFood and Bioprocess Technology Food Technology magazine Lebensmittel Wissenschaft amp TechnologieSee also Edit Food portalAgricultural technology Food biotechnology Food packaging Food grading Molecular gastronomy Optical sorting Standard components food processing List of food and drink awards Food technology awardsNotes and references EditHans Jurgen Bassler und Frank Lehmann Containment Technology Progress in the Pharmaceutical and Food Processing Industry Springer Berlin 2013 ISBN 978 3642392917 What is FoodTech digitalfoodlab com Retrieved 20 January 2022 Firsthand firsthand co Retrieved 25 January 2022 Online Food Delivery Worldwide Statista Market Forecast Statista Retrieved 25 January 2022 M Klimczuk Kochanska A Klimczuk Innovation in Food and Agriculture in P B Thompson D M Kaplan eds Encyclopedia of Food and Agricultural Ethics Second Edition Springer Dordrecht 2018 pp 1 7 https doi org 10 1007 978 94 007 6167 4 628 1 Insect consumption bbc com Retrieved 5 May 2016 Ueland O G H Holm F Kalogeras N Leino O Luteijn J Magnusson S 2011 State of the art in benefit risk analysis Consumer perception Food and Chemical Toxicology 52 1 Documents Hightecheurope eu Archived from the original on 5 December 2012 Retrieved 1 February 2014 Olsen N V Grunert K G amp Anne Mette S 2010 Consumer acceptance of high pressure processing and pulsed electric field a review Trends in Food Science amp Technology 21 446 472 Frewer Lynn J van der Lans Ivo A Fischer Arnout R H Reinders Machiel J Menozzi Davide Zhang Xiaoyong van den Berg Isabelle Zimmermann Karin L April 2013 Public perceptions of agri food applications of genetic modification A systematic review and meta analysis Trends in Food Science amp Technology 30 2 142 152 doi 10 1016 j tifs 2013 01 003 Gaskell George Allum Nick Wagner Wolfgang Kronberger Nicole Torgersen Helge Hampel Juergen Bardes Julie February 2004 GM Foods and the Misperception of Risk Perception PDF Risk Analysis 24 1 185 194 doi 10 1111 j 0272 4332 2004 00421 x PMID 15028010 Rogers Everett M 2010 Diffusion of Innovations 5 ed New York Free Press ISBN 978 0743222099 Documents Hightecheurope eu Archived from the original on 5 December 2012 Retrieved 1 February 2014 External links Edit Media related to Food technology at Wikimedia Commons Portal Food Retrieved from https en wikipedia org w index php title Food technology amp oldid 1135554917, wikipedia, wiki, book, books, library,
