The Effects of Food Technology

The use of food technology or the application of food science to everyday food processes and production contributes to the ever-improving quality of food and the efficiency with which it is processed and prepared. "Customers seldom think of the vast array of foods and research and development that has resulted in tasty, nutritious, safe, and convenient foods," the Institute of Food Technologists (IFT) reports.

Processing

• Processing food involves changing its chemical properties in order to preserve it or improve its taste. "Chemical, biological, and mechanical processes are used to convert relatively bulky, perishable, and typically inedible food materials into shelf-stable, convenient, and palatable foods and beverages," according to the IFT. Through research, food technology allows for improvements on the mechanisms used to process foods in order to retain nutrients, contribute to a longer shelf life, and to make food taste better.

Storing

• Food technology explores better ways to store food for longer-lasting quality and usability. The development of temperature-controlled storage spaces has paved the way for the efficient storage of perishable items, which last longer and taste better.

Preparing

• Food can now be prepared more quickly. The microwave was developed to thaw and cook foods efficiently while retaining their flavors. Food technology research has contributed to government regulations concerning how to prepare food properly in order to prevent food poisoning or salmonella.