Does Food Technology Affect Food Quality?

When we visit a supermarket, we look for healthful, nutritious food that tastes good and is free of contaminates or disease organisms. Food science and technology make that possible in what is one of the word's largest and most important economic activities.

Significance

• Innovative techniques have made it possible to offer foods in which purity and safety are combined with good nutrition and taste appeal. Also, each element of the process of getting food to the consumer has its base in technology.

Nutrigenomics

• Advanced genetic technologies (nutrigenomics) combine the sciences of plant genetics and nutrition, with the goal of developing food that improves human disease resistance.

Function

• Researchers already have been able to increase the antioxidants in some vegetables---work that continues. Plant genetics is a major player in the worldwide effort to improve food quality and productivity.

Rheology

• The study of cell deformation, strength and structure (rheology) has resulted in upgrades in the way produce is harvested, stored and transported to market in peak condition. It has brought change in the design of harvesting, handling (transportation) and storage methods that do not physically damage produce.

Effects

• The end result of the technological change is bruise-free and high-quality fruits and vegetables waiting on your grocer's shelf.