The demand for food technology increases as it teaches students to cultivate and process food materials using technology to be products with high use-value.
FREMONT, CA: The application of food science during the selection, preservation, processing, packaging, distribution, and usage of safe food is known as food technology. Analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management are all related to this field.
Food technology is presently in focus due to its growing popularity. It's because food technology has established itself to be a valuable science, and several countries with a lot of food resources are using this technology successfully.
Food technology courses teach students to cultivate and process food materials by leveraging technology to be products with high use value and an even higher selling value. Below are three fundamental benefits of the role of food technology for the society that we can all know about.
Make foods that have a more extended expiration period
Food technology often creates food material A, transformed into food material B, with a more extended expiration date. For example, a food product that starts with milk as raw material is processed and packaged to become a long-lasting product, such as cheese or yogurt.
Another common example is milk that has been processed into milk powder or packaged milk, which people know has a more extended expiration period than milk that has not been processed. As a result, the products can be delivered to several locations, allowing for higher consumption.
Keep foods nutrition locked properly
Food technology helps extend the shelf life of food products and allows retention of their nutritional value even after being processed in this manner. For example, canned fish has the fish maintained and packaged in a particularly effective method that is not harmful to the human body and ensures that the fish retains its nutritional value.
Eliminate bacteria or disease from the food
Aside from the two reasons mentioned above, another benefit of using food technology is that bacteria and other diseases likely to present in food components are removed. As there is a high-level heating technology or other techniques that can eliminate hazardous germs within food materials. For instance, pasteurization or ultra-high temperature (UHT) milk processing (Ultra High Temperature). This procedure successfully kills dangerous bacteria in raw milk, ensuring that it is free of toxic materials and may be stored for a long time. Additionally, the milk items will be of even higher quality due to specific packaging.