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Food technology is a multidisciplinary field that applies scientific principles to the production, processing, preservation, packaging, and distribution of safe and high-quality food. It encompasses various aspects, including food safety, nutrition, and the development of new and improved food products.
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Food Science: Food Science: Food technology is the practical application of food science principles to ensure the production, preservation, quality, and safety of food products Food technology builds upon the scientific understanding of food components, properties, and reactions. This includes disciplines like chemistry, biochemistry, microbiology, and nutrition. Processing: Food technology involves various processing methods, including heating, cooling, fermentation, drying, and pasteurization, to improve food safety and shelf life. Preservation: It employs techniques to prevent spoilage and extend the shelf life of food products, such as refrigeration, freezing, canning, and drying. Quality Control: Food technology ensures that food products meet specific standards for taste, texture, appearance, and nutritional content. Packaging: It utilizes different packaging materials and methods to protect food from damage and spoilage during storage and transportation. Product Development: Food technology plays a crucial role in developing new food products and improving existing ones, considering factors like consumer preferences, nutritional requirements, and market trends.
