Development of Food Processing and Technology
Food processing has evolved significantly from ancient practices aimed at enhancing food safety and extending shelf life. Early methods like sun drying and pickling laid the foundation for today's advanced techniques. The canning process introduced by Nicolas Appert in 1810 marked a pivotal shift, enabling longer preservation and safety of food items. Pasteur's research in the mid-19th century further advanced food safety through pasteurisation, a technique essential in dairy processing that eliminates harmful organisms.
As the century progressed, the demands of wartime and changing lifestyles necessitated the development of new, convenient food products like instant soups and frozen meals, catering specifically to working women. This led to innovation in nutritional approaches, as food technologists adapted recipes to maintain health standards while ensuring consumer satisfaction. Today's food technology emphasizes not only on quantity and variety but also on the nutritional quality of food, responding to global health trends and dietary needs. Ultimately, the section illustrates the importance of food technology in addressing food security, public health, and consumer preferences, urging the need for trained professionals in this growing field.