About Food Technologists
Food technology applies the scientific knowledge of food and food processing to create a safe and nutritious food supply.
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History of
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Modern food technology can trace its beginnings to the experiments of Nicolas Appert. Appert, a French confectioner, accepted the challenge given in 1800 by Napoleon Bonaparte to find a way to preserve food so that the French armies could be supplied while on the march. The reward was 12,000 francs. In 1810, Appert submitted the results of his experiments and collected the award. The following year, he published "The Art of Preserving Animal and Vegetable Substances for Many Years," the first book telling how to preserve foods by cooking them in sealed glass jars.
In 1857, another Frenchman and chemist, Louis Pasteur, showed that sour milk was caused by the growth of microorganisms. He started experimenting with heat to destroy these organisms. By 1867, pasteurization--Pasteur's process of heating liquids such as milk, beer and wine to eliminate spoilage--was being used commercially.
Evolution
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Since the mid-1800s, scientists have used applied technology to preserve, create and enhance the foods available for consumption. From Appert's glass jars sealed with corks, to food preserved in metal cans, to our modern array of frozen food, food technologists have looked for new ways to assure us a safe and nutritious variety of food.
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The Facts
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Modern food technologists need to have a background in food chemistry, microbiology, food safety, and food processing and engineering. Recently, degree programs in food science and technology have added courses such as food law, sensory analysis and food quality assurance. A food technologist must understand the characteristics of both raw and processed foods, and how microorganisms respond to different food environments. They need to know the underlying chemistry and the reactions that take place during food processing and how to control these reactions in order to create a safe, consistent, quality product. For example, cheese is created by adding starter cultures of lactic acid-producing bacteria to milk. The type of culture used determines the kind of cheese you will end up with.
Benefits
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Because of modern food technology, food that was once enjoyed only in certain areas, such as tropical fruits, or just during the summer, can be enjoyed worldwide throughout the year. In addition, food technologists create food products that save the consumer countless hours in the kitchen. New flavors and flavor combinations tempt our palates, while the nutritional knowledge of food technologists assure us food that meets the requirements for optimal health.
Type
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Someone wanting a career in food technology can specialize in kinds of foods, such as bakery items, beverages, meat, or fruits and vegetables. Those who enjoy the engineering aspect of food technology may choose careers in food packaging, or food processing and manufacturing. Creative individuals may want to work in research laboratories, creating new food products, while others enjoy researching the chemical reactions that take place in various foods.
Most land-grant state universities have food science as a major. In 1939, the nonprofit Institute of Food Technologists was founded as a resource for those working in the fields of food technology and food science. They publish "Food Technology" and the "Journal of Food Science" to help their members stay current with the latest research. They also sponsor scholarships for those working toward a degree in food technology or food science.
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