FoodTech


 * Food Technology **

=Food Technology Overview: =

= = The food industry is a huge industry in America and around the world. As the industry gets bigger it leaves room for technology to grow as well. What is food technology? What does food technology do? Their are manalways technology is used for the food industry. Examples being creating less waste. We live in a world were 820 million people are not nourished, however Americans waste $48 billion in food a year according to the U.N. Smarter food supply chains, a potatoe on average travel 1200 miles from Idaho and a chuck roast travels 600 miles from Colorado.safer finding ways to create safer food. There are 76 million cases of food borne-illnesses a year resulting in 325,000 hospitilizations and 5,000 deaths. Food scientist and other companies work together to getting food to be healthy and easy to transport creating less waste in the world.Doing all this through technology.



Food Technology History:

Food technology has been developed for decades. In 1810 Nicholas Appert developed canning. Canning has become a major impact on food preservation.



Louis Pastuer researched the spoilage of wine in 1864. This was an early attempt to put food technology on a scientific basis. He did his research the production of alcohol, vinegar, wines and beers, and the souring of milk. He then came up withpasteurization, which is the process of heating milk and milk products to destroy disease producing organisms and food spoilage. Pastures research in food technology also lead him to bacteriology and modern prevention medicine.

Trends in Food Technology:


 * Intatized milk powder - Developed by D.D. Peebles, products that are rehydratable in cold water or milk. Increases surface area of the powered product by partially rehydrating spray-dried milk product.
 * Freeze-drying - this process was probably started in the pharmaceutical industry. A successful large-scale Industrail application of the process was the development of continuous freeze drying of coffee.
 * Decafinaction of coffee and tea- The process was start in Europe around 1900. Green coffeebeats are treated with steam or water with 20% moisture. The added water and heat extract the caffeine from the beans surface. Solvents remove the caffeine. In the 1980s new non-organic solvents were developed to help the decafinication, such as carbon dioxide in supercritical conditions.

There are some big name companies helping the growth of food technology. IBM is one of them. IBM is currently making sure food is being traced properly while being traveled through the complex global supply chain. IBM states "Using Global Traceability Network (GTNet) software from IBM Business Partner TraceTracker, Manitoba's project shows it is possible to securely and accurately gather and crunch data about a piece of meat from a variety of sources and share that information,at any step int the process.



According to World Food Science here is a look of what is developing and being researched


 * are less severely processed (less heat- or freeze-damaged),
 * contain less preservatives, or are even free from "artificial"additives;

- safer food (posing no microbiological or chemical health hazards); and at the same time are - foods convenient to handle ([semi] prepared or ready for consumption and with a sufficient shelf-life); - needs for less energy requirement of processing; - the necessity for lower impact on the environment.


 * ionizing radiation treatment; [[image:tem194/ft3.jpg align="right"]]
 * high hydrostatic pressure treatment;
 * high voltage electric field pulses.

> - technological feasibility; > - technical possibility;

> - health impact > -- wholesomeness of the product; > -- occupational safety; > - environmental friendliness; > - economic feasibility (including their energy demand); > - infrastructural conditions/requirements;

> - investment need and availability of investment power; > - political attitude; > - social consequences; > - psychological aspects/ risk-benefit perception. > Food technology will continue to grow to make better and healthier food.