Food technology uses scientific innovation to produce food more safely, quickly and cost-effectively. It affects every step of food production, from farming to consumption, and inspires the food industry to move in new directions. Molecular gastronomy explores and adapts available food technology to create new substitutions, preparations and flavor combinations. Food scientists modify ingredient proportions and preparation conditions to meet the specifications of niche consumer groups. Innovations in food technology have made serving food faster, easier and safer for home cooks.
Food technology is the intersection of scientific innovation and consumable materials. Technological advances are constantly making it possible to produce food more safely, quickly and cost-effectively than ever before. Scientists specializing in food chemistry are often hired to research a food production process and find ways to improve the overall consistency and stability of the final product. The products and methods created by food technology research often appear in products for restaurants and even for home use. Inventions in food science often inspire the food industry to move in new directions that keep their customers coming back for more.
Every step in food production, from original source to consumption, is effected by the current state of food technology. Scientific developments have led to shorter growing seasons and increased production for farmers and ranchers. Electronically controlled cooking equipment self-regulates to maintain uniform results for large-scale productions. Food additives and preservatives are often applied to industrially produced foods to extend shelf life and improve palatability. Improvements in packaging and refrigeration technology keep food fresher for longer to reduce waste and loss.
Molecular gastronomy is an innovative movement in the food industry that seeks to explore and adapt the abundance of available food technology. Food scientists and chefs study ingredients and their interactions, often at the microscopic level. Many food technologists seek to explore the properties of food and challenge the way it is used and consumed. Similarities in the chemical and physical composition of ingredients can lead a molecular gastronomist to create new substitutions, preparations and flavor combinations.
Sometimes ingredient proportions and preparation conditions are modified based on discoveries made through food technology research. Original product recipes have often been altered to meet the specifications of a niche consumer group. Light, low-fat, vegetarian versions of many foods are made with specialized edible ingredients and equipment developed by food scientists. A variety of artificial sweeteners are used to replace sugar and lower the caloric content of industrially manufactured and scientifically engineered foods.
The home cook takes advantage of the innovations in food technology of the last century on a daily basis. Ovens, toasters and microwaves are all food technology research products that have been designed to make serving food faster, easier and safer. New innovations in food technology often build on past food science discoveries, but apply them in more efficient and user-friendly settings.
Protect your devices with Threat Protection by NordVPN
