Food Technology: Benefits, Applications & Impact on Food Safety

Food science is the use of biology and engineering to explore the elements of foods. The Institute of Food Technologists defines food technology as "the application of food science to the selection, preservation, processing, packaging, distribution and use of safe, nutritious and wholesome food." By applying science to explore and improve food qualities, food technologists make food better to eat for the entire world.

Crops

• Food technology contributes to the production of better seeds and the preservation of top soil. Crops are healthier and more stable, and fields are not ruined from constant use.

Storage

• Improvements in food technology have aided in preventing post-harvest losses of grains in recent years. This not only benefits humans directly, but also indirectly as farmers feed grains to animals as well.

Milling

• Because of technological advances in the milling process, or separating grain from its husk, processors are able to get more micro-nutrients out of the grains, making them healthier to eat.

Heating

• Technology such as the microwave oven makes it much easier and more efficient to cook and thaw foods.