Food Technology is a branch of food science that deals with the production processes that make foods.  Early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the process was a decisive event. The process wasn’t cal

Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to apply scientific knowledge to food handling. Besides research into wine spoilage, Pasteur researched the production of alcohol, vinegar, wines and beer, and the souring of milk. He develope

Developments in food technology have contributed greatly to the food supply and have changed our world. Some of these developments are: Instantized Milk Powder - D.D. Peebles (U.S. patent 2,835,586) developed the first instant milk powder, which has become the basis for a variety of new products that are rehydratable. This process increases

The human species' use of technology began with the conversion of natural resources into simple tools. The prehistoricdiscovery of how to control fire and the later Neolithic Revolution increased the available sources of food and the invention of the wheel helped humans to travel in and control their environment.

The human species' use of technology began with the conversion of natural resources into simple tools. The