Food science, processing, technology and their history

Three terms that sound alike:

• Food science uses chemistry, physics, microbiology and more to understand food: what it is made of, how it changes, why it spoils, and the principles of processing. It covers food from the harvest (or slaughter) to the plate.
• Food processing turns raw ingredients into finished or half-finished products that can be sold and that keep for longer.
• Food technology uses food science and engineering to make food that is safe, nutritious and affordable, without waste. Food manufacturing is making food in large quantities.

History: in 1810, Nicolas Appert developed canning. In 1864, Louis Pasteur studied why wine spoils and developed pasteurisation. This put food technology on a scientific basis.

Food technology first served armies. World wars, space travel and buyers' demands later brought instant soups, ready meals, more attention to nutrition, and seasonal foods all year round.

In developing countries, food technology improves food security and creates jobs. Today's challenge is to make foods that suit people's health and changing needs. Science understands food; technology makes it.