Dietary Food Products Technology

Description

Food technology involves application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Food processing is the treatment of food substances by changing their properties to preserve it, improve its quality or make it more useful, functionally. Product development is the creation of new flavours, colours or varieties of existing products or completely new products. Quality assurance and quality control include the process of correct manufacturing of products, testing of ingredients and finished products and ensuring they are safe and up to the mark; quality-wise. Food is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk, for nutrition or pleasure. Items considered as food may be sourced from plants, animals or from fungus or fermented products like alcohol. In the 1970s, saving labour by mechanization was always assumed to be a bad thing, though it also meant more leisure for the farmer. Over time, mechanization helped the farmer improve their income. This book presents the manufacture of food as a series of processes facilitated by clear physical, chemical, and bacteriological principles. It is a must-read for anyone interested the culinary world or health sciences.