Food Technology
Food technology is one of the subsidiaries of food science which deals with the production procedures that make foods. It is a science which covenants with the methods and principals involved in processing and preserving the food substances. The study of food technology is to advance new methods and systems for keeping food products safe and unaffected from natural harms such as bacteria and other micro-organisms. Food technology is a multidisciplinary field that applies the principles of science, engineering, and technology to the production, processing, preservation, packaging, and distribution of food. This discipline aims to ensure the safety, quality, and nutritional value of food products while enhancing their convenience and availability to consumers, Advances in food technology have led to the development of innovative processing methods that extend the shelf life of food, improve its safety, and enhance its sensory attributes. Techniques such as pasteurization, canning, freezing, and high-pressure processing are widely used to inactivate pathogens and spoilage microorganisms, ensuring that food remains safe and palatable for extended periods.