Food technology is a branch of food science that deals with food product production, preservation, quality control, and research and development. Food preservation was the focus of early scientific research into food technology. The invention of the canning process by Nicolas Appert in 1810 was a watershed moment. Appert did not know the principle on which his process worked at the time, and the process was not called canning, but canning has had a significant impact on food preservation techniques. In 1864, Louis Pasteur conducted research on the spoilage of wine and described how to avoid spoilage. This was an early attempt to apply scientific knowledge to food handling. Pasteur also studied the production of alcohol, vinegar, wines, and beer, as well as the souring of wine. . Pasteur pioneered bacteriology and modern preventive medicine through his research into food technology. Instant Zed Milk Powder - Instant milk powder has become the foundation for a number of new rehydratable products. By partially rehydrating spray-dried milk powder, this process increases the surface area of the powdered product. Freeze-drying - The first application of freeze drying was most likely in the pharmaceutical industry; however, the development of continuous freeze drying of coffee was a successful large-scale industrial application of the process. High-Temperature Short Time Processing - These processes are characterised by rapid heating and cooling, holding at a relatively high temperature for a short period of time, and filling aseptically into sterile containers. Decaffeination of Coffee and Tea - Decaffeinated coffee and tea were first commercially developed in Europe around 1900. The method is detailed in US patent 897,763. To remove caffeine from green coffee beans, they are treated with water, heat, and solvents. Process optimization - Food technology now allows for more efficient food production. Oil-saving technologies are now available in a variety of forms. Production methods and methodology have also advanced in sophistication. Aseptic packaging is the process of placing a commercially sterile product in a sterile container and hermetically sealing it to prevent re-infection. As a result, the product is shelf stable at room temperature. Food irradiation - the process of exposing food and food packaging to ionising radiation to destroy organisms that cause spoilage and foodborne illness and to inhibit sprouting, thereby extending shelf life. Ethylene is used as a plant hormone in commercial fruit ripening rooms. food delivery - Typically, an order is placed via the website or mobile app of a restaurant or grocer, or via a phone call. Food is typically delivered to customers' doorsteps in boxes or bags. These food industry categories have been transformed by technology. Agricultural technology, also known as AgTech, is the application of technology in agriculture, horticulture, and aquaculture with the goal of increasing yield, efficiency, and profitability. Agricultural technology can refer to agricultural products, services, or applications that improve various input/output processes. Food Science - This sector's technology focuses on the development of new functional ingredients and alternative proteins. Foodservice - technology has transformed the way restaurants prepare, supply, and serve food outside the home, and it is now laying the groundwork for the restaurant of the future with robotics and Cloud Kitchens.

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