Biotechnology

Food Biotechnology

Food technology is a subfield of food science that deals with the invention, production, preservation, and quality control of food items. Early studies in food technology were primarily concerned with food preservation. The invention of the canning method by Nicolas Appert in 1810 was a pivotal moment. However, canning has had a significant influence on food preservation methods even if the process wasn't known as canning at the time and Apart didn't fully understand the underlying principle of his method. The first attempt to apply scientific knowledge to food handling was made by Louis Pasteur in 1864 with his study on the deterioration of wine and his explanation of how to prevent deterioration. Pasteur conducted study on the creation of alcohol, vinegar, wines, and beer as well as the souring of milk in addition to his studies on wine spoilage