Food technology is scientific knowledge which aims to increase the benefits and added value in the process of processing foodstuffs.
Food technology is very influential on food availability. Living natural resources are generated regularly, while human food needs never stop.
The development of food technology is currently very fast. His specialties are increasingly diverse, ranging from technology in the selection, preservation, processing, packaging or storage, distribution and use of safe food technology.
The following are the benefits of food technology for human life:
1. Helping preservation of food so that it can be stored for a long time.
2. Creating new types of food innovations.
3. Adding nutritional value to food.
4. Food distribution becomes more efficient.
5. Help improve human health.
6. Kills bacteria in food.
7. Complementary cooking spices.
8. Processing food materials that are not yet fit for consumption into food products that are safe for consumption.
9. Add flavor to food.
10. Improve the quality of food products.
11. Help improve the community’s economy.
12. Assist in the process of selecting good food.
13. Make it easier for people to eat food.
14. Helping to meet the food needs of the community.
15. Increase food security.
16. Make food products not easily damaged.
17. Minimizing food waste.
18. Promote local food around the world.
Each country must have its own food characteristics. Many people want to know the origin of food that they just know, so that indirectly introduces the types of food and culture that exist in the area.
Increasing productivity using food technology can feed more people. For example rice, wheat and other grains. Fish, chicken and beef are also often modified to increase the amount or quantity of meat by accelerating the growth rate of the animal or by adding protein or other nutrients to the meat.
In conclusion, food technology plays an important role in everyday human life. Without food technology, there is not much food availability and food choices for consumption.
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