Technology and food production

Abstract

Looks at the major differences between food manufacture and domestic cooking. In the home, food is generally prepared immediately prior to consumption, whereas manufactured foods may need a long shelf‐life. This has great implications for the selection of ingredients and of processing and packaging techniques (and, especially, for food safety). Decisions that must be made in the selection of food ingredients and processing techniques are, in principle, much the same as those that are required in other areas of design technology. Food design and production requires a holistic approach, which can only be achieved with a good understanding of the product, the process and the packaging and how these affect one another.

Citation

Hart, B. (1997), "Technology and food production", Nutrition & Food Science, Vol. 97 No. 2, pp. 53-57. https://doi.org/10.1108/00346659710161849