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Primary food processing is necessary to make most foods edible while secondary food processing turns ingredients into familiar foods, such as bread. Tertiary food processing results in ultra-processed foods and has been widely criticized for promoting overnutrition and obesity , containing too much sugar and salt , too little fiber , and ...
Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms — yeasts or bacteria —under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population.The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labour-intensive, to large, capital-intensive and highly mechanized industrial processes.
Secondary food processing is the everyday process of creating food from ingredients that are ready to use. Baking bread, regardless of whether it is made at home, in a small bakery, or in a large factory, is an example of secondary food processing. [32] Fermenting fish and making wine, beer, and other alcoholic products are traditional forms of ...
Food technology. Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards. [1]
Agrifood systems encompass the primary production of food and non-food agricultural products, as well as in food storage, aggregation, post-harvest handling, transportation, processing, distribution, marketing, disposal and consumption. [1][2] Within agrifood systems, food systems comprise all food products that originate from crop and ...
Food preservation. A food scientist is preparing a meal for astronauts in space. Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration ...
Dry pasta manufacturing line from 1930s. The first extruder was designed to manufacture sausages in the 1870s. [4] Dry pasta and breakfast cereals have been produced by extrusion since the 1930s, [2] and the method has been applied to tater tots (first extruded potato product: Ore-Ida in 1953) and pet food production since the 1950s (first extruded dog food: Purina Dog Chow in 1957, and first ...