Food Technology is the science, engineering and business management of food. It is the application of food science to the practical treatment of food materials so as to convert them into food products of quality and stability, packaged and distributed to meet the needs of consumers for safe, wholesome, nutritious and attractive foods.
As science, it is the systematic body of knowledge and understanding of the nature and composition, structure and properties of food materials and their behavior under the various conditions to which they may be subjected. As engineering it is the application of scientific principles to realistic ends such as design, construction and operation of efficient and economic structures, equipment and systems. As business management it is the handling and quality management of a commercial volume of products.
The challenge for food technologists today is to acquire good knowledge in the area of food science, food microbiology, food engineering, food quality and safety, and nutrition.