Food Technology is a science branch that deals with the techniques involved in production, processing, preservation, packaging, labeling, quality management, and distribution of food products.
Bakery Science and Technology, is a branch of food science which deals with the actual production processes to make foods
Engineering Thermodynamics
Thermodynamics is the study of the relations between heat, work, temperature, and energy.
Food Packaging
Food packaging is the enclosing of food to protect it from damage, contamination, spoilage, pest attacks, and tampering, during transport, storage etc.
Food Microbiology
This includes the study of microorganisms causing food spoilage; pathogens that may cause disease; microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine etc.
Dairy Technology
Dairy technology deals with the processing of milk and its products.
Food Technology Ebooks
FoodTech e-Learning is a E-Learning Platform of Food Science and Technology related Subjects,where you can get informations/notes of Food Engineering,Food Microbiology,Food Chemistry,Food Packaging Technology, Engineering Thermodynamics,Unit Operations,Dairy Technology, Bakery and Confectionery Technology,Food Nanotechnology,Fermentation Technology etc.
Waste management is the collection of all thrown away materials in order to recycle them and as a result decrease their effects on our health, our surroundings and the environment and enhance the quality of life.
Unit Operation
Unit operations involve bringing a physical change such as separation, crystallization, evaporation, filtration etc. For example, in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process.
Food Nanotechnology
Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties.
Food Chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods.
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