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As per available reports about 13 relavant Conferences, 19 National symposiums are presently dedicated exclusively to food technology and about 21 articles are being published on food technology.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains-essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to produce energy, maintain life, or stimulate growth. Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy required by the ever increasing population of the World is supplied by the food industry. Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Program, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food.
Drinks, or beverages, are liquids intended for human consumption. In addition to basic needs, beverages form part of the culture of human society. Although all beverages, including juice, soft drinks, and carbonated drinks, have some form of water in them, water itself is often not classified as a beverage, and the word beverage has been recurrently defined as not referring to water. An alcoholic beverage is a drink containing ethanol, commonly known as alcohol, although in chemistry the definition of an alcohol includes many other compounds. Alcoholic beverages, such as wine, beer, and liquor, have been part of human culture and development for 8,000 years. Non-alcoholic beverages often signify drinks that would normally contain alcohol, such as beer and wine but are made with less than .5 percent alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and de-alcoholized wines.
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Scope and Importance
A Food Scientist studies the physical, microbiological & chemical makeup of food. Depending on their area of specialization, food scientist may develop ways to process, preserve, pack, or store food, according to industry & government specifications & regulations. The impact of modern food manufacturing methods is evident in today's food supply. Food quality can be maintained or even improved, and food safety can be enhanced. Sensitive nutrients can be preserved, important vitamins and minerals can be added, toxins and antinutrients (substances such as phytate that limit bioavailability of nutrients) can be removed, and foods can be designed to optimize health and reduce the risk of disease. Waste and product loss can be reduced, and distribution around the world can be facilitated to allow seasonal availability of many foods. Modern food manufacturing also often improves the quality of life for individuals with specific health conditions, offering modified foods to meet their needs (for example, sugar-free foods sweetened with an alternative sweetener for people with diabetes)
Market Analysis
The probiotic ingredients market is segmented on the basis of application into food & beverage, dietary supplements, and animal feed. The food & beverage segment has been further classified into dairy, bakery & confectionery, dry foods, non-dairy beverages, meat and cereals. The dietary supplements segment is projected to grow at the highest CAGR of 8.0% from 2015 to 2020.
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This page was last updated on December 23, 2024
