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12,000 BCE
Drying Food
Drying is the simple process of dehydrating foods until there is not enough moisture to support microbial activity. Drying removes the water needed by bacteria, yeasts, and molds need to grow. -
7000 BCE
Fermentation Food
Fermented foods are defined as “foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action”. Food fermentation serves five main purposes: to enrich the diet through the development of a diversity of flavors, aromas, and textures in food substrates. -
Refrigeration Food
The term refrigeration means cooling a space, substance or system to lower and/or maintain its temperature below the ambient one (while the removed heat is rejected at a higher temperature). In other words, refrigeration is artificial (human-made) cooling. -
Pasteurization Food
Pasteurization, a heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. The treatment also destroys most of the microorganisms that cause spoilage and so prolongs the storage time of food. -
Canning Food
Canning, method of preserving food from spoilage by storing it in containers that are hermetically sealed and then sterilized by heat. -
Freezing Food
Freezing, in food processing, method of preserving food by lowering the temperature to inhibit microorganism growth. -
Addition of Chemicals in Food
Food additive, any of various chemical substances added to foods to produce specific desirable effects. Additives such as salt, spices, and sulfites have been used since ancient times to preserve foods and make them more palatable. -
Irradiation Food
Food irradiation is a process that uses radiation to control pests in food and prevent spoilage. Food irradiation is similar to pasteurizing milk and canning fruits or vegetables as it can make food safer for consumption.