If you’ve ever marveled at the 200 types of cookies in your local grocery store, or eaten a burger made from organic, hormone-free beef, you have food technology to thank. From new farming methods that reduce hunger and disease to more efficient packaging that cuts down on waste, food technology makes it possible for us to enjoy a wide variety of delicious foods.
The main difference between a food scientist and a food technologist is that the former conducts research in laboratories and utilizes tools like chromatography machines to monitor the quality of different foods. They also use these tools to discover ways to make the production of food products easier, and create machines that can assist in manufacturing large quantities of food at once.
In addition, food scientists conduct studies that focus on specific nutritional aspects of certain foods. They are also responsible for ensuring that the food that is produced by a manufacturer meets all required standards and regulations.
Food technologists, on the other hand, are more concerned with creating new food products and improving existing ones. They use their knowledge of food processing and engineering to develop safe, nutritious foods that are appealing in taste, texture, and nutritional value. They are also responsible for finding new ways to preserve foods so they can last longer, and reduce the risk of contamination from harmful microorganisms. This is achieved by using technologies such as pasteurization, which involves high-level heating to kill any dangerous bacteria present in food materials.