Biography channel food technologies
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New Season Sun., Feb. 23 at 9/8c; Stream Next Day
The origin stories of a new group of bold pioneers behind America’s iconic foods.
Why the Candy Bar Market Exploded After World War I
7 Iconic Candies Through the Decades
Historic Food Mascots
How the 1904 World’s Fair Showcased New American Foods
7 Iconic Candies Through the Decades
Who Invented Chicken Nuggets?
8 Thanksgiving Celebrations Around the World
How Coffee Fueled Revolutions—and Revolutionary Ideas
Who Invented Candy Corn?
The Haunted History of Halloween Candy
How an Enslaved Man Helped Jack Daniel Develop His Famous Whiskey
How an Accidental Invention Changed What Americans Eat for Breakfast
Who Invented Beer?
About the Show
Season three of the popular nonfiction series “The Food That Built America” will satisfy viewers’ appetites by sharing the origin stories of a new group of bold pioneers behind America’s most iconic food empires such as Orville Redenbacher, Ettore “Chef” Boiardi, Wally Amos, Debbi Fields, and Tom Carvel among others. Before these brands became household names, they came from brilliant – sometimes ruthless – visionaries who revolutionized foo
Food technology
Academic discipline regarding the preparation of foods
"Food tech" redirects here. For the History Channel television series, see Food Tech. For the magazine, see Food Technology (magazine).
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products.
It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.[1]
Early scientific research into food technology concentrated on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event. The process wasn't called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.
Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864, was an early attempt to apply scientific knowledge to food handling. Besides research into wine spoilage, Pasteur researched the production of alcohol, vinegar, wines and beer, and the souring of milk. He developed pasteurization – the process of heating milk and milk products to destroy food spoilage and disease-p
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