Food Science in History

The origin of food science perhaps is coking, and cooking more food to make in in more quantities in a more palatable form and extend shelf life considerably.

The history told us Roman realized, more than Greeks, Egyptians, or any other prior civilizations, that the agriculture was a prime concern for government.

Egyptians, Greeks, and Romans were able to preserve a variety of foods in vinegar, brine, honey or pitch. Some foods were dried either by sun or over the fire. These civilizations also produced cheeses or wine.

It is believed that, until the latter part of the eighteenth century, food preservation evolved as an art handed down from generation to generation and its development was slow, depending on accidental discoveries.

The industrial revolution not only applied novel methods for food preparation but also created entirely new foods. Haphazard experiments with plant and animal breeding had made agriculture possible in the Neolithic age, but scientific advances of the nineteenth century radically accelerated the rate of change.

Food science became a legitimates profession following World War II. Prior to that, the vast majority of food is in the world were prepared locally and so consumers had no option but to visit butchers, bakeries, dairies, green grocers and other purveyors close to their homes and purchase mainly unbranded goods of questionable quality.

The modern technology and science of food started as early as 1812 when successful canning operation of foods was carried out in England.

Technologies developed in the early and middle 20th century allowed the manufacturer and distribution of canned food, chilled and frozen foods and furnished consumers with electric driven refrigerators and freezers.

The types of food consumed by people also have changed enormously from early agricultural societies to the present. Modern diets are a mixture of vegetables and meat.
Food Science in History