Food technology is a branch of food science that deals with the production processes that make foods. 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.
Related Journals of Food Technology
Food Protection Trends,Journal of AOAC International, Journal of the American Society of Brewing Chemists, AgBioForum, Biological Engineering, Journal of Sustainable Forestry, Journal of Excipients and Food Chemicals, International Food and Agribusiness Management Review, Journal of Dietary Supplements,Cereal Foods World.