History of Food Science
Food is any substance normally eaten or drunk by living organisms. The term food also includes liquid drinks. Food is the main source of energy and of nutrition for animals, and is usually of animal or plant origin. The beginning of food science development is questionable.
The term of food science is referred to interdisciplinary field that evolved first from chemistry, then microbiology, physics, engineering, psychology, genetics, biotechnology and law have become integral parts of this fascinating profession.
The history told us Roman realized, more than Greeks, Egyptians, or any other prior civilizations, that the agriculture was a prime concern for government.
The Romans were able to preserve a variety of foods by holding them in vinegar, honey or pitch. Some foods were dried either by sun or over the fire. These civilizations also produced cheeses or wine.
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.
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.
History of Food Science
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