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Food technologies have existed throughout history.
Initially, their objective was to preserve food and/or
make it more palatable and digestible, and the search
for food preservation methods sometimes led to the
development of new foods e.g. wine. While ensuring
food safety was not an explicit objective, any
technology resulting in an unsafe product was bound to
be changed or abandoned.
食品加工技术历史悠久。最初,加工的目的是为了便于
保藏和使食品更加美味可口和容易消化,对食品保藏方
法的研究有时导致了新食品的发展,如,酒。虽然保证
食品安全是一个含糊的目标,但是,凡是不能确保食品
安全的加工技术都必须改进或放弃。
As a science, however, Food Technology is relatively
young. Some of the first scientific experiments in this
area were done by Nicolas Appert who developed the
canning process, to reduce the dependence of the
French army on local provisions while on the move.
作为一门自然科学,食品加工技术还相当年青。
Nicolas
Appert 发展了罐头加工技术,从而减少了法国军队在行
军过程中对地方供应的依赖,他的研究是该领域进行的
第一批科学实验。