Food Technology


Technology and Agriculture

Food is a mixture of many different chemical components. The study of food technology involves an understanding of the changes that occur in these components during food preparation. Many physical and chemical reactions occur during food preparation. These reactions may be a result of the interaction between components, with the medium of cooking, and the environmental conditions such as heat, cold, light and air to which they are subjected during cooking. It also includes understanding the nutritive value of different foods and methods of preserving them during cooking.

Groups of food

The six major components of food are carbohydrates, proteins, fats, minerals, vitamins and water. To maintain good health, ingesting a diet containing these nutrients in correct amounts is essential. A balanced diet is one which contains different types of foods in such quantities and proportions so that the need for calories, proteins, minerals and vitamins is adequately met and a small provision is made for extra nutrients to withstand short duration of leanness. Nutritionists have grouped foods depending upon the nutrient content.

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