Food engineering

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food technology Application of scientific techniques to the generation, mass production, packaging and preservation of all types of food. Generating new and better forms of food often involves genetic engineering. The genetic material in edible plants is improved in order to achieve greater yield and resistance to disease. Improving genetic strains is also important in the mass production of all forms of meat farming. The scientific provision of an idealized environment can increase the size and quality of vegetables and animals. Animals can be further scientifically bioengineered through the careful introduction of hormones intended to cause effects beneficial to the eventual consumer. See also biotechnology; food preservation

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food technology The application of science and technology to the treatment, processing, preservation, and distribution of foods. Hence the term food technologist.