Food Technology

Food technology is the practice of using the science of food to find better ways of food selection, preservation, processing, packaging, transport, and use of foods.

Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations.

Food is a global industry and food science and technology is an international discipline. It is the largest sector of manufacturing industry in most developed countries, covering many areas such as quality and safety assurance, product and process development, regulatory affairs, research, manufacture and packaging, sales and marketing.

Recent examples of important advancements achieved by food technologists include the development of products such as UHT milk, longer shelf life, Cryovac packaging and improvements in cold chain logistics.

Who can help?

The South Australian Research and Development Institute (SARDI) partners with Food SA. SARDI can help food businesses by providing advice regarding:

  • identifying market access  opportunities
  • finding funding assistance for innovation activity
  • identifying appropriate processing or packaging technologies
  • assessing the business case for new technology
  • implementing new technology in your plant
  • identifying staffing and training needs to implement a new technology
  • referrals and guidance to appropriate sources of assistance and support
  • access to expert information from the public and private sectors

Food SA partners at the South Australian Research and Development Institute also have food technologists who are on site and available to help businesses take advantage of new innovations in processing and packaging, shelf life and product development.

Want more information?

Comments are closed.