Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production.
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined.
Wyndmoor is a census-designated place (CDP) in Springfield Township, Montgomery County, Pennsylvania, United States. The population was 5,498 at the 2010 census. Wyndmoor has the same ZIP code, 19038, as the towns of Glenside, North Hills, and Erdenheim.
The Agricultural Research Service (ARS) is the principal in-house research agency of the United States Department of Agriculture (USDA). ARS is one of four agencies in USDA's Research, Education and Economics mission area. ARS is charged with extending the nation's scientific knowledge and solving agricultural problems through its four national program areas: nutrition, food safety and quality; animal production and protection; natural resources and sustainable agricultural systems; and crop production and protection. ARS research focuses on solving problems affecting Americans every day. The ARS Headquarters is located in the Jamie L. Whitten Building on Independence Avenue in Washington, D.C., and the headquarters staff is located at the George Washington Carver Center (GWCC) in Beltsville, Maryland. For 2018, its budget was $1.2 billion.
Agriculture and Agri-Food Canada is the department of the Government of Canada responsible for the federal regulation of agriculture, including policies governing the production, processing, and marketing of all farm, food, and agri-based products. Agriculture in Canada is a shared jurisdiction and the department works with the provinces and territories in the development and delivery of policies and programs.
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. Given its reliance on food science and broader engineering disciplines such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is considered a multidisciplinary and narrow field.
Alagappa College of Technology is an educational institution located in Chennai, Tamil Nadu, India that offers higher education in engineering, technology and allied sciences. The college was established in 1944 and was integrated with Anna University in 1978 from University of Madras as a constituent part of Anna University within its Guindy Campus.
Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing and dehydrating to yield a packaged convenience food that can be reconstituted by adding hot water and/or milk, producing an approximation of mashed potatoes. They are available in many different flavors.
The College of Technology and Engineering (CTAE), is a public engineering college located in Udaipur, Rajasthan, India. It is one of the top ranking engineering institute of the state offering varied courses in engineering.
Peter Berghsey Johnsen is an American scientist, administrator and adventurer.
The National Historic Chemical Landmarks program was launched by the American Chemical Society in 1992 to recognize significant achievements in the history of chemistry and related professions. The program celebrates the centrality of chemistry. The designation of such generative achievements in the history of chemistry demonstrates how chemists have benefited society by fulfilling the ACS vision: Improving people's lives through the transforming power of chemistry. The program occasionally designates International Historic Chemical Landmarks to commemorate "chemists and chemistry from around the world that have had a major impact in the United States".
The National Center for Agricultural Utilization Research (NCAUR) is a United States Department of Agriculture laboratory center in Peoria, Illinois. The Center researches new industrial and food uses for agricultural commodities, develops new technology to improve environmental quality, and provides technical support to federal regulatory and action agencies.
Allene Rosalind Jeanes was an American chemist whose pioneering work significantly impacted carbohydrate chemistry. Born in 1906 in Texas, Jeanes' notable contributions include the development of Dextran, a lifesaving blood plasma substitute used in the Korean and Vietnam wars, and Xanthan gum, a polysaccharide commonly used in the food, cosmetics, and pharmaceutical industries. Jeanes' innovations have had a lasting influence on medical treatments and everyday consumer products, highlighting her role as a key figure in applied carbohydrate science. Her achievements earned her numerous accolades, including being the first woman to receive the Distinguished Service Award from the U.S. Department of Agriculture.
The University of Pittsburgh Applied Research Center (U-PARC) is a one-million-square foot, high-security research park campus of the University of Pittsburgh. Comprising 53 buildings situated on over 85 acres (0.34 km2), U-PARC is located 14 miles (23 km) from Downtown Pittsburgh in Harmar Township, Pennsylvania adjacent to the Route 28 expressway and Interstate 76, the Pennsylvania Turnpike.
The United States Department of Agriculture Southern Regional Research Center (SRRC) is one of four regional laboratories within the United States Department of Agriculture's Agricultural Research Service. Principal research areas of the SRRC include food safety, global food security, climate change, biofuels, agricultural sustainability, health and nutrition. It furthermore emphasizes improved product quality of natural fibers especially cotton, according to the SRRC's mission statement. The SRRC laboratory is located at 1100 Allen Toussaint Blvd, New Orleans, Louisiana 70124-4305. It has an annual budget of approximately $25 million, employing 70 scientists and 130 other people in laboratory support roles.
Vegetable chips are chips (crisps) that are prepared using vegetables other than potatoes. Vegetable chips may be fried, deep-fried, dehydrated, dried, or baked. Many different root vegetables or leaf vegetables may be used. Vegetable chips may be eaten as a snack food and may accompany other foods such as dips, or be used as a topping on dishes. In the United States, vegetable chips are often mass-produced, with many brands marketed to consumers.
The Western Regional Research Center (WRRC), located in Albany, California, is one of four regional laboratories within the Agricultural Research Service of the United States Department of Agriculture. The WRRC has six research units, which conduct research into food production, processing, safety, bioproducts and invasive species control.
Michèle Marcotte is a Canadian
food scientist who is a pioneer in food processing research. As a federal scientist with Agriculture and Agri-Food Canada (AAFC), she created a new method of fruit dehydration which can also be applied to vegetables, meat, or fish known as osmotic dehydration. Collaboration with private industry led to the design, development, installation, and start-up of a custom build dried-cranberry production line that is unique to the world. Her research was recognized with several awards including one from the Canadian Society for Bioengineering. Marcotte is currently the Director of the Ottawa Research and Development Centre located at the Central Experimental Farm in Canada.
Zdenka Samish was a Czech-Israeli food technology researcher. One of the first agricultural researchers in Mandatory Palestine and then Israel, she studied methods for industrial processing of fruits and vegetables, canning, and food infestation. Her research was published in numerous peer-reviewed journals. She was director of the Department of Food Technology at the Agricultural Research Station in Rehovot from the early 1950s to 1969.
Virginia H. Holsinger was a food scientist whose research was significant in the dairy industry. Her research on enzymes as dietary supplements and food treatments was critical to the development of Lactaid and Beano.
