Advantages of technology in food

As technology advanced over time, the food sector was not neglected in any way. Food science and food technology are two distict and sometimes interchangable terms used to describe the method of technological advances used in the production of food. According to the institute of food technologists, food science is the study of the biological, chemical, and physical components of food to understand the causes of its spoilage and the basic principles in food processing (Institute of Food Technologists). On the other hand food technology is the application of the knowledge of food science for adequate indentification, preparation, processing, packaging, and transport of foods in the safest way possible. Through food research there have been more and better ways to achieve food science and preserve food through there have been concerns from observers that there are associated ethical and health issues that are been ignored. It is thus necessary to examine the benefits role of food science technology and as well define the perceived adverse outcomes for the in-depth understanding of the theme.

The Need for Food Technology

It is reported that food processing traces its origin over 2 million years ago following the discovery of cooking perceived to be the original form of processing food (Nelson). Though advancement to salting, drying, fermenting, and other primitive forms of food processing, the need of preservation of food for safe storage became apparent. These processes are what led the evolution into modern technological applications. Today, the application of food all through the its consumption is undergoing complex processes and that has enabled human being to be able to keep food safely, in abundance, and more conveniently (Department of Local Government 4). It is thus noted that as a result of the changing demands and the need for food security, food technology was introduced and that ended up transforming lives positively though there are associated concerns.

The Positive of Food Technology

The primary basis for the understanding of the benefiting outcome from the idea of food processing is the appreciation that it has resulted in safe, nutrition, and abundance in food. Many raw materials have since been incorporated and introduced into food to ensure that the product is consumable, safe and available at any time. In Nepal for example, the challenge that has been existent over the years has been food security. Today, however, the right of every Nepalese has turned to be adequate food that has since been clarified through the legislature after the Interim Constitution of Nepal clarified the terms regarding the right to food in the country. As a result, people became more conscious about food following the routine inspection of eateries that was intended at checking for adherence to food safety and security practices. It is conceivable to think that such outcomes would not be realized unless there was advancement in food technology.

The other benefiting outcome of food technology is that as it is a science of food processing and improvement, there are associated economic benefits to the populations and for those who work in the industries. There is a ready market for safe and quality food across the globe and as a result, industries have emerged that seek to address this necessity. Today, it is common to locate good job prospects, product development, and quality control (Gartaula and Adhikari 625). The existing and emerging institution including colleges, schools, universities, government and agricultural sectors are all focused on the need for improve food production safety, accessibility, and overall overcome the challenges associated with food inadequacy. The teaching, research, training, and production process have all been a huge boost to many economies and provided work opportunities for many graduates who specialize in business management, training, production, quality control, among many other activities. In Nepal, 33 percent of the graduates get absorbed by the food centers, which underscores the role of the industry as an economic powerhouse following the job opportunities that have since resulted (Gartaula and Adhikari 625). Overall, therefore, the benefits in addressing joblessness while ensuring that the needs for the consumers are met underscores the fact that food technology has had major positive effects.

Negative Outcomes of Food Technology

It is, however, critical to highlight that amid the celebration across the globe following the increased food production and security, critics have cited that there are imminent ethical concern following the scientific inventions. One school of thought has focused on the possibility of allergies and diseases increasing from the modification that are taking pace in food production (Murnaghan). The use of genetic engineering of foods with the intention of getting products that are able to meet specific needs has been noted to be trigger allergies and disease in humans so that the human population is at a risk (Murnaghan). A study conducted on rats in 2009 showed that when the rats were fed with genetically modified corn, there was a decline in the liver and heart function. However, there has been no research conducted on human being who consume similar foods, which makes one believe that there I a likelihood that the increase in disease occurrence and progression to chronic condition is as a result of food technology.

An alternative subject to question the efficacy of the foods is on ethical grounds with chemical contamination being cited in many cases. The genes used in the engineering processes have been noted to pose a health hazard not only to the human population who use it but also to the plant population that is treated with it (Kannall). One example has been soybean, believed to be genetically engineered so that it can withstand powerful sprays even with the strongest herbicides. It, therefore, implies that the food that is treated contains chemicals, an observation that has been further supported by the Environmental Protection Agency. The institute cites that there are associated neurological disturbances from the use of soybean. Other concerns cited include the fact that the US Food and Drug Administration does not require labelling of food, which means that the consumer is unaware of whether they are consuming genetically modified food or not (Kannall).

Conclusion

In summary, it is critical to highlight that food technology has been a progressive invention over the years that has targeted to ensure that there is food security. Key benefits that it is linked with include the fact that it has resulted in more abundant and safe food and it has also created job opportunities for those who work in the industries. Meanwhile, the associated negative impacts have largely been on the possibility of genetic modification being responsible for the increase in human diseases.

Works Cited

Department of Local Government. “Food Technology of the Future: An Integrated Science - from Farm to Work.” DLG-Expert report (2015): n. pag. Web.

Gartaula, Ghanendra, and Bhaskar Mani Adhikari. “Challenges and Prospects of Food Science and Technology Education: Nepal’s Perspective.” Food science nutrition 2.6 (2014): 623–627. Print.

Institute of Food Technologists. “About Food Science and Technology.” IFT. N.p., 2010. Web.

Kannall, Erick. “Disadvantages of Genetically Modified Food.” Livestrong (2014): n. pag. Web.

Murnaghan, Ian. “Ethical Concerns and GM Foods.” Genetically Modified Foods. N.p., 2017. Web.

Nelson, Philip E. “Feeding the World Today and Tomorrow: The Importance of Food Science and Technology.” World Food Prize Laureate (2010): n. pag. Web.