Food processing consultant is a process of making food and drink products by using heat, and often also water, to change their form. Food processing can be subdivided into three principal groups: cooking, processing, and packaging. Cooking is a physical chemical process that uses heat, as well as time, to kill bacteria and other microorganisms so that the food item can be eaten safely. Processing involves adding ingredients such as salt or sugar after cooking, while packaging label deals with how a prepared food item is preserved for extended shelf life.
The history of food processing dates back to the earliest days of human civilization. The ancient Egyptians used wheat and barley as basic ingredients in their diet. Rice was also used for thousands of years before its cultivation spread throughout Asia and Africa as well as Europe and the Middle East.
The modern era of food processing began around the 16th century when Western traders began importing spices from India such as ginger, pepper, cinnamon and cloves from there. These spices were processed into various dishes in order to create savory dishes that could be enjoyed by people across cultures globally without any cultural barriers.
Why food processing is important?
Food processing consultant is an important sector in the global economy. It helps to improve the quality of life for many people around the world by providing them with a wide range of products, including food items.
Food processing provides many direct and indirect benefits to people through its products. The direct benefits include improvements in health and nutrition, increased food security, better access to clean water, and improved livelihoods. Indirect benefits include creation of new jobs, income generation from exports, job creation in rural areas and reduction of poverty.
Food consultant also plays an important role in ensuring that wildlife conservation efforts are not undermined by human activities or systems. For example, when fish or other aquatic species are caught for human consumption they may be released into waters where they will find it difficult to survive because there are no suitable conditions for their reproduction or survival (such as clean water). However, by using fishmeal as a feedstock for animal feed production, it is possible to produce protein-rich animal feed without harming marine ecosystems (such as coral reefs)
Basic types of food processing
There are three basic types of food processing: physical treatment, chemical treatment, and biological treatment.
1. Physical treatment
In the physical treatment, the main ingredients of food are mixed with water, salt or sugar to make a paste. Then the paste is cooked by heating in a heated vessel. The paste is then dried or fermented to get rid of water and other impurities.
2. Chemical treatment
The chemical treatment can be divided into two types: acid fermentation and enzymatic treatment (enzymatic hydrolysis) through which enzymes break down proteins, fats and carbohydrates into amino acids, fatty acids and simple sugars, respectively; and sourdough fermentation which uses yeast as an enzyme source to produce lactic acid during fermentation.
3. Biological treatment
Biological treatment includes fermentation and salting. Fermentation is the process where microorganisms introduce their own metabolic activities into foods by converting carbohydrates into alcohols or organic acids like vinegar; this type of processing breaks down cell walls in vegetables and fruits to increase their nutritional value and improve shelf life but also causes off-flavors if done improperly
