How Have Tech And Science Changed The Food Industry?

Posted: Apr 20 2018, 10:01am CDT | by , in News | Technology News

How Have Tech and Science Changed the Food Industry?
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You might not think about it when you’re about to sink your teeth into a mouth-watering treat, but there isn’t a single type of food we eat today has been totally altered by the influence of both technology and science.

From the early discovery that fire could make many inedible foods perfectly edible to more recent technological innovations like the microwave and sous vide cooking, there’s barely an element of our modern culinary lives which hasn’t been affected by the dual forces of science and technology.

Today, whether you’re picking up a steaming bowl of chicken curry laksa or a tucking into a freshly seared steak, you’d quickly lose track if you attempted to conjure up all of the scientific and technical innovations which brought it to your plate.

But what are the biggest changes to the food industry that have come from science and technology? Join us as we take a look.

Food Additives

It’s fair to say that right now, food additives have a pretty bad reputation. Overused by unscrupulous companies to make their food look or taste better, there’s been a general push back on additives in the public eye, but that doesn’t diminish just how important they have been in the last 100 years.

Everything from anti-caking agents to protect powdered goods like powdered milk or flour from clumping together to emulsifiers which prevent oil and water from separating have dramatically increased both convenience and cooking technique, allowing for a wide range of innovative new dishes with simply weren’t possible.

The category extends to include artificial sweeteners, which have allowed companies to add a sugary taste without adding any real sugar, helping them reach consumers which might not have otherwise been interested.

Cooking Tech

You might not realize it, but every tool you used in the preparation of your meal is a piece of technology. From the way animals are reared and slaughtered to the pots and pans we cook in, everything in food preparation is technology.

The technology which has had the biggest effect on our ability to cook though is undoubtedly the modern hob and oven. Able to cook food with extreme accuracy, modern domestic and professional hobs and ovens give chefs total control over the food that they produce, allowing for a degree of fine control the likes of which had rarely been seen before.

Taken together with the range of knives, pans, whisks and other kitchen ephemera, there’s never been a time in history where cooking has been this effortless.


The preservation of food has been one of the primary goals of culinary technology and science for as long as there have been people. From the earliest discoveries that cold, dark places preserved food longer than warm, bright places to the realization that salt could preserve food and later, the invention of the ice box, fridge, and freezer.

Regardless of our home cooling technology though, preservation is still a fundamental part of the food industry. Preservation can be done via pasteurization (boiling), pickling (placing in vinegar), smoking, dehydrating and more. So, whatever plate you’re tucking in to, whether it’s tandoori chicken or a sushi roll, you’ll be eating multiple elements which have been preserved in some form or another.

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The Author

<a href="/latest_stories/all/all/2" rel="author">Luigi Lugmayr</a>
Manfred "Luigi" Lugmayr () is the founding Chief Editor of I4U News and brings over 25 years experience in the technology field to the ever evolving and exciting world of gadgets, tech and online shopping. He started I4U News back in 2000 and evolved it into vibrant technology news and tech and toy shopping hub.
Luigi can be contacted directly at ml[@]




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