The past, present & future of food technology in the Philippines
1982
Morga, S.
This paper traces the history and provides information on the present state and future of food technology in the Philippines.Food processing was introduced In the country at the beginning of the 20th century. Preservation of fmits and vegetables was started as early as 1922. Fermentation. meat processing and canning offish and fish products were extensively studied in the 1930's. The preparation and utilization various cereals and root flours have also been explored. Activities were temporarily haired during the war years but were brought back to normal after the liberation. From then on, extensive research and technological Investigations are being conducted by government agencies, large manufacturing COllcems and universities in improving the handling, processing, preservation, storage and distribution of the more importantfoodstuffs like rice, fish, meat, poultry. fruits, vegetables. etc. The present trend also emphasizes the utilization of indigenous materials such as oilseeds, legumes and leaves in thedevelopment of low-cost acceptable high-protein foods and food supplements. The advent of modern trends will have its clear impact as food technology in the Philippines progresses in the succeeding years. With more experienced food scientists and technologists,such sophisticated processed as accelerated freeze drying, controlled atmosphere storage, cryogenic freezing, cold sterilization, microwave processing, etc. will hopefully findtheir way Oil the local scene.
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