Food Technology is the application of science and engineering in research, production, processing, distribution, storage following food utilization. Applied science that became the foundation of food technology development include food science, food chemistry, food microbiology, food physics and engineering processes. Food science is the application of the basics of biology, chemistry, physics and engineering in studying the properties of food materials, food and cause damage to the underlying principles pegolahan food.
Foodstuffs as one of the primary needs of man, very intensively used as the object of formal study of science and engineering supported by industrial demand, particularly in developed countries. This situation gave birth to a branch of food science technology is the application of basic sciences (chemistry, physics and microbiology) and the principles of engineering (engineering), economics and management at the whole chain from the cultivation of food from harvest to the dish.