During the earlier years, primitive humans were also observed to have been practicing food preservations relative to biotech job procedures. Of course, they were also governed by their food supplies based on their daily needs. They could not settle in areas unless most of their needs could be satisfied there, and they were often forced to move with the seasons. Until they learned to preserve certain foods, they alternated between feast and famine. One of the earliest methods of food preservation was drying. Grains were sun-air-dried to prevent molding and insect damage. Fruits and vegetables dried in the sun and meats dried and smoked over a fire were stored for use during times of need. Fruits were preserved by fermenting them into wines and vinegars, and fermented milk became curds, cheeses, and yogurt. With more certain food supplies, humans were free to move into areas once considered uninhabitable. Food storage also protected them from crop loss in natural disasters and drought. Winter storage was practiced.
Biotech jobs involving methods of food preservation improved over the centuries, but they had severe limitations until the evolution of the scientific method made it possible to understand the reasons certain preservations were successful and to devise technological methods to accomplish what had previously been impossible. By creating conditions unfavorable to the growth or survival of spoilage microorganisms and preventing deterioration by enzymes, scientists were able to extend the storage life of foods well beyond the normal period. Beginning with the canning industry in the early 1800s, what was once the task of the individual household has become a major industry. Foods processed in a variety of ways are readily available to the consumer and have become such an accepted part of modern life that one rarely gives a thought to the complexities involved. The safety of the process, the taste, the appearance, and nutrition of the food, the development of new products and production methods, the packaging and distribution of the products - all these and more are the responsibility of food technologists who are engaged in biotechnology jobs.
Biology employment in the households in preserving foods has also been a prevalent practice. In fact, most families used to preserve some of their own food by freezing, canning, jellying, or other methods to maintain it out of necessity. Most of the food processing done today is the result of mass production. Technologists usually specialize in one phase of food technology. About one-third of them are involved in a biotech job through research and development. A large number are employed in quality-control laboratories or in the production or processing areas of food plants. Some teach or perform basic research in colleges and universities, work in sales or management positions, or are employed as technical writers or consultants. The branches of food technology in which these workers may specialize are numerous and include cereal grains, meat and poultry, fats and oils, seafood, animal foods, beverages, dairy products, flavors, sugar, and starches, stabilizers, preservatives, colors, and nutritional additives.
Generally, food technologist involves a bio technology jobs by which they study the structure and composition of food and observe the changes that take place during storage or processing. The knowledge they gain may enable them to develop new sources of proteins, determine the effects of processing on microorganisms, or isolate the factors that affect the flavor, appearance, or texture of foods. Bio-technologists engaged in applied research and development have the more practical task of creating new food products and developing new processing methods. They also continue to work with existing foods to make them more nutritious and flavorful and to improve their color and texture.
Take note that a rapidly growing area of food technology is biotechnology. Food technologists holding with a biologist jobs in this area work with plant breeding, gene splicing, microbial fermentation, and plant cell tissue cultures to produce enhanced raw products for processing. Foods may lose their characteristics and nutritive value during processing and storage. Food technologists seek ways to prevent this by developing new and improved methods for processing, production, quality control, packaging, and distribution. They conduct chemical and microbiological tests on products to be sure they conform to standards set by the government and by the food industry. They also determine the nutritive content- that is, the amounts of sugar, starch, protein, fat, vitamins, minerals - that federal regulation say must be printed on the labels.
Food technologists in quality-control laboratories concentrate on biotech job by ensuring that foods in every stage of processing meet industry and government standards. They check to see that raw ingredients are fresh, sufficiently ripe, and suitable for processing, conduct periodic inspections of processing line operations and test after processing to be sure that various enzymes are not active and that bacteria levels are low enough so the food will not spoil or be unsafe to eat. Indeed, the application of the bio tech job has brought a technological breakthrough in the science of food preservation.
