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Which civilization can cook their own food, and the discovery of fire
In this civilization the food could be boiled in a liquid, food could be baked, and fruits and grains could be fermented
It is the understanding of postharvest plant physiology, food quality, plant disease control, and microbial physiology; food safety
It is the understanding of how materials properties of foods provide structure for texture, flavor, and nutrient release.
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Includes muscles/meat, entrails, milk, poultry, eggs, fish, shellfish, etc.
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According to level of manufacturing method, it derived basic commodities from operations as milling, oil extraction or animal slaughter (milled rice, pork, fish)
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According to level of manufacturing method, it retain the natural form but are treated to lengthen shelf life. (canned goods, hams)
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According to level of manufacturing method , it bears little or no resemblance to the physical form of the original food source. (fish balls, rice wines)
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It is the understanding of the nature of bacteria (beneficial, spoilage, and disease- causing microorganisms), parasites, fungi, and viruses, and developments and advances in their detection, identification, quantification, and control (for example, safe thermal processes for commercial sterilization);
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Foods fortified with vitamins and minerals for health maintenance: functional foods for addressing specific health needs of certain subpopulations;
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