Early Human History: Discovery of Fire

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.

Includes muscles/meat, entrails, milk, poultry, eggs, fish, shellfish, etc.

According to level of manufacturing method, it derived basic commodities from operations as milling, oil extraction or animal slaughter (milled rice, pork, fish)

According to level of manufacturing method, it retain the natural form but are treated to lengthen shelf life. (canned goods, hams)

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)

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);

Foods fortified with vitamins and minerals for health maintenance: functional foods for addressing specific health needs of certain subpopulations;