fødevareteknologi

Fødevareteknologi, or food technology, is the discipline that applies engineering, science, and technology to the processing, preservation, packaging, and distribution of foods. It aims to ensure safety, quality, nutrition, and sustainability from farm to fork. Building on food science, chemical engineering, microbiology, and process control, fødevareteknologi covers the design and operation of production systems, including equipment, process parameters, quality assurance, and consumer requirements.

Core activities include product formulation and process design, cleaning and sanitation, unit operations such as milling, mixing, heating, cooling, drying, extrusion, fermentation, and dehydration; preservation methods like pasteurization, sterilization, refrigeration, freezing, and aseptic processing; packaging design and shelf-life extension; and distribution logistics. Quality and safety are central, with methods such as HACCP, GMP, and compliance with national and international standards (e.g., ISO 22000).

Modern practice also emphasizes traceability, food safety microbiology, nutrition, allergen management, and sustainability.

Applications span dairy, meat and fish, cereals and baked goods, beverages, fruits and vegetables, prepared meals, and plant-based and alternative proteins. Ongoing research focuses on process optimization, novel processing technologies (high-pressure processing, extrusion, fermentation, bioprocessing), waste valorization, and improving energy and water efficiency.

Education and careers typically involve degrees in food technology, food engineering, or food science. Professionals work as process engineers, production managers, quality and regulatory specialists, R&D scientists, and packaging technologists across the food industry.