Biomedical Science & Research Journals | Review on Knowledge Towards Food Processing and Use of Technologies


Food processing is any deliberate change in a food that occurs before it’s available for us to eat. It can be as simple as freezing or drying food to preserve nutrients and freshness, or as complex as formulating a frozen meal with the right balance of nutrients and ingredient. This article aimed at review on Knowledge towards food processing and use of technologies. According to a study done in Bangkok on a sample of 150 processed food consumers, most of the respondents have a general knowledge of processed food, but they have a lower knowledge about the hazards of processed food. Historically, the most important reason to process or prepare foods has been to make them last longer before spoiling. In 1980, the USDA Berglund Report was published providing recommendations on organic farming. However, it wasn’t until 1990, with the Organic Foods Production Act (OFPA) that organic farming changed significantly. According to this study, women are more knowledgeable regarding organic foods than men as [10] found that most students agreed that organic food is healthier and disagreed that organic foods are dangerous for their health. In general, majority of the community respondents thought that food processing is healthy and contain high nutritional value product practices are in harmony with nature, environment and animals are getting respect from organic farmers who do not use chemicals and GMOs in farming.

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