Editing Food engineering (section)

== History ==
Although food engineering is a relatively recent and evolving field of study, it is based on long-established concepts and activities.<ref name=":04" /> The traditional focus of food engineering was preservation, which involved stabilizing and sterilizing foods, preventing spoilage, and preserving nutrients in food for prolonged periods of time.<ref name=":33">{{Citation|last1=Boom|first1=R. M.|title=Food Engineering|date=2014-01-01|url=http://www.sciencedirect.com/science/article/pii/B9780444525123000607|encyclopedia=Encyclopedia of Agriculture and Food Systems|pages=154–166|editor-last=Van Alfen|editor-first=Neal K.|place=Oxford|publisher=Academic Press|language=en|doi=10.1016/b978-0-444-52512-3.00060-7|isbn=978-0-08-093139-5|access-date=2020-11-01|last2=Janssen|first2=A. E. M.|url-access=subscription}}</ref> More specific traditional activities include food dehydration and concentration, protective packaging, canning and freeze-drying . The development of food technologies were greatly influenced and urged by wars and long voyages, including space missions, where long-lasting and nutritious foods were essential for survival.<ref name=":14" /> Other ancient activities include milling, storage, and fermentation processes.<ref name=":14" /> Although several traditional activities remain of concern and form the basis of today’s technologies and innovations, the focus of food engineering has recently shifted to food quality, safety, taste, health and sustainability.<ref name=":14" /><ref name=":33" />