History, Evolution, and Status of Agriculture and Food Science and Technology

Abstract

The language barrier is yielding to translations of parts or complete journals and to listings and indexing of translations available for distribution.The outstanding, most used, and broadest of all literature services for the food industry is Chemical Abstracts Service. They process about 12,000 serial publications. Information is condensed and integrated into a large inventory of chemical knowledge. This unit is used in toto; and the system has the capability of mechanically separating units on polymers, biochemistry, foods, or a single chemical, food, or beverage. Although this contains the biggest inventory of knowledge on food, there are separate plans in the development stage to serve the food industry's needs in all their ramifications. This could include information of farm and food industry mechanical developments, marketing, packaging, food laws, etc. There are also activities toward integrating all information.To conclude briefly, may it be said that the types of literature required by the food industry scientist and technologist are dispersed among the writings of many different peoples and disciplines. It is hoped the small number of samples mentioned here indicates this situation.

The Impact of Diet on Microbiota Evolution and Human Health. Is Diet an Adequate Tool for Microbiota Modulation?

“…It provided protection from predators and warmth and light and was a determinant factor in the development of cooking. Cooking contributes to food energy accessibility by the efficient denaturing of proteins and starch gelatinization; it also preserves foods for longer periods by substantially reducing foodborne pathogens [ 38 , 39 , 40 ].…”

“…Another feature that caused marked dietary changes was the domestication of plants and animals. Agriculture allowed the availability of food to, more or less, meet the demand, and is considered a key element in the emergence of community life and civilization [ 38 ]. The spread of agriculture had other consequences, however; in particular, it led to a reduction in nutritional intake diversity.…”

“…Protein intake was primarily from legumes, as proteins of animal origin were only consumed occasionally [ 38 , 41 , 42 , 43 ]. Animal domestication facilitated access to meat and animal-derived products; nevertheless, cattle slaughter was commonly carried out only once or twice a year, and the meat obtained was used to supply whole families.…”

“…On the other hand, the techniques used to preserve meat and fish were still quite limited; epidemics, famines, and wars marked civilizations for long periods, restricting access to valuable products, including animal-derived foods. Therefore, animal proteins remained a minor component of diets [ 38 ] ( Figure 2 ).…”

“…Through the 1990s, the worldwide growth in the use of antibiotics and industrialization in ranching and agro industries led to a new revolution in food technology and production. Together, these changes had a huge impact on food production and dietary habits [ 38 ].…”