Chapter 2
I Technology Transported; 1788-1840
II Technology Established; 1840-1940
i Meat Preserving: Heat Processing Introduced
ii Horticultural Products: Heat, Sugar and Solar Drying
iii Refrigeration and the Export of Meat
iv Milling and Baking
v Dairy Products
vi Beverages
vii Sugar: Supplying an Ingredient
III The Coming Of Science
IV From Science To Technology: The Post-war Years
V Products And Processes
VI Conclusion
VII Acknowledgements
References
Index
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Sugar: Supplying an Ingredient [108] (continued)
The major advances in the late nineteenth century -ration, roller milling, and milk separation, etc - mainly from shrewd engineering observations, but thereafter, advance depended more and more on food research which, in Europe and America, quite quickly followed the rise in biochemistry and nutritional science at the beginning of the twentieth century. With a few notable exceptions, this significant change had no major impact on the practice of food technology in Australia until midway through the Second World War. Thus, although there were commonwealth Export Regulations from 1905, the quality of Australian food exports was still not uniformly good as the period ended in 1940.[110] Accordingly, the gradual application of science to food processing and control in Australia is next examined and the development of food science and technology as a growing and decisive component of the food industry is traced. In the final part of this review, some positive results flowing from the impact of science are discussed and the changing nature of food science and technology in Australia illustrated.
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Australian Academy of Technological Sciences and Engineering |  |
© 1988 Print Edition page 112, Online Edition 2000
Published by Australian Science and Technology Heritage Centre, using the Web Academic Resource Publisher
http://www.austehc.unimelb.edu.au/tia/111.html