Food TechnologyThe application of science to the commercial processing of foodstuffs. Food is processed to make it more palatable or digestible, for which the traditional methods include boiling, frying, flour-milling, bread-, yogurt-, and cheese-making, and brewing; to prevent the growth of bacteria, moulds, yeasts, and other micro-organisms; or to preserve it from spoilage caused by the action of enzymes within the food that change its chemical composition, resulting in changes in flavour, odour, colour, and texture.