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Most plants make their own food! They use carbon dioxide in the air and sunlight to make sugar, which is their food. This is called photosynthesis. They get additional mineral nutrients from the soil.
Food technology is a branch of food science that deals with the production processes that make foods.
Early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.
Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to apply scientific knowledge to food handling. Besides research into wine spoilage, Pasteur researched the production of alcohol, vinegar, wines and beer, and the souring of milk. In his research into food technology, Pasteur became the pioneer into bacteriology and of modern preventive medicine.
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