Food is a fundamental prerequisite for survival, humanity has been dedicated to the relentless pursuit of food since the dawn of creation and has used the technology within possible means to ensure a healthy and edible food. Food technology, therefore, is as old as humanity. With the advances in science and technology and the evolution of needs induced by development, the possibilities of food and technology to innovate them has increased considerably. Advances in science have also opened up new possibilities with Biofortification and genetic engineering, which could result in increasing the nutritional value of food. Half of the world’s population, most of them poor and living in developing countries, have diets that are poor in proteins, calories or micronutrients. Up to a fifth of the deaths and disabilities worldwide are attributed to malnutrition.
One way to break this cycle is by the application of effectiveness of science and rescuing the importance of food technology to nutritional problems and all the challenges that they present. In this case, thanks to food technology can be put more products nutritional available to at-risk populations through food and science technology applications such as the enrichment of micronutrients from foods for general consumption, nutritional fortification and other product enhancements of food aid, in addition to technical support, direct and potential industries to improve the safety and nutritional quality of their products. Fortification with micronutrients of food staples and raw materials of food aid can be a relatively cost-effective means of helping to alleviate regional food deficiencies of one or more vitamins and minerals essential to good health, development and eating habits healthy. A proper consumption of fortified foods is shown which can improve the State of the micronutrients in individuals. The correction of the deficiencies of micronutrients can increase the integrity of the immune system, reducing maternal, infant mortality and reducing mortality in childhood, strengthening cognitive development in children and increase the working capacity of adults. well fed mothers are more likely to give birth to well-nourished children who can grow and learn better and are less likely to suffer from diseases of childhood and chronic diseases associated with diet in middle age. Original author and source of the article