Don Mariano Marcos Memorial State University

Mid La Union Campus

City of San Fernando La Union
COLLEGE OF EDUCATION
LABORATORY HIGH SCHOOL

The Title of Concept Paper : Food Processing

Group 2 Member Name:

Grade and Strand: Grade 11-TVL-HE

Name of Teacher: de Leon, Jericho Q.

Name of the Course/Subject: English for Academic Purposes Program (EAPP)

Date of Submission: December 2019

I. Introduction

Food processing dates back to prehistoric times, with primitive methods and
materials including’s laughter, boiling, sun drying, salt preservation, and different
cooking methods (such as cooking, baking, steaming, and baking ovens). Salt
preservation was particularly common in foods that represented the diets of warriors
and sailors before canning methods were introduced.

There is proof of the existence of these practices in the writings of ancient

Greeks, Chaldeans, Egyptians and Romans, but also archeological evidence from
Europe, North and South America, and Asia. These manufacturing methods, which
were tried and tested, remained roughly the same until the Industrial Revolution.
Examples of prepared foods, such as the Cornish pasty and Haggis, also exist from the
period before the Industrial Revolution.

In the 19th and 20th centuries, modern food processing software was largely
developed to serve military needs. In 1809, Nicolas Appert invented a technique of
vacuum bottling that would supply food to French troops, and this contributed to Peter
Durand's development of tinning and canning in 1810. While initially costly and, due to
the lead used in bottles, somewhat risky, canned goods later became a staple
worldwide.

In the 21th century, the World War II , the space race and increasing consumer
society throughout developed countries (including the United States) led to the
development of food processing with innovations such as spray drying, juice
concentrates, freeze drying and the introduction of artificial sweeteners, coloring agents
and preservatives such as sodium benzoate. Products like dried instant soups,
reconstituted fruit and juices, and self-cooking meals (such as "Meal, Ready-to-Eat," or
MRE, field rations) were developed in the late 21th century.

In Western Europe and North America, the second period of the 21th century
saw an increase in the search of comfort as food processors promoted their goods to
middle-class working women and mothers in particular. Frozen foods (often credited to
Clarence Birdseye) found their success in the sales of juice concentrates and "TV
dinners." Processors utilized the perceived value of time to appeal to the postwar
population, and this same appeal contributes to the success of convenience foods
today.
 Food processing is the set of methods and techniques used to transform raw
ingredients into food or food into other forms for consumption by humans or animals
either in the home or by the food processing industry.