Food Biotechnology Food technology is a branch of food science that deals with the production, preservation, quality control and research and development of the food products. Developments of Food Biotechnology Developments in food technology have contributed greatly to the food supply and have changed our world. Some of these developments are: Instantized Milk Powder - D.D. Peebles (U.S. patent 2,835,586) developed the first instant milk powder. Freeze-drying - The first application of freeze drying was most likely in the pharmaceutical industry High-Temperature Short Time Processing - These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers. Decaffeination of Coffee and Tea - Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. Process optimization - Food Technology now allows production of foods to be