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Introduction:

We can say that during its history humanity has studied every substance or food particle with which it has been fed to survive during all these years, while developing those fields of experimental research and application areas of such studies capable of deepening the conservation of The same, according to my point of view in our actuality is even more evident that one of the main reasons of weight for the study of the conservation of the food has been the fact of the vertiginous growth of the world population, this then raised to exponential levels the interest of humanity to know about any technique or deep knowledge of food, because without them the human species would not survive or a large part of it would become extinct, therefore, to be able to process any type of food man has had to develop a series of material means to later integrate them with s knowledge and scientific and technological advances to go structuring all kinds of applications for the conservation and durability of our edible species.

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Therefore, we can affirm that historically humanity has evolved from the knowledge acquired from its environment, taking it to the field of greatest contribution to knowledge and the one that has given us the most social stability, science, this area being necessary to deepen in the knowledge of our food which has allowed the development of chemistry, microbiology and biochemistry to be formed by the interdisciplinary team in charge of the wonderful and indispensable task of knowing the behavior of all kinds of food that humanity consumes for its existence.

But whoever believes that the task of preserving food is an easy dish to digest is wrong, there are innumerable processes that are required to complete the great cycle of such conservation, food science uses a series of executing arms such as the biological, physical, chemical and engineering sciences, each provide indispensable activities for the study of the nature of any type or food group.

Sometimes we are not able to see or notice other areas that also play an important role in the process of transformation of food raw materials, we only focus on the scientific branches that intervene in the process as well as on the types of technologies that day after day offers its innovative contributions for the best transformation of such substances or nutritional solids, for example sometimes we can not notice the influence of metallurgy through the manufacture of glass containers which revolutionized the activity of the preserved of any type of food, even today in days represent one of the best developments to extend and preserve the good condition of our food, without forgetting the great advances of the plastic industry that has given practicality and lower costs of the process described above, although the use of packaging or glass containers are still the highest quality if conservation of all the properties it refers to.

With the invention of fire, man obtained one of the most important historical tools to be able to achieve the essential modifications of food, since through its application it was possible to modify both the aroma and the texture of our food giving it a characteristic or principle of intrinsic treatment to the same antimicrobial and in turn conservation.

conclusion:

Therefore we can say that the science of food uses biology, physics, chemistry and engineering, as a channel for the study of the nature of food, as well as the causes that achieve its alteration and especially those principles with that such process is based, while the technology implemented for the conservation of food represents the practical fact of the determined process, that is, the application of each of the studies carried out by the science of food for the selection, conservation, transformation , packaging, distribution and proper use of foods that are as nutritious as possible and safe for all people who ingest it.

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