Food technology is a branch of food science that deals with the production, preservation, and distribution of food products. It integrates various scientific disciplines such as microbiology, chemistry, engineering, and nutrition to improve the safety, quality, and efficiency of food production processes. Food technology researchers study ways to enhance food quality, reduce waste, increase shelf life, develop new products, and ensure food safety. They also explore innovative techniques for food processing, packaging, and storage to meet the demands of consumers and address global food security challenges.