Food technology is a field of science concerned with the application of food science to the processing (preserving, packaging, etc) of food to ensure quality and safety. Over the years, advances in food technology were brought about through the application of physics. This has been done in order to answer the challenges present in food technology, such as in the processing of complex food, characterization, modeling, and simulation. For example, innovations in food technology have been made through the use of soft matter physics. Components of food are now easily characterized through instrumentation, measurement, and imaging techniques. Emulsions and colloids, for example, can be modeled using the concept of thermodynamics and fluid mechanics. Additionally, parameters such as viscosity and elasticity of soft materials are now easily determined in the field of rheology. This just proves that food technology in combination with physics has become a trend in the food industry.