Ancient Food Technology

Ancient Food Technologies examines innovations and developmentsin food processing and preservations from the Paleolithicera to the late Roman times. Future prospects in food technologiesare also explained to give readers an idea about the hugepotential that lies ahead. At the end, a case study has been providedto provide a practical example of food technologies andthe way food has covered over the centuries.

Merly Fiscal-Arjona, M.A.T, Full time Professor of Laguna State Polytechnic University, Siniloan,Campus, Siniloan Laguna, Philippines. She graduated from the Laguna State Polytechnic University, Siniloan, Campus, with the degree of Master of Arts in Teaching, Major in Technology and Home Economics. Her professional experience includes an assessor in different Hotel and Restaurant Competency in TESDA. She was also the former Dean of the College of Hospitality Management and Tourism, Siniloan Campus, Siniloan, Laguna, Philippines. She is an active member of Association of Administrators in Hospitality Hotel and Restaurant Management Educational Institution (AAHRMEI) and has attended seminars and trainings in Hotel and Restaurant Management and member of several professional organizations, and now she is pursuing her Doctor of Philosophy in Education major in Educational Leadership and Management at St. Joseph’s College, Quezon, and City. At present, she is an Associate Professor IV at the LSPU. Her greatest joy at the moment is to share her knowledge, expertise and give prestige to her students.


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