Food technology involves much more than fortification. It encompasses processing, i.e., a means of maintaining food in an acceptable, safe, and nutritious form for an extended period. Preservation processes free us from dependence on solely fresh foods. Thus, technology provides us with a stable food supply the year round and removes the threat of seasonal starvation. By increasing food acceptability through technology, the nutritional status of a population can be raised since the food will actually be eaten. To make technology the servant, rather than the master, however, more research is needed--for example, to establish the bioavailability of fortification nutrients.