- "Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology."
Focuses on the production, processing, and distribution of food products.
Food Chemistry: The study of the chemical nature of food and the interactions that take place during food processing and storage.
Food Microbiology: The study of microorganisms, their growth, and the effects of their presence on the safety and quality of food.
Food Processing: The methods used to process raw food materials into safe, nutritious, and appealing food products.
Food Preservation: The techniques used to prevent the spoilage or deterioration of food products, including canning, freezing, and dehydration.
Food Quality Assurance: The measures and systems used to ensure the safety and quality of food products.
Food Packaging: The design, development, and production of packaging materials and systems for food products.
Food Engineering: The application of engineering principles to the design, development, and improvement of food processing and handling systems.
Food Analysis: The techniques and methods used to determine the chemical and physical properties of food products.
Food Biotechnology: The use of biotechnology techniques to improve the quality, safety, and nutritional value of food products.
Food Safety: The measures and practices used to prevent foodborne illness and promote the safety of food products.
Food Law and Regulations: The laws and regulations that govern the production, distribution, and marketing of food products.
Food Marketing: The strategies and tactics used to promote and sell food products.
Culinary Arts: The preparation and presentation of food for consumption.
Food Ethics: The moral and ethical issues related to food production, consumption, and distribution.
Food History: The study of the historical development and cultural significance of food and eating practices.
Food Chemistry: The study of the chemical composition and reactions of food substances, including its nutritional quality and safety.
Food Microbiology: The study of microorganisms and their role in food spoilage, preservation, and safety.
Food Processing and Preservation: The study of techniques and technologies used to process, preserve and package food products.
Food Engineering: The application of engineering principles to the design, analysis, and optimization of food processing and manufacturing systems.
Sensory Science: The study of how humans perceive taste, smell, color, texture, and other sensory aspects of foods.
Food Quality Assurance and Control: The management of food safety and quality through monitoring, testing, and inspection processes.
Food Nutrition and Health: The study of the relationship between food, nutrition, and health outcomes.
Food Packaging: The designing, testing and producing packaging materials to protect food products during storage, transportation, and distribution.
Food Product Development: The creation of new food products and the improvement of existing ones by combining ingredients and optimizing processing methods.
Food Marketing and Consumer Behavior: The study of consumer behavior and marketing strategies related to food products.
- "Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry."
- "Food technology incorporates concepts from chemical engineering, for example."
- "Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing."
- "Activities of food scientists include the development of new food products."
- "Activities of food scientists include the design of processes to produce these foods."
- "Activities of food scientists include the choice of packaging materials."
- "Activities of food scientists include shelf-life studies."
- "Activities of food scientists include sensory evaluation of products using survey panels or potential consumers."
- "Activities of food scientists include microbiological and chemical testing."
- "Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties."
- "Its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology."
- "Food science incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry."
- "Food technology incorporates concepts from chemical engineering, for example."
- "Sensory evaluation of products using survey panels or potential consumers."
- "Activities of food scientists include microbiological and chemical testing."
- "Its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety."
- "Its scope starts at overlap with agricultural science and nutritional science."
- "Activities of food scientists include the development of new food products."
- "Activities of food scientists include the choice of packaging materials."