- "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."
Study of the physical, biological, and chemical properties of food and the principles underlying food processing.
Food chemistry: The study of the chemical composition, structure, and properties of food and food components.
Food microbiology: The study of microorganisms that spoil food or cause foodborne illnesses.
Food safety: The measures taken to ensure the safety and quality of food, including engineering controls, sanitation practices, and hazard analysis.
Food processing: The techniques used to convert raw ingredients into food products, such as canning, freezing, drying, and fermenting.
Food preservation: The methods used to prevent food spoilage and increase shelf life, such as refrigeration, canning, and dehydration.
Food packaging: The development of protective barriers to keep food fresh and protected from environmental factors such as light and air.
Sensory analysis: The evaluation of food products for aroma, taste, texture, and appearance.
Food nutrition: The science of food and its nutrients, including their functions, metabolism, and dietary requirements.
Food engineering: The application of engineering principles to food processing, packaging, and safety.
Sustainable food systems: The development of food production systems that are environmentally sustainable and socially equitable.
Food policy: The regulations and guidelines governing food safety, labeling, and distribution.
Food marketing: The development and promotion of food products through advertising, packaging, and branding.
Food economics: The analysis of the production, distribution, and consumption of food products.
Food history: The study of the cultural, social, and economic factors that have influenced food production and consumption throughout history.
Food geography: The study of the spatial patterns and relationships of food production and consumption.
Food Chemistry: The study of the chemical composition, properties, and interactions of food components.
Food Microbiology: The study of microorganisms in food and their effects on food safety, spoilage, and preservation.
Food Engineering: The application of engineering principles to the design, development, and optimization of food processing and preservation systems.
Food Processing: The transformation of raw food materials into safe, nutritious, and appealing food products.
Food Preservation: The maintenance of the quality, safety, and shelf life of food products through the use of various preservation techniques.
Food Analysis: The use of analytical techniques to determine the composition, quality, and safety of food products.
Sensory Sciences: The investigation of the senses and how they affect food choices and preferences.
Food Packaging: The design and development of packaging materials and systems to protect food products and extend their shelf life.
Food Safety: The prevention of foodborne illnesses through various quality control and safety measures.
Food Biotechnology: The use of biotechnology to improve food production, processing, and preservation.
Food Law and Regulation: The study of laws and regulations governing the production, sale, and distribution of 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."