- "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."
Food science involves the study of the physical, chemical, and biological properties of food, and how to ensure the safety and quality of food products.
Food Chemistry: Understanding the chemical composition of food and its interactions with other substances, such as enzymes, acids, and additives.
Food Microbiology: The study of microorganisms in food and how they can affect food safety and quality.
Food Processing: Techniques used to create and preserve food products, including canning, freezing, drying, and fermenting.
Food Packaging: The design and development of packaging materials and techniques to protect and preserve food during storage and transport.
Food Preservation: Techniques that extend the shelf-life of food products, such as vacuum packaging, pasteurization, and irradiation.
Food Quality and Safety: Evaluating food products for nutritional value, taste, and safety, as well as developing and implementing food safety standards and regulations.
Food Analysis: Methods used to analyze food products for nutritional content, quality, and authenticity, through chemical, physical, and sensory testing.
Food Engineering: The application of engineering and technology to food production, including designing and optimizing food processing equipment and systems.
Food Biotechnology: Using genetic engineering and biotechnology to manipulate food cells and organisms to produce new or improved food products.
Food Sustainability: Understanding and promoting sustainable food production, processing, and consumption practices to reduce waste and environmental impact.
Food Marketing: Strategies used to promote and sell food products, including consumer research, advertising, and product development.
Food Policy: Developing and implementing policies that govern agriculture, food production, and distribution, as well as issues such as food security and accessibility.
Sensory Science: The study of how humans perceive taste, texture, and aroma, and how sensory attributes affect consumer preference and choice.
Food Law and Regulation: Understanding and complying with laws and regulations related to food safety, labeling, and advertising.
Nutrition and Health: Understanding the role of food in human health and nutrition, including the impact of diet on disease prevention and management.
Food Chemistry: It involves the study of the molecular composition and behavior of food components, their reactions and interactions.
Food Microbiology: It encompasses the study of microorganisms in food, how they grow, how they interact with other organisms in the food, and how they affect human health.
Food Processing and Preservation: This branch concerns the handling, storage, processing, and preservation of food. It also includes packaging, product development, and quality control.
Food Engineering: It is the application of engineering principles to food processing and preservation. It includes the design and optimization of equipment, processing techniques, and packaging.
Sensory Science: Sensory science studies the perception of food by the human senses, including taste, smell, sight, touch, and hearing. This field includes the study of food preferences, consumer behavior, and product development.
Food Safety and Quality: The branch of food science that deals with the prevention of foodborne illnesses and ensuring the quality, safety, and nutritional value of food products.
Food Biotechnology: This branch applies biotechnology to the food industry. It involves the use of microorganisms, enzymes, and genetic engineering to improve the quality, nutritional value, and safety of food products.
Functional Foods: Functional food science is a rapidly emerging branch that deals with foods that have health-promoting or disease-preventing properties.
Food Policy: This branch deals with the regulation of food and agricultural practices, food labeling, and food trade. It also includes the study of how government policies affect the food industry and consumer behavior.
- "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."