- "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."
The study of the physical, chemical, and biological properties of food and its preparation, preservation, and processing.
Chemistry of Food: Introduction to the chemical composition of food, including macronutrients and micronutrients. Study of chemical reactions that occur during food processing and preservation.
Microbiology of Food: Study of microorganisms that affect food quality and safety, including types of bacteria, viruses and fungi. Understanding of foodborne illnesses and methods for detecting and preventing them.
Food Processing and Preservation: Techniques used to process and extend the shelf life of food, including canning, freezing, drying, and irradiation. Understanding the impact of processing and preservation methods on food quality and nutritional content.
Food Chemistry and Analysis: Techniques used to analyze food components and their properties, including sensory evaluation, chromatography, spectroscopy, and microscopy. Understanding how to measure food quality and composition.
Food Packaging and Labeling: Design and development of packaging materials to preserve food quality and safety, including types of packaging and packaging regulations. Understanding of food labeling regulations, including nutrition information and health claims.
Food Engineering: Application of engineering principles to food processing and production, including equipment design, process design and optimization, and plant layout. Understanding of the relationship between food engineering and food quality and safety.
Food Safety and Quality Assurance: Development and implementation of food safety and quality assurance programs, including food safety regulations and standards, hazard analysis and critical control points (HACCP), and quality control methods. Understanding of food safety risks and management strategies.
Food Law and Regulations: Introduction to food law and regulatory agencies, including international, federal, state and local regulations. Understanding of food labeling, packaging, advertising, and marketing laws.
Food Biotechnology: Application of biotechnology to food production and processing, including genetic modification of crop plants, animal cloning, and microbial fermentation. Understanding of the potential benefits and risks of food biotechnology.
- "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."