- "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, including food composition, nutrition, and food preservation.
Food chemistry: The study of chemical processes and interactions that occur in food.
Food microbiology: The study of microorganisms that cause foodborne illness and their prevention.
Food safety: The practices and procedures to prevent contamination or spoilage of food.
Food preservation: The methods used to extend the shelf life and maintain the quality of food.
Food processing: The techniques used to transform raw ingredients into food products.
Culinary arts: The study of cooking, preparation, and techniques used in food preparation.
Food analysis: The methods used to quantify and analyze nutritional content, food quality, and sensory properties.
Food packaging and labeling: The materials and methods used to package and label food products.
Food engineering: The application of engineering principles to design and improve food processing equipment and systems.
Food laws and regulations: The legal frameworks regulating food safety, labeling, and production.
Food marketing and product development: The strategies used to promote and market food products.
Food industry and trends: The current state of the food industry and emerging trends in food production and consumption.
Culinary Arts: Culinary arts is the art of preparing and cooking food. In Food Science (Food Styling), it involves creating beautiful and visually appealing dishes using various methods, techniques, and presentation aesthetics.
Food Photography: This involves capturing and preserving the beauty of a dish and presenting it in a visually appealing manner using the right lighting, angles, and other techniques.
Food Writing: Food writing involves communicating about food in a way that is engaging and informative. It can include food blogs, cookbooks, and food journalism, among others.
Food Marketing: Food marketing involves promoting food products through various channels such as social media, advertising, and other marketing methods.
Food Science Research: The Food Science field also encompasses scientific research studies in areas like food processing, nutrition, taste testing and food safety.
Food Packaging & Labeling: This field includes designing, creating and attaching labels on food products that contain important information on the product such as its ingredients, nutritional information, storage information, and shelf life.
Menu Planning: Menu planning involves creating menus for various occasions based on the desired theme, cuisine and clientele.
Food & Beverage Management: In this area, one would be in charge of the operation of a restaurant, cafeteria or catering company. The job involves supervising food production, managing staff, ordering ingredients, and ensuring that the facility is clean and sanitary.
Food Styling for Advertising: This involves arranging food products in an aesthetically pleasing manner, capturing their beauty in photographs, for advertising and marketing purposes.
Food Product Development: Food product development involves creating new food products or refining existing ones. It requires a deep understanding of consumer preferences, market trends, and the molecular structure of various food ingredients to create unique combinations of flavors, textures, and appearance.
- "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."