- "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 their processing, preservation, safety, quality, and sensory attributes, with a focus on meeting consumer preferences and nutritional needs.
Food Chemistry: Understanding the chemical composition, properties, and interactions of food ingredients and their effect on food processing and preservation.
Food Microbiology: Study of microorganisms that cause foodborne illness, spoilage, and fermentation in food products.
Food Processing: Techniques used to turn raw ingredients into finished food products, including preservation, dehydration, and packaging.
Food Preservation: Methods used to extend the shelf life of food products, such as canning, freezing, and smoking.
Food Safety: Techniques for ensuring food products are free from contamination and safe for consumption, including hazard analysis critical control points (HACCP).
Quality Control: Ensuring that food products meet established quality standards, including sensory evaluation and laboratory analysis.
Food Packaging: The use of packaging materials to protect and preserve food products during distribution and storage.
Food Engineering: Application of engineering principles to the design and operation of food processing equipment and facilities.
Food Nutrition: Understanding the role of nutrients in food and the effect of food on human health and wellness.
Sustainable Agriculture: Practices used to minimize the impact on the environment while producing food, including reduced use of pesticides and fertilizers and conservation of water resources.
Food chemistry: The study of the chemical components of food and how they interact with each other.
Food microbiology: The study of microorganisms in food, including their growth, metabolism, and interactions with the food environment.
Food processing: The application of engineering, chemistry, and microbiology principles to the preservation and modification of food products.
Food engineering: The development and implementation of technologies and processes for the production, packaging, and distribution of food.
Food packaging: The design and development of packaging materials and systems for food products.
Food safety: The prevention of foodborne illness and the implementation of measures to ensure the safety of food products.
Food sensory science: The study of how humans perceive and respond to the sensory properties of food, including taste, smell, texture, and appearance.
Food nutrition: The study of the relationship between food and health, including the role of nutrients in the body, dietary requirements, and the effects of food on disease.
Food policy: The development and implementation of policies related to food production, distribution, and consumption.
Food sustainability: The study of the environmental, social, and economic impacts of food production and the development of sustainable food systems.
- "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."