- "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, chemical, and biological properties of food, including analysis, processing, preservation, and safety.
Food chemistry: This involves the study of the chemical components, structures, and properties of food.
Food microbiology: This involves the study of microorganisms such as bacteria, yeast, and molds that affect the safety and quality of food.
Food processing: This involves the various methods and techniques applied in turning raw food materials into edible and safe products.
Food safety: This concerns the measures and precautions taken to ensure that food is free from harmful microorganisms and contaminants.
Sensory evaluation: This involves the methods and techniques used to test and evaluate the sensory properties of food such as taste, aroma, and texture.
Food engineering: This involves the application of engineering principles and technology in designing and developing food processing equipment and facilities.
Food packaging: This concerns the design, development, and selection of packaging materials to enhance the shelf-life, safety, and portability of food products.
Food nutrition: This involves the study of the nutritional value of food and its effects on human health.
Food preservation: This involves the various methods used to prevent spoilage, deterioration, and wastage of food products.
Food marketing: This concerns the strategies and techniques used in promoting and selling various food products to consumers.
Horticulture: Involves the study of plants and their cultivation for food, fiber, and ornamental purposes.
Agronomy: Deals with the study of crops and soil management to maximize productivity.
Food Microbiology: Study of microorganisms that affect the quality and safety of food products.
Food Chemistry: Study of chemical reactions and interactions in food products.
Food Processing: Involves the application of different techniques and technologies to transform raw materials into finished food products.
Food Engineering: Deals with the design and development of equipment, processes, and methods for the production and preservation of food products.
Poultry Science: Study of chickens, turkeys, ducks, and other poultry species, their nutrition, and management.
Dairy Science: Study of milk and dairy products production, processing, and preservation.
Meat Science: Study of meat processing, preservation, and quality control.
Food Safety and Quality Assurance: Study of systems and procedures to ensure the safety and quality of food products.
Food Packaging: Involves the design and development of packaging systems for food products that preserve quality, ensure food safety, and meet consumer preferences.
Food Logistics: Study of the movement of food products from the point of production to the point of consumption, including transportation, storage, and distribution.
Food Marketing: Study and application of marketing principles to food products, including market analysis, pricing, and promotion.
Food Law and Regulation: Study of laws and regulations that govern the production, distribution, and sale of food products.
Biochemistry: Study of the chemical processes that occur within living organisms and the application of this knowledge to the production of food products.
Genetics: Study of heredity and how traits are passed down from one generation to the next, with applications to crop and animal breeding.
Plant Physiology: Study of how plants function, including their growth, development, and response to different environmental factors.
Agricultural Economics: Involves the study of supply and demand in the agricultural sector and the development of policies that promote sustainable agriculture and rural development.
- "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."