- "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."
Understanding the science behind food, such as cooking techniques, flavor chemistry, and food preservation.
Food chemistry: The study of the chemical processes involved in food, including composition, structure, and reactions.
Food microbiology: The study of microorganisms in food, including their role in the spoilage and preservation of food.
Food processing: The techniques used to transform raw materials into finished food products.
Food safety: The measures taken to ensure that food is safe and free from harmful bacteria, viruses, and other microorganisms.
Food quality: The characteristics of food that determine its value to consumers, including taste, texture, and appearance.
Food supply chain: The processes and systems involved in the production, processing, distribution, and sale of food products.
Food packaging: The materials and techniques used to protect and preserve food during shipping and storage.
Food labeling: The information provided on food packages that informs consumers about the nutritional content, ingredients, and other important aspects of the food product.
Food marketing: The strategies and techniques used to promote and sell food products to consumers.
Food policy and regulation: The government policies and regulations that govern the production, processing, and sale of food products.
Food Chemistry: The study of the chemical composition of food, including its physical and chemical properties, interactions, and reactions during processing, storage, and cooking.
Food Microbiology: The study of microorganisms in food, including bacteria, viruses, yeasts, and molds. This field focuses on food safety, quality, and preservation.
Food Engineering: The application of engineering principles and technologies to food processing, storage, and distribution. This field includes food processing equipment design, packaging, and storage solutions.
Food Technology: The development and implementation of new food products, processes, and technologies. This field encompasses product development, quality control, and regulatory compliance.
Sensory Science: The study of how people perceive and respond to food through their senses, including taste, aroma, texture, and appearance.
Nutrition Science: The study of the relationship between food, nutrition, and health. This field focuses on the dietary needs and nutritional requirements of humans.
Food Policy: The development and implementation of regulations and policies related to food safety, security, and sustainability. This field includes governmental and non-governmental organizations' initiatives to regulate the food industry.
Food Journalism: The reporting, analysis, and commentary on food-related issues, including food cultures, trends, and news.
Food History: The study of the evolution and cultural significance of food throughout history, including food traditions, rituals, and practices.
Gastronomy: The study of culinary arts and culture, including food history, science, and aesthetics, as well as its social and cultural significance. This field encompasses culinary arts, restaurant business, and tourism.
- "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."