Food science

Food science is a discipline concerned with all aspects of food - beginning after harvesting, and ending with consumption by the consumer. It is considered one of the agricultural sciences, and it is a field which is entirely distinct from the field of nutrition. In the US, food science is typically studied at land-grant universities.

Related Topics:
Food - Harvest - Consumer - Agricultural science - Nutrition - US - Land-grant universities

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Examples of the 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 the product with potential consumers, microbiological and chemical testing. Food scientists in universities may study more fundamental phenomena that are directly linked to the production of a particular food product.

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Food scientists are generally not directly involved with the creation of genetically modified (bio-engineered) foods.

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Some of the subdisciplines of food science:

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• Food safety
• Food engineering
• Product development
• Sensory analysis
• Food chemistry
 
Food science: Properties of Food ►