Food Science

Food science
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.
Food science brings together multiple scientific disciplines.[1] 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 Food scientists working in Australia
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.[2] Food scientists may study
more fundamental phenomena that are directly linked to the
production of food products and its properties.
Definition
The Institute of Food Technologists defines food science as "the A food science laboratory
discipline in which the engineering, biological, and physical
sciences are used to study the nature of foods, the causes of
deterioration, the principles underlying food processing, and the improvement of foods for the consuming
public".[3] The textbook Food Science defines food science in simpler terms as "the application of sciences
and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food
processing".[4]
Disciplines
Some of the subdisciplines of food science are described below.
Food chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological
components of foods.[5][6] The biological substances include such items as meat, poultry, lettuce, beer, and
milk. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it
also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This
discipline also encompasses how products change under certain food processing techniques and ways either
to enhance or to prevent them from happening.
Food physical chemistry

Food physical chemistry is the study of both physical and chemical interactions in foods in terms of physical
and chemical principles applied to food systems, as well as the application of physicochemical techniques
and instrumentation for the study and analysis of foods.
Food engineering
Food engineering is the industrial processes used to manufacture food. It involves coming up with novel
approaches for manufacturing, packaging, delivering, ensuring quality, ensuring safety, and devising
techniques to transform raw ingredients into wholesome food options.[7]
Food microbiology
Food microbiology is the study of the microorganisms that inhabit,
create, or contaminate food, including the study of microorganisms
causing food spoilage.[8] "Good" bacteria, however, such as
probiotics, are becoming increasingly important in food
science.[9][10][11] In addition, microorganisms are essential for the
production of foods such as cheese, yogurt, bread, beer, wine and,
other fermented foods. A pizza factory in Germany, an
example of food engineering
Food technology
Food technology is the technological aspect. Early scientific
research into food technology concentrated on food preservation.
Nicolas Appert's development in 1810 of the canning process was a
decisive event. The process was not called canning then and Appert
did not really know the principle on which his process worked, but
canning has had a major impact on food preservation techniques.
Foodomics Food microbiology laboratory at the

In 2009, Foodomics was defined as "a discipline that studies the Faculty of Food Technology, Latvia
University of Life Sciences and
Food and Nutrition domains through the application and integration
Technologies.
of advanced -omics technologies to improve consumer's well-being,
health, and knowledge".[12] Foodomics requires the combination of
food chemistry, biological sciences, and data analysis.
Foodomics greatly helps scientists in the area of food science and nutrition to gain better access to data,
which is used to analyze the effects of food on human health, etc. It is believed to be another step towards a
better understanding of the development and application of technology and food. Moreover, the study of
foodomics leads to other omics sub-disciplines, including nutrigenomics which is the integration of the
study of nutrition, genes, and omics.
Molecular gastronomy
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical
transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was
recognized to have three components, which are social, artistic, and technical.
Quality control
Quality control involves the causes, prevention, and communication dealing with food-borne illness.
Quality control also ensures that the product meets specs to ensure the customer receives what they expect
from the packaging to the physical properties of the product itself.
Sensory analysis
Sensory analysis is the study of how consumer's senses perceive
food.
Careers in Food Science

The five most common college degrees leading to a career in food
science are: Food science/technology (66%), biological sciences A technician performing quality
(12%), business/marketing (10%), nutrition (9%) and chemistry control
(8%).[13]
Careers available to food scientists include food technologists, research and development (R&D),quality
control, flavor chemistry, laboratory director, food analytical chemist and technical sales.[14]
The five most common positions for food scientists are food scientist/technologist (19%), product developer
(12%), quality assurance/control director (8%), other R&D/scientific/technical (7%), and director of
research (5%).[13]
By country
Australia
The Commonwealth Scientific and Industrial Research Organisation (CSIRO) is the federal government
agency for scientific research in Australia. CSIRO maintains more than 50 sites across Australia and
biological control research stations in France and Mexico. It has nearly 6,500 employees.
South Korea
The Korean Society of Food Science and Technology, or KoSFoST, claims to be the first society in South
Korea for food science.[15]
United States
In the United States, food science is typically studied at land-grant universities. Some of the country's
pioneering food scientists were women who attended chemistry programs at land-grant universities which
were state-run and largely under state mandates to allow for sex-blind admission. Although after graduation,
they had difficulty finding jobs due to widespread sexism in the chemistry industry in the late 19th and early
20th centuries. Finding conventional career paths blocked, they found alternative employment as instructors
in the home economics departments and used that as a base to launch the foundation of many modern food
science programs.
The main US organization regarding food science and food technology is the Institute of Food
Technologists (IFT), headquartered in Chicago, Illinois, which is the US member organisation of the
International Union of Food Science and Technology (IUFoST).
See also
Food portal
Science portal
Technology portal
Biology portal
Aseptic processing
Cooking
Dietary supplement
Food fortification
Food grading
Food rheology
Food storage
Foodpairing
Ingredient-flavor network
Nutraceutical
Space food
Publications
Books
Food Science is an academic topic so most Food Science books are textbooks.
Journals
Applied Food Biotechnology
Chemical Senses
Food and Bioprocess Technology
Food Chemistry
Food Research International
Food Quality and Preference
Journal of Dairy Science
Journal of Food Science
Journal of Sensory Studies
Journal of Texture Studies
LWT – Food Science and Technology
Trends in Food Science & Technology
Notes and references

1. Ward, Janet D.; Ward, Larry T. (21 May 2013). Principles of Food Science. ISBN 978-
1619604360.
2. "Food Science Activity Guides" (https://web.archive.org/web/20150327153718/http://www.ift.
org/knowledge-center/learn-about-food-science/k12-outreach/activity-guides.aspx). IFT.org.
Archived from the original (http://www.ift.org/knowledge-center/learn-about-food-science/k12-
outreach/activity-guides.aspx) on March 27, 2015. Retrieved February 2, 2015.
3. Heldman, Dennis R. "IFT and the Food Science Profession." Food Technology. October
2006. p. 11.
4. Potter, Norman N.; Hotchkiss, Joseph H. (1998). Food Science (https://books.google.com/bo
oks?id=ERoAm13YF8IC&q=Food+science). Food science texts series (5th ed.). Springer.
ISBN 9780834212657.
5. John M. de Man.1999. Principles of Food Chemistry (Food Science Text Series), Springer
Science, Third Edition
6. John M. de Man. 2009. Food process engineering and technology, Academic Press,
Elsevier: London and New York, 1st edn.
7. Expert, E. R. P. (2023-03-21). "Food Engineering (Goals, Processes, Practices, and
Technologies)" (https://www.erp-information.com/food-engineering). www.erp-
information.com. Retrieved 2023-10-09.
8. Fratamico PM (2005). Bayles DO (ed.). Foodborne Pathogens: Microbiology and Molecular
Biology. Caister Academic Press. ISBN 978-1-904455-00-4.
9. Tannock GW, ed. (2005). Probiotics and Prebiotics: Scientific Aspects. Caister Academic
Press. ISBN 978-1-904455-01-1.
10. Ljungh A, Wadstrom T, eds. (2009). Lactobacillus Molecular Biology: From Genomics to
Probiotics. Caister Academic Press. ISBN 978-1-904455-41-7.
11. Mayo, B (2010). van Sinderen, D (ed.). Bifidobacteria: Genomics and Molecular Aspects.
Caister Academic Press. ISBN 978-1-904455-68-4.
12. Cifuentes, Alejandro (23 October 2009). "Food analysis and Foodomics" (https://www.scienc
edirect.com/science/article/pii/S0021967309013545). J. Chromatogr. A. 1216 (43): 7109.
doi:10.1016/j.chroma.2009.09.018 (https://doi.org/10.1016%2Fj.chroma.2009.09.018).
hdl:10261/154212 (https://hdl.handle.net/10261%2F154212). PMID 19765718 (https://pubm
ed.ncbi.nlm.nih.gov/19765718).
13. "IFT 2019 salary Survey" (https://www.ift.org/news-and-publications/food-technology-magazi
ne/issues/2020/may/columns/2019-ift-employment-and-salary-survey-facts-and-figures).
14. "What kind of careers do Food Scientists have?" (https://sfs.wsu.edu/food-science-careers/).
Washington State University. Retrieved 1 September 2021.
15. "Korean Society of Food Science and Technology (KoSFoST)" (http://www.kosfost.or.kr/en
g/). KoSFoST. Retrieved 11 December 2016.
Further reading
Wanucha, Genevieve (February 24, 2009). "Two Happy Clams: The Friendship that Forged
Food Science" (https://www.technologyreview.com/2009/02/24/215536/two-happy-clams/).
MIT Technology Review.
External links
Media related to Food science at Wikimedia Commons
Food science (https://curlie.org/Science/Technology/Food_Science) at Curlie
Learn about Food Science (http://www.ift.org/knowledge-center/learn-about-food-science.as
px)
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Food science

Food science brings together multiple scientific disciplines.[1] It

Food physical chemistry

Foodomics Food microbiology laboratory at the

Careers in Food Science

Notes and references

Retrieved from "https://en.wikipedia.org/w/index.php?title=Food_science&oldid=1213340451"

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