- Food science
Food science is a discipline concerned with all technical aspects of
food, beginning with harvesting or slaughtering, and ending with its cookingand consumption. It is considered one of the agricultural sciences, and is usually considered distinct from the field of nutrition.
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-lifestudies, sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing. Food scientists at universitiesmay study more fundamental phenomena that are directly linked to the production of particular food product and its properties. In the U.S., food science is typically studied at land-grant universities.
Food science is a highly interdisciplinary
applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, biochemistry, and many others.
Some of the subdisciplines of food science include:
Food safety- the causes, prevention and communication dealing with foodborne illness
Food microbiology- the positive and negative interactions between micro-organisms and foods
Food preservation- the causes and prevention of quality degradation
Food engineering- the industrial processes used to manufacture food
Product development- the invention of new food products
Sensory analysis- the study of how food is perceived by the consumer's senses
Food chemistry- the molecular composition of food and the involvement of these molecules in chemical reactions
Food packaging- the study of how packagingis used to preserve food after it has been processed and contain it through distribution.
Molecular gastronomy- the scientific investigation of processes in cooking, social & artistic gastronomical phenomena
Food technology- the technological aspects
Food physics- the physical aspects of foods (such as viscosity, creaminess, and texture)
The main organization in the
United Statesregarding food science and food technologyis the Institute of Food Technologists(IFT), headquarted in Chicago, Illinois, which is the US member organisation of the International Union of Food Science and Technology(IUFoST). The European national organisations are organised into the European Federation of Food Science and Technology(EFFoST), based at Wageningen University, the Netherlands.
Some popular books on some aspects of food science or kitchen science have been written by
Harold McGeeand Howard Hillman.
In the October 2006 issue of "Food Technology", IFT President
Dennis R. Heldmannoted that the IFT Committee on Higher Education gave the current definition of food science as follows: "Food Science is the 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." [Heldman, Dennis R. "IFT and the Food Science Profession." "Food Technology." October 2006. p. 11.]
* [http://www.elsevier.com/wps/find/bookdescription.cws_home/705600/description#description Emerging Technologies for Food Processing] , Elsevier, 792 pp., ISBN 978-0-12-676757-5 (2005)
Food and Nutrition Service
* [http://www.food-info.net Food-Info] Largest consumer oriented information on food science and technology in many languages
* [http://www.foodscience.csiro.au Food Science Australia]
* [http://www.ift.org/ Institute of Food Technologists] -
* [http://www.ifst.org/ Institute of Food Science and Technology] -
* [http://www.saafost.org.za/ South African Association of Food Scientists and Technologists]
* [http://www.iufost.org/ International Union of Food Science and Technology] - headquartered in
* [http://www.ansto.gov.au/ansto/bragg/projects/food_science.html Food Science Programme at the Bragg Institute] -
* [http://www.effost.org European Federation of Food Science and Technology]
* [http://www.foodscience.psu.edu/outreach/fun_food_science.html Penn State Food Science Experiments and Learning Opportunities for Students of All Ages!]
* [http://www.ncsu.edu/foodscience/ Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University]
* [http://www.foodsci.purdue.edu/ Food Science Department at Purdue University]
* [http://www.cpe.rutgers.edu/programs/food_science_food_safety.html Rutgers NJAES Food Science Continuing Education Courses]
* [http://en.ifv.life.ku.dk/ Department of Food Science at Copenhagen University]
* [http://sfs.wsu.edu/ Bi-state School of Food Science, Washington State University and University of Idaho]
* [http://foodsci.wisc.edu/ Department of Food Science, University of Wisconsin-Madison]
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