is all about understanding what's in our food and how it's made. From farm to table, it covers everything from processing raw ingredients to ensuring our meals are safe and nutritious.
This field is crucial for feeding the world's growing population. Food scientists work on developing new products, improving , and finding ways to make our food last longer while keeping it tasty and healthy.
Scope of Food Science
Defining Food Science and Technology
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Food science studies the physical, biological, and chemical makeup of food and the concepts underlying
applies food science to the selection, preservation, processing, packaging, distribution, and use of safe food
Food scientists and technologists work in universities, government agencies, and food manufacturing companies to conduct research, develop new foods, and design processes to produce these foods
Food Processing and Preservation Methods
Food processing involves transforming raw ingredients into food or transforming food into other forms for consumption by humans or animals
Includes various methods such as milling grain to make raw flour, cooking, and complex industrial methods used to make convenience foods (canned soup, breakfast cereals)
involves treating and handling food to stop or greatly slow down spoilage and prevent while maintaining , texture and flavor
Includes methods such as heating, freezing, drying, salting, pickling, irradiation, high pressure processing (HPP), and modified atmosphere packaging (MAP)
Food Safety and Security
Ensuring Food Safety
Food safety ensures that food will not cause harm or illness to the consumer when it is prepared and/or eaten according to its intended use
Food can become unsafe due to by microorganisms, (pesticide residues, cleaning agents), or (metal shavings, broken glass)
studies the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage
Microorganisms are important in food for their positive roles in food production (, cheese ripening) and negative roles in food spoilage and foodborne illness
Addressing Food Security
exists when all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life
Dimensions of food security include availability, access, utilization, and stability
Food insecurity can be caused by poverty, environmental degradation, political instability, and economic shocks (food price spikes)
Addressing food insecurity involves measures to increase agricultural productivity, reduce poverty and inequality, and ensure access to markets and social protection programs
Nutrition and Sensory Properties
Studying Nutritional Value
Nutrition is the study of in food, how the body uses them, and the relationship between diet, health, and disease
The six classes of nutrients are , , , , , and
Nutritional value can be affected by food processing methods, storage conditions, and cooking methods
study the chemical composition and properties of foods to ensure processed foods contain the correct nutrients and
Evaluating Sensory Properties
is a scientific discipline used to evoke, measure, analyze, and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing
Sensory properties include appearance, aroma, taste, texture (mouthfeel), and sound
Trained panelists or consumer panels can be used to evaluate sensory properties using methods such as (triangle test), , and
Sensory evaluation is used in new product development, , , and identifying consumer preferences and perceptions