Food science
Food Science
Food Science (pronunciation: /fuːd ˈsaɪəns/) is a multidisciplinary field that applies theories from Chemistry, Biology, and Physics to the study of food. The etymology of the term "Food Science" is straightforward, with "food" coming from the Old English fōda and "science" from the Latin scientia, meaning knowledge.
Food Science involves the understanding and application of various scientific disciplines to create, preserve, package, and distribute food that is safe, healthy, and appealing. It is a field that is constantly evolving due to technological advancements and changing consumer demands.
Subfields
Food Science can be divided into several subfields, including:
- Food Chemistry: This subfield focuses on the composition, structure, and properties of food, as well as the chemical changes it undergoes during processing and storage.
- Food Microbiology: This subfield studies the microorganisms that inhabit, create, or contaminate food.
- Food Engineering: This subfield applies engineering principles to food processing and operations.
- Food Technology: This subfield involves the application of food science to the selection, preservation, processing, packaging, and distribution of food.
- Nutritional Science: This subfield studies the physiological and metabolic responses of the body to diet.
Related Terms
- Food Processing: The transformation of raw ingredients into food, or of food into other forms.
- Food Preservation: The process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value.
- Food Safety: The conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses.
- Food Quality: The quality characteristics of food that is acceptable to consumers.
External links
- Medical encyclopedia article on Food science
- Wikipedia's article - Food science
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