Food science

Food science is the study of the physical, biological, and chemical makeup of food; the causes of food deterioration; and the concepts underlying food processing. It is a multidisciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to understand the complex nature of food.

Overview

Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, biochemistry. Food science is the production, processing, preparation, evaluation, and utilization of food.

History

The scientific study of food and its preparation dates back to at least the 18th century. The first food scientist known by name was Nicholas Kurti, a Hungarian physicist and food enthusiast.

Food Chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. 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.

Food Microbiology

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; as well as, pathogens that may cause disease especially if food is improperly cooked or stored.

Food Technology

Food technology is the technological aspects of food science. Early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event.

Food Processing

Food processing is the set of methods and techniques used to transform raw ingredients into food for the consumption of humans and animals.

Food Quality

Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process.

Food Safety

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.

See Also

• Food engineering
• Food preservation
• Food rheology
• Food fortification
• Food grading

References

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