Food science
Encyclopedia
Food science is a study concerned with all technical aspects of food
s, beginning with harvest
ing or slaughtering, and ending with its cooking
and consumption, an ideology commonly referred to as "from field to fork". It is considered one of the life sciences and is usually considered distinct from the field of nutrition
.
, 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
, and biochemistry
.
Some of the subdisciplines of food science include:
The main organization in the United States
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).
Some popular books on some aspects of food science or kitchen science have been written by Harold McGee
and Howard Hillman
.
In the October 2006 issue of Food Technology
, 2006-07 IFT President Dennis R. Heldman
noted 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."
Food
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals...
s, beginning with harvest
Harvest
Harvest is the process of gathering mature crops from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper...
ing or slaughtering, and ending with its cooking
Cooking
Cooking is the process of preparing food by use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training...
and consumption, an ideology commonly referred to as "from field to fork". It is considered one of the life sciences and is usually considered distinct from the field of nutrition
Nutrition
Nutrition is the provision, to cells and organisms, of the materials necessary to support life. Many common health problems can be prevented or alleviated with a healthy diet....
.
Topics
Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing. Food scientists at universities may study more fundamental phenomena that are directly linked to the production of a particular food product and its properties. In the U.S.United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
, food science is typically studied at land-grant universities
Land-grant university
Land-grant universities are institutions of higher education in the United States designated by each state to receive the benefits of the Morrill Acts of 1862 and 1890....
.
Food science is a highly interdisciplinary applied science
Applied science
Applied science is the application of scientific knowledge transferred into a physical environment. Examples include testing a theoretical model through the use of formal science or solving a practical problem through the use of natural science....
. It incorporates concepts from many different fields including microbiology
Microbiology
Microbiology is the study of microorganisms, which are defined as any microscopic organism that comprises either a single cell , cell clusters or no cell at all . This includes eukaryotes, such as fungi and protists, and prokaryotes...
, chemical engineering
Chemical engineering
Chemical engineering is the branch of engineering that deals with physical science , and life sciences with mathematics and economics, to the process of converting raw materials or chemicals into more useful or valuable forms...
, and biochemistry
Biochemistry
Biochemistry, sometimes called biological chemistry, is the study of chemical processes in living organisms, including, but not limited to, living matter. Biochemistry governs all living organisms and living processes...
.
Some of the subdisciplines of food science include:
- Food safetyFood safetyFood safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards....
– the causes, prevention and communication dealing with foodborne illnessFoodborne illnessFoodborne illness is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.-Causes:Foodborne illness usually arises from improper handling, preparation, or... - Food microbiologyFood microbiologyFood microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science...
– the positive and negative interactions between micro-organisms and foods - Food preservationFood preservationFood preservation is the process of treating and handling food to stop or slow down spoilage and thus allow for longer storage....
– the causes and prevention of quality degradation - Food engineeringFood engineeringFood engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and...
– the industrial processes used to manufacture food - Product development – the invention of new food products
- Sensory analysisSensory analysisSensory analysis is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the...
– the study of how food is perceived by the consumer's senses - Food chemistryFood chemistryFood chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples...
– the molecular composition of food and the involvement of these molecules in chemical reactions - Food packagingFood packagingFood packaging is packaging for food. It requires protection, tampering resistance, and special physical, chemical, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed....
– the study of how packaging is used to preserve food after it has been processed and contain it through distribution. - Molecular gastronomyMolecular gastronomyMolecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in...
– the scientific investigation of processes in cooking, social & artistic gastronomical phenomena - Food technologyFood technologyFood technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
– the technological aspects - Food physics – the physical aspects of foods (such as viscosity, creaminess, and texture)
- Food physical chemistryFood physical chemistryFood physical chemistry is considered to be a branch of Food chemistry concerned with 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 applications of physical/chemical techniques and instrumentation...
- physical and chemical aspects of foods, structure-functionality relationships in foods.
The main organization in the United States
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
regarding food science and food technology
Food technology
Food technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
is the Institute of Food Technologists
Institute of Food Technologists
The Institute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. It is the largest of food science organizations in the world, encompassing 22,000 members worldwide as of 2006. It is referred to as "THE Society...
(IFT), headquartered in Chicago, Illinois, which is the US member organisation of the International Union of Food Science and Technology
International Union of Food Science and Technology
International Union of Food Science and Technology]]The International Union of Food Science and Technology is the international non-governmental organization established in 1962, devoted to the advancement of food science and technology...
(IUFoST).
Some popular books on some aspects of food science or kitchen science have been written by Harold McGee
Harold McGee
Harold McGee is an American author who writes about the chemistry, technique and history of food and cooking and has written two seminal books on kitchen science. His first book, On Food and Cooking: The Science and Lore of the Kitchen was initially published in 1984. A greatly revised second...
and Howard Hillman
Howard Hillman
Howard Hillman is an author specializing in travel, cooking, and wine, including a book on kitchen science that has seen three editions. He is a graduate of Harvard Business School, and has published over 25 books...
.
In the October 2006 issue of Food Technology
Food Technology (magazine)
Food Technology is a monthly food science and technology magazine published by the Institute of Food Technologists in Chicago, Illinois. The magazine addresses current issues related to food science and technology, including research, education, food engineering, food packaging, nutraceuticals,...
, 2006-07 IFT President Dennis R. Heldman
Dennis R. Heldman
Dennis R. Heldman is an internationally well-known food engineer. He served as president of the Institute of Food Technologists during 2006-2007.-Early life and career:A native of Ohio, Heldman received B.S. and M.S...
noted 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."
See also
- Aseptic processingAseptic processingAseptic processing is the process by which a sterile product is packaged in a sterile container in a way that maintains sterility...
- CosmeticsCosmeticsCosmetics are substances used to enhance the appearance or odor of the human body. Cosmetics include skin-care creams, lotions, powders, perfumes, lipsticks, fingernail and toe nail polish, eye and facial makeup, towelettes, permanent waves, colored contact lenses, hair colors, hair sprays and...
- Dietary supplementDietary supplementA dietary supplement, also known as food supplement or nutritional supplement, is a preparation intended to supplement the diet and provide nutrients, such as vitamins, minerals, fiber, fatty acids, or amino acids, that may be missing or may not be consumed in sufficient quantities in a person's diet...
- Food pairing
- Food and Nutrition ServiceFood and Nutrition ServiceThe Food and Nutrition Service , an agency of the United States Department of Agriculture , was established on August 8, 1969. FNS is the federal agency responsible for administering the nation’s domestic nutrition assistance programs...
- Food technologyFood technologyFood technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
- Food fortificationFood fortificationFood fortification or enrichment is the process of adding micronutrients to food. It can be purely a commercial choice to provide extra nutrients in a food, or sometimes it is a public health policy which aims to reduce numbers of people with dietary deficiencies in a population.Diets that lack...
- Food preservationFood preservationFood preservation is the process of treating and handling food to stop or slow down spoilage and thus allow for longer storage....
- Food rheologyFood rheologyFood rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will...
- Food storageFood storageFood storage is both a traditional domestic skill and is important industrially. Food is stored by almost every human society and by many animals...
- Food supplements
- Food and Bioprocess TechnologyFood and Bioprocess TechnologyFood and Bioprocess Technology: An International Journal is a peer reviewed scientific journal published by Springer Science+Business Media. It is available in print and online...
- Food safetyFood safetyFood safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards....
- Food microbiologyFood microbiologyFood microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science...
- Food chemistryFood chemistryFood chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples...
- Food physical chemistryFood physical chemistryFood physical chemistry is considered to be a branch of Food chemistry concerned with 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 applications of physical/chemical techniques and instrumentation...
- Food physical chemistry
- Food packagingFood packagingFood packaging is packaging for food. It requires protection, tampering resistance, and special physical, chemical, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed....
- Food engineeringFood engineeringFood engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and...
- NutraceuticalNutraceuticalNutraceutical, a portmanteau of the words “nutrition” and “pharmaceutical”, is a food or food product that reportedly provides health and medical benefits, including the prevention and treatment of disease. Health Canada defines the term as "a product isolated or purified from foods that is...
- Nutrification (also called food enrichment or fortification)
- Pharmaceuticals
Food science organisations
- Food-Info Largest consumer oriented information on food science and technology in many languages
- Food Science Australia
- Institute of Food Technologists - United StatesUnited StatesThe United States of America is a federal constitutional republic comprising fifty states and a federal district...
- Institute of Food Science and Technology - United KingdomUnited KingdomThe United Kingdom of Great Britain and Northern IrelandIn the United Kingdom and Dependencies, other languages have been officially recognised as legitimate autochthonous languages under the European Charter for Regional or Minority Languages...
- South African Association of Food Scientists and Technologists South AfricaSouth AfricaThe Republic of South Africa is a country in southern Africa. Located at the southern tip of Africa, it is divided into nine provinces, with of coastline on the Atlantic and Indian oceans...
- International Union of Food Science and Technology
- European Federation of Food Science and Technology