FOOD
SCIENCE




FOOD SCIENCE

ACTIVITIES OF FOOD SCIENTISTS

SUBDISCIPLINES

FOOD SCIENCE LINKS

FOOD SCIENCE RESOURCES



BACK TO TOP



SECTION 1



FOOD
SCIENCE




Food science is a study concerned with all
technical aspects of food, beginning with
harvesting or slaughtering, and ending with
its cooking and consumption.

It is considered one of the life sciences,
and is usually considered distinct from
the field of nutrition.




BACK TO TOP



SECTION 2



ACTIVITIES
OF
FOOD
SCIENTISTS




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.,
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.




BACK TO TOP



SECTION 3



SUBDISCIPLINES




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 packaging is 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)



FOOD SCIENCE
http://www.wikipedia.org/wiki/Food_science



BACK TO TOP



SECTION 4



FOOD
SCIENCE
LINKS




Culinary Arts and Food Science Career Guide
http://www.khake.com/page30.html

Department of Nutrition & Food Science
http://www.nfsc.umd.edu/

European Federation of Food Science and Technology
http://www.effost.org

Faculty of Food Science, Dept. of Food Engineering, Hungary
http://www.emuv.kee.hu/

Food Science
http://www.foodscience.com/

Food Science Australia
http://www.foodscience.csiro.au

Food Science Programme at the Bragg Institute, Australia
http://www.ansto.gov.au/ansto/bragg/projects/food_science.html

Food Science Central
http://www.foodsciencecentral.com/



BACK TO TOP




Food Science & Human Nutrition
http://www.clemson.edu/foodscience/

Food Science - Purdue University
http://www.ag.purdue.edu/foodsci/

Food Science News
http://www.topix.com/business/food-science

Institute of Food Technologists
http://www.ift.org/

Institute of Food Technologists
http://www.ift.org/

Institute of Food Science and Technology
http://www.ifst.org/

International Union of Food Science and Technology
http://www.iufost.org/

Journal of Food Science
http://www3.interscience.wiley.com/journal/118509799/home



BACK TO TOP




The Penn State University,Food Science,USA
http://foodscience.psu.edu

Science of Cooking
http://www.exploratorium.edu/cooking/

South African Association of Food Scientists and Technologists
http://www.saafost.org.za/

University of California, Davis -- Food Science Programs
http://www-foodsci.ucdavis.edu

University of Idaho, School of Food Science, USA
http://www.sfs.wsu.edu

World Food Science
http://www.worldfoodscience.org/



BACK TO TOP



SECTION 5



FOOD
SCIENCE
RESOURCES




Aseptic Processing
http://en.wikipedia.org/wiki/Aseptic_Processing



Cosmetics
http://en.wikipedia.org/wiki/Cosmetics



Dietary supplement
http://en.wikipedia.org/wiki/Dietary_supplement



Food and Bioprocess Technology
http://en.wikipedia.org/wiki/Food_and_Bioprocess_Technology




BACK TO TOP





Foodborne illness
http://en.wikipedia.org/wiki/Foodborne_illness



Food chemistry
http://en.wikipedia.org/wiki/Food_chemistry



Food Engineering
http://en.wikipedia.org/wiki/Food_Engineering



Food fortification
http://en.wikipedia.org/wiki/Food_fortification



Food microbiology
http://en.wikipedia.org/wiki/Food_microbiology




BACK TO TOP





Food and Nutrition Service
http://en.wikipedia.org/wiki/Food_and_Nutrition_Service



Food packaging
http://en.wikipedia.org/wiki/Food_packaging



Food physics
http://en.wikipedia.org/wiki/Food_physics



Food preservation
http://en.wikipedia.org/wiki/Food_preservation



Food rheology
http://en.wikipedia.org/wiki/Food_rheology




BACK TO TOP




Food safety
http://en.wikipedia.org/wiki/Food_safety



Food storage
http://en.wikipedia.org/wiki/Food_storage



Food Supplements
http://en.wikipedia.org/wiki/Food_supplements


Food Technology
http://en.wikipedia.org/wiki/Food_Technology



Gastronomic
http://en.wikipedia.org/wiki/Gastronomic




BACK TO TOP




Molecular gastronomy
http://en.wikipedia.org/wiki/Molecular_gastronomy



Nutraceutical
http://en.wikipedia.org/wiki/Nutraceutical



Nutrification (aka food enrichment or fortification)
http://en.wikipedia.org/wiki/Nutrification



Packaging
http://en.wikipedia.org/wiki/Packaging



Pharmaceuticals
http://en.wikipedia.org/wiki/Pharmaceuticals



Product developmen
http://en.wikipedia.org/wiki/Product_development



Sensory analysis
http://en.wikipedia.org/wiki/Sensory_analysis




BACK TO TOP



FOOD BANKS

FOOD INCUBATORS

FOOD INDEX

FOOD SEARCH ENGINES

HOME ECONOMICS

HOME

E-MAIL