FOOD
SCIENCE
FOOD SCIENCE
ACTIVITIES OF FOOD SCIENTISTS
SUBDISCIPLINES
FOOD SCIENCE LINKS
FOOD SCIENCE RESOURCES
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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.
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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.
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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
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SECTION 4
FOOD
SCIENCE
LINKS
Center For Food Safety
http://www.CenterForFoodSafety.org
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/
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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
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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/
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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
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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
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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
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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
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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
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