Food science education in the United States has been significantly influenced by guidelines developed by the Institute of Food Technologists. Several institutions that offer food science curricula in the U.S. In the US, they follow the most recent guidelines suggested as “minimum standards” in 1977.These guidelines identify five main areas, namely, food chemistry, food microbiology, food processing, food engineering, and food analysis. These courses are complemented by a series of previous courses relevant to each area and other required and elective courses.
The intention of the “minimum standards” is to provide a broad educational experience to a student enrolled in the specialty of food science. Along with the suggested courses, the available resources, the faculty and the number of students enrolled in the food science specialty play an important role in the quality of the educational offer. Recently, the Education Committee of the Institute of Food Technologists has taken an aggressive role in surveying industry and academia for suggestions for modifying “minimum standards”. The initial results of the survey reveal important changes that are needed in current curriculum to address the new challenges in educating future students in food science.
The Latin American and Caribbean Association for Food Science and Technology (Latin American and Caribbean Association of Food Science and Technology),. Food science is essential to ensure that the world's population can eat enough to lead a fully productive working life today and in the future. From wine to sauerkraut, from tofu to yogurt, add science to the art of conserving food with this old but very modern method. Good regular contact is also maintained with the UK Institute of Food Science and Technology for the benefit of staff and students.
Product designers are realizing and working to include these foods or their bioactive components in new products. Knowledge and experience in food science gained through education, research and professional development are the engines of innovative solutions that have historically solved key challenges in the supply of food for man since ancient times and are the key to meeting the future needs of a growing world population. Adopting transformative and disruptive science and technology will provide some of the solutions, as food science evolves into a 21st century discipline. The Elsevier reference module in food science represents the next generation in publishing, sourcing and accessing reference material in food science.
To help consumers make informed choices about the food they eat, the IFT has developed IFT Food Facts to provide consumers with news that they can use in their daily lives. Foods are biochemical because, in most cases, they or their raw ingredients are or were living beings. In the future, food science will need to address a number of challenges for humanity, such as sustainability and nutritional security, longevity and health, food safety and defense, and a continuous continuous constant change between farm and table. Examples of how metabolomics has been used for the identification and quantification of compounds in food, sensory science, food safety, and food processing are provided, followed by possible future trends in metabolomics in these areas and their impact on the field of food science as a whole.
An important feature of the course from the start has been the constant support provided by the food industry, which comes in a variety of forms. The sensory considerations of food and beverage selection and methods of flavor enhancement are emphasized on food acceptance, nutrition, and health. Sensory science employs people to describe and evaluate the flavors, textures, appearance, and other qualities of foods. .
