The 5 fields of food science Food microbiology. Basically, the study of how microorganisms interact with food, food microbiology focuses on bacteria, molds, yeasts, and viruses. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology and biochemistry.
Food technology incorporates chemical engineering concepts, for example. Food scientists may study grains, dairy products, meat and poultry, fats and oils, or fish and seafood. Others may work with prepared foods, beverages, or. Some food scientists conduct research on stabilizers, antioxidants, acidulants, flavors, and food additives.
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 meet the new challenges of educating future students in food science. To ensure competitive and high-quality products, scientific principles and new technologies are being applied to food manufacturing, and the necessary body of knowledge has become the discipline called Food Science. Food science encompasses food science, food technologies, and their applications in the food industry. Food science is a diverse field that encompasses multiple areas of science, ranging from biology and chemistry to engineering and psychology.
Other topics covered include food additives, the physicochemical properties of foods, flavor chemistry, product development, food engineering and packaging. The physical chemistry of food is the study of physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the application of physicochemical techniques and instruments for the study and analysis of foods. The dangers of a high-sodium diet are well documented, but a new technology devised by scientists at Washington State University could help reduce sodium in processed foods while conserving flavor and texture. From wine to sauerkraut, from tofu to yogurt, add science to the art of conserving food with this old but very modern method.
Food scientists may focus on basic research, food safety, product development, processing and quality control, packaging, or market research. The ability to perform analysis of food components is developed together with statistical methods of quality control. Biotechnology and newer methods of genetic modification, genetic engineering, and recombinant (r) deoxyribonucleic acid (DNA) techniques and technologies can be very useful in achieving significant improvements in food production and supply, and doing so much more quickly and efficiently than before. The food industry, which originally only provided primary products for final preparation at home, is responding to market demands for more refined, sophisticated and practical products.
After the initial stages of research and development, food products are mass-produced using the principles of food technology. This growing dependence of society on ready-to-eat foods has led processors to assume greater responsibility in terms of quality, safety and nutrition. In Sweden, all chemistry students can choose food chemistry, food technology or nutrition as part of their study. The Korean Society for Food Science and Technology, or KOsFost, claims to be the first society in South Korea dedicated to food science.