Food Science Information 2 PDF

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Definition[edit] The Institute of Food Technologists defines food science as "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". [3] The textbook Food Science defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing".[4]

Disciplines[edit] Some of the subdisciplines of food science are described below.

Food chemistry[edit] Main article: Food chemistry Food chemistry is the study of chemical processes and interactions of all biological and nonbiological components of foods.[5][6] The biological substances include such items as meat, poultry, lettuce, beer, and milk. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Food physical chemistry[edit] Main article: Food physical chemistry Food physical chemistry is 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 application of physicochemical techniques and instrumentation for the study and analysis of foods.

Food engineering[edit] Main article: Food engineering

A pizza factory in Germany, an example of food engineering

Food engineering is the industrial processes used to manufacture food.

Food microbiology[edit]

Food microbiology laboratory at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies.

Main article: Food microbiology Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage.[7] "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science.[8][9][10] In addition, microorganisms are essential for the production of foods such as cheese, yogurt, bread, beer, wine and, other fermented foods.

Food technology[edit] Main article: Food technology Food technology is the technological aspects. Early scientific research into food technology concentrated on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event. The process wasn't called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.

Foodomics[edit] Main article: Foodomics In 2009, Foodomics was defined as "a discipline that studies the Food and Nutrition domains through the application and integration of advanced -omics technologies to improve consumer's wellbeing, health, and knowledge".[11] Foodomics requires the combination of food chemistry, biological sciences, and data analysis. Foodomics greatly helps the scientists in an area of food science and nutrition to gain a better access to data, which is used to analyze the effects of food on human health, etc. It is believed to be another step towards better understanding of development and application of technology and food. Moreover, the study of foodomics leads to other omics sub-disciplines, including nutrigenomics which is the integration of the study of nutrition, gene and omics....