The 5 fields of food science and 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 concepts from chemical engineering, for example. Food science education in the United States has been significantly influenced by guidelines developed by the Institute of Food Technologists. Several institutions offering food science curricula in the United States 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 mandatory 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 resources available, the teaching staff and the number of students enrolled in the specialty of food sciences play an important role in the quality of the educational offer. Recently, the Education Committee of the Institute of Food Technologists has played an aggressive role in surveying industry and academia for suggestions to modify “minimum standards”.
The initial results of the survey reveal important changes that are needed in current curricula to address the new challenges of educating future students in food science. Food Science is a practical name used to describe the application of scientific principles to creating and maintaining a healthy food supply. It is believed to be a further step towards a better understanding of the development and application of technology and food. Being able to measure the chemical changes that occur in foods as they are processed or prepared and linking those changes to specific characteristics, such as sensory characteristics or food safety, is essential to creating healthy and desirable foods.
The biological effects of so-called nutraceuticals and functional foods have been the subject of significant research. Among the 50 finalists, five startups address challenges in food science to offer solutions that ensure a safe, sustainable and abundant food supply. 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 that discipline called Food Science. The Institute of Food Technologists defines food science as the discipline in which engineering, biological sciences and physical sciences are used to study the nature of food, the causes of spoilage, the principles underlying food processing and the improvement of food for consumer audience.
It is similar to biochemistry in its main components, such as carbohydrates, lipids and proteins, but also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors and colors. Food science is the basic science and applied science of food; its scope begins by overlapping with agricultural science and the science of nutrition and goes through the scientific aspects of food security and food processing, informing the development of food technology. The activities of food scientists include the development of new food products, the design of processes to produce these foods, the choice of packaging materials, shelf life studies, the sensory evaluation of products using survey panels or potential consumers, as well as testing microbiological and chemical. Product designers are detecting and working to include these foods or their bioactive components in new items.
The polytechnic was one of the first tertiary education institutions in the United Kingdom to offer a unique degree with honors in Food Science. Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients produced in the kitchen. Elsevier's food science reference module represents the next generation in publishing, sourcing and accessing reference material in food science. Food science is a multidisciplinary field that involves chemistry, biochemistry, nutrition, microbiology and engineering to provide the scientific knowledge needed to solve real problems associated with the many facets of the food system.
To help consumers make informed choices about the food they eat, IFT has developed IFT Food Facts to provide consumers with news that they can use in their daily lives. . .
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