What is Food Science, Anyway?
Food Science is the study of the physical, biological, (including microbiological), and chemical makeup of food. Food scientists and technologists apply many scientific disciplines, including chemistry, engineering, microbiology, epidemiology, nutrition, and molecular biology to the study of food to improve the safety, nutrition, wholesomeness, and availability of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, and /or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods. What Food Science is Not Food Science is Not Nutrition: While some food scientists may focus on making foods more nutritious or determining what components of food provide health benefits, nutrition and food science are actually very different. Food Science i
