Intro: Food Science

scientific principles to create and maintain a wholesome (nutritious, healthy & safe) food supply

the discipline in which BIOLOGY, PHYSICAL SCIENCES, and ENGINEERING are used to study the nature of foods (the causes of their deterioration, and the principles underlying food processing)

the application of food science to the selection, preservation, processing, packing, distribution, and use of safe, nutritious, and wholesome food

• frozen food - canned food • microwave meals - milk which keeps • snacks -nutritous new foods • more easily prepared traditional foods • VARIETY in our diets

study the PHYSICAL, MICROBIOLOGICAL, and CHEMICAL makeup of food

Process, Preserve, Package and Store

Applied Science

Compounds that mimic fat

Flavors

white sugar/table suger

Fruit Sugar

Food and Drug Administration

Institute of Food Technologists

• Product formulation • New product development • Brand maintenance • Quality improvement

Takes a product from concept to formulation

creates line extensions (new flavors)

makes changes as necessary (i.e. supply chain interruptio, consumer complaints)

evokes, measures, analyzes and interprets those responses to products that are perceived by the senses

develops processing procedures and equipment

contributes to the knowledge about the behavior of microorganisms in food and processing environments

• Analytical Chemist • Flavor Chemist

analyzes and conducts tests on products and ingredients (determines and sets specifications)

develops flavors for the flavors and food industries

develops the packing for food products