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Unformatted text preview: FST 1 – Main topics – Lecture 01 What is FOOD SCIENCE?
• It is a multidisciplinary study • It integrates the knowledge within various disciplines: chemistry, biology, physics, engineering, microbiology, toxicology, etc. Food Science integrates and applies the knowledge within these various disciplines to the ‐ production ‐ processing ‐ packaging ‐ distribution ‐ preparation ‐ evaluation of foods Food Science provides the chemical, physical and biological basis for the various processing and preservation methods used to extend and maintain food quality. There are several areas of specialty: ‐ Food Analysis, Food Composition ‐ Quality Assurance ‐ Food Safety ‐ Food Processing ‐ Food Packaging ‐ Sensory Evaluation ‐ Development of New Products A food scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, 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 tasty, nutritious, safe, and convenient foods. Institute of Food Technologists ‐ IFT Careers in Food Science and Technology • Food Industry • Academia • Basic/Applied Research (Universities, Research Institutes, Government laboratories) • Government agencies in charge of food regulations Graduates with BS in Food Science are well prepared for advanced degree programs in Graduate and Professional Schools. ...
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This note was uploaded on 08/16/2011 for the course FST 001 taught by Professor Charlesf.shoemaker during the Winter '10 term at UC Davis.
- Winter '10