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A field of technology concerning the application of science to the growth, harvesting, cooking, and consumption of food.
Food Science is a highly interdisciplinary applied science including:
Bio-chemistry, Microbiology, and Chemical Engineering.
Bio-chemistry is the study of the chemical substances and vital processes occurring in living organisms. Also called: biological chemistry or physiological chemistry.Biochemists study structural and physical properties of biological molecules, including proteins, carbohydrates, lipids, and nucleic acids; the mechanisms of enzyme action; the chemical regulation of metabolism; the chemistry of nutrition; the molecular basis of genetics (inheritance); the chemistry of vitamins; energy utilization in the cell; and the chemistry of the immune response.
Microbiology is the study of microorganisms, which are unicellular or cell-cluster microscopic organisms. This includes eukaryotes (with a nucleus) such as fungi and protists, and prokaryotes (without a nucleus) such as bacteria, protoza and viruses (though viruses are not scrictly classed as living organisms).
Chemical engineering is the application of science, in particular chemistry, physics and mathematics, to the process of converting raw materials or chemicals into more useful or valuable forms.Chemical Engineering largely involves the design and maintenance of chemical processes for large-scale manufacture .
Food Scientists aid in the production of new food items.
They inovate packaging and advertising based on the sensory analysis of humans (5 senses)
The determine the "shelf-life" of the product(sell by date)
They study foods microbiologically and chemically to make sure that the food is safe for human intake .
Food Science Central/
Guide to Food Science/
Dept. of Nutrition & Food Science/
Food Science Fact Sheet/
Career help if you want to Pursue Food Scince/