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{{Multiple image |direction=vertical |align=right |width=225|image1=Food Science and Technology.jpg|caption1=A food science laboratory|image2=Food Science and Technology-3.jpg|caption2=[[Machinery]] at a food science laboratory|image3=CSIRO ScienceImage 1319 Food Science Australia.jpg|caption3=Food [[scientist]]s working in Australia}} |
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⚫ | '''Food science''' is the [[applied science]] devoted to the study of [[food]]. The [[Institute of Food Technologists]] defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".<ref>Heldman, Dennis R. "IFT and the Food Science Profession." ''Food Technology.'' October 2006. p. 11.</ref> The textbook ''Food Science'' defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing".<ref>{{cite book| title = Food Science| series = Food science texts series|edition =5th| first1 = Norman N. |last1 = Potter| first2= Joseph H.| last2= Hotchkiss| publisher= Springer| year =1998| isbn= 9780834212657| url = http://books.google.com/?id=ERoAm13YF8IC&dq=Food+science}}</ref> |
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⚫ | '''Food science''' is the [[applied science]] devoted to the study of [[food]]. The [[Institute of Food Technologists]] defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying [[food processing]], and the improvement of foods for the consuming public".<ref>Heldman, Dennis R. "IFT and the Food Science Profession." ''Food Technology.'' October 2006. p. 11.</ref> The textbook ''Food Science'' defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing".<ref>{{cite book| title = Food Science| series = Food science texts series|edition =5th| first1 = Norman N. |last1 = Potter| first2= Joseph H.| last2= Hotchkiss| publisher= Springer| year =1998| isbn= 9780834212657| url = http://books.google.com/?id=ERoAm13YF8IC&dq=Food+science}}</ref> |
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==Overview== |
==Overview== |
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Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, [[shelf-life]] studies, sensory evaluation of products using [[survey panel|panel]]s or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. |
Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, [[shelf-life]] studies, sensory evaluation of products using [[survey panel|panel]]s or potential consumers, as well as microbiological and chemical testing.<ref name="ift.org Food Science Activity Guides">{{cite web | url=http://www.ift.org/knowledge-center/learn-about-food-science/k12-outreach/activity-guides.aspx | title=Food Science Activity Guides | accessdate=February 2, 2015 | website=IFT.org}}</ref> Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. |
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Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as [[microbiology]], [[chemical engineering]], and [[biochemistry]]. |
Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as [[microbiology]], [[chemical engineering]], and [[biochemistry]]. |
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Some of the subdisciplines of food science are described below. |
Some of the subdisciplines of food science are described below. |
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{{expand section|date=February 2015}} |
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===Food chemistry=== |
===Food chemistry=== |
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{{main article|Food chemistry}} |
{{main article|Food chemistry}} |
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Food chemistry is the study of [[chemical]] processes and interactions of all biological and non-biological components of foods.<ref>John M. de Man.1999. ''Principles of Food Chemistry'' (Food Science Text Series), Springer Science, Third Edition</ref><ref>John M. de Man. 2009. Food process engineering and technology, Academic Press, Elsevier: London and New York, 1st edn.</ref> The biological substances include such items as [[meat]], [[poultry]], [[lettuce]], [[beer]], and [[milk]] as examples. |
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Food chemistry is the molecular composition of food, and the involvement of these molecules in chemical reactions. |
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It is similar to [[biochemistry]] in its main components such as [[carbohydrate]]s, [[lipid]]s, and [[protein]], but it also includes areas such as water, [[vitamin]]s, [[Dietary mineral|minerals]], [[enzyme]]s, [[food additive]]s, [[flavor]]s, and [[Food coloring|colors]]. This discipline also encompasses how products change under certain [[food processing]] techniques and ways either to enhance or to prevent them from happening. |
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====Food physical chemistry==== |
====Food physical chemistry==== |
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===Food engineering=== |
===Food engineering=== |
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{{main article|Food engineering}} |
{{main article|Food engineering}} |
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[[File:Factory Automation Robotics Palettizing Bread.jpg|thumb|A bread factory in Germany, an example of [[food engineering]]]] |
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Food engineering is the industrial processes used to manufacture food. |
Food engineering is the industrial processes used to manufacture food. |
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===Food microbiology=== |
===Food microbiology=== |
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{{main article|Food microbiology}} |
{{main article|Food microbiology}} |
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Food microbiology is the study of the [[microorganism]]s that inhabit, create, or [[Food contaminant|contaminate]] [[food]], including the study of microorganisms causing food spoilage.<ref name=FratamicoBayles>{{cite book | author = Fratamico PM and Bayles DO (editor). | title = Foodborne Pathogens: Microbiology and Molecular Biology | publisher = Caister Academic Press | year = 2005 | isbn = 978-1-904455-00-4}}</ref> "Good" bacteria, however, such as [[probiotics]], are becoming increasingly important in food science.<ref name=Tannockpro3>{{cite book | author = Tannock GW (editor). | title = Probiotics and Prebiotics: Scientific Aspects | publisher = Caister Academic Press | year = 2005 | isbn = 978-1-904455-01-1}}</ref><ref name= LjunghWadstrom>{{cite book |author= Ljungh A, Wadstrom T (editors)| year=2009 |title=Lactobacillus Molecular Biology: From Genomics to Probiotics | publisher=Caister Academic Press | isbn= 978-1-904455-41-7}}</ref><ref name= MayoB>{{cite book |author= Mayo, B; van Sinderen, D (editor)| year=2010 |title=Bifidobacteria: Genomics and Molecular Aspects | publisher=[[Caister Academic Press]] | isbn= 978-1-904455-68-4}}</ref> In addition, microorganisms are essential for the production of foods such as [[cheese]], [[yogurt]], [[bread]], [[beer]], [[wine]] and, other [[Fermentation in food processing|fermented foods]]. |
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Food microbiology is the positive and negative interactions between micro-organisms and foods. |
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===Food packaging=== |
===Food packaging=== |
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[[File:FoodScience-ex2.png|thumbnail|[[Food packaging]] in progress]] |
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{{main article|Food packaging}} |
{{main article|Food packaging}} |
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Food packaging is |
Food packaging is [[packaging]] of food to preserve food after it has been processed and contain it through distribution. Its main objective is to provide physical and barrier protection for food. In most cases food packaging contains labels bearing nutritional and other information about the specific food. Food packaging is mostly done by using packaging machines. |
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===Food preservation=== |
===Food preservation=== |
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{{main article|Food preservation}} |
{{main article|Food preservation}} |
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Food preservation involves the causes and prevention of quality degradation. |
Food preservation involves the causes and prevention of quality degradation. |
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===Food substitution=== |
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Food substitution refers to the replacement of ingredients in a food product, especially for cost reduction. Food substitution is also used to reduce fat, sugar, or calories from a product while maintaining similar shape, texture, color, or taste. |
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===Food technology=== |
===Food technology=== |
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{{main article|Food technology}} |
{{main article|Food technology}} |
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Food technology is the technological aspects. |
Food technology is the technological aspects. |
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Early scientific research into food technology concentrated on [[food preservation]]. [[Nicolas Appert]]’s development in 1810 of the [[canning]] process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques. |
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===Molecular gastronomy=== |
===Molecular gastronomy=== |
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===Quality control=== |
===Quality control=== |
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{{main article|Quality control}} |
{{main article|Quality control}} |
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[[File:FoodScience-ex3.png|thumbnail|A technician performing [[quality control]]]] |
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Quality control involves the causes, prevention and communication dealing with [[food-borne illness]]. |
Quality control involves the causes, prevention and communication dealing with [[food-borne illness]]. |
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==By country== |
==By country== |
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===Australia=== |
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{{main|Commonwealth Scientific and Industrial Research Organisation}} |
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{{main | Food Science Australia}} |
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The Commonwealth Scientific and Industrial Research Organisation (CSIRO) is the federal government agency for scientific research in [[Australia]]. CSIRO maintains more than 50 sites across Australia and biological control research stations in France and Mexico. It has nearly 6,500 employees. |
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===South Korea=== |
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The Korean Society of Food Science and Technology, or KoSFoST, claims to be the first society in South Korea for food science.<ref>{{cite web|title=Korean Society of Food Science and Technology|url=http://www.kosfost.or.kr/eng/|website=http://www.kosfost.or.kr/|accessdate=5 February 2015}}</ref>{{primary source inline|date=February 2015}} |
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===United States=== |
===United States=== |
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The main US organization regarding food science and [[food technology]] is the [[Institute of Food Technologists]] (IFT), headquartered in [[Chicago, Illinois]], which is the US member organisation of the [[International Union of Food Science and Technology]] (IUFoST). |
The main US organization regarding food science and [[food technology]] is the [[Institute of Food Technologists]] (IFT), headquartered in [[Chicago, Illinois]], which is the US member organisation of the [[International Union of Food Science and Technology]] (IUFoST). |
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==Publications== |
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Notable food science journals include: |
Notable food science journals include: |
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* ''[[Journal of Food Science]]'' |
* ''[[Journal of Food Science]]'' |
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* ''[[Food Quality and Preference]]'' |
* ''[[Food Quality and Preference]]'' |
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* ''[[Food Research International]]'' |
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* ''[[Food Chemistry]]'' |
* ''[[Food Chemistry]]'' |
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* ''[[Journal of Cereal Science]]'' |
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* ''[[Journal of Dairy Science]]'' |
* ''[[Journal of Dairy Science]]'' |
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* ''[[Food and Bioprocess Technology]]'' |
* ''[[Food and Bioprocess Technology]]'' |
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* ''[[LWT- Food Science and Technology]]'' |
* ''[[LWT- Food Science and Technology]]'' |
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* [http://www.flavourjournal.com/ Flavour] |
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{{portal|Food}} |
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⚫ | |||
{{portal|Food|Science|Technology|Biology}} |
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{{Columns-list|2| |
{{Columns-list|2| |
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*[[Aseptic processing]] |
*[[Aseptic processing]] |
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*[[Food fortification]] |
*[[Food fortification]] |
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* [[Food grading]] |
* [[Food grading]] |
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*[[Food preservation]] |
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*[[Food rheology]] |
*[[Food rheology]] |
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*[[Food storage]] |
*[[Food storage]] |
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* [[Ingredient-flavor network]] |
* [[Ingredient-flavor network]] |
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*[[Nutraceutical]] |
*[[Nutraceutical]] |
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*[[Space food]] |
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}} |
}} |
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{{Reflist|2}} |
{{Reflist|2}} |
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==Further reading== |
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* Genevieve |
* Wanucha, Genevieve (February 24, 2009). [http://www.technologyreview.com/article/412221/two-happy-clams/ "Two Happy Clams: The Friendship that Forged Food Science"]. ''MIT Technology Review''. |
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==External links== |
==External links== |
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{{Sister project links|food}} |
{{Sister project links|food}} |
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*{{dmoz|Science/Technology/Food_Science|Food science}} |
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*[http://www.fisaonline.de/index.php?act=home&lang=en Information System for Agriculture and Food Research] |
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*[http://www.cifst.ca/ Canadian Institute of Food Science and Technology] |
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*[http://www.foodscience.csiro.au Food Science Australia] |
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*[http://www.ift.org/ Institute of Food Technologists] - [[United States]] |
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*[http://www.ifst.org/ Institute of Food Science and Technology] - [[United Kingdom]] |
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*[http://www.iufost.org/ International Union of Food Science and Technology] |
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*[http://www.snfs.org/ Society of Nutrition and Food Science (SNFS)] – Germany |
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*[http://www.123foodscience.com/ Food Science and Technology] |
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{{Food science}} |
{{Food science}} |
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{{Portal bar|Science|Food}} |
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{{DEFAULTSORT:Food Science}} |
{{DEFAULTSORT:Food Science}} |