Definition of Food Science

Food science is the discipline that studies food from a global perspective. This means that food is considered from various parameters (such as nutrients, in relation to health, hygiene, safety and with production).

The science of food is projected on the individual, but also on society and the economy. For this reason, it is possible to speak of the strategic value of this knowledge.

The food we consume is subject to technological processes to guarantee its quality, prevent diseases and for its optimization in general. At the same time, food has an impact on very different aspects of reality; from the shopping cart to health through gastronomy or its influence as an industrial sector.

Professional outings

A professional in this sector can work in different activities and areas: in a laboratory evaluating the quality control of food, in a catering company, as a food consultant or in food development and production, among many others options.

Professionals dedicated to food science combine several areas of knowledge: 1)

nutrition and dietetics, 2) food technology and as a consequence of these two areas it is possible to know a third area, the study of the nature of food at its different levels (deterioration, expiration, production, preservation…).

Current challenges in food science

This branch of knowledge has a series of challenges today. The main one is to ensure food safety. On the other hand, it is necessary investigate in new foods (for example research on dehydrated foods as they are very practical to focus their energy). The study of quality is equally essential, since this aspect affects consumption and marketing.

Nutrition and health

Concern for health is more than just a fad, and food science makes it possible to establish a relationship between nutrition and health (in this sense, foods with antioxidants are increasingly valued by consumers). Food technology is incorporating tiny materials typical of nanotechnology. Another aspect of the research is food optimization in all processes (from product preparation to storage). The relationship between disease and feeding it is also another of the fields of this discipline.

On conclusion, food science is a discipline with multiple branches, with a strategic value and with very diverse ways of investigation.

Topics in Food Science