Introduction to Basic Food

Food Science

Food science is defined as the study of the physical, chemical, microbiological and sensory aspects of food and the transformations that the food undergoes as reflected by the change in characteristics and its properties from time it is produced to the time it is ultimately consumed.

Under are the scientific approach on food preparation:

Nutrition and biochemistry

Is the methods used to conserved the natural occurring nutrients in food so that these nutrients would be still in food after cooking (vitamins or minerals) Most of these nutrients present in fruits and vegetables and are heat sensitive so they should be cooked or prepared in low temperature or short exposure to high temperature.

Microbiology

Apply to improve the traditional food preservation methods and to make the food safer. One of these is the application of HACCP and GMP.

Other application of discipline involved in Food science & Technology

Biology (Cell biology) - understanding of post harvest plant physiology, food quality, plant disease control and microbial physiology; food safety

Biotechnology - ex. rice with increase content of beta carotene (Vitamin A precursor); enzymes for cheese making and breadmaking

Chemistry - food analysis, essential for implementing many application listed here; improved food quality; extended shelf life; development of functional food (providing nutrients beyond basic nutrition); or nutraceutical foods

Computer science - food manufacturing control and data analysis

Genomics - understanding of plant and animal characteristics; improved control of desirable attributes; rapid detection and identification of pathogens

Material science - effective packaging; understanding of how material properties of foods provide structure for texture, flavor, and nutrient release.

Microbiology - understanding of nature of bacteria, parasites, fungi or viruses; detection and identification, quantification, control process of these organisms for commercial; hygiene; food safety

Nutrition - food fortified with vitamins and minerals for health maintenance; functional food addressing specific health needs or certain subpopulation; development of diets that match human nutrient requirements, enhanced health and wellness

Engineering (Physics) - efficient food manufacturing processes to preserve food attributes and ensure food safety; pollution control; environmental protection; waste reduction

Sensory science - understanding chemosense (taste, color, texture, smell, touch) to meat various flavor needs and preferences 

Toxicology - assessment of the safety of chemical and microbiological food components; food additives