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Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an In Agriculture, the harvest is the process of Gathering mature crops from the fields Reaping is the cutting of Grain Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible It is considered one of the agricultural sciences, and is usually considered distinct from the field of nutrition. Agricultural science is a broad multidisciplinary field that encompasses the parts of exact natural economic and Social sciences that are used in the practice and understanding Nutrition (also called nourishment or aliment) is the provision to cells and Organisms of the materials necessary (in the form of food to support

Examples of the 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 the product with trained expert panels or potential consumers, as well as microbiological and chemical testing. Shelf life is that length of time that Food, drink Medicine and other perishable items are given before they are considered unsuitable for sale or Food scientists at universities may study more fundamental phenomena that are directly linked to the production of particular food product and its properties. A university is an institution of Higher education and Research, which grants Academic degrees in a variety of subjects In the U.S., food science is typically studied at land-grant universities. The United States of America —commonly referred to as the Land-grant universities (also called land-grant colleges or land grant institutions) are institutions of higher education in the United States that have

Food science is a highly interdisciplinary applied science. For the song by 311, see Grassroots. Applied science is the application of knowledge from one or more natural scientific It incorporates concepts from many different fields including microbiology, chemical engineering, biochemistry, and many others. Microbiology (from Greek grc μῑκρος mīkros, "small" grc βίος bios, " Life " and grc -λογία Chemical engineering is the branch of Engineering that deals with the application of Physical science (e Biochemistry is the study of the chemical processes in living Organisms It deals with the Structure and function of cellular components such as

Some of the subdisciplines of food science include:

The main organization in the United States regarding food science and food technology is the Institute of Food Technologists (IFT), headquarted in Chicago, Illinois, which is the US member organisation of the International Union of Food Science and Technology (IUFoST). The United States of America —commonly referred to as the Food tech room MarlingJPG|thumb|300px|right|The food technology room at Marling School in Stroud Gloucestershire. The Institute of Food Technologists or IFT is an international Non-profit professional organization for the advancement of Food science Chicago (ʃɪˈkɑːgoʊ is the largest City by population in the state of Illinois and the American Midwest of the United States. The International Union of Food Science and Technology (IUFoST (pronounced " eye -you-fost" is an international Non-governmental organization established The European national organisations are organised into the European Federation of Food Science and Technology (EFFoST), based at Wageningen University, the Netherlands. The European Federation of Food Science and Technology (EFFoST is a European -based non-governmental organization devoted to the advancement of Food science The Netherlands ( Dutch:, ˈnedərlɑnt is the European part of the Kingdom of the Netherlands, which consists of the Netherlands the Netherlands

Some popular books on some aspects of food science or kitchen science have been written by Harold McGee and Howard Hillman. Harold McGee is an American author who writes about the Chemistry, technique and history of food and cooking and has written two books on kitchen science Howard Hillman is an author specializing in travel cooking and wine including a book on kitchen science that has seen three editions

In the October 2006 issue of Food Technology, IFT President Dennis R. Heldman noted that the IFT Committee on Higher Education gave the current definition of food science as follows: "Food Science is 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. Food Technology is a monthly Food science and technology Magazine published by the Institute of Food Technologists (IFT in Chicago Dennis R Heldman (born 1938 is an American food scientist who is best known for his work in Food engineering. "[1]

References

  1. ^ Heldman, Dennis R. "IFT and the Food Science Profession. " Food Technology. October 2006. p. 11.

External links

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