FOOD 2010 Chapter 1: CHAPTER 1
2 Mar 2017
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Document Summary
Food science is a multi-disciplinary field integrating and applying knowledge from chemistry, biology, biochemistry, microbiology, economics, and nutrition to preserve, process, package, and distribute foods that are nutritious, affordable, desirable, and safe to eat. Food production, manufacturing, processing and distribution constitute the food industry. Food is a global commodity due to processing, communication, transportation and import/export laws. Food science: applied science that takes principles from the basic sciences (biology, chemistry, physics, mathematics) and applies them to study the nature of foods, and to solve food-related problems. Food technology: is concerned with the development, processing, preservation, packaging and distribution of safe, nutritious, and appealing food. This field provides vital information to ensure marketability of food products: sensory evaluation, communications, food industry trends, food laws and regulations, consumer behavior. C areers in food s c ienc e. The food industry has many stakeholders by virtue of the fact that everyone needs to eat.
