What is Food Science?

FOOD SCIENCE is the application of science and technology to the manufacturing, production, processing, product development, packaging, preparation, evaluation, distribution, utilization, and safety of food products. Food Science studies everything that happens to food from the time it leaves the farm, field, or waters until the consumers buys it. Food scientists are professionals who apply basic sciences to food processing, food preservation, products development and much more. Food Science is an independent professional discipline with its own professional society, The Institute of Food Technologists.

Food Science is the profession and field of study in which biological and physical sciences are used to learn the nature of foods, the causes of their deterioration or spoilage, and principles underlying processing and improvement of foods for the consuming public.

Food scientists apply chemistry, engineering, microbiology, biochemistry, other basic and applied sciences, toxicology, and management as well as industrial and practical aspects to the production, development, processing, preservation, evaluation, distribution, storage, sanitation, and marketing of foods.

Food science students have training in basic sciences such as physics, mathematics, inorganic chemistry, organic chemistry, biochemistry, biology, microbiology, etc. Thus anybody with an interest in the basic sciences such as chemistry, physics, and biology can apply their knowledge and interests to Food Science.

Food science plays an important role in the health, welfare and economic status of individuals and nations.
 

Why Major in Food Science?

The food science program is for those with an interest and ability in the sciences. Food Science offers a lifetime vocation in the maintenance of a never-ending stream of quality food products. You may want to choose Food science as a career if you are interested in ...

• serving society by assuring availability, abundance, affordability, wholesomeness and safety of food.
• improving the nutritive value of food products.
• supervising raw material procurement or managing any aspect of a food processing operation.
• maintaining high standards of safety and sanitation and managing quality of an ever-increasing variety of food products.
• development of new food products, processing methods or distribution techniques.
• knowing about the biological, chemical, and physical nature of food and food components.

Sure! Everyone eats - not only to live but for enjoyment. That's precisely why the food industry is a "sure-bet" career choice.

The Food Science program in the College of Agriculture at the University of Kentucky is THE CHOICE for anyone wanting an exciting fast-paced career in the food industry. We invite you to consider the professional career choices available. The Faculty in the Food Science program is dedicated to providing the best scientific training for successful and productive food-related careers.