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.
