The scope of Food Science refers to the many areas in which scientific knowledge of food can be studied and applied.
Food scientists study processing methods such as heating, cooling, drying, freezing, fermentation, pasteurization and other technologies.
Processing helps convert raw agricultural materials into safe and useful food products.
One of the most important areas of Food Science is keeping food safe.
Food scientists study potential hazards such as:
They also work with food-safety systems such as HACCP (Hazard Analysis and Critical Control Point).
Food preservation aims to slow or prevent spoilage and maintain food quality.
Methods include refrigeration, freezing, drying, heat treatment, fermentation, modified-atmosphere packaging, and appropriate use of preservatives.
Food microbiologists study microorganisms that may be:
Beneficial — used in fermentation.
Harmful — may cause foodborne disease.
Spoilage organisms — reduce food quality and shelf life.
Food chemistry investigates important food components, including:
Carbohydrates • Proteins • Fats • Vitamins • Minerals • Water • Pigments • Flavour compounds
It also studies chemical reactions occurring during processing and storage.
Food scientists use laboratory methods and analytical instruments to measure food composition, quality, authenticity, and contaminants.
This may involve techniques such as chromatography, spectroscopy, microscopy, and other analytical methods.
Food companies need systems to ensure that their products are safe, consistent and meet required specifications.
Graduates can work in quality assurance (QA) and quality control (QC).
Food scientists develop and improve products according to consumer needs.
Examples include:
Packaging protects food against moisture, oxygen, microorganisms, physical damage and contamination.
Modern research also includes active, intelligent, biodegradable and sustainable packaging.
Biotechnology can be applied to fermentation, enzymes, microorganisms, food ingredients, and other food-production processes.
Food scientists can help develop products that provide nutritional value and may contain bioactive compounds or functional ingredients.
Food science contributes to maintaining the quality of fruits, vegetables, grains and other agricultural products after harvest.
Proper handling, cooling, storage, packaging and transportation can reduce losses.
Food scientists may contribute to maintaining quality and safety throughout the chain:
Farm → Processing → Packaging → Storage → Transportation → Retail → Consumer
Food Science can contribute to reducing food loss, food waste, energy consumption, water use, packaging waste and environmental impacts.
Graduates can continue into Master’s, PhD and research programs in Food Science and related disciplines.
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