Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles of food processing. Food technology is the use of the information generated by food science in the selection, preservation, processing, packaging, and distribution, as it affects the consumption of safe, nutritious and wholesome food. As such, food science is a broad discipline which contains within it many specializations such as in food microbiology, food engineering, and food chemistry. Because food interacts directly with people, some food scientists are also interested in the psychology of food choice. These individuals work with the sensory properties of foods. Food engineers deal with the conversion of raw agricultural products such as wheat into more finished food products such as flour or baked goods. Food processing contains many of the same living cells. Thus, foods are for the most part composed of “edible biochemical,” and chemically affect foods and their biochemistry. Likewise, nutritionists are involved in food manufacture to ensure that foods maintain their expected nutritional content. Other food scientists work for the government in order to ensure that the foods we buy are safe, wholesome, and honestly represented.
At one time, the majority of scientists, technologists, and production personnel in the food field did not receive formal training in food science as It is recognized today. This was because very few universities offered a curriculum leading to a degree in food science. Many of these institutions had departments that were organized along food science. Many of these institutions had departments that were organized along academic institutions continue to employ many persons who received their original technical training in dairy products. The food industry, government, and academic institutions continue to employ many persons who received their original technical training in dairy science, meant science, cereal chemistry, pomology, vegetable crops, and horticulture. Many others were trained as specialists in the basic sciences and applied fields of chemistry, physics, microbiology, statistics, and engineering. Such training has had the advantages generally associated with specialization. It also has resulted in certain limitations, especially for commodity –oriented individuals in segments of the food industry undergoing rapid technological change. Hence, the more general discipline of food science was established. Now, more than 40 universities in the United States and many more around the world offer degree in food science.
Preparation for a career in food science.
Industry and academic specialists have often differed about the definition of the term food scientist, and what should constitute appropriate formal training. Similarly, the major schools offering a degree in food science, have not always agreed on the requirements for such a degree. The Education Committee of the institute of food technologists (IFT) adopted a set of minimum standards for a university undergraduate curriculum in food science. These standards are followed by most universities which offer degrees in food science and reflect the scientific nature of food science. The most recent (1992) recommended minimum standards include both basic science courses and core food science and technology courses for the B.S. degree. The standards are based on a 120 semester hour or 180 quarter hour requirement for graduation. Courses should carry three to five semester hours or four to eight quarter hours of credit.
The core of food science and technology courses, representing a minimum of 24 semester hours or 36 quarter hours, includes the following, most of which include bot lecture and laboratory components:
· Food Chemistry covers the basic composition, structure, and properties of foods and the chemistry of changes occurring during processing and utilization. Prerequisites should be courses in general chemistry, organic chemistry, and biochemistry.
· Food Analysis deals with the principles, methods, and techniques necessary for quantitative physical and chemical analysis of food products and ingredients. The analysis should be related to the standards and regulations for food processing. Prerequisites include courses in chemistry and one course in food chemistry.
· Food Microbiology is the study of the microbial ecology related to foods, the effect of environment on food spoilage and food manufacture, the physical, chemical, and biological destruction of microorganisms in foods, the microbiological examination of food stuffs, and public health and sanitation microbiology. One course in general microbiology is the prerequisite.
· Food Processing covers general characteristics of raw food materials; principles of food preservation, processing factors which influence quality, packaging, water and waste management, and good manufacturing practices and sanitation procedures.
· Food Engineering involves study of engineering concepts and unit operations used in food processing. Engineering principles should include material and energy balance, thermodynamics, fluid flow, and heat and mass transfer. Prerequisites should be one course in physics and two in calculus.
A senior-level “capstone” course that incorporates and unifies the principles of food chemistry, food microbiology, food engineering, food processing, nutrition, sensory analysis, and statistics should be taught after the other food science courses. The specific orientation of this course, that is, whether it’s product development or product processing is left to the discretion of the university.
These courses are considered minimal. Additional required and optional courses should be integrated into the curriculum. Courses I computer science, food law and regulation, sensory analysis, toxicology, biotechnology, food physical chemistry, advanced food engineering, quality management, waste management, advanced food processing, and so on are important components of a food science program.
In addition to the core courses in food science and technology, other typical requirements for a food science degree include the following:
· Two courses in general chemistry followed by one each in organic chemistry and biochemistry.
· One course in general biology and one course in general microbiology which has both lecture and laboratory.
· One course dealing with the elements of nutrition.
· Two courses in calculus.
· One course in statistics.
· One course in general physics.
· A minimum of two courses emphasize speaking and writing skills.
· Courses in the humanities and social sciences. This requirement in usually established by the college or university. In the absence of such requirements, about four courses may be selected from history, economics, government, literature, sociology, philosophy, psychology, or fine arts.
The above minimum requirements provide sound undergraduate training in the field of food science. The terms food scientist and food technologist are both commonly used and have caused some confusion. It has been suggested in the past that the term food technologist be used to describe those with a B.S. degree and the term food scientist be reserved primarily for those with an M.S. or Ph.D. degree and well as research competence. This distinction, however, is not definitive and both terms continue to be used widely and interchangeably.
Activities of Food Scientists
The educational requirements for a food science degree still fall short of an adequate description of food science. Some suggest that food science covers all aspects of food material production, handling, processing, distribution, marketing, and final consumption. Others would limit food science to the properties of food materials and their relation to processing and wholesomeness. The later view imposes serious limitations if it fails to recognize that the properties of food materials can be greatly influenced by such factors of raw material production as amount of rainfall, type of soil, degree of soil fertilization, genetic characteristics, methods of harvest or slaughter, and so on. At the other end, cultural and religious dictates and psychological acceptance factors determine the end use of a product.
Psychology and sociology prove important in an affluent society where there is choice, as well as in other areas where customs and taboos. Sometimes are responsible for malnutrition although there may be no shortage of essential nutrients. Since definitions can be misleading, the activities for today’s food scientists can be illustrated by way of examples.
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