Introduction to Food Science and Technology

Food Science is a multidisciplinary field that uses biology, chemistry, physics and engineering to
study the properties of foods, their causes of spoilage, and the underlying principles of food
processing.
Food Technology is the application of food science to the selection, storage, processing,
packaging, distribution and use of safe, nutritious, and digestible foods.
Food technologists study the physical, chemical, microbiological, and sensorial composition of
food. They can develop methods for food processing, storing, packaging, or storing food
according to industry and government specifications and regulations, depending on their area of
expertise. Consumers have little to think about safety of foods available and it’s food technologist’s
R & D work that has provided the means to provide the delicious, nutritious, safe and convenient
foods.
Food Science Deciplins:
Food Physical Chemistry:
Physical chemistry of food is the study of the physical and chemical interactions of food related to
the physical and chemical principles applied to the food system, and the application of
physicochemical methods and equipment to the study and analysis of food.

Food Chemistry:

Food chemistry is the study of chemical processes and interactions between all biological and non-
biological components of food. Biological substances include meat, chicken, lettuce, beer and
milk. Main components such as carbohydrates, lipids and proteins are similar to biochemistry, but
also include areas such as water, vitamins, minerals, enzymes, food additives, flavors and colors.
This discipline also includes how products change under certain food processing technologies and
how they are improved or prevented.
Food Engineering:
Food Engineering is an industrial process used in the manufacture of food.
Food Microbiology:
Food microbiology is the study of microorganisms that inhabit, produce, or contaminate food,
including the study of microorganisms that spoil food. However, "good bacteria" such as probiotics
are becoming more and more important in food science now a days.
Foodomics:
Food Omics defined as "a field of study in the fields of food and nutrition through the application
and integration of advanced Omics technologies to improve consumer well-being, health and
knowledge. Foodomics requires a combination of food chemistry, life sciences, and data analysis.
Foodomics helps scientists in the fields of food science and nutrition gain better access to the
data used to assess the effects of food on human health and more.
Quality Control:
Quality control includes causes, prevention and communication related to food poisoning.
Quality Control also ensures that the product meets specifications and ensures that customers get
what they need, from the packaging to the physical properties of the product itself.
Sensory Analysis:
Sensory analysis studies how consumer perceptions perceive food.
Summay:
The knowledge of food science and technology will help us to develop the interest in developing
the elements and technologies that lead to the production of high quality and safe foods to comply
the changing consumer needs.
In brief, the food scientists responsibility is to stay focused on the sustainability of the food chain
alongwith complying the innovative needs.