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Overview On Food Science and Technology

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Wakeya Yasmin
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 Overview On Food Science and Technology
Introduction
Food science is a multidisciplinary field that
includes chemistry, biochemistry, nutrition
microbiology and chemical engineering to
the scientific knowledge to solve problems
associated with food system.
The core areas of food science:
These areas of food science are described
below:
Food chemistry and biochemistry:
Food chemistry is the study of chemical
processes and interactions of biological and
non-biological elements of food and
biochemistry is the study of chemical
processes within and relating to living
organisms.
Food physical chemistry:
Food physical chemistry is the study of
structure, functionality relationships, as well
as the underlying physical and chemical
interactions in food.
Food engineering:
Food engineering is the processes used to
manufacture food. It is a scientific,
academic, and professional field.
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Food microbiology:
Food microbiology studies the role of
microorganisms in foods. It includes the
study of microorganisms causing food
spoilage, it also used to produce fermented
foods (cheese, yogurt, bread, beer, and wine
etc.)
Nutrition:
Nutrition is the physiological and biological
process by which an organism uses food to
lead healthy life.
Sensory analysis:
Sensory analysis examines the properties
(texture, flavor, taste, appearance, smell,
etc.) of a product or food through the human
sensory organ.
Significance of Food Science &
Technology:
Food science makes our life easier by given
frozen foods, canned foods microwave
foods, nutritious new foods and so on.
It can help minimize waste of food stuffs.
It also helps supply good quality food to the
distant areas.
By using food science and technology
special foods are produced for special cases
like heart disorders, diabetes, allergies etc.
By the reduction of cooking time it easier
our life more.